What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
His primary scientific interests are in Food science, Chromatography, Myofibril, Microbiology and Microstructure.
Xinglian Xu does research in Food science, focusing on Meat Proteins specifically.
His Chromatography study combines topics from a wide range of disciplines, such as Water holding capacity, Gel electrophoresis, Sodium and Peptide.
Xinglian Xu has included themes like Fourier transform infrared spectroscopy, Scanning electron microscope and Solubility in his Myofibril study.
His Microbiology research incorporates themes from Bacteria, Food spoilage, Salmonella and Biofilm.
His Microstructure study integrates concerns from other disciplines, such as Rheology, Relaxation, Texture, Microbial transglutaminase and Insoluble dietary fiber.
His most cited work include:
- Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics (159 citations)
- Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel (118 citations)
- Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy (100 citations)
What are the main themes of his work throughout his whole career to date?
His scientific interests lie mostly in Food science, Myofibril, Chromatography, Biochemistry and Microbiology.
His Food science research incorporates elements of Emulsion and Sodium.
His Myofibril study combines topics in areas such as Biophysics, Particle size, Water holding capacity and Solubility.
Xinglian Xu has researched Chromatography in several fields, including Isoelectric point and Microstructure.
His Biochemistry research is mostly focused on the topic Amino acid.
His studies deal with areas such as Biofilm, Salmonella and Bacteria as well as Microbiology.
He most often published in these fields:
- Food science (44.83%)
- Myofibril (17.24%)
- Chromatography (16.38%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (44.83%)
- Myofibril (17.24%)
- Biophysics (6.61%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Myofibril, Biophysics, Emulsion and Protein secondary structure.
His study in Free amino extends to Food science with its themes.
His research integrates issues of Malondialdehyde and Protein tertiary structure in his study of Myofibril.
His study in Biophysics is interdisciplinary in nature, drawing from both Curcumin, Solubility and Particle size.
His work in Curcumin covers topics such as Nanoparticle which are related to areas like Thermal stability and Antioxidant.
His Chicken breast research includes elements of Marination and Tenderness.
Between 2019 and 2021, his most popular works were:
- Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion (48 citations)
- Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken (21 citations)
- Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties (18 citations)
In his most recent research, the most cited papers focused on:
Food science, Myofibril, Biophysics, Emulsion and Tenderness are his primary areas of study.
His Food science research includes themes of Bromelain and Enzyme.
His work carried out in the field of Myofibril brings together such families of science as Rheology and Gel electrophoresis.
His work deals with themes such as In vitro, Lysine, Protein secondary structure and Protein digestibility, which intersect with Biophysics.
His studies in Emulsion integrate themes in fields like Zeta potential and Biomedical engineering.
His Tenderness research is multidisciplinary, incorporating elements of Wetting, Marination, Protein structure and Connective tissue.
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