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Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

Journal of food science, 2017-09, Vol.82 (9), p.2031-2040

2017

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The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

Journal of the science of food and agriculture, 2018-07, Vol.98 (9), p.3563-3570

2018

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Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Meat science, 2016-03, Vol.113, p.107-115

2016

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Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

Food hydrocolloids, 2016-06, Vol.57, p.253-261

2016

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Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Food and bioprocess technology, 2014-12, Vol.7 (12), p.3466-3477

2014

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Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

Food research international, 2014-04, Vol.58, p.98-104

2014

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Stability of an antioxidant peptide extracted from Jinhua ham

Meat science, 2014-02, Vol.96 (2), p.783-789

2014

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Physicochemical properties of Pseudomonas fragi isolates response to modified atmosphere packaging

FEMS microbiology letters, 2017-06, Vol.364 (11)

2017

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Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

CYTA: journal of food, 2019-01, Vol.17 (1), p.347-354

2019

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Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Food and bioprocess technology, 2012-01, Vol.5 (1), p.285-297

2012

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Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

Journal of the science of food and agriculture, 2016-01, Vol.96 (1), p.99-108

2016

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The influence of flaxseed gum on the retrogradation of maize starch

International journal of food science & technology, 2017-12, Vol.52 (12), p.2654-2660

2017

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iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process

Food control, 2019-06, Vol.100, p.189-197

2019

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Characterization of Extracellular Polymeric Substances Produced by Pseudomonas fragi Under Air and Modified Atmosphere Packaging

Journal of food science, 2017-09, Vol.82 (9), p.2151-2157

2017

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Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study

Meat science, 2014-10, Vol.98 (2), p.171-177

2014

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Multi‐omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice

Food frontiers, 2024-07, Vol.5 (4), p.1749-1764

2024

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Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration

International journal of food properties, 2018-01, Vol.21 (1), p.2205-2217

2018

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Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

Food hydrocolloids, 2019-10, Vol.95, p.580-589

2019

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Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

CYTA: journal of food, 2019-01, Vol.17 (1), p.78-86

2019

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Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Food hydrocolloids, 2020-01, Vol.98, p.105275, Article 105275

2020

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Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Food hydrocolloids, 2018-01, Vol.74, p.219-226

2018

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A Small RNA, SaaS, Promotes Salmonella Pathogenicity by Regulating Invasion, Intracellular Growth, and Virulence Factors

Microbiology spectrum, 2023-02, Vol.11 (1), p.e0293822-e0293822

2023

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Biofilm formation of meat-borne Salmonella enterica and inhibition by the cell-free supernatant from Pseudomonas aeruginosa

Food control, 2013-08, Vol.32 (2), p.650-658

2013

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Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

Meat science, 2014-01, Vol.96 (1), p.147-152

2014

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The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

Food chemistry, 2019-03, Vol.275, p.770-777

2019

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Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

Stability of an antioxidant peptide extracted from Jinhua ham

Physicochemical properties of Pseudomonas fragi isolates response to modified atmosphere packaging

Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

The influence of flaxseed gum on the retrogradation of maize starch

iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process

Characterization of Extracellular Polymeric Substances Produced by Pseudomonas fragi Under Air and Modified Atmosphere Packaging

Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study

Multi‐omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice

Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration

Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

A Small RNA, SaaS, Promotes Salmonella Pathogenicity by Regulating Invasion, Intracellular Growth, and Virulence Factors

Biofilm formation of meat-borne Salmonella enterica and inhibition by the cell-free supernatant from Pseudomonas aeruginosa

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

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