default author photo

Yvxin Ding

Jiangnan University

1800 Lihu Ave.

Wuxi, 214122

China

  • Jiangnan University

SCHOLARLY PAPERS

4

DOWNLOADS

83

TOTAL CITATIONS

1

Scholarly Papers (4)

Actions:
Email selected abstracts
1.

Based on Proteomics Probing into the Deterioration Mechanism of Pork Batter Gel Caused by Different Sterilization Temperatures

Number of pages: 40 Posted: 26 Jan 2024
Jinyue Zheng, Yvxin Ding, Lingling Zhao, Zhichao xiao and Jun-hua Shao
Shenyang Agricultural University, Jiangnan University, Shenyang Agricultural University, Yunnan Agricultural University and Shenyang Agricultural University
Downloads 36 (1,236,159)

Abstract:

Loading...

Gel, Deterioration, Proteomics, Aggregates, Water distribution

2.

Oxidative Regulation and Cytoprotective Effects of Γ-Polyglutamic Acid on Surimi Sol Subjected to Freeze–Thaw Process

Number of pages: 45 Posted: 17 Jun 2024
Sunjie Yan, Yvxin Ding, Zhiyin Du, Yanshun Xu, Dawei Yu, Bin Wang and Wenshui Xia
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University and Jiangnan University - State Key Laboratory of Food Science and Technology
Downloads 22 (1,424,331)

Abstract:

Loading...

Salt, Myofibrillar protein, γ-polyglutamic acid, protein oxidation, Freeze-thaw, Gelling properties

3.

Effects of Different Protein Cross-Linking Degrees on Physicochemical and Subsequent Thermal Gelling Properties of Silver Carp Myofibrillar Proteins Sol Subjected to Freeze-Thaw Cycles

Number of pages: 30 Posted: 06 Apr 2024
Yanshun Xu, Yvxin Ding, Ruonan Feng, Zhifei Zhu and Junmin Xu
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and affiliation not provided to SSRN
Downloads 19 (1,470,786)
Citation 1

Abstract:

Loading...

Myofibrillar proteins, Cross-linking, Freeze-thaw cycles, Sol, Gelling properties

4.

Effects of different lipids on the freeze-thaw stability and subsequent gelling properties of emulsified myofibrillar protein sols: Perspective on interfacial behavior

Number of pages: 47 Posted: 20 Feb 2026
Yujie Ding, Yvxin Ding, Yuan Qi, Zhiwen Shen, Yanshun Xu, Dawei Yu and Wenshui Xia
Jiangnan University, Jiangnan University, Jiangnan University, Changsha University of Science and Technology, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology and Jiangnan University - State Key Laboratory of Food Science and Technology
Downloads 6 (1,571,455)

Abstract:

Loading...

myofibrillar protein, Sol, Freeze-thaw cycles, Interfacial properties, Gel properties