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成果及论文

主要论文：

  1. Lingying Zhang, Yanna Zhang, Yue Wang, Xing Chen*. Thermo-reversible gelation of myofibrillar protein: Relationship between coiled-coil and thermal reversibility. Current Research in Food Science, 2023: 100611. https://doi.org/10.1016/j.crfs.2023.100611

  2. Yanyun Zhang, Wenyan Fu, Dongmei Liu, Xing Chen*, Peng Zhou. Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation, Food Chemistry, 2024, 433: 137385. https://doi.org/10.1016/j.foodchem.2023.137385.

  3. Na Xu, Xianming Zeng, Peng Wang, Xing Chen, Xinglian Xu*, Minyi Han*. Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose. Food Science and Human Wellness, 2024, 13(1): 313-326. https://doi.org/10.26599/FSHW.2022.9250026.

  4. Tao Ye, Xing Chen, Qiang Li, Zhina Chen, Lin Lin, Zhi Zheng*, Jianfeng Lu*. Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins. Food Hydrocolloids, 2024, 146: 109189. https://doi.org/10.1016/j.foodhyd.2023.109189.

  5. Ying Bai, Yihan Sun, Xiang Li, Jiaying Ren, Chenghang Sun, Xing Chen, Xiuping Dong, Hang Qi*. Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation. Food Research International, 2023, 173: 113386. https://doi.org/10.1016/j.foodres.2023.113386.

  6. Jiahui Chen, Jiale Chai, Xiaomei Sun, Ye Tao, Xing Chen, Guanghong Zhou, Xinglian Xu*. Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions. Ultrasonics Sonochemistry, 2023, 99: 106553. https://doi.org/10.1016/j.ultsonch.2023.106553.

  7. Xueyao Huang, Jinhua Hu*, Guangxue Chen, Yongxue Liang, Jie Yan Cheryl Koh, Dingrong Liu, Xing Chen, Peng Zhou. Conformational entropy of hyaluronic acid contributes to taste enhancement. International Journal of Biological Macromolecules, 2023, 241: 124513. https;//doi.org/10.1016/j.ijbiomac.2023.124513.

  8. Yu Ming, Yingzhen Wang, Yuqianqian Xie, Xiufang Dong, Yoshimasa Nakamura, Xing Chen*, Hang Qi*. Polyphenol extracts from Ascophyllum nodosum protected sea cucumber (Apostichopus japonicas) body wall against thermal degradation during tenderization. Food Research International, 2023, 164: 112419. https://doi.org/10.1016/j.foodres.2022.112419.

  9. 郑为君, 张玲莺, 陈星*. 可持续蛋白纳米纤维及其功能因子递送研究进展. 食品与发酵工业, 49(15): 320-325 https://doi.org/10.13995/j.cnki.11-1802/ts.033855
  10. Lingying Zhang, Xing Chen*, Yue Wang, Xinglian Xu, Peng Zhou. Myofibrillar protein can form a thermo-reversible gel through elaborate deamidation using protein-glutaminase. Journal of the Science of Food and Agriculture. 2023, 103(6): 3118-3128. https://doi.org/10.1002/jsfa.12287      (SCIE)
  11. Xing Chen*, Kaiwen Chen, Lingying Zhang, Li Liang*& Xinglian Xu. Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation. Food Reviews International, 2023, 39(8): 5637-5665. https://doi.org/10.1080/87559129.2022.2089681      (SCIE)
  12. Yue Wang, M. Aslam Khan, Kaiwen Chen, Lingying Zhang & Xing Chen*. Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review. Food and Bioprocess Technology, 2023, 16(4): 704-725. https://doi.org/10.1007/s11947-022-02896-z          (SCIE)

  13. Jiahui Chen, Xing Chen, Guanghong Zhou, Xinglian Xu*. Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices. Trends in Food Science & Technology, 2022, 128: 316-330.  https://doi.org/10.1016/j.tifs.2022.08.014          (SCIE)  

