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God is in the rain: The impact of rainfall-induced early social distancing on COVID-19 outbreaks
Journal of health economics, 2022-01, Vol.81, p.102575-102575, Article 102575
2022
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Dexmedetomidine alleviates non-ventilation associated lung injury via modulating immunology phenotypes of macrophages
Life sciences (1973), 2020-10, Vol.259, p.118249-118249, Article 118249
2020
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aunalysis of the Genome Sequence of the Medicinal Plant Salvia miltiorrhiza
分子植物：英文版, 2016 (6), p.949-952
2016
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Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
Food research international, 2014-08, Vol.62, p.1175-1182
2014
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Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water
Innovative food science & emerging technologies, 2016-02, Vol.33, p.170-179
2016
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Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
Food science & technology, 2020-04, Vol.124, p.109182, Article 109182
2020
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New insights into the ultrasound impact on covalent reactions of myofibrillar protein
Ultrasonics sonochemistry, 2022-03, Vol.84, p.105973, Article 105973
2022
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Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)
Innovative food science & emerging technologies, 2020-01, Vol.59, p.102277, Article 102277
2020
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Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants
Food control, 2018-09, Vol.91, p.397-403
2018
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Effect of protein structure on water and fat distribution during meat gelling
Food chemistry, 2016-08, Vol.204, p.239-245
2016
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Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder
Food research international, 2017-10, Vol.100 (Pt 1), p.193-200
2017
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Insight into the oil polarity impact on interfacial properties of myofibrillar protein
Food hydrocolloids, 2022-07, Vol.128, p.107563, Article 107563
2022
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Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein
Food chemistry, 2021-05, Vol.343, p.128501-128501, Article 128501
2021
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pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability
Food research international, 2020-11, Vol.137, p.109366-109366, Article 109366
2020
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Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices
Trends in food science & technology, 2022-10, Vol.128, p.316-330
2022
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Real meat and plant-based meat analogues have different in vitro protein digestibility properties
Food chemistry, 2022-09, Vol.387, p.132917-132917, Article 132917
2022
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Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH
Food research international, 2022-11, Vol.161, p.111834-111834, Article 111834
2022
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Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken
Food hydrocolloids, 2020-05, Vol.102, p.105576, Article 105576
2020
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Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties
Food science & technology, 2020-01, Vol.117, p.108664, Article 108664
2020
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The mechanism of high pressure-induced gels of rabbit myosin
Innovative food science & emerging technologies, 2012-10, Vol.16, p.41-46
2012
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Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations
Food science & technology, 2018-01, Vol.87, p.361-367
2018
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Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing
Ultrasonics sonochemistry, 2023-05, Vol.95, p.106397-106397, Article 106397
2023
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Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
Food chemistry, 2023-11, Vol.427, p.136693-136693, Article 136693
2023
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Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property
Food hydrocolloids, 2020-08, Vol.105, p.105852, Article 105852
2020
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Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions
Food research international, 2016-07, Vol.85, p.1-9
2016
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