Xin Du

发表

Transcriptional regulation of the porcine miR-17-92 cluster

Xiu-qin Yang, Caixia Zhang, Jin-kui Wang, 2019, Molecular Genetics and Genomics.

Effects of Cysteine Proteases on the Structural and Mechanical Properties of Collagen Fibers*

Hongbin Li, Xin Du, D. Brömme, 2013, The Journal of Biological Chemistry.

Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: reduction of aggregation and improvement of emulsifying properties

Xin Du, W. Wan, Xiufang Xia, 2021, International Journal of Refrigeration.

Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi.

Qian Liu, B. Kong, Xin Du, 2019, Ultrasonics sonochemistry.

Research progress on quality deterioration mechanism and control technology of frozen muscle foods.

Xin Du, Xiufang Xia, Bo Wang, 2022, Comprehensive reviews in food science and food safety.

Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage.

Xin Du, Xiufang Xia, Fangfei Li, 2021, Food chemistry.

Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad

B. Kong, Xin Du, W. Wan, 2021 .

Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

M. Zhou, Wei Cheng, H. Corke, 2009 .

Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)

B. Kong, Xin Du, Xiufang Xia, 2021, Food Biophysics.

Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes

B. Kong, Xin Du, Hongyu Liu, 2020 .

Physicochemical properties and antioxidant activity of polysaccharides obtained from sea cucumber gonads via ultrasound-assisted enzymatic techniques

B. Kong, Xin Du, Hao Wang, 2022, LWT.

The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review

B. Kong, Xin Du, Xiufang Xia, 2022, Critical reviews in food science and nutrition.

Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes.

Xin Du, Xiufang Xia, Guoping Yu, 2023, International journal of biological macromolecules.

Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue

Qian Liu, B. Kong, Xin Du, 2021, Ultrasonics sonochemistry.

Effects of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens

Yingying Hu, B. Kong, Xin Du, 2021 .

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles

Qian Liu, B. Kong, Xin Du, 2021, Foods.

Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection.

B. Kong, Xin Du, Jinyan Sun, 2020, Meat science.

Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage.

B. Kong, Xin Du, Xiufang Xia, 2021, International journal of biological macromolecules.

Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles

B. Kong, Xin Du, Xiufang Xia, 2020 .

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating.

Xin Du, Dongjie Zhang, Xiufang Xia, 2021, Food chemistry.

Study on the granular characteristics of starches separated from Chinese rice cultivars

B. Xie, Xin Du, Y. Qiao, 2012 .

Structural basis of collagen fiber degradation by cathepsin K

G. Brayer, N. Nguyen, Xin Du, 2014, Proceedings of the National Academy of Sciences.

Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum

Xin Du, Xiufang Xia, Bo Wang, 2022, Foods.

Generation of Chimeric RNAs by cis-splicing of adjacent genes (cis-SAGe) in mammals.

Xiu-qin Yang, Xin Du, Xiaoyan Jing, 2018, Yi chuan = Hereditas.

Physical properties and internal microstructures of films made from catfish skin gelatin and triacetin mixtures

Xin Du, Shaoyang Liu, Yifen Wang, 2010 .

Inhibitory mechanism of tyramine-degrading strains on reducing tyramine accumulation in Harbin dry sausage during fermentation

Xin Du, Xiufang Xia, Haijing Li, 2022, Food Control.

Identification of substrate-specific inhibitors of cathepsin K through high-throughput screening.

M. Roberge, Xin Du, D. Brömme, 2019, The Biochemical journal.

Dynamic changes in postmortem quality of mirror carp (Cyprinus carpio L.): Based on oxidation reaction and mitochondrial function properties.

Xin Du, Xiufang Xia, Haijing Li, 2023, Food Chemistry.

Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi.

B. Kong, Xin Du, Xiufang Xia, 2023, Food chemistry.

Elastin Degradation by Cathepsin V Requires Two Exosites*

C. Craik, Xin Du, D. Brömme, 2013, The Journal of Biological Chemistry.

Effects of Cysteine Proteases on the Structural and Mechanical Properties of Collagen Fibers*

Hongbin Li, Xin Du, D. Brömme, 2013, The Journal of Biological Chemistry.

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications.

Xin Du, Xiufang Xia, Fangda Sun, 2024, Comprehensive reviews in food science and food safety.