Kun Yang

发表

Mechanical properties of multiwalled-carbon-nanotubes reinforced poly(methyl methacrylate): Effect of UV-irradiation

Fuqian Yang, Sanboh Lee, Je-Chuan Hsu, 2021, Materials Chemistry and Physics.

The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition

Limei Wang, Weiqing Sun, Juanjuan Guo, 2021 .

Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field.

Limei Wang, Weiqing Sun, Zhenshun Li, 2020, Food chemistry.

Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles.

Limei Wang, Weiqing Sun, Jing Ma, 2021, Journal of food science.

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins.

Minyi Han, Weiqing Sun, Zhenshun Li, 2019, Food chemistry.

Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure.

Shaojin Wang, Limei Wang, Weiqing Sun, 2021, Food chemistry.

Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel.

Shaojin Wang, Limei Wang, Weiqing Sun, 2020, Food chemistry.

Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives

Weiqing Sun, Honghong Gong, Jiao Liu, 2022, Critical reviews in food science and nutrition.

Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (Ctenopharyngodon idellus) under the synergistic effects of radio frequency combined with magnetic field.

Weiqing Sun, Lan Wang, Guangquan Xiong, 2022, Journal of food science.

Effect of nanoliposomal entrapment on antioxidative hydrolysates from goose blood protein.

Weiqing Sun, Baomiao Ding, Jing Ma, 2020, Journal of food science.

Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels.

Limei Wang, Weiqing Sun, Juanjuan Guo, 2021, Food chemistry.

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy.

Limei Wang, Weiqing Sun, Juanjuan Guo, 2020, Food chemistry.

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

J. Mei, Jing Xie, Chuhan Bian, 2022, Food chemistry: X.

Yam Bean (Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure

Weiqing Sun, Jing Ma, Kun Yang, 2023, Foods.

Direct current magnetic field: An optional strategy for reducing pyrophosphate in gelatinous meat products

Weiqing Sun, Jing Ma, Kun Yang, 2022, LWT.