Xinglian Xu

Guang-hong Zhou, Xinglian Xu, Feng Gao, 2011, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat

Guang-hong Zhou, Xinglian Xu, Qiuqin Zhang, 2015 .

Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2016, Scientific Reports.

Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages

Guang-hong Zhou, Xinglian Xu, Mei-qin Feng, 2019, LWT.

The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro

Xinglian Xu, Huhu Wang, Chong Xie, 2016 .

Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.

Guang-hong Zhou, Xinglian Xu, Shiling Lu, 2010, Journal of food science.

Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties

M. Zhang, Xinglian Xu, Xinxiang Zong, 2021 .

Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017, Scientific Reports.

Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin

Xinglian Xu, Yun Bai, Shao-lin Deng, 2022, LWT.

Gelation of chicken batters during heating under high pressure

Xinglian Xu, T. Bolumar, Haibo Zheng, 2021, Innovative Food Science & Emerging Technologies.

Combination of high pressure and heat on the gelation of chicken myofibrillar proteins

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2019, Innovative Food Science & Emerging Technologies.

High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel

Guang-hong Zhou, Xinglian Xu, Hongqiang Chen, 2017 .

Effect of Sodium Chloride on the Properties of Ready‐to‐Eat Pressure‐Induced Gel‐Type Chicken Meat Products

Guang-hong Zhou, Xinglian Xu, Tianyu Guo, 2017 .

Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high-quality products

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2017 .

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2016, Meat science.

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.

Guang-hong Zhou, Xinglian Xu, Yanqing Han, 2015, Meat science.

The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck

Guang-hong Zhou, Xinglian Xu, Dengyong Liu, 2014 .

Inactivation of food spoilage bacteria by high pressure processing: evaluation with conventional media and PCR-DGGE analysis.

Guang-hong Zhou, Xinglian Xu, Yanqing Han, 2010 .

Traceability technologies for farm animals and their products in China

Guanghong Zhou, Changhua Lu, Xinglian Xu, 2017 .

Behavior variability of Salmonella enterica isolates from meat-related sources

Guang-hong Zhou, Xinglian Xu, Huhu Wang, 2016 .

Effects of quercetin on tenderness, apoptotic and autophagy signalling in chickens during post-mortem ageing.

Xinglian Xu, X. Fan, Linzi Li, 2022, Food chemistry.

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed.

Guang-hong Zhou, Xinglian Xu, Huhu Wang, 2018, Animal science journal = Nihon chikusan Gakkaiho.

Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties.

Xinglian Xu, S. Xue, Jiahui Chen, 2020, International journal of biological macromolecules.

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Guang-hong Zhou, Xinglian Xu, Z. Kang, 2014, Food and Bioprocess Technology.

Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing.

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2015, Food chemistry.

Preliminary Transcriptome Analysis of Mature Biofilm and Planktonic Cells of Salmonella Enteritidis Exposure to Acid Stress

M. Wang, Xinglian Xu, Kun Jia, 2017, Front. Microbiol..

Analysis of ERIC-PCR genomic polymorphism of Salmonella isolates from chicken slaughter line

Guang-hong Zhou, Xinglian Xu, Qiuqin Zhang, 2014, European Food Research and Technology.

Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant in China

Guang-hong Zhou, Xinglian Xu, Jinxuan Cao, 2013 .

Effect of transportation and pre-slaughter water shower spray with resting on AMP-activated protein kinase, glycolysis and meat quality of broilers during summer.

Xinglian Xu, T. Xing, Shao-lin Deng, 2016, Animal science journal = Nihon chikusan Gakkaiho.

Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses

Xinglian Xu, Yang Dong, Huhu Wang, 2018 .

Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017, Food Control.

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2016, Meat science.

Intake of Fish Oil Specifically Modulates Colonic Muc2 Expression in Middle‐Aged Rats by Suppressing the Glycosylation Process

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2018, Molecular nutrition & food research.

Effect of duck meat consumption on thyroid hormone concentrations and energy metabolism of Sprague–Dawley rats

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2013, Appetite.

Effect of dietary consumption of sheep meat on thyroid hormone levels and energy expenditure of Sprague–Dawley rats

Guang-hong Zhou, Xinglian Xu, S. Zhuang, 2011 .

Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates

Jian Sun, Xinglian Xu, Yun Bai, 2018 .

Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels.

Guang-hong Zhou, Xinglian Xu, S. Xue, 2018, Food chemistry.

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

Jian Sun, Guang-hong Zhou, Xinglian Xu, 2018 .

Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2018, Journal of Food Measurement and Characterization.

Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR.

Guang-hong Zhou, Xinglian Xu, Jinxuan Cao, 2014, Food research international.

Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2019, CyTA - Journal of Food.

A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces

Guang-hong Zhou, Xinglian Xu, Dengyong Liu, 2015 .

Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel

Xinglian Xu, Minyi Han, Zhen Li, 2022, Foods.

Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product

Xinglian Xu, Peng Wang, Genghan Yang, 2021, LWT.

Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat.

Guang-hong Zhou, Xinglian Xu, Xue Zhao, 2019, Food chemistry.

Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process

Guang-hong Zhou, Xinglian Xu, S. Xue, 2018 .

Yield, thermal denaturation, and microstructure of proteins isolated from pale, soft, exudative chicken breast meat by using isoelectric solubilization/precipitation

Xinglian Xu, G. Zhou, Minyi Han, 2017 .

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

Guang-hong Zhou, Xinglian Xu, Yufeng Zou, 2016 .

Effect of freezing on electrical properties and quality of thawed chicken breast meat

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2016, Asian-Australasian journal of animal sciences.

Effect of postmortem aging time on flavor profile of stewed pork rib broth

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2018 .

Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2013, Meat science.

The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2019, LWT.

Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber.

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2017, Food research international.

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2014 .

Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast

Xinglian Xu, Zhen Li, Yulong Zhang, 2021, Foods.

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Guang-hong Zhou, Xinglian Xu, Yufeng Zou, 2015, Journal of Food Science and Technology.

DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT

Xinglian Xu, Xiaobo Yu, J. Boles, 2009 .

COATING WITH SODIUM ALGINATE AND ITS EFFECTS ON THE FUNCTIONAL PROPERTIES AND STRUCTURE OF FROZEN PORK

Xinglian Xu, Xiaobo Yu, X. B. Li, 2008 .

Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate

Xinglian Xu, Chong Sun, Daoying Wang, 2017 .

Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast

Xinglian Xu, C. Qiao, H. Ho, 2022, Ultrasonics sonochemistry.

Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing

Fang Liu, Muhan Zhang, Huan Bian, 2013 .

Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum

Xinglian Xu, Peng Wang, Hongbing Huang, 2022, Food Hydrocolloids.

Real-time PCR with internal amplification control for the detection of Cronobacter spp. (Enterobacter sakazakii) in food samples

Guang-hong Zhou, Xinglian Xu, Xiang Wang, 2012 .

Meat proteins had different effects on oligopeptide transporter PEPT1 in the small intestine of young rats

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2016, International journal of food sciences and nutrition.

Effect of pH on heat-induced gelation of duck blood plasma protein

Guang-hong Zhou, Xinglian Xu, Mengmeng Huang, 2014 .

Influence of hydrothermal treatment on the structural and digestive changes of actomyosin.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Journal of the science of food and agriculture.

The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2018, RSC advances.

Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage analyzed by PCR-DGGE and real-time PCR.

Guang-hong Zhou, Xinglian Xu, Yun Jiang, 2011, Journal of food science.

Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle.

Guang-hong Zhou, Xinglian Xu, Chong Wang, 2017, Journal of agricultural and food chemistry.

Stability of an antioxidant peptide extracted from Jinhua ham.

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2014, Meat science.

Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy

Xinglian Xu, Zhen Li, Yulong Zhang, 2021 .

Characterization of attachment and biofilm formation by meat-borne Enterobacteriaceae strains associated with spoilage

Guang-hong Zhou, Xinglian Xu, Yang Dong, 2017 .

Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme

Guang-hong Zhou, Xinglian Xu, T. Xing, 2016 .

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Xinglian Xu, H. Ho, Liping Guo, 2021 .

The protective effect of rosmarinic acid on hyperthermia-induced C2C12 muscle cells damage

Guang-hong Zhou, Xinglian Xu, Kunlin Chen, 2014, Molecular Biology Reports.

Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.

Yi Luan, Xinglian Xu, M. Huang, 2022, Food chemistry.

Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism

T. Zhang, Guang-hong Zhou, Xinglian Xu, 2021, LWT.

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2018 .

Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2017 .

Effect of protein structure on water and fat distribution during meat gelling.

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2016, Food chemistry.

Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification.

Xinglian Xu, Yingying Zhu, Minyi Han, 2016, Food chemistry.

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a physico-chemical and textural study.

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2014, Meat science.

Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study.

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2014, Meat science.

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study.

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2014, Meat science.

Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

Guang-hong Zhou, Xinglian Xu, Hongqiang Chen, 2018 .

Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation.

Peng Li, Xinglian Xu, Jingxin Sun, 2012, Meat science.

Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates

Xinglian Xu, H. Ho, Liping Guo, 2020 .

The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Food chemistry.

Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress.

Guang-hong Zhou, Xinglian Xu, Lin Chen, 2018, Journal of agricultural and food chemistry.

Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2018, Food Hydrocolloids.

Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

Guang-hong Zhou, Xinglian Xu, Mei-qin Feng, 2019, CyTA - Journal of Food.

iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation

Guang-hong Zhou, Xinglian Xu, Daoying Wang, 2021, Poultry science.

Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat.

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2018, Food microbiology.

of Bulls during Conditioning Morphological and Biochemical Assessment of Apoptosis in Different Skeletal Muscles

Guang-hong Zhou, Xinglian Xu, Weiqing Sun, 2010 .

Enhanced cytokine expression and upregulation of inflammatory signaling pathways in broiler chickens affected by wooden breast myopathy.

Xinglian Xu, Lin Zhang, Jiaolong Li, 2020, Journal of the science of food and agriculture.

Raspberry Supplementation Improves Insulin Signaling and Promotes Brown‐Like Adipocyte Development in White Adipose Tissue of Obese Mice

Xinglian Xu, M. Du, Mei-Jun Zhu, 2018, Molecular nutrition & food research.

Proteomic Analysis of the Protective Effect of Eriodictyol on Benzo(a)pyrene-Induced Caco-2 Cytotoxicity

K. Kristiansen, Xinglian Xu, Chunbao Li, 2022, Frontiers in Nutrition.

Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing.

Xinglian Xu, Lin Chen, Xianchao Feng, 2011, Meat science.

In vitro protein digestibility of pork products is affected by the method of processing.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017, Food research international.

The effect of intake of lamb meat on energy metabolism of Sprague-Dawley rats: possible role of carnitine

Guang-hong Zhou, Xinglian Xu, S. Zhuang, 2013 .

Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

Guang-hong Zhou, Xinglian Xu, Yuan Liu, 2007 .

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

Xinglian Xu, Gangfeng Ouyang, Guangtian Zhou, 2006 .

Changes in in vitro protein digestion of retort‐pouched pork belly during 120‐day storage

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017 .

Comparison of Free and Bound Advanced Glycation End Products (AGEs) in Food: A Review on the Possible Influence on Human Health.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Journal of agricultural and food chemistry.

Modeling the Survival of Salmonella on Slice Cooked Ham as a Function of Apple Skin Polyphenols, Acetic Acid, Oregano Essential Oil and Carvacrol

Xinglian Xu, Qiuqin Zhang, S. Mukhopadhyay, 2015 .

Resistance of biofilm formation and formed-biofilm of Escherichia coli O157:H7 exposed to acid stress

Xinglian Xu, Yun Jiang, Huhu Wang, 2020 .

Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2015, Journal of nutritional science and vitaminology.

High fat diet incorporated with meat proteins changes biomarkers of lipid metabolism, antioxidant activities, and the serum metabolomic profile in Glrx1-/- mice.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020, Food & function.

Dietary Proteins Rapidly Altered the Microbial Composition in Rat Caecum

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017, Current Microbiology.

Preparation, characterization, physicochemical property and potential application of porous starch: A review.

Xinglian Xu, Yuexi Wang, Jun Liu, 2020, International journal of biological macromolecules.

Application of Mathematical Model for the Quantification of Acylated Homoserine Lactones Produces by Pseudomonas aeruginosa in Chicken Breast Meat and Broth

Guang-hong Zhou, Xinglian Xu, Qiuqin Zhang, 2013 .

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

Jian Sun, Guang-hong Zhou, Xinglian Xu, 2016 .

Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein.

Guang-hong Zhou, Xinglian Xu, Jian Sun, 2011, Journal of food science.

Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2018, Food Hydrocolloids.

Potential roles for glucagon-like peptide-17-36 amide and cholecystokinin in anorectic response to the trichothecene mycotoxin T-2 toxin.

Guang-hong Zhou, Xinglian Xu, Wenda Wu, 2018, Ecotoxicology and environmental safety.

Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing

Guang-hong Zhou, Xinglian Xu, Jun Luo, 2021 .

Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol, and chlorine as controlling factors

Xinglian Xu, Qiuqin Zhang, V. Juneja, 2017 .

Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham.

Guang-hong Zhou, Xinglian Xu, Chong Wang, 2020, Food chemistry.

Combined SNPs and miRNAs technologies for beef traceability

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017 .

SNP genotyping in sheep from northwest and east China for meat traceability

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017, Journal of Consumer Protection and Food Safety.

AprD is important for extracellular proteolytic activity, physicochemical properties and spoilage potential in meat-borne Pseudomonas fragi

Xinglian Xu, Wenqiang Tang, Huhu Wang, 2021 .

Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts.

Xinglian Xu, Linwei Yang, J. Qi, 2022, Food chemistry.

China's meat industry revolution: challenges and opportunities for the future.

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2012, Meat science.

Pathogenicity and antibiotic resistance of coagulase-negative staphylococci isolated from retailing chicken meat

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2018 .

HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2021 .

Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans.

Guang-hong Zhou, Xinglian Xu, Mei-qin Feng, 2020, Meat science.

Prooxidant effects of the combination of green tea extract and sodium nitrite for accelerating lipolysis and lipid oxidation in pepperoni during storage.

Guang-hong Zhou, Xinglian Xu, M. Huang, 2011, Journal of food science.

Biofilm formation of meat-borne Salmonella enterica and inhibition by the cell-free supernatant from Pseudomonas aeruginosa

Guang-hong Zhou, Xinglian Xu, Qiuqin Zhang, 2013 .

Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation

Xinglian Xu, Li Liang, Kaiwen Chen, 2022, Food Reviews International.

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat.

M. Zhang, Xinglian Xu, Qingfeng Ge, 2021, International journal of biological macromolecules.

Dual role (promotion and inhibition) of transglutaminase in mediating myoﬁbrillar protein gelation under malondialdehyde-induced oxidative stress.

Guang-hong Zhou, Xinglian Xu, B. Zhu, 2021, Food chemistry.

The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate.

Guang-hong Zhou, Xinglian Xu, Lin Chen, 2020, Food chemistry.

White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2021, Journal of food biochemistry.

Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment

Xinglian Xu, G. Zhou, Lin Chen, 2022, Food Hydrocolloids.

Effects of inhibitors on the synergistic interaction between calpain and caspase-3 during post-mortem aging of chicken meat.

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2012, Journal of agricultural and food chemistry.

Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods

Guang-hong Zhou, Xinglian Xu, T. Nishiumi, 2018, Critical reviews in food science and nutrition.

A novel function of lamb and pork: Different effects of lamb and pork consumption on thyroid hormone levels and energy metabolism of Sprague–Dawley rats

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2014 .

Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters

Xinglian Xu, Xue Zhao, T. Xing, 2017 .

Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2016 .

The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat.

Xinglian Xu, M. Huang, Baohua Zhang, 2019, Journal of food science.

Physiochemical properties, protein and metabolite profiles of muscle exudate of chicken meat affected by wooden breast myopathy.

Xinglian Xu, Lin Zhang, Jiaolong Li, 2020, Food chemistry.

Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism

Xinglian Xu, Peng Wang, Zongyun Yang, 2022, Food Biophysics.

Superchilled storage (-2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup.

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2018, Animal science journal = Nihon chikusan Gakkaiho.

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2017 .

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.

Guang-hong Zhou, Xinglian Xu, Dengyong Liu, 2017, Journal of food science.

Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (-)-Epigallocatechin-3-gallate and NaCl.

Guang-hong Zhou, Xinglian Xu, Lin Chen, 2017, Journal of agricultural and food chemistry.

Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants

Guang-hong Zhou, Xinglian Xu, Linlin Cai, 2018, Food Control.

Aeromonas salmonicida isolates: Attachment ability and sensitivity to four disinfectants

Xinglian Xu, Huawei Wang, Linlin Cai, 2018, Food Control.

Response of long-term acid stress to biofilm formation of meat-related Salmonella Enteritidis

Guang-hong Zhou, Xinglian Xu, Huhu Wang, 2016 .

Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract

Xinglian Xu, X. Xu, G. Zhou, 2014 .

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

Guanghong Zhou, Xinglian Xu, Yufeng Zou, 2011 .

Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis

Xinglian Xu, Yun Bai, Zhen Li, 2022, Foods.

Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing.

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2021, Meat science.

Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes

Guang-hong Zhou, Xinglian Xu, S. Xue, 2019, LWT.

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

Guang-hong Zhou, Xinglian Xu, Yanqing Han, 2015 .

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2013 .

The influence of flaxseed gum on the retrogradation of maize starch

Guang-hong Zhou, Xinglian Xu, Mei-qin Feng, 2017 .

Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging

Guang-hong Zhou, Xinglian Xu, M. Huang, 2009 .

l‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution

Guang-hong Zhou, Xinglian Xu, Yong Li, 2016 .

An injectable antibacterial chitosan-based cryogel with high absorbency and rapid shape recovery for noncompressible hemorrhage and wound healing.

Xinglian Xu, Lin Chen, Xianchao Feng, 2022, Biomaterials.

EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS

Guang-hong Zhou, Xinglian Xu, G. Liao, 2009 .

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Guang-hong Zhou, Xinglian Xu, Yingjun Zhang, 2009 .

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review.

Xinglian Xu, Yujuan Xu, 2020, Comprehensive reviews in food science and food safety.

Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation

Guang-hong Zhou, Xinglian Xu, Guangliang Bian, 2018, LWT.

Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2018 .

Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation.

Guang-hong Zhou, Xinglian Xu, S. Xue, 2017, Meat science.

Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process

Xinglian Xu, Minyi Han, Xue Zhao, 2016 .

Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein

Guang-hong Zhou, Xinglian Xu, Mengmeng Huang, 2014 .

Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity

Xinglian Xu, Lin Zhang, T. Xing, 2022, Antioxidants.

Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges.

Xinglian Xu, K. Guo, G. Zhou, 2022, Critical reviews in food science and nutrition.

1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures

Guang-hong Zhou, Xinglian Xu, D. Pan, 2021 .

Effect of pH-values on gelation properties of myosin extracted from high-pressure treated pre-rigor rabbit muscle

Guang-hong Zhou, Xinglian Xu, Sift Desk Journals Open Access Journals, 2018 .

Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress.

Guang-hong Zhou, Xinglian Xu, Lin Chen, 2018, Food research international.

Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach.

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2018, Food chemistry.

A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl additionc1

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2017, Poultry science.

Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast.

Xinglian Xu, Lin Chen, Zhixi Li, 2017, Journal of the science of food and agriculture.

Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2017, Food and Bioprocess Technology.

Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating

Xinglian Xu, Mengmeng Huang, Peng Wang, 2017 .

Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation.

Guang-hong Zhou, Xinglian Xu, Yan Guo, 2016, Meat science.

Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion.

Xinglian Xu, Minyi Han, Peng Wang, 2022, Food chemistry.

Insight into the effect of charge regulation on the binding mechanism of curcumin to myofibrillar protein.

Xinglian Xu, Yue Zhang, Peng Wang, 2021, Food chemistry.

Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein.

Guang-hong Zhou, Xinglian Xu, Xue Zhao, 2020, Food chemistry.

Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

Guang-hong Zhou, Xinglian Xu, Tao Wu, 2019, Food Hydrocolloids.

Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products

Guang-hong Zhou, Xinglian Xu, Q. Zhong, 2019, LWT.

