Xing-Lian Xu

• Artículos de revistas (10)

• Artículos de revistas

  • The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.

    Chang-Yu Zhou, Dao-Dong Pan, Yang-Ying Sun, Chun-Bao Li, Xing-Lian Xu, Jin-Xuan Cao, Guang-Hong Zhou

    Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 9, 2018, págs. 3563-3570

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  • Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

    Guang-yu Wang, Hu-Hu Wang, Yi-wei Han, Tong Xing, Ke-ping Ye, Xing-Lian Xu, Guang-Hong Zhou

    Food microbiology, ISSN 0740-0020, Vol. 63 (May), 2017, págs. 139-146

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  • Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

    Jun Qi, Deng‐yong Liu, Guang-Hong Zhou, Xing-Lian Xu

    Journal of food science, ISSN 0022-1147, Vol. 82, Nº 9, 2017, págs. 2031-2040

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  • Combined Effect of Polyphenol‐Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets

    Qiu Qin Zhang, Xin Rui, Yi Guo, Min He, Xing-Lian Xu, Ming Sheng Dong

    Journal of food science, ISSN 0022-1147, Vol. 82, Nº 9, 2017, págs. 2121-2127

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  • Characterization of Extracellular Polymeric Substances Produced by Pseudomonas fragiUnder Air and Modified Atmosphere Packaging

    Guang‐Yu Wang, Fang Ma, Hu‐Hu Wang, Xing-Lian Xu, Guang-Hong Zhou

    Journal of food science, ISSN 0022-1147, Vol. 82, Nº 9, 2017, págs. 2151-2157

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  • Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values

    Li-hua Pan, Mei-qin Feng, Jian Sun, Xing Chen, Xing-Lian Xu, Guang-Hong Zhou

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 14, Nº. 4, 2016, págs. 547-554

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  • Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

    Jun-Jie Shao, Jun-Feng Zou, Xing-Lian Xu, Guang-Hong Zhou, Jing-Xin Sun

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 14, Nº. 1, 2016, págs. 145-153

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  • Reduction of biogenic amine concentration in fermented sausage by selected starter cultures

    Chong Xie, Hu-Hu Wang, Xiao-Kai Nie, Lin Chen, Shao-Lin Deng, Xing-Lian Xu

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 13, Nº. 4, 2015, págs. 491-497

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  • Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

    Lin Chen, Peng Wang, Zhuang-Li Kang, Ke Li, Chong Xie, Jing-Xin Sun, Xing-Lian Xu

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 13, Nº. 3, 2015, págs. 445-455

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  • Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing

    Yuan Liu, Xing-Lian Xu, Gang-feng Ouyang, Guang-Hong Zhou

    Journal of food science, ISSN 0022-1147, Vol. 71, Nº 4, 2006

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