  14. Wenyan Fu, Xing Chen*, Hao Cheng, Li Liang*. Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water. Food Chemistry, 2022, 385: 132512. https://doi.org/10.1016/j.foodchem.2022.132512      (SCIE)
  15. Xing Chen*, Kaiwen Chen, Hao Cheng, and Liang Li*. Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion. Journal of Agricultural and Food Chemistry, 2022, 70(13): 4066-4075. https://doi.org/10.1021/acs.jafc.1c05840        (SCIE)
  16. Tao Ye, Xing Chen, Yajun Zhu, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, and Jianfeng Lu*.  Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods 2022, 11(6), 837. https://doi.org/10.3390/foods11060837       (SCIE)

  17. 张玲莺, 梁丽, 曹锦轩, 徐幸莲, 陈星*. 3D打印肉制品研究进展[J]. 未来食品科学, 2021, 1(4): 86-99.

  18. Xie, Zhenfeng, and Xing Chen*. Healthy benefits and edible delivery systems of resveratrol: a review. Food Reviews International (2021): 1-27.    （SCIE)
  19. Bai, Ying, Xing Chen*, and Hang Qi*. Characterization and bioactivity of phlorotannin loaded protein-polysaccharide nanocomplexes. LWT (2021): 112998.     (SCIE)
  20. Haifeng Wang, Huijuan Yang*, Xing Chen*, Qing Shen*, Structural basis for high-intensity ultrasound treatment in the rheology of myofibrillar protein extracted from White Croaker in relation to their solubility, LWT,  2022, 156: 112979.     (SCIE)

  21.  Ye, T., Chen, X.*, Chen, Z., Liu, R., Wang, Y., Lin, L., & Lu, J. (2021). Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage. Journal of Food Biochemistry, 45(4), e13708.

  22. Ye, Tao; Chen Xing*; Chen Zhina; Liu Rui; Zhang Peipei; Yu Qi; Lu Jianfeng*. Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu. Journal of Texture Studies, 2021, https://doi.org/10.1111/jtxs.12614.   (SCIE)

  23. Chen X*, Fu W, Luo Y, Cui C, Suppavorasatit I, Liang L*. Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Compr Rev Food Sci Food Saf. 2021;1–30. https://doi.org/10.1111/1541-4337.12759

  24. Chen, Xing*; Liang, Li*; Xu, Xinglian; Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization, Trends in Food Science & Technology, 2020, 106: 12-29.     (SCIE)

  25. Chen, Kaiwen; Chen, Xing*; Liang, Li*; Xu, Xinglian; Gallic acid-aided cross-linking of myofibrillar protein fabricated soluble aggregates for enhanced thermal stability and a tunable colloidal state., Journal of Agricultural and Food Chemistry, 2020, 68(41): 11535-11544.     (SCIE)

  26. Chen, Xing; Liang, Li*; Han, Cong; Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay, LWT-Food Science and Technology, 2020, 131: 109769.     (SCIE)

  27. Wang, Chunyan; Jiang, Di; Sun, Yihan; Gu, Yue; Ming, Yu; Zheng, Jie; Yu, Chenxu; Chen, Xing*; Qi, Hang*; Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel., Journal of the Science of Food and Agriculture, 2020. https://doi.org/10.1002/jsfa.10890.     (SCIE)

  28. Chen, Xing; Qiu, Qingyang; Chen, Kaiwen; Li, Di; Liang, Li*; Water-soluble myofibrillar protein-pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property, International Journal of Biological Macromolecules, 2020, 142: 615-623.     (SCIE)

  29. Wang, Chunyan; Chen, Xing*; Nakamura, Yoshimasa; Yu, Chenxu; Qi, Hang*; Fucoxanthin activities motivate its nano/micro-encapsulation for food or nutraceutical application: a review, Food & Function, 2020, 11(11): 9338-9358.     (SCIE)

  30. Dong, Huanhuan; Yin, Xin; Wusigale; Cheng, Hao; Choijilsuren, Narangerel; Chen, Xing*; Liang, Li*; Antioxidant activity and stability of alpha-tocopherol, resveratrol and epigallocatechin-3-gallate in mixture and complexation with bovine serum albumin, International Journal of Food Science and Technology, 2020. https://doi.org/10.1111/ijfs.14804.     (SCIE)

  31. Chen, Xing; Xiong, Youling L*; Xu, Xinglian*; High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution, Food Chemistry, 2019, 285: 31-38.     (SCIE)