Hydrophobic‐assembled curcumin–porcine plasma protein complex affected by pH

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2018, International Journal of Food Science & Technology.

Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations.

Guang-hong Zhou, Xinglian Xu, Lin Chen, 2018, Food chemistry.

Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2016 .

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Guang-hong Zhou, Xinglian Xu, Lin Chen, 2015 .

Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced in China

Guang-hong Zhou, Xinglian Xu, Hui Min, 2012 .

Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle.

Guang-hong Zhou, Xinglian Xu, M. Huang, 2012, Meat science.

In vitro proteolysis of myofibrillar proteins from beef skeletal muscle by caspase-3 and caspase-6.

Guang-hong Zhou, Xinglian Xu, M. Huang, 2011, Journal of agricultural and food chemistry.

Effects of Dietary Protein from Different Sources on Biotransformation, Antioxidation, and Inflammation in the Rat Liver.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2018, Journal of agricultural and food chemistry.

Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2021, Food Chemistry.

Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins

Guang-hong Zhou, Xinglian Xu, S. Xue, 2018 .

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

Xinglian Xu, Peng Wang, Lin Chen, 2015 .

3D printing based on meat materials: Challenges and opportunities

Xinglian Xu, Peng Wang, Zongyun Yang, 2022, Current research in food science.

Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: In vitro and in situ

Xinglian Xu, Huhu Wang, Shan-shan Chen, 2022, LWT.

Characterization of Extracellular Polymeric Substances Produced by Pseudomonas fragi Under Air and Modified Atmosphere Packaging.

Guang-hong Zhou, Xinglian Xu, Huhu Wang, 2017, Journal of food science.

Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water.

Guang-hong Zhou, Xinglian Xu, Linlin Cai, 2019, Food microbiology.

Highly absorbent antibacterial chitosan-based aerogels for shelf-life extension of fresh pork

Xinglian Xu, B. Zhu, Xiaojing Fan, 2021, Food Control.

Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein.

Guang-hong Zhou, Xinglian Xu, Xue Zhao, 2019, Food chemistry.

Identification and quantification of adducts between oxidized rosmarinic acid and thiol compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF tandem mass spectrometry.

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2015, Journal of agricultural and food chemistry.

Characterization of olive oil emulsions stabilized by flaxseed gum

Guang-hong Zhou, Xinglian Xu, Mei-qin Feng, 2019, Journal of Food Engineering.

Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly

Xinglian Xu, Juanyong Shen, Zongyun Yang, 2022, Ultrasonics sonochemistry.

A structural explanation for protein digestibility changes in different food matrices

Xinglian Xu, G. Zhou, Xianmin Zeng, 2022, Food Hydrocolloids.

Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

Xinglian Xu, Rongxin Wen, Xiaobo Yu, 2022, Foods.

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

Guang-hong Zhou, Xinglian Xu, Xudong Zhu, 2013 .

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Xinglian Xu, S. Xue, Yanhong Bai, 2020 .

Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions

Guang-hong Zhou, Xinglian Xu, Kun Jia, 2017 .

Dietary Protein Sources Differentially Affect the Growth of Akkermansia muciniphila and Maintenance of the Gut Mucus Barrier in Mice.

K. Kristiansen, Guang-hong Zhou, Xinglian Xu, 2019, Molecular nutrition & food research.

Comparative study of extraction efficiency and composition of protein recovered from chicken liver by acid–alkaline treatment

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2016 .

Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

Xinglian Xu, J. Qi, G. Xiong, 2021 .

Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine

Guang-hong Zhou, Xinglian Xu, B. Zhu, 2021 .

Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds.

Xinglian Xu, Huhu Wang, J. Qi, 2020, Food chemistry.

Identification and characterization of the proteins in broth of stewed traditional Chinese yellow‐feathered chickens

Guang-hong Zhou, Xinglian Xu, Shao-lin Deng, 2018, Poultry science.

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2018, Food Hydrocolloids.

Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

Guang-hong Zhou, Xinglian Xu, Mei-qin Feng, 2018 .

“Rigid” structure is a key determinant for the low digestibility of myoglobin

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020, Food chemistry: X.

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS.

Guang-hong Zhou, Xinglian Xu, Xichang Wang, 2012, Food chemistry.

Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets.

Xinglian Xu, X. Rui, Qiuqin Zhang, 2017, Journal of food science.

Primary concerns regarding the application of electrolyzed water in the meat industry

Guang-hong Zhou, Xinglian Xu, S. Xue, 2019, Food Control.

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age

Xinglian Xu, Chunbao Li, G. Zhou, 2022, Poultry science.

The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens

Xinglian Xu, Chunbao Li, G. Zhou, 2022, Foods.

Influence of extreme alkaline pH induced unfolding and aggregation on PSE-like chicken protein edible film formation.

Guang-hong Zhou, Xinglian Xu, Xue Zhao, 2020, Food chemistry.

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

Guang-hong Zhou, Xinglian Xu, Xiangyun Song, 2020 .

Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment

Xinglian Xu, Xue Zhao, Cangping Zhang, 2022, Food Chemistry.

Overheating induced structural changes of type I collagen and impaired the protein digestibility.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020, Food research international.

New insights into the ultrasound impact on covalent reactions of myofibrillar protein

Xinglian Xu, G. Zhou, Xing Chen, 2022, Ultrasonics sonochemistry.

Real meat and plant-based meat analogues have different in vitro protein digestibility properties.

Xinglian Xu, Chunbao Li, G. Zhou, 2022, Food chemistry.

Isolation and identification of antioxidant peptides from jinhua ham.

Guang-hong Zhou, Xinglian Xu, Wangang Zhang, 2013, Journal of agricultural and food chemistry.

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

Guang-hong Zhou, Xinglian Xu, Peng Wang, 2020 .

The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels.

Xinglian Xu, Yalin Peng, J. Qi, 2022, Food research international.

Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System.

Xinglian Xu, Dengyong Liu, Ya-Min Deng, 2017, Journal of food science.

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review

Guang-hong Zhou, Xinglian Xu, Hongqiang Chen, 2020, Food and Bioprocess Technology.

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2020, Innovative Food Science & Emerging Technologies.

Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide.

Xinglian Xu, Yujuan Xu, Yali Li, 2022, Food chemistry.

Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder.

Guang-hong Zhou, Xinglian Xu, Xing Chen, 2017, Food research international.

pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability.

Guang-hong Zhou, Xinglian Xu, Yuexi Wang, 2020, Food research international.

Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process

Guanghong Zhou, Xinglian Xu, Keping Ye, 2014 .

Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage

Guang-hong Zhou, Xinglian Xu, Shiling Lu, 2010 .

Effect of growth media on gene expression levels in Salmonella Typhimurium biofilm formed on stainless steel surface

Guangyu Wang, Guanghong Zhou, Xinglian Xu, 2016 .

RHEOLOGICAL, TEXTURE AND SENSORY PROPERTIES OF LOW FAT MAYONNAISE WITH DIFFERENT FAT MIMETICS

Xinglian Xu, Haiying Liu, Sh.D. Guo, 2007 .

