Xing L - Search Results

1

Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion.

Zhou L, Jiang J, Feng F, Wang J, Cai J, Xing L, Zhou G, Zhang W. Zhou L, et al. Among authors: xing l. Carbohydr Polym. 2023 Jun 1;309:120679. doi: 10.1016/j.carbpol.2023.120679. Epub 2023 Feb 11. Carbohydr Polym. 2023. PMID: 36906362

2

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham.

Xing LJ, Hu YY, Hu HY, Ge QF, Zhou GH, Zhang WG. Xing LJ, et al. Food Chem. 2016 Mar 1;194:951-8. doi: 10.1016/j.foodchem.2015.08.101. Epub 2015 Aug 28. Food Chem. 2016. PMID: 26471639

3

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing.

Kang DC, Zou YH, Cheng YP, Xing LJ, Zhou GH, Zhang WG. Kang DC, et al. Ultrason Sonochem. 2016 Nov;33:47-53. doi: 10.1016/j.ultsonch.2016.04.024. Epub 2016 Apr 22. Ultrason Sonochem. 2016. PMID: 27245955 Free article.

4

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

Tang CB, Zhang WG, Wang YS, Xing LJ, Xu XL, Zhou GH. Tang CB, et al. J Agric Food Chem. 2016 Aug 24;64(33):6466-76. doi: 10.1021/acs.jafc.6b02438. Epub 2016 Aug 10. J Agric Food Chem. 2016. PMID: 27486909

5

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products.

Liu R, Xing L, Fu Q, Zhou GH, Zhang WG. Liu R, et al. Among authors: xing l. Antioxidants (Basel). 2016 Sep 20;5(3):32. doi: 10.3390/antiox5030032. Antioxidants (Basel). 2016. PMID: 27657142 Free PMC article. Review.

6

Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon.

Zhang S, Zhang C, Qiao Y, Xing L, Kang D, Khan IA, Huang M, Zhou G. Zhang S, et al. Among authors: xing l. Food Chem. 2017 Dec 15;237:779-785. doi: 10.1016/j.foodchem.2017.06.026. Epub 2017 Jun 10. Food Chem. 2017. PMID: 28764067

7

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

Zhuang X, Zhang W, Liu R, Liu Y, Xing L, Han M, Kang ZL, Xu XL, Zhou GH. Zhuang X, et al. Among authors: xing l. Food Res Int. 2017 Oct;100(Pt 1):586-594. doi: 10.1016/j.foodres.2017.07.063. Epub 2017 Jul 27. Food Res Int. 2017. PMID: 28873725

8

Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef.

Kang D, Jiang Y, Xing L, Zhou G, Zhang W. Kang D, et al. Among authors: xing l. Food Res Int. 2017 Dec;102:717-727. doi: 10.1016/j.foodres.2017.09.062. Epub 2017 Sep 23. Food Res Int. 2017. PMID: 29196005

9

Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham.

Xing L, Ge Q, Jiang D, Gao X, Liu R, Cao S, Zhuang X, Zhou G, Zhang W. Xing L, et al. Biosens Bioelectron. 2018 May 15;105:81-89. doi: 10.1016/j.bios.2018.01.020. Epub 2018 Jan 12. Biosens Bioelectron. 2018. PMID: 29412949

10

Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags.

Liu R, Fu Q, Lonergan S, Huff-Lonergan E, Xing L, Zhang L, Bai Y, Zhou G, Zhang W. Liu R, et al. Among authors: xing l. Meat Sci. 2018 Nov;145:431-439. doi: 10.1016/j.meatsci.2018.07.027. Epub 2018 Jul 20. Meat Sci. 2018. PMID: 30055435

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

3,913 results

Search Page

Filters