Xiangren Meng

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Publications (13)

• Improving the Quality of Low-Salt Beef Myofibrillar Protein Gels with L-Lysine and Konjac Glucomannan: Water Retention, Texture, and Protein Structural Changes
  Gels 2026 DOI: 10.3390/gels12080709
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• Dual-Frequency Ultrasound-Assisted Glycation Modulates Beef Myofibrillar Protein Gels and Inhibits Lysinoalanine Formation
  Gels 2026 DOI: 10.3390/gels12080669
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• The Effect of Adding Grape Seed Powder Modified by an Alternating Current Electric Field on the Properties of Chicken Myofibrillar Protein Gel
  Foods 2026 DOI: 10.3390/foods15132299
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• The Effect of 2′-Fucosyllactose on Gut Health in Aged Mice
  Foods 2025 DOI: 10.3390/foods14244184
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• Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods
  Antioxidants 2025 DOI: 10.3390/antiox14060669
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• Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics
  Foods 2025 DOI: 10.3390/foods14101833
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• Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs
  Foods 2024 DOI: 10.3390/foods13223653
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• Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism
  Foods 2023 DOI: 10.3390/foods12224053
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• Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef
  Foods 2023 DOI: 10.3390/foods12173266
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• Influence of Multi-Frequency Ultrasound Treatment on Conformational Characteristics of Beef Myofibrillar Proteins with Different Degrees of Doneness
  Foods 2023 DOI: 10.3390/foods12152926
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