EFFECTS OF WITHHOLDING FOOD AND/OR WATER SUPPLY ON THE QUALITY OF MEAT FROM REX RABBITS

Guang-hong Zhou, Xinglian Xu, G. Xiong, 2008 .

Investigation of microbial contamination in a chicken slaughterhouse environment.

Xinglian Xu, Huhu Wang, Xiangyu Song, 2021, Journal of food science.

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage

Xinglian Xu, Jinhao Zhang, Huhu Wang, 2021, Trends in Food Science & Technology.

Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties.

Xiaoping Zhou, Xinglian Xu, L. Mei, 2021, Carbohydrate polymers.

Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement

Xinglian Xu, Xue Zhao, Junmeng Lu, 2021, Food Hydrocolloids.

Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion

Xinglian Xu, Yujuan Xu, Peng Wang, 2021 .

pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness

Xinglian Xu, Feiyu Zhang, J. Qi, 2021 .

An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes

Xinglian Xu, Xue Zhao, Weiyi Zhang, 2022, Food Hydrocolloids.

Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability

Xinglian Xu, Baoli Wang, G. Zhou, 2022, LWT.

Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices

Xinglian Xu, G. Zhou, Xing Chen, 2022, Trends in Food Science & Technology.

A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations

Xinglian Xu, Xianmin Zeng, Yujuan Xu, 2022, Foods.

In situ characterization and analysis of Salmonella biofilm formation under meat processing environments using a combined microscopic and spectroscopic approach.

Guang-hong Zhou, Xinglian Xu, Huhu Wang, 2013, International journal of food microbiology.

Physicochemical properties and aroma release of gelatin-stabilized rapeseed oil-in-water emulsions as affected by pH

Xinglian Xu, Xiaohui Xie, Yalin Peng, 2022, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Insight into the oil polarity impact on interfacial properties of myofibrillar protein

Guang-hong Zhou, Xinglian Xu, Xue Zhao, 2022, Food Hydrocolloids.

Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study.

Xinglian Xu, Minyi Han, Yujuan Xu, 2020, Food chemistry.

Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH)

Guang-hong Zhou, Xinglian Xu, S. Xue, 2019, LWT.

High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation.

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2017, Food research international.

Water‐soluble myofibrillar proteins prepared by high‐pressure homogenisation: a comparison study on the composition and functionality

Guang-hong Zhou, Xinglian Xu, Yong Li, 2017 .

Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2017 .

Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring.

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2016, Food chemistry.

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions.

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2016, Food research international.

High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution.

Xinglian Xu, Y. Xiong, Xing Chen, 2019, Food chemistry.

Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH.

Xinglian Xu, G. Zhou, Xianmin Zeng, 2022, Food research international.

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

Xinglian Xu, Xing Chen, Jiahui Chen, 2021, Ultrasonics sonochemistry.

Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing.

Xinglian Xu, Xue Zhao, Jiahui Chen, 2020, Ultrasonics sonochemistry.

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Guang-hong Zhou, Xinglian Xu, Xing Chen, 2016 .

Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies.

Xinglian Xu, Yimin Zhang, He Huang, 2022, Food chemistry.

Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review.

Guang-hong Zhou, Xinglian Xu, Xue Zhao, 2020, Comprehensive reviews in food science and food safety.

(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress.

Guang-hong Zhou, Xinglian Xu, B. Zhu, 2019, Food chemistry.

Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan.

Xinglian Xu, Yun Bai, Xianmin Zeng, 2022, Food research international.

Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2020 .

Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties.

Xinglian Xu, Liyuan Li, Xue Zhao, 2021, Food chemistry.

Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties.

Xinglian Xu, Yujuan Xu, Yali Li, 2022, Food chemistry.

Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020 .

Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study.

Xinglian Xu, G. Zhou, Jiahui Chen, 2022, Food chemistry.

Comparative study on the in vitro digestibility of chicken protein after different modifications.

Xinglian Xu, G. Zhou, Jiahui Chen, 2022, Food chemistry.

Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters.

Xinglian Xu, G. Zhou, Xingfa Zhang, 2022, Food chemistry.

Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols.

Xinglian Xu, Minyi Han, Yujuan Xu, 2021, Food chemistry.

Gallic acid-aided cross-linking of myofibrillar protein fabricated soluble aggregate for enhanced thermal stability and tunable colloidal state.

Xinglian Xu, Kaiwen W. Chen, L. Liang, 2020, Journal of agricultural and food chemistry.

Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

Liang Zhao, Guang-hong Zhou, Xinglian Xu, 2016 .

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2012, Meat science.

Enhanced flavor strength of broth prepared from chicken following short-term frozen storage.

Guang-hong Zhou, Xinglian Xu, J. Qi, 2021, Food chemistry.

Inhibition of Heat-Induced Flocculation of Myosin-Based Emulsions through Steric Repulsion by Conformational Adaptation-Enhanced Interfacial Protein with an Alkaline pH-Shifting-Driven Method.

Guang-hong Zhou, Xinglian Xu, Yue Zhang, 2018, Langmuir : the ACS journal of surfaces and colloids.

Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast

Xinglian Xu, Peng Wang, Jian Sun, 2021 .

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

Guang-hong Zhou, Xinglian Xu, Yangying Sun, 2018, Journal of the science of food and agriculture.

Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties

Xinglian Xu, Yun Bai, Yujuan Xu, 2022, Innovative Food Science & Emerging Technologies.

Microbial changes in vacuum-packed chilled pork during storage.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2015, Meat science.

Amikacin- and AuNP-mediated colorimetric biosensor for the rapid and sensitive detection of bacteria

Xinglian Xu, Huhu Wang, Xiangyu Song, 2022, LWT.

High pressure/thermal combinations on texture and water holding capacity of chicken batters

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2015 .

Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice.

Xinglian Xu, Chunbao Li, G. Zhou, 2022, Journal of agricultural and food chemistry.

Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.

Guang-hong Zhou, Xinglian Xu, S. Xue, 2017, Journal of food science.

Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation

Guang-hong Zhou, Xinglian Xu, Lei Liu, 2020 .

Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck.

Guang-hong Zhou, Xinglian Xu, Daoying Wang, 2009 .

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Journal of Food Measurement and Characterization.

Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.

Guang-hong Zhou, Xinglian Xu, Gaiming Zhao, 2005, Meat science.

Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling.

Xinglian Xu, H. Ho, Liping Guo, 2020, Ultrasonics sonochemistry.

Effect of cooking on in vitro digestion of pork proteins: a peptidomic perspective.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2015, Journal of agricultural and food chemistry.

Peptidomic Investigation of the Interplay Between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Journal of agricultural and food chemistry.

Specific Microbiota Dynamically Regulate the Bidirectional Gut-Brain Axis Communications in Mice Fed Meat Protein Diets.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2018, Journal of agricultural and food chemistry.

