Nan Pan

发表

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.

Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles.

B. Kong, Xiufang Xia, Fangfei Li, 2020, Meat science.

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage.

B. Kong, Xiufang Xia, Fangfei Li, 2020, Food research international.

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.

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.

Dynamics of heat transfer and moisture in beef jerky during hot air drying.

B. Kong, Xiufang Xia, Hui Wang, 2021, Meat science.

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.

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.

Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage.

B. Kong, Xiufang Xia, Fangfei Li, 2022, Food chemistry.

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.

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.

The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage.

Qian Liu, Qian Chen, B. Kong, 2023, International journal of biological macromolecules.

Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles.

B. Kong, Xiufang Xia, Yanming Ren, 2020, Meat science.