代表性论文
1. Guo Jie, Wang Ying, Li Peijun, Wu Wenda, Xu Feiran, Zhou Kai, & Xu Baocai*. The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham. Food Research International, 2023, 173(2), 113391.
2. Guo Jie, Xu Feiran, Xie Yong, Chen Bo, Wang Ying, Nie Wen, Zhou Kai, Zhou Hui, & Xu Baocai*. Effect of Xuanwei ham proteins with different ripening periods on lipid metabolism, oxidative stress, and gut microbiota in mice. Molecular Nutrition & Food Research, 2022, 66(18): 2101020.
3. Guo Jie, Wang Qiong, Chen Conggui, Yu Hai, & Xu Baocai*. Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon. Journal of the Science of Food and Agriculture, 2021, 101: 2984-2993.
4. Chen Bo, Guo Jie, Xie Yong, Zhou Kai, Li Peijun, & Xu Baocai*. Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions. Food Chemistry, 2021, 341, 128274.
5. Xie Yong, Chen Bo, Guo Jie, Nie Wen, Zhou Hui, Li Peijun, Zhou Kai, & Xu Baocai*. Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process. Meat Science, 2021, 179: 108527.
6. Wang Yu, Wang Xuefeng, Guo Jie, Dong Xinran, Chang Xianna, Wang Zhaoming, Xu Baocai, Xu Feiran. Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein. Food Chemistry, 2024, 14380.
