Food Soft Matter

Food Soft Matter
Xing Chen, Jiangnan University

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Xing Chen PhD, Associate Professor Xing Chen, Jiangnan University

Dr Xing Chen, PhD, Associate Professor at State Key Laboratory of Food Science and Resources, Jiangnan University. Food Protein, Food materials science, Meat science, Food soft matter, Innovative Food Tech. Email: xingchen@jiangnan.edu.cn

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SI on Plant-Based Foods by Dr Chen has been published in CRFS.
Dr. Chen has been appointed as the Guest Editor of Food Bioscience
Potential use of yeast protein in terms of biorefinery,functionality,and sustainability in food industry
Beef tenderization without exacerbating the cooking loss: The way of enzymatic deamidation
Thermo-reversible gelation of myofibrillar protein: Relationship between coiled-coil and thermal reversibility

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