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 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.
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.
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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Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
Minyi Han;Minyi Han;Peng Wang;Xinglian Xu;Guanghong Zhou.
Food Research International (2014)
Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Jun-Hua Shao;Yu-Feng Zou;Xing-Lian Xu;Ju-Qing Wu.
Food Research International (2011)
Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
Minyi Han;Minyi Han;Yingjun Zhang;Ying Fei;Xinglian Xu.
European Food Research and Technology (2009)
Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria.
Yingying Zhu;Xisha Lin;Fan Zhao;Xuebin Shi.
Scientific Reports (2015)
Isolation and identification of antioxidant peptides from jinhua ham.
Chao-Zhi Zhu;Wan-Gang Zhang;Guang-Hong Zhou;Xing-Lian Xu.
Journal of Agricultural and Food Chemistry (2013)
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
Hai-Jun Chang;Xing-Lian Xu;Guang-Hong Zhou;Chun-Bao Li.
Food and Bioprocess Technology (2012)
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Ping Hu;Guanghong Zhou;Xinglian Xu;Chunbao Li.
Food Control (2009)
Changes in taste compounds of duck during processing
Yuan Liu;Xing-lian Xu;Guang-hong Zhou.
Food Chemistry (2007)
Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.
Yanjun Huan;Guanghong Zhou;Gaiming Zhao;Xinglian Xu.
Meat Science (2005)
Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel
Ying-Ying Zhao;Peng Wang;Yu-Feng Zou;Ke Li.
Food Research International (2014)
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