Standout Papers

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enh... 2019 2026 2021 2023 333
  1. Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion (2019)
    Ke Li, Yingying Zhao et al. Food Hydrocolloids

Immediate Impact

50 standout
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Citing Papers

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation
2024 Standout
Pulsed electric field technology in vegetable and fruit juice processing: A review
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4 intermediate papers

Works of Siwen Xue being referenced

Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties
2020
Primary concerns regarding the application of electrolyzed water in the meat industry
2018

Author Peers

Author Last Decade Papers Cites
Siwen Xue 608 645 159 169 23 942
Jingyu Wang 502 508 74 169 32 854
Dolors Parés 472 614 115 312 43 980
Wenguo Zhou 594 505 106 296 23 961
Juanjuan Guo 498 517 73 275 39 1.1k
M. de Lamballerie-Anton 663 502 362 190 14 1.0k
Amir Amiri 322 382 128 132 20 779
Xidong Jiao 659 517 113 328 42 1.1k
Kun Yang 562 533 75 227 37 958
Tong Shi 550 528 54 319 39 968
Jun‐Hua Shao 529 557 34 191 35 1.1k

All Works

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2026