Your account is not claimed yet. You can sign up with ORCID to claim your account.

Xing Chen

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Antioxidants (Basel, Switzerland)

Journal of texture studies

Jiangnan University

Nanjing Agricultural University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Jiangnan University Jul 1o 2018

China

Associate Professor (by research) :: State Key Laboratory of Food Science and Technology; School of Food Science and Technology

Education History

Nanjing Agricultural University Sep 1o 2014 - Jun 30o 2018

China

PHD

Publications

Tao Ye, Xing Chen, Yajun Zhu, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, Jianfeng Lu
Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish ( Procambarus clarkiix ). Foods (Basel, Switzerland) 11 (6) (2022)
Lingying Zhang, Xing Chen, Yue Wang, Xing-Lian Xu, Peng Zhou
Myofibrillar protein can form a thermo-reversible gel through elaborate deamidation using protein-glutaminase. Journal of the science of food and agriculture (2022)
Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi
Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. Foods (Basel, Switzerland) 11 (23) (2022)
Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi
Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. Foods (Basel, Switzerland) 11 (23) (2022)
Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi
Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. Foods (Basel, Switzerland) 11 (23) (2022)
Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi
Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. Foods (Basel, Switzerland) 11 (23) (2022)
Xing Chen, Kaiwen Chen, Hao Cheng, Li Liang
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion. Journal of agricultural and food chemistry 70 (13) (2022)
Xin Yin, Kaiwen Chen, Hao Cheng, Xing Chen, Shuai Feng, Yuanda Song, Li Liang
Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology. Antioxidants (Basel, Switzerland) 11 (1) (2022)
Tao Ye, Xing Chen, Zhina Chen, Rui Liu, Peipei Zhang, Qi Yu, Jianfeng Lu
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu. Journal of texture studies 52 (4) (2021)
Xing Chen, Wenyan Fu, Yangchao Luo, Juan Yang, Inthawoot Suppavorasatit, Li Liang
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Comprehensive reviews in food science and food safety 20 (4) (2021)
Kaiwen Chen, Xing Chen, Li Liang, Xinglian Xu
Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State. Journal of agricultural and food chemistry 68 (41) (2020)

Xing Chen.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Xing Chen