Minyi Han scite author profile

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Minyi Han

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Solubilisation of myosin in a solution of low ionic strength l -histidine: Significance of the imidazole ring

Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

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