High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein
2022 · Ultrasonics Sonochemistry · 74 citations
https://doi.org/10.1016/j.ultsonch.2022.106217
K
Kexin Zhang
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19
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Kexin Zhang is an academic researcher from Henan University of Technology. The author has contributed to research in topics: Meat and Animal Product Quality & Proteins in Food Systems & Polysaccharides Composition and Applications. The author has an h-index of 14, co-authored 46 publications.
ORCID: 0000-0003-0736-8804Papers by this author
worksInfluence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage
2023 · Food Research International · 29 citations
https://doi.org/10.1016/j.foodres.2023.113008
Construction and characterisation of mung bean protein isolate/carboxymethyl konjac glucomannan sodium hydrogels: Gel properties, structural properties, microstructure, sodium salt release, and 3D printing
2025 · Food Chemistry · 20 citations
https://doi.org/10.1016/j.foodchem.2025.142995
Rapid membrane-specific AIEgen featuring with wash-free imaging and sensitive light-excited killing of cells, bacteria, and fungi
2021 · Materials Chemistry Frontiers · 14 citations
https://doi.org/10.1039/d0qm01046d
Kasugamycin and Validamycin differentially inhibit housefly larval growth through gut microbiota regulation
2025 · Ecotoxicology and Environmental Safety · 1 citations
https://doi.org/10.1016/j.ecoenv.2025.119098
Effect of roasting on the chemical profiles of white and black sesame seeds during accelerated storage
2026 · Food Chemistry · 0 citations
https://doi.org/10.1016/j.foodchem.2026.147881
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