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Meat Science|May 12, 2023
The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitroJingrong Cheng, Daobang Tang, Huaigu Yang, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradationQingquan Fu, Haibo Shi, Dongxia Hu, et al.
Meat Science|April 14, 2019
Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausagesXuping Wang, Mingying Xu, Jingrong Cheng, et al.
Food Science and Biotechnology|January 6, 2025
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentationJinhao Zou, Zeyuan Xiao, Xuping Wang, et al.
Foods (Basel, Switzerland)|December 11, 2022
Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh BeefJinhao Zou, Xueming Liu, Xuping Wang, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugateJingrong Cheng, Shuangwei Shen, Huaigu Yang, et al.
Journal of Dairy Science|September 17, 2021
Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurtHuaxin Du, Huaigu Yang, Xuping Wang, et al.
Food Chemistry|May 15, 2026
Elucidating key aroma compounds of braised squab and providing insights into their potential precursorJinhao Zou, Xuping Wang, Jingrong Cheng, et al.
Biomaterials|December 21, 2024
Mitochondria-targeting materials and therapies for regenerative engineeringHongying Fu, Jingrong Cheng, Le Hu, et al.
Food Chemistry|April 18, 2025
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean pasteJinhao Zou, Hongyun Shen, Anping Li, et al.
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