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Jingxin Sun

Showing results (1-10 of 56) with videos related to

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Poultry Science|September 21, 2023
Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shiftingKe Wang, Huan Liu, Jingxin Sun
Antioxidants (Basel, Switzerland)|January 21, 2023
Physicochemical Properties and Oxidative Stability of an Emulsion Prepared from (-)-Epigallocatechin-3-Gallate Modified Chicken Wooden Breast Myofibrillar ProteinKe Wang, Yan Li, Yimin Zhang, et al.
Food Chemistry: X|April 20, 2023
The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugarKe Wang, Yan Li, Jingxin Sun, et al.
Molecules (Basel, Switzerland)|July 15, 2020
Metabolic Engineering <i>Escherichia coli</i> for the Production of LycopeneZhaobao Wang, JingXin Sun, Qun Yang, et al.
Meat Science|January 24, 2012
Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelationJingxin Sun, Zhen Wu, Xinglian Xu, et al.
Food Research International (Ottawa, Ont.)|September 9, 2025
Effects of ultrasonication on the emulsification behavior and nutritional properties of myofibrillar protein-tussah pupa (Antheraea pernyi) protein complexes: A multiscale investigationYang Gao, Xiaoliang Liu, Jingxin Sun, et al.
Meat Science|April 12, 2022
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A reviewKe Wang, Yan Li, Yimin Zhang, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar proteinKe Wang, Yan Li, Yimin Zhang, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|December 19, 2018
Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresinQing Lu, Jingxin Sun, Ming Huang, et al.
Food Chemistry|March 5, 2026
Advances and strategic evolution in bacterial spore control in meat products: Germination mechanisms, emerging control strategies, and future perspectivesZimu Li, Jinxue Hou, Jingxin Sun, et al.
Pageof 6

Showing results (1-10 of 56) with videos related to

Sort By:
Pageof 6
Poultry Science|September 21, 2023
Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shiftingKe Wang, Huan Liu, Jingxin Sun
Antioxidants (Basel, Switzerland)|January 21, 2023
Physicochemical Properties and Oxidative Stability of an Emulsion Prepared from (-)-Epigallocatechin-3-Gallate Modified Chicken Wooden Breast Myofibrillar ProteinKe Wang, Yan Li, Yimin Zhang, et al.
Food Chemistry: X|April 20, 2023
The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugarKe Wang, Yan Li, Jingxin Sun, et al.
Molecules (Basel, Switzerland)|July 15, 2020
Metabolic Engineering <i>Escherichia coli</i> for the Production of LycopeneZhaobao Wang, JingXin Sun, Qun Yang, et al.
Meat Science|January 24, 2012
Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelationJingxin Sun, Zhen Wu, Xinglian Xu, et al.
Food Research International (Ottawa, Ont.)|September 9, 2025
Effects of ultrasonication on the emulsification behavior and nutritional properties of myofibrillar protein-tussah pupa (Antheraea pernyi) protein complexes: A multiscale investigationYang Gao, Xiaoliang Liu, Jingxin Sun, et al.
Meat Science|April 12, 2022
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A reviewKe Wang, Yan Li, Yimin Zhang, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar proteinKe Wang, Yan Li, Yimin Zhang, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|December 19, 2018
Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresinQing Lu, Jingxin Sun, Ming Huang, et al.
Food Chemistry|March 5, 2026
Advances and strategic evolution in bacterial spore control in meat products: Germination mechanisms, emerging control strategies, and future perspectivesZimu Li, Jinxue Hou, Jingxin Sun, et al.
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