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Bioresource Technology|August 1, 2013
A novel anaerobic co-culture system for bio-hydrogen production from sugarcane bagasseJingrong Cheng, Mingjun Zhu
Food Chemistry|October 25, 2019
Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenolsJingrong Cheng, Mingjun Zhu, Xueming Liu
The Journal of Nutritional Biochemistry|April 19, 2025
The fermentation of whey protein and mulberry polyphenols by forming protein-phenolic adducts: Improved digestionsQi Yuan, Huaigu Yang, Jingrong Cheng, et al.
Meat Science|October 27, 2019
Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storageJingrong Cheng, Liang Xu, Rong Xiang, et al.
Meat Science|January 18, 2021
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acidJingrong Cheng, Rong Xiang, Daobang Tang, et al.
Food Chemistry|November 25, 2023
Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugateShuangwei Shen, Xueming Liu, Daobang Tang, et al.
Meat Science|August 7, 2018
Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausagesXuping Wang, Pengfei Zhou, Jingrong Cheng, et al.
Food Chemistry|March 10, 2017
Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysatesYehui Zhang, Yousheng Zhang, Xueming Liu, et al.
Food Chemistry|May 13, 2021
The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complexJingrong Cheng, Daobang Tang, Huaigu Yang, et al.
Food Chemistry: X|February 13, 2025
Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasoundQingquan Fu, Jingrong Cheng, Haibo Shi, et al.
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