Author Page for Jiaxin Chen

Underlying Mechanism of Sucrose Esters on Myofibrillar Protein O/W Emulsion Gel Behaviour Under Different Ionic Strengths: Focus on Emulsion Characterisation, Protein Structural Changes, and Molecular Interactions

Number of pages: 52 Posted: 17 Feb 2025

Xiang Li, Bo Wang, Wenwen Hou, Jie Tang, Hongbin Lin, Junqiang Lian, Qian Liu, mingfeng xu, Yuan Ma, Dong Yu, Dong Zhang and Jiaxin Chen

Xihua University, Chengdu University, Xihua University, Xihua University, Xihua University, affiliation not provided to SSRN, Northeast Agricultural University, Hangzhou Normal University - College of Life and Environmental Sciences, Xihua University, Chengdu University, Xihua University and Xihua University

Downloads 29 (1,332,057)

Citation 1

Abstract:

2.

Effects of Fatty Acids with Various Chain Lengths and Concentrations on the Structure, Physicochemical and Emulsification Properties of Cassava Starch-Fatty Acid Complexes

Number of pages: 46 Posted: 15 May 2025

Wenwen Hou, Xiang Li, Yi Yang, Ke Chen, Chengju Zhang, Jie Tang, Hongbin Lin, Qian Liu, Junqiang Lian and Jiaxin Chen

Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Northeast Agricultural University, affiliation not provided to SSRN and Xihua University

Downloads 26 (1,385,945)

Abstract:

3.

Unraveling themechanisms of fatty acid chain length and concentration on the formation ofcassava starch complexes: S tructure characteri sationand emulsifying capacity

Number of pages: 34 Posted: 17 Sep 2025

Wenwen Hou, Yiting Ye, Yi Yang, Chengju Zhang, Ke Chen, Qian Liu, Hongbin Lin, Jiaxin Chen, mingfeng xu and Rongrong Yu

Xihua University, Hangzhou Normal University, Xihua University, Xihua University, Xihua University, Northeast Agricultural University, Xihua University, Xihua University, Hangzhou Normal University - College of Life and Environmental Sciences and Wenzhou Medical University

Downloads 17 (1,500,778)

Abstract:

4.

Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties

Number of pages: 49 Posted: 19 Feb 2026

Chengju Zhang, Yi Yang, Ke Chen, Yiyu Liao, mingfeng xu, Jiaxin Chen, Liang Liang and Rongrong Yu

Xihua University, Xihua University, Xihua University, Hangzhou Normal University, Hangzhou Normal University - College of Life and Environmental Sciences, Xihua University, Hangzhou Normal University and Wenzhou Medical University

Downloads 6 (1,566,597)

Abstract:

5.

Revealing the synergistic mechanism of ionic strength and cassava starch-lauric acid complexes in driving the transition of myofibrillar protein emulsion to emulsion gel

Number of pages: 53 Posted: 21 Mar 2026

Wenwen Hou, Xiuwen Lin, Linjing Gao, Hongbin Lin, Jiaxin Chen and Qian Liu

Xihua University, Xihua University, Xihua University, Xihua University, Xihua University and Northeast Agricultural University

Downloads 5 (1,575,921)

Abstract:

6.

Exploration of the mechanism of key odor substances in pork intestines by enzyme-alcohol-alkali ternary composite treatment

Number of pages: 54 Posted: 27 Feb 2026

Jiaxin Chen, Xiaoyun Gu, Wenwen Hou, Shiyu Liu, Jie Zhao, Jinxing Liu and Hongbin Lin

Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, affiliation not provided to SSRN and Xihua University

Downloads 5 (1,579,934)

Abstract:

7.

Enhancing the stability of myofibrillar protein microgel particle-stabilised Pickering emulsions: Formation of aqueous-phase and oil-water interfacial co‑stabilising networks regulated by xanthan gum

Number of pages: 51 Posted: 06 Feb 2026

Yi Yang, Chengju Zhang, Linjing Gao, Hongbin Lin, Chaiyi Duan, Jiaxin Chen, Liang Liang and Rongrong Yu

Xihua University, Xihua University, Xihua University, Xihua University, Hangzhou Normal University, Xihua University, Hangzhou Normal University and Wenzhou Medical University

Downloads 3 (1,579,934)

Jiaxin Chen

Xihua University

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Scholarly Papers (7)

Underlying Mechanism of Sucrose Esters on Myofibrillar Protein O/W Emulsion Gel Behaviour Under Different Ionic Strengths: Focus on Emulsion Characterisation, Protein Structural Changes, and Molecular Interactions

Abstract:

Effects of Fatty Acids with Various Chain Lengths and Concentrations on the Structure, Physicochemical and Emulsification Properties of Cassava Starch-Fatty Acid Complexes

Abstract:

Unraveling themechanisms of fatty acid chain length and concentration on the formation ofcassava starch complexes: S tructure characteri sationand emulsifying capacity

Abstract:

Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties

Abstract:

Revealing the synergistic mechanism of ionic strength and cassava starch-lauric acid complexes in driving the transition of myofibrillar protein emulsion to emulsion gel

Abstract:

Exploration of the mechanism of key odor substances in pork intestines by enzyme-alcohol-alkali ternary composite treatment

Abstract:

Enhancing the stability of myofibrillar protein microgel particle-stabilised Pickering emulsions: Formation of aqueous-phase and oil-water interfacial co‑stabilising networks regulated by xanthan gum

Abstract: