Wu M - Search Results

1

Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel.

Wu M, Xu Y, Gu C, Wang J, Wang Q, Yin P, Zhu T, Yin Q, Zhao X, Jin D, Liu R, Ge Q, Yu H. Wu M, et al. J Sci Food Agric. 2024 Dec 29. doi: 10.1002/jsfa.14101. Online ahead of print. J Sci Food Agric. 2024. PMID: 39737684

2

Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.

Wu M, Xiong YL, Chen J, Tang X, Zhou G. Wu M, et al. J Food Sci. 2009 May-Jul;74(4):E207-17. doi: 10.1111/j.1750-3841.2009.01140.x. J Food Sci. 2009. PMID: 19490326

3

Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage.

Yu H, Qin C, Zhang P, Ge Q, Wu M, Wu J, Wang M, Wang Z. Yu H, et al. Among authors: wu m, wu j. J Food Sci Technol. 2015 Feb;52(2):1032-9. doi: 10.1007/s13197-013-1127-3. Epub 2013 Aug 8. J Food Sci Technol. 2015. PMID: 25694715 Free PMC article.

4

Comparison of microbial communities from different Jinhua ham factories.

Ge Q, Gu Y, Zhang W, Yin Y, Yu H, Wu M, Wang Z, Zhou G. Ge Q, et al. Among authors: wu m. AMB Express. 2017 Dec;7(1):37. doi: 10.1186/s13568-017-0334-0. Epub 2017 Feb 13. AMB Express. 2017. PMID: 28194743 Free PMC article.

5

Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.

Wu M, Fei L, Zhuang T, Lei S, Ge Q, Yu H, Wang J, Wang Y. Wu M, et al. J Sci Food Agric. 2018 Jan;98(2):799-806. doi: 10.1002/jsfa.8528. Epub 2017 Aug 23. J Sci Food Agric. 2018. PMID: 28677851

6

A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham.

Ge Q, Ge P, Jiang D, Du N, Chen J, Yuan L, Yu H, Xu X, Wu M, Zhang W, Zhou G. Ge Q, et al. Among authors: wu m. Biosens Bioelectron. 2018 Jan 15;99:555-563. doi: 10.1016/j.bios.2017.08.037. Epub 2017 Aug 15. Biosens Bioelectron. 2018. PMID: 28825999

7

Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches.

Wu M, Wang J, Ge Q, Yu H, Xiong YL. Wu M, et al. Int J Biol Macromol. 2018 Oct 15;118(Pt A):988-996. doi: 10.1016/j.ijbiomac.2018.06.173. Epub 2018 Jun 30. Int J Biol Macromol. 2018. PMID: 29969640

8

Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage.

Ge Q, Chen S, Liu R, Chen L, Yang B, Yu H, Wu M, Zhang W, Zhou G. Ge Q, et al. Among authors: wu m. Food Chem. 2019 Oct 15;295:361-367. doi: 10.1016/j.foodchem.2019.05.154. Epub 2019 May 23. Food Chem. 2019. PMID: 31174770

9

An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria.

Liu R, Wang Y, Du N, Jiang D, Ge Q, Wu M, Yu H, Xu B. Liu R, et al. Among authors: wu m. Food Chem. 2019 Nov 1;297:125035. doi: 10.1016/j.foodchem.2019.125035. Epub 2019 Jun 17. Food Chem. 2019. PMID: 31253330

10

Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.

Wu M, Wang J, Hu J, Li Z, Liu R, Liu Y, Cao Y, Ge Q, Yu H. Wu M, et al. J Sci Food Agric. 2020 Jan 15;100(1):258-267. doi: 10.1002/jsfa.10033. Epub 2019 Nov 4. J Sci Food Agric. 2020. PMID: 31512250

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