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Jingxin Sun

Qingdao Agricultural University - College of Food Science & Engineering

Qingdao

China

  • Qingdao Agricultural University - College of Food Science & Engineering

SCHOLARLY PAPERS

5

DOWNLOADS

194

TOTAL CITATIONS

4

Scholarly Papers (5)

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1.

Synergistic Effect of Preheating and Different Power Output High-Intensity Ultrasound on the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Chicken Wooden Breast

Number of pages: 33 Posted: 03 Mar 2022
Ke Wang, Yan Li, Jingxin Sun, Changming Qiao, Harvey Ho, Ming Huang, Xinglian Xu, Bin Pang and He Huang
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Zhucheng Waimao Co., Ltd, Auckland Bioengineering Institute, The University of Auckland, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU), Qingdao Agricultural University and affiliation not provided to SSRN
Downloads 56 (1,000,027)
Citation 2

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wooden breast, myofibrillar proteins, preheating, high-intensity ultrasound, gelation, microstructure

2.

The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

Downloads 46 (1,109,210)

The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

Number of pages: 23 Posted: 25 Oct 2022
Ke Wang, Yan Li, Xin Luo, Jingxin Sun, Yimin Zhang and Changming Qiao
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering and Shandong Zhucheng Waimao Co., Ltd
Downloads 24 (1,445,011)

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myofibrillar protein, emulsion, sugars structure, Polysaccharide, Physicochemical properties, sta-bility

The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

Number of pages: 23 Posted: 12 Mar 2023
Ke Wang, Yan Li, Jingxin Sun and Yimin Zhang
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Qingdao Agricultural University - College of Food Science & Engineering and Shandong Agricultural University - College of Food Science and Engineering
Downloads 22 (1,473,203)

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myofibrillar protein, emulsion, sugars structure, polysaccharide, physicochemical properties；stability

3.

Preheating and High-Intensity Ultrasound Synergistically Affect the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Wooden Breast

Number of pages: 35 Posted: 21 Dec 2021
Ke Wang, Yan Li, Xin Luo, Yimin Zhang, Jingxin Sun, Changming Qiao and Harvey Ho
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering, Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Zhucheng Waimao Co., Ltd and Auckland Bioengineering Institute, The University of Auckland
Downloads 41 (1,170,409)
Citation 2

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wooden breast, myofibrillar proteins, preheating, high-intensity ultrasound, gelation, micro-structure

4.

Oxidative Mechanism of Chicken Wooden Breast Myofibrillar Protein

Number of pages: 28 Posted: 25 Oct 2022
Ke Wang, Yimin Zhang, Changming Qiao and Jingxin Sun
Shandong Agricultural University - College of Food Science and Engineering, Shandong Agricultural University - College of Food Science and Engineering, Shandong Zhucheng Waimao Co., Ltd and Qingdao Agricultural University - College of Food Science & Engineering
Downloads 28 (1,345,526)

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wooden breast, myofibrillar protein, free radical, Oxidation, physicochemical property, molecular structure

5.

Effect of Different Ultrasound Powers on the Stability of Native/Thermally Denatured Myofibrillar Protein-Inulin Emulsion

Number of pages: 34 Posted: 12 Aug 2024
Mengman Wang, Chaowei Ma, Yan Li, Zhiguo Zhang, Ming Huang and Jingxin Sun
Qingdao Agricultural University, Qingdao Agricultural University, Qingdao Agricultural University - College of Food Science & Engineering, Qilu University of Technology, Nanjing Agricultural University (NAU) and Qingdao Agricultural University - College of Food Science & Engineering
Downloads 23 (1,411,822)

Abstract:

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Myofibrillar protein, thermally induced myofibrillar proteins, pH, inulin, ultrasound