Publications by authors named "Hengxun Lin"

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Water-oil displacement in prefried potatoes during freezing-thawing and reheating: A simulation of the industrial prepared dishes supply chain.
Hengxun Lin, Liye Cui, Meisui Tian, Wenqiang Guan, Prince Chisoro

Food Chem· October 2025

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Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality.
Hengxun Lin, Yiping Yang, Qiuyao Xu, Yuan Li, Xiaojia Hu

Meat Sci· September 2025

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Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes.
Liye Cui, Hengxun Lin, Xiaojia Hu, Wenqiang Guan, Xia Li

Ultrason Sonochem· August 2025

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4D DIA proteomic analysis of gender and age influences on meat quality and flavor in Hetian white sheep.
Jing Wang, Hengxun Lin, Quanfeng Wang, Yun Wu, Chunhui Zhang

Food Chem· February 2025

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How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration.
Hengxun Lin, Yong Chen, Yiping Yang, Liye Cui, Guangyu Wu

Food Res Int· January 2025

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Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes.
Hengxun Lin, Liye Cui, Yong Chen, Yiping Yang, Xiangning Chen

Food Chem· December 2024

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Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration.
Yong Chen, Chuan Yang, Yiping Yang, Hengxun Lin, Liye Cui

Food Chem X· December 2024

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The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods.
Hengxun Lin, Ying Xu, Wenqiang Guan, Songsong Zhao, Xia Li

Crit Rev Food Sci Nutr· November 2024

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Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community.
Yong Chen, Hengxun Lin, Yiping Yang, Liye Cui, Prince Chisoro

Food Res Int· November 2024

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Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review.
Hengxun Lin, Guangyu Wu, Xiaojia Hu, Prince Chisoro, Chuan Yang

Food Res Int· October 2024

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Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance.
Ying Xu, Wensong Wei, Hengxun Lin, Feng Huang, Ping Yang

Meat Sci· July 2024

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Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks.
Wenxin Wang, Hengxun Lin, Wenqiang Guan, Yu Song, Xingxing He

Food Chem· March 2024

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To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?
Guangyu Wu, Chuan Yang, Hengxun Lin, Feifei Hu, Xia Li

J Agric Food Chem· January 2024

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Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels.
Ying Xu, Jun Qi, Manman Yu, Ruishu Zhang, Hengxun Lin

Food Chem· October 2023

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Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method.
Songsong Zhao, Hengxun Lin, Shuangqing Li, Chenghao Liu, Junhong Meng

Animals (Basel)· May 2022

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Effect of static magnetic field extended supercooling preservation on beef quality.
Hengxun Lin, Songsong Zhao, Xinyi Han, Wenqiang Guan, Bin Liu

Food Chem· February 2022

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