  32. Ye, Tao; Chen, Xing*; Chen, Zhina; Yao, Huanhuan; Wang, Yun; Lin, Lin; Lu, Jianfeng*; Quality and microbial community of high pressure shucked crab (Eriocheir sinensis) meat stored at 4 degrees C, Journal of Food Processing and Preservation, 2021, e15330.       (SCIE)

  33. Chen, Xing; Tume, Ronald Keith; Xiong, Youling; Xu, Xinglian*; Zhou, Guanghong; Chen, Conggui; Nishiumi, Tadayuki; Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods, Critical Reviews in Food Science and Nutrition, 2018, 58(17): 2981-3003.     (SCIE)

  34. Chen, Xing; Xu, Xinglian*; Liu, Dongmei; Zhou, Guanghong; Han, Minyi; Wang, Peng; Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating, Food Hydrocolloids, 2018, 77: 524-533.     (SCIE)

  35. Chen, Xing; Chen, Conggui*; Zhou, Yanzi; Li, Peijun; Ma, Fei; Nishiumi, Tadayuki; Suzuki, Atsushi; Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing kappa-carrageenan, Food Hydrocolloids, 2014, 40: 262-272.     (SCIE)

  36. Chen, Xing; Li, Peijun; Nishiumi, Tadayuki; Takumi, Hosono; Suzuki, Atsushi; Chen, Conggui*; Effects of high-pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate, Food and Bioprocess Technology, 2014, 7(12): 3608-3617.     (SCIE)

  37. Chen, Xing; Zou, Yufeng; Han, Minyi; Pan, Lihua; Xing, Tong; Xu, Xinglian*; Zhou, Guanghong; Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring, Food Chemistry, 2016, 196: 42-49.     (SCIE)

  38. Chen, Xing; Li, Yong; Zhou, Ruiyun; Liu, Zhaiming; Lu, Fengzhi; Lin, Huang; Xu, Xinglian*; Zhou, Guanghong; l-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution, International Journal of Food Science and Technology, 2016, 51(5): 1195-1203.     (SCIE)

  39. Chen, Xing; Xu, Xinglian*; Han, Minyi; Zhou, Guanghong; Chen, Conggui; Li, Peijun; Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions, Food Research International, 2016, 85: 1-9.     (SCIE)

  40. Chen, Xing; Li, Yong; Zhou, Ruiyun; Liu, Dongmei; Xu, Xinglian*; Zhou, Guanghong; Water-soluble myofibrillar proteins prepared by high-pressure homogenisation: a comparison study on the composition and functionality, International Journal of Food Science and Technology, 2017, 52(11): 2334-2342.     (SCIE)

  41. Chen, Xing; Zhou, Ruiyun; Xu, Xinglian*; Zhou, Guanghong; Liu, Dongmei; Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder, Food Research International, 2017, 100: 193-200.     (SCIE)

  42. Chen, Xing; Tume, Ron K.; Xu, Xinglian*; Zhou, Guanghong; Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities, Critical Reviews in Food Science and Nutrition, 2017, 57(15): 3260-3280.     (SCIE)

  43. Chen, Xing; Xu, Xinglian*; Zhou, Guanghong; Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water, Innovative Food Science & Emerging Technologies, 2016, 33: 170-179.     (SCIE)

  44. Wu Y, Ma F, Pang X, Chen Y, Niu A, Tan S, Chen X, Qiu W, Wang G. Involvement of AprD in regulating biofilm structure, matrix secretion, and cell metabolism of meat-borne Pseudomonas fragi during chilled storage. Food Research International. 2022 May 30:111400.

