Di Wu

发表

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 .

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.

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.

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.

Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study.

Weiqing Sun, Zhenshun Li, Lan Wang, 2023, Food chemistry.

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.