Jiaxin Chen

Chengdu, 610039, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 26 publications

Corrigendum to "Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties" [Food Chem.: X 35 (2026) 103752].

Corrigendum to "Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties" [Food Chem.: X 35 (2026) 103752].

Journal: Food chemistry: X

Published: June 29, 2026

Deciphering the thermal regulation of myofibrillar protein-capsaicin hydrogels: From temperature-dependent gelation behavior to potential CAP-protein interactions.

Deciphering the thermal regulation of myofibrillar protein-capsaicin hydrogels: From temperature-dependent gelation behavior to potential CAP-protein interactions.

Journal: International journal of biological macromolecules

Published: June 04, 2026

Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles.

Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles.

Journal: Foods (Basel, Switzerland)

Published: February 27, 2026

Revealing the synergistic mechanism of ionic strength and cassava starch-lauric acid complexes in driving the transition of myofibrillar protein emulsion to emulsion gel.

Revealing the synergistic mechanism of ionic strength and cassava starch-lauric acid complexes in driving the transition of myofibrillar protein emulsion to emulsion gel.

Journal: Food chemistry

Published: January 29, 2026

Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality.

Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality.

Journal: Food chemistry: X

Published: January 22, 2026

Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties.

Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties.

Journal: Food chemistry: X

Published: January 21, 2026

Prevalence and clinical relevance of sarcopenia in Chinese patients with porto-sinusoidal vascular disorder.

Prevalence and clinical relevance of sarcopenia in Chinese patients with porto-sinusoidal vascular disorder.

Journal: Frontiers in medicine

Published: November 29, 2025

Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics.

Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics.

Journal: Food chemistry: X

Published: September 07, 2025

Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef.

Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef.

Journal: Foods (Basel, Switzerland)

Published: August 14, 2025

Oral Administration of a Tetrahedral Framework DNA-Based Nanoshot Attenuates Liver Fibrosis via Targeting Galectin-3.

Oral Administration of a Tetrahedral Framework DNA-Based Nanoshot Attenuates Liver Fibrosis via Targeting Galectin-3.

Journal: ACS nano

Published: June 25, 2025

Epigenetically controlled endothelial promyelocytic leukemia drives liver inflammation and fibrosis.

Epigenetically controlled endothelial promyelocytic leukemia drives liver inflammation and fibrosis.

Journal: The Journal of clinical investigation

Published: June 12, 2025

Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates.

Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates.

Journal: Food chemistry: X

Published: February 19, 2025

Showing 1-12 of 26

Last Updated: 09/26/2026