  45. Jiahui Chen, Xing Chen, Guanghong Zhou, Xinglian Xu*. New insights into the ultrasound impact on covalent reactions of myofibrillar protein. Ultrasonics Sonochemistry, 2022, 84: 105973. https://doi.org/10.1016/j.ultsonch.2022.105973          (SCIE）

  46. Jiahui Chen, Xing Zhang, Xing Chen, Anthony Pius Bassey, Guanghong Zhou, Xinglian Xu*. Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters.  Food Chemistry, 2022.  https://doi.org/10.1016/j.foodchem.2022.132662        (SCIE)

  47. Xin Yin, Kaiwen Chen, Xing Chen, Shuai Feng, Yuanda Song and Li Liang*.  Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology. Antioxidants 2022, 11, 153. http://doi.org/10.3390/antiox11010153      (SCIE)

  48. Wang, C., Ren, J., Song, H., Chen, X., & Qi, H.* (2021). Characterization of whey protein-based nanocomplex to load fucoxanthin and the mechanism of action on glial cells PC12. LWT, 2021, 151:112208.  (SCIE)

  49. Chen, Jiahui; Zhang, Xing; Fu Mengying; Chen, Xing; Pius, Bassey Anthony; Xu, Xinglian*; Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism, Ultrasonics Sonochemistry, 2021, https://doi.org/10.1016/j.ultsonch.2021.105652.     (SCIE)

  50. Dong, Xiufang; Yang, Xihong; Li, Hongyan; Che, Hongxia; Song, Lin; Chen, Xing; Xie, Wancui*; Qi, Hang*; Effects of oxidation on the structure of collagen fibers of sea cucumber (Apostichopus japonicus) body wall during thermal processing, LWT -Food Science and Technology, 2021, 138: 110528.     (SCIE)

  51. Pan, Lihua; Feng, Meiqin; Sun, Jian*; Chen, Xing; Xu, Xinglian; Zhou, Guanghong; Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values, CyTA-Journal of Food, 2016, 14(4): 547-554.     (SCIE)

  52. Xue, Siwen; Zou, Yufeng; Chen, Xing; Yang, Huijuan; Xing, Tong; Xu, Xinglian*; Zhou, Guanghong; Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage, International Journal of Food Science and Technology, 2016, 51(9): 2106-2113.     (SCIE)

  53. Zhao, Xue; Chen, Xing; Han, Min-yi; Qian, Chang; Xu, Xinglian*; Zhou, Guang-hong; Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat, LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 72: 141-148.     (SCIE)

  54. Wang, Mengyao; Chen, Xing; Zou, Yufeng; Chen, Hongqiang; Xue, Siwen; Qian, Chang; Wang, Peng; Xu, Xinglian*; Zhou, Guanghong; High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel, International Journal of Food Science and Technology, 2017, 52(3): 724-732.     (SCIE)

  55. Zhao, Xue; Xing, Tong; Chen, Xing; Han, Minyi; Li, Xing; Xu, Xinglian*; Zhou, Guanghong; Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat, Poultry Science, 2017, 96(5): 1504-1512.     (SCIE)

  56. Zhao, Xue; Zou, Yufeng; Shao, JunJie; Chen, Xing; Han, Minyi; Xu, Xinglian*; Comparison of the acidic and alkaline treatment on emulsion composite gel properties of the proteins recovered from chicken breast by isoelectric solubilization/precipitation process, Journal of Food Processing and Preservation, 2017, 41(3): e12884.     (SCIE)

  57. Zhao, Xue; Xing, Tong; Chen, Xing; Han, Minyi; Deng, Shaolin; Xu, Xinglian*; Zhou, Guanghong; Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies, Food and Bioprocess Technology, 2017, 10(7): 1240-1247.     (SCIE)

  58. Liu, Dongmei; Chen, Xing; Huang, Jichao; Zhou, Xinghu; Huang, Ming*; Zhou, Guanghong; Stability of antioxidant peptides from duck meat after post-mortem ageing, International Journal of Food Science and Technology, 2017, 52(12): 2513-2521.     (SCIE)

  59. Liu, Dongmei; Chen, Xing; Huang, Jichao; Huang, Ming*; Zhou, Guanghong; Generation of bioactive peptides from duck meat during post-mortem aging, Food Chemistry, 2017, 237: 408-415.     (SCIE)

  60. Yao, Jing; Zhou, Ying; Chen, Xing; Ma, Fei; Li, Peijun*; Chen, Conggui*; Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel, Food Chemistry, 2018, 239: 1134-1142.     (SCIE)

  61. Xia, Tianlan; Cao, Yingying; Chen, Xing; Zhang, Yulong; Xue, Xiwen; Han, Minyi; Li, Ling; Zhou, Guanghong; Xu, Xinglian*; Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels, Journal of Food Measurement and Characterization, 2018, 12(4): 2302-2312.     (SCIE)