High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017, Front. Microbiol..

Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2008 .

Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

Guanghong Zhou, Peng Wang, Xinglian Xu, 2014, European Food Research and Technology.

Meat quality and cooking attributes of thawed pork with different low field NMR T(21).

Chunbao Li, Guanghong Zhou, Peilei Shi, 2012, Meat science.

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020 .

INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2010 .

Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP

Guang-hong Zhou, Xinglian Xu, Huhu Wang, 2020, Food science & nutrition.

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.

Guang-hong Zhou, Xinglian Xu, Yanqing Han, 2011, Meat science.

Resistance of detached-cells of biofilm formed by Staphylococcus aureus to ultra high pressure homogenization.

Xinglian Xu, Changqing Zhu, Huhu Wang, 2021, Food research international.

Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation

Xinglian Xu, Chunbao Li, G. Zhou, 2023, LWT.

Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing

Xinglian Xu, Chunbao Li, Wangang Zhang, 2021, Food Control.

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

Xinglian Xu, Chunbao Li, Jinxuan Cao, 2019 .

Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham

Xinglian Xu, Chunbao Li, D. Pan, 2019, LWT.

Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.

Xinglian Xu, Daoying Wang, Weimin Xu, 2014, Food chemistry.

Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck.

Chunbao Li, Guanghong Zhou, Xinglian Xu, 2008, Food chemistry.

Stress Effects on Meat Quality: A Mechanistic Perspective.

Xinglian Xu, R. Tume, T. Xing, 2019, Comprehensive reviews in food science and food safety.

Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities

Xinglian Xu, R. Tume, Xing Chen, 2017, Critical reviews in food science and nutrition.

High intake of chicken and pork proteins aggravates high-fat-diet-induced inflammation and disorder of hippocampal Glutamatergic system.

Xinglian Xu, Chunbao Li, Di Zhao, 2020, The Journal of nutritional biochemistry.

Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study

Xinglian Xu, Minyi Han, Xinyue Zhang, 2020 .

Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study

Xinglian Xu, Han‐jun Ma, Z. Kang, 2018, Food Hydrocolloids.

In vitro protein digestion of pork cuts differ with muscle type.

Xinglian Xu, Chunbao Li, Chong Wang, 2018, Food research international.

The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils.

Xinglian Xu, F. Huang, Mei Xue, 2011, Food chemistry.

Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.

Xinglian Xu, F. Huang, Ming Huang, 2011, Journal of the science of food and agriculture.

Redox Regulation in Cancer Stem Cells

Xinglian Xu, Chunbao Li, X. Cui, 2015, Oxidative medicine and cellular longevity.

The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings

Xinglian Xu, Chunbao Li, Chong Wang, 2019, Food Control.

Temporal changes in gut microbiota and signaling molecules of the gut–brain axis in mice fed meat protein diets

Xinglian Xu, Chunbao Li, Yunting Xie, 2018, bioRxiv.

Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats

Xinglian Xu, Chunbao Li, Yingying Zhu, 2017, Front. Microbiol..

Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in stress-induced dysfunctional broiler pectoralis major muscle.

Xinglian Xu, Xue Zhao, T. Xing, 2020, Food chemistry.

Effects of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer.

Xinglian Xu, Minyi Han, T. Xing, 2016, Animal science journal = Nihon chikusan Gakkaiho.

Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

Xinglian Xu, Yingying Zhu, He Li, 2015, Scientific Reports.

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.

Xinglian Xu, Chong Wang, Yun Bai, 2019, Food chemistry.

Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham.

Xinglian Xu, Jinxuan Cao, Chong Wang, 2019, Food chemistry.

iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process

Xinglian Xu, Chunbao Li, Jinxuan Cao, 2019, Food Control.

Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses

Xinglian Xu, S. Xue, Huhu Wang, 2017 .

Application of Nondestructive and Low‐Cost Impedance Technology to Determine the Effect of Curing Degree on Meat Quality

Xinglian Xu, Minyi Han, Peng Wang, 2017 .

The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR

Xinglian Xu, Dengyong Liu, Jun-Hua Shao, 2014 .

Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment.

Xinglian Xu, Haijun Chang, Dengyong Liu, 2011, Journal of food science.

Changes in taste compounds of duck during processing

Xinglian Xu, Yuan Liu, G. Zhou, 2007 .

Mass transfer dynamics during high pressure brining of chicken breast

Xinglian Xu, Lin Zhang, G. Zhou, 2013 .

Study on kinetics of mass transfer in water-boiled salted duck during wet-curing

Xinglian Xu, Chunbao Li, Lei Du, 2010 .

Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation.

Xinglian Xu, Chunbao Li, R. Lametsch, 2015, Food chemistry.

The effect of pressure-assisted heating on the water holding capacity of chicken batters

Xinglian Xu, Minyi Han, Haibo Zheng, 2018 .

Phosphorproteome Changes of Myofibrillar Proteins at Early Post-mortem Time in Relation to Pork Quality As Affected by Season.

Xinglian Xu, Chunbao Li, Xiao Li, 2015, Journal of agricultural and food chemistry.

Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage

Xinglian Xu, S. Xue, T. Xing, 2016 .

Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle

Xinglian Xu, Chunbao Li, Haijun Chang, 2011 .

Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck.

Xinglian Xu, Yun Bai, K. Ye, 2015, Journal of food science.

Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck.

Xinglian Xu, Dengyong Liu, Huhu Wang, 2014, Journal of food protection.

Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens

Xinglian Xu, T. Xing, Peng Wang, 2019, Poultry science.

Biofilm formation of Salmonella serotypes in simulated meat processing environments and its relationship to cell characteristics.

Xinglian Xu, Huhu Wang, K. Ye, 2013, Journal of food protection.

Response of Formed-Biofilm of Enterobacter cloacae, Klebsiella oxytoca, and Citrobacter freundii to Chlorite-Based Disinfectants.

Xinglian Xu, Huawei Wang, Linlin Cai, 2018, Journal of food science.

Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis exposed to meat-related environment

Xinglian Xu, Kun Jia, Huhu Wang, 2020 .

Modeling the degradation of acidic electrolyzed water and its ability to disinfect a dual-species biofilm

Xinglian Xu, Linlin Cai, Huhu Wang, 2019, LWT.

Meat proteins in a high-fat diet have a substantial impact on intestinal barriers through mucus layer and tight junction protein suppression in C57BL/6J mice.

Xinglian Xu, Chunbao Li, Di Zhao, 2019, Food & function.

Development and validation of a molecular predictive model to describe the growth of Listeria monocytogenes in vacuum-packaged chilled pork

Xinglian Xu, Huhu Wang, Y. Jiang, 2013 .

Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle

Xinglian Xu, Chunbao Li, Shuqin Xu, 2006 .

Assessment of the di- and tri-chlorinated haloacetic acids during broiler prechilling.

Xinglian Xu, Huhu Wang, Yue Qin, 2021, Journal of food science.

Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat.

Xinglian Xu, Jun Qi, Dongmei Pan, 2019, Ultrasonics sonochemistry.

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

Xinglian Xu, Peng Wang, Tianlan Xia, 2020, Poultry science.

Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast

Xinglian Xu, C. Qiao, H. Ho, 2022, Ultrasonics sonochemistry.

Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

Xinglian Xu, H. Ho, Liping Guo, 2019 .

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Xinglian Xu, S. Xue, Guangliang Bian, 2018 .

Improved identification and classification accuracy of wooden breast by jointly using near-infrared spectroscopy and compression speed.

Xinglian Xu, Zhen Li, Yulong Zhang, 2022, Food research international.

Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat.

Xinglian Xu, T. Xing, N. Jiang, 2016, Animal science journal = Nihon chikusan Gakkaiho.

PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD

Xinglian Xu, Q. Dong, Peng Wang, 2010 .

Effects of different freezing rates and thawing rates on the manufacturing properties and structure of pork.

Xinglian Xu, Xinglian Xu, X. L. Yu, 2010 .

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

Xinglian Xu, Kun Jia, Huhu Wang, 2017, Front. Microbiol..

Effects of pre-slaughter showering and ventilation on stress, meat quality and metabolite concentrations of broilers in summer.

Xinglian Xu, T. Xing, N. Jiang, 2016, Animal science journal = Nihon chikusan Gakkaiho.

Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida.

Xinglian Xu, Huhu Wang, Shanshan Chen, 2023, Food chemistry.

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Xinglian Xu, Chunbao Li, Di Zhao, 2020 .

The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation

Xinglian Xu, Peng Wang, Mingzhe Han, 2015 .

Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish

Xinglian Xu, Chunbao Li, Fan Zhao, 2015, Proteomics.

Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

Xinglian Xu, Peng Wang, G. Zhou, 2009 .

High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia

Xinglian Xu, Huhu Wang, Xinxiao Zhang, 2015 .

Influence of sodium bicarbonate and moisture content on physicochemical properties of chicken-based extrudate by twin-screw extruder.

Xinglian Xu, M. Zhang, Feiyu Zhang, 2022, Food chemistry.

Transcriptome Analysis of the Global Response of Pseudomonas fragi NMC25 to Modified Atmosphere Packaging Stress

Xinglian Xu, Yanqing Han, Huhu Wang, 2018, Front. Microbiol..

Physicochemical properties of Pseudomonas fragi isolates response to modified atmosphere packaging

Xinglian Xu, Huhu Wang, Fang Ma, 2017, FEMS microbiology letters.

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

Xinglian Xu, T. Xing, Huhu Wang, 2017, Food microbiology.

Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings.

Xinglian Xu, Chunbao Li, Chong Wang, 2019, Journal of food protection.

Prevalence, genetic characterization and biofilm formation in vitro of staphylococcus aureus isolated from raw chicken meat at retail level in Nanjing, China

Guanghong Zhou, Xinglian Xu, Huhu Wang, 2018 .

Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.

Xinglian Xu, Peng Wang, Ling Li, 2012, Journal of food science.

Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening.

Xinglian Xu, Chunbao Li, Gaiming Zhao, 2009, Meat science.

Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS.

Xinglian Xu, Jie Chen, Maomao Zeng, 2019, Food chemistry.

N-glycan profile as a tool in qualitative and quantitative analysis of meat adulteration.

Li Liu, Chunbao Li, Guanghong Zhou, 2019, Journal of agricultural and food chemistry.

Biofilm removal mediated by Salmonella phages from chicken-related sources

Xinglian Xu, Linlin Cai, Huhu Wang, 2023, Food Science and Human Wellness.

Modeling the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp. Using combined ultrasound and disinfectants.

Xinglian Xu, Huhu Wang, Xiaojing Chen, 2020, Ultrasonics sonochemistry.

Insights into the transcriptome profile of mature biofilm of Salmonella Typhimurium on stainless steels surface

Xinglian Xu, Huhu Wang, Xinxiao Zhang, 2015 .

Rapid detection of viable Listeria monocytogenes in chilled pork by real-time reverse-transcriptase PCR

Guanghong Zhou, Jinxuan Cao, Keping Ye, 2012 .

Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver

Xinglian Xu, J. Qi, G. Xiong, 2020 .

Beef, Casein, and Soy Proteins Differentially Affect Lipid Metabolism, Triglycerides Accumulation and Gut Microbiota of High-Fat Diet-Fed C57BL/6J Mice

Xinglian Xu, Chunbao Li, Fan Zhao, 2018, Front. Microbiol..

The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats.

Xinglian Xu, Jianhao Zhang, Minyi Han, 2021, Food chemistry.

Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings.

Xinglian Xu, Chunbao Li, Chong Wang, 2019, Food chemistry.

Intake of Meat Proteins Substantially Increased the Relative Abundance of Genus Lactobacillus in Rat Feces

Xinglian Xu, Chunbao Li, Yingying Zhu, 2016, PloS one.

Distinct physiological, plasma amino acid, and liver transcriptome responses to purified dietary beef, chicken, fish, and pork proteins in young rats.

Xinglian Xu, Chunbao Li, G. Hooiveld, 2016, Molecular nutrition & food research.

Comparison on the physico-chemical and nutritional qualities of normal and abnormal colored fresh chicken liver.

Xinglian Xu, G. Xiong, Haibo Zheng, 2017, Animal science journal = Nihon chikusan Gakkaiho.

Processed meat protein promoted inflammation and hepatic lipogenesis by upregulating Nrf2/Keap1 signaling pathway in Glrx-deficient mice.

Xinglian Xu, Chunbao Li, M. Ijaz, 2019, Journal of agricultural and food chemistry.

The gut microbiota in young and middle-aged rats showed different responses to chicken protein in their diet

Xinglian Xu, Chunbao Li, Yingying Zhu, 2016, BMC Microbiology.

Comparative proteomic analysis of proteins associated with water holding capacity in goose muscles.

Xinglian Xu, Daoying Wang, Weimin Xu, 2019, Food research international.

Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility.

Xinglian Xu, G. Cao, Huijuan Yang, 2020, Food research international.

Protective mechanism of quercetin compounds against acrylamide-induced hepatotoxicity

Xinglian Xu, Linzi Li, G. Zhou, 2023, Food Science and Human Wellness.

Protein Glycosylation and Gut Microbiota Utilization Can Limit the in vitro and in vivo Metabolic Cellular Incorporation of Neu5Gc.

Xinglian Xu, Chunbao Li, Yingying Huang, 2021, Molecular nutrition & food research.

Chemerin inhibition of myogenesis and induction of adipogenesis in C2C12 myoblasts

Xinglian Xu, Kunlin Chen, Chang-bo Tang, 2015, Molecular and Cellular Endocrinology.

Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken.

Xinglian Xu, Chunbao Li, Yuan Liu, 2020, Food research international.

