Wang XX - Search Results

1

Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl₂: Physicochemical and molecular modification perspectives.

Wang Y, Zhou Y, Wang XX, Ma F, Xu BC, Li PJ, Chen CG. Wang Y, et al. Among authors: wang xx. Food Chem. 2020 Jul 30;319:126535. doi: 10.1016/j.foodchem.2020.126535. Epub 2020 Mar 4. Food Chem. 2020. PMID: 32187565

2

Combined effect of CaCl₂ and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions.

Wang Y, Zhou Y, Li PJ, Wang XX, Cai KZ, Chen CG. Wang Y, et al. Among authors: wang xx. Food Chem. 2018 Dec 15;269:236-243. doi: 10.1016/j.foodchem.2018.06.107. Epub 2018 Jun 21. Food Chem. 2018. PMID: 30100429

3

Amelioration of Growth Performance, Lipid Accumulation, and Intestinal Health in Mice by a Cooked Mixture of Lean Meat and Resistant Starch.

Wang XX, Pan Q, Ma F, Li PJ, Xu BC, Chen CG. Wang XX, et al. Mol Nutr Food Res. 2019 May;63(10):e1801364. doi: 10.1002/mnfr.201801364. Epub 2019 Mar 19. Mol Nutr Food Res. 2019. PMID: 30817073

4

Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice.

Wang XX , Yu X , Wang Y , Li PJ , Xu BC , Cai KZ , Chen CG . Wang XX , et al. Among authors: wang y. Food Funct. 2020 Aug 1;11(8):6834-6842. doi: 10.1039/d0fo01204a. Epub 2020 Jul 21. Food Funct. 2020. PMID: 32691810

5

Effect of salt mixture on flavor of reduced-sodium restructured bacon with ultrasound treatment.

Zhou Y, Wang Y, Pan Q, Wang XX, Li PJ, Cai KZ, Chen CG. Zhou Y, et al. Among authors: wang xx, wang y. Food Sci Nutr. 2020 May 29;8(7):3857-3871. doi: 10.1002/fsn3.1679. eCollection 2020 Jul. Food Sci Nutr. 2020. PMID: 32724647 Free PMC article.

6

In vitro digestion of a mixed gel of pork muscle and resistant starch: Salt-soluble protein perspective.

Wang XX, Zhou ZK, Chen CG. Wang XX, et al. Food Chem. 2022 Nov 15;394:133478. doi: 10.1016/j.foodchem.2022.133478. Epub 2022 Jun 14. Food Chem. 2022. PMID: 35716500

7

Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics.

Yu X, Wang XX, Zou LF, Cai KZ, Pan JZ, Chen CG. Yu X, et al. Among authors: wang xx. Food Chem. 2023 Nov 15;426:136520. doi: 10.1016/j.foodchem.2023.136520. Epub 2023 Jun 8. Food Chem. 2023. PMID: 37307745

8

Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions.

Wang XX, Li SM, Wang J, Bao KX, Zhou ZK. Wang XX, et al. Among authors: wang j. Food Chem. 2025 Feb 1;464(Pt 3):141881. doi: 10.1016/j.foodchem.2024.141881. Epub 2024 Nov 1. Food Chem. 2025. PMID: 39509882

9

Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters.

He D, Wang X, Ai M, Kong Y, Fu L, Zheng B, Song H, Huang Q. He D, et al. Poult Sci. 2019 Jun 1;98(6):2670-2678. doi: 10.3382/ps/pez027. Poult Sci. 2019. PMID: 30715527 Free article.

10

Chest x-ray diagnosis via spatial-channel high-order attention representation learning.

Gao X, Jiang B, Wang X, Huang L, Tu Z. Gao X, et al. Phys Med Biol. 2024 Feb 13;69(4). doi: 10.1088/1361-6560/ad2014. Phys Med Biol. 2024. PMID: 38347732

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