  62. Li, Yufeng; Chen, Xing; Xue, Siwen; Li, Ming; Xu, Xinglian*; Han, Minyi; Zhou, Guanghong; Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH), LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2019, 105: 215-223.     (SCIE)

  63. 赵雪; 邹玉峰; 韩敏义; 陈星; 徐幸莲*; 酸碱处理技术在肌肉蛋白质分离加工中的应用, 食品工业科技, 2016, 37(11): 395-399.     (CSSCI)

  64. 魏然; 王鹏; 陈天浩; 陈星; 徐幸莲*; 周光宏; 不同冻藏温度对鸡胸肉电阻抗特性的影响, 食品工业科技, 2016, 37(20): 312-316+321.     (CSSCI)

  65. 李雨枫; 薛思雯; 陈星; 李鸣; 徐幸莲*; 高压均质处理次数对肌原纤维蛋白水溶液结构及理化特性的影响, 食品科学, 2019, 40(15): 127-134.     (EI&CSSCI)

  66. 李雨枫; 薛思雯; 衣晓坤; 陈星; 李鸣; 徐幸莲*; 高压均质处理对不同浓度肌原纤维蛋白水悬液理化特性及蛋白结构的影响, 食品工业科技, 2019, 40(21): 1-6,12.     (CSSCI)

  67. Zhou, Yanzi; Chen, Conggui*; Chen, Xing; Li, Peijun; Ma, Fei; Lu, Qiuhong; Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin., Journal of Agricultural and Food Chemistry, 2014, 62(12): 2655-2662.     (SCIE)

  68. Kang, Dacheng*; Zhang, Wangang*; Lorenzo, Jose M.; Chen, Xing; Structural and functional modification of food proteins by high power ultrasound and its application in meat processing, Critical Reviews in Food Science and Nutrition, 2020.     (SCIE)

  69. Chang, Xuan; Feng, Wenwen; He, Lin; Chen, Xing; Liang, Li*; Fabrication and characterisation of whey protein isolate-propolis-alginate complex particles for stabilising alpha-tocopherol-contained emulsions, International Dairy Journal, 2020, 109: 104756.     (SCIE)

  70. Xue, Zhao; Wang, Mengyao; Chen, Xing; Xu, Xinglian*; Zhou, Guanghong; Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating, LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2020, 122: 108994.     (SCIE)

  71. Liu, Dongmei; Chen, Xing; Huang, Ming*; Zhou, Guanghong; Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion, International Journal of Food Properties, 2019, 22(1): 727-736.     (SCIE)

  72. Zhang, Haixia; Fan, Qi; Li, Di; Chen, Xing; Liang, Li*; Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate, Colloids and Surfaces B: Biointerfaces, 2019, 181: 749-755.     (SCIE)

  73. Zhao, Xue; Xing, Tong; Chen, Xing; Han, Minyi; Xu, Xinglian*; Zhou, Guanghong; Yield, thermal denaturation, and microstructure of proteins isolated from pale, soft, exudative chicken breast meat by using isoelectric solubilization/precipitation, Process Biochemistry, 2017, 58: 167-173.     (SCIE)


书籍和章节：

  1. Shai Barbut （著）, 徐幸莲（主译）, 王虎虎（副主译）, 孙京新（副主译）, & 陈星（参译）. (2018). 第3章 结构和肌肉生理学. 禽肉科学与肉品加工, Shai Barbut （著）;徐幸莲（主译）, 中国农业大学出版社.

  2. 韩聪（主编），陈星（副主编），康大成（副主编），杨玉红（副主编）. (2022). 冷链食品商品学. 清华大学出版社.

专利：

    1. 梁丽, 程昊, 包华燕, 陈星. 一种水溶性和脂溶性功能因子共包埋的G/O/W乳状液及其制备方法[P]. 江苏省：CN112354384B,2022-04-15.

    2. 陈星, 张玲莺, 梁丽, 程昊, 刘冬梅. 江南大学. 一种肌肉蛋白增稠流体饮料及其制备方法:CN202110334907.1[P]. 2021-06-11.