Gas chromatography-mass spectrometry-based untargeted metabolomics analysis reveals circulating biomarkers related to wooden breast myopathy in broilers: a preliminary study

Xinglian Xu, Lin Zhang, T. Xing, 2023, Poultry science.

Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting

Xinglian Xu, Xue Zhao, Weiyi Zhang, 2021, Food Chemistry.

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Xinglian Xu, Minyi Han, Yujuan Xu, 2020 .

The gut microbiota in young and middle-aged rats showed different responses to chicken protein in their diet

Xinglian Xu, Chunbao Li, G. Zhou, 2016, BMC Microbiology.

Chitosan‑sodium alginate-collagen/gelatin three-dimensional edible scaffolds for building a structured model for cell cultured meat.

Xinglian Xu, Linzi Li, G. Zhou, 2022, International journal of biological macromolecules.

SaaS sRNA promotes Salmonella intestinal invasion via modulating MAPK inflammatory pathway

Xinglian Xu, G. Zhou, Linlin Cai, 2023, Gut microbes.

Proteome Profiles of Digested Products of Commercial Meat Sources

Xinglian Xu, Chunbao Li, Li Li, 2017, Front. Nutr..

Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation

Xichang Wang, Guanghong Zhou, Meixiu Zhang, 2012, Sensors.

A Short-Term Feeding of Dietary Casein Increases Abundance of Lactococcus lactis and Upregulates Gene Expression Involving Obesity Prevention in Cecum of Young Rats Compared With Dietary Chicken Protein

Xinglian Xu, Chunbao Li, Fan Zhao, 2019, Front. Microbiol..

Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork.

Xinglian Xu, Chunbao Li, Gaiming Zhao, 2010, Meat science.

Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations

Xinglian Xu, Xiaohui Xie, G. Zhou, 2021, Journal of Food Composition and Analysis.

Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats

Xinglian Xu, Chunbao Li, Yingying Zhu, 2017, Scientific Reports.

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

Xinglian Xu, Huhu Wang, Lin Chen, 2015 .

High Meat Protein High Fat Diet Induced the Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats.

Xinglian Xu, Chunbao Li, G. Zamaratskaia, 2020, Journal of agricultural and food chemistry.

Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats

Xinglian Xu, Chunbao Li, Yingying Zhu, 2017, Scientific Reports.

Erratum: Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats

Xinglian Xu, Chunbao Li, Yingying Zhu, 2017, Scientific Reports.

Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

Xinglian Xu, Xianmin Zeng, Minyi Han, 2022, Food Science and Human Wellness.

Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review

Xinglian Xu, Chunbao Li, G. Zhou, 2023, Foods.

The interaction of an effector protein Hap secreted by Aeromonas salmonicida and myofibrillar protein of meat: Possible mechanisms from structural changes to sites of molecular docking.

Xinglian Xu, Huhu Wang, Haijing Hu, 2023, Food chemistry.

Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS.

Xinglian Xu, Wangang Zhang, Lujuan Xing, 2016, Journal of agricultural and food chemistry.

Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability.

Xinglian Xu, G. Zhou, Jiahui Chen, 2023, Food Chemistry.

Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing.

Xinglian Xu, Jiale Chai, G. Zhou, 2023, Ultrasonics sonochemistry.

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications

Xinglian Xu, G. Zhou, Xianmin Zeng, 2023, Ultrasonics sonochemistry.

Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals.

Xinglian Xu, B. Zhu, Lin Chen, 2021, Food chemistry.

Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model.

Xinglian Xu, Linzi Li, G. Zhou, 2023, Biomaterials.

Inactivation of Salmonella biofilms formed on stainless steel surfaces by pulsed light

Xinglian Xu, Huhu Wang, Chongyang Lyu, 2023, Food Control.

Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice

Xinglian Xu, Chunbao Li, G. Zhou, 2023, Food Science and Human Wellness.

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system.

Xinglian Xu, Wangang Zhang, Chao-Zhi Zhu, 2016, Journal of the science of food and agriculture.

Changes in temperature profile, texture and color of pork loin chop during pan-frying.

Lin Tang, Chunbao Li, Guanghong Zhou, 2012 .

Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization

Xinglian Xu, L. Liang, Xing Chen, 2020 .

Effects of boning method and postmortem aging on meat quality characteristics of pork loin.

Xinglian Xu, Chunbao Li, Yanqing Han, 2009, Animal science journal = Nihon chikusan Gakkaiho.

Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation.

Xinglian Xu, Yayun Hu, G. Zhou, 2022, International journal of biological macromolecules.

High-pressure effects on myosin in relation to heat gelation: A micro-perspective study

Y. H. Kim, Xinglian Xu, S. Xue, 2018, Food Hydrocolloids.

Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions.

Xinglian Xu, Jiale Chai, G. Zhou, 2023, Ultrasonics sonochemistry.

Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism

Xinglian Xu, Peng Wang, Zongyun Yang, 2022, Food Biophysics.

Effects of Plant Oil Combinations Substituting Pork Back‐Fat Combined with Pre‐Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PÂTÉ

Xinglian Xu, Yingying Zhu, Peng Wang, 2016 .

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface

Xinglian Xu, Jian Sun, Meng Wang, 2019, CyTA - Journal of Food.

High-resolution melting analysis: a promising molecular method for meat traceability

Xinglian Xu, Chunbao Li, Changqing Zhu, 2014, European Food Research and Technology.

Erratum: Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats

Xinglian Xu, Chunbao Li, Yingying Zhu, 2017, Scientific Reports.

Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents.

Xinglian Xu, Xue Zhao, T. Xing, 2021, Food chemistry.

Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs

Xinglian Xu, Xianmin Zeng, B. Peng, 2020, Frontiers in Microbiology.

The protective effect of rosmarinic acid on hyperthermia-induced C2C12 muscle cells damage

Xinglian Xu, Kunlin Chen, Hui-Xia Li, 2014, Molecular Biology Reports.

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Xinglian Xu, Xianmin Zeng, Minyi Han, 2022, Food Science and Human Wellness.

Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating

Xinglian Xu, Mengyao Wang, Xing Chen, 2020 .

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study.

Xinglian Xu, Peng Wang, Yufeng Zou, 2014, Meat science.

Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat.

Xinglian Xu, Linzi Li, G. Zhou, 2023, Food research international.

Erratum: Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

Xinglian Xu, Chunbao Li, Yingying Zhu, 2015, Scientific Reports.

Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress

Xinglian Xu, S. Dai, W. H. Zhang, 2012, British poultry science.

Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation.

Xinglian Xu, Huhu Wang, Junming Gong, 2023, Food research international.

The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat

Xinglian Xu, J. Huang, J. Yang, 2016, Poultry science.

Comparative Proteomics Provides Insights into Metabolic Responses in Rat Liver to Isolated Soy and Meat Proteins.

Xinglian Xu, Chunbao Li, G. Hooiveld, 2016, Journal of proteome research.