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Meat Science|November 12, 2023
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballsXinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.Physical Review Letters|October 13, 2007
Imaging intrinsic diffusion of bridge-bonded oxygen vacancies on TiO2(110)Zhenrong Zhang, Qingfeng Ge, Shao-Chun Li, et al.AMB Express|February 15, 2017
Comparison of microbial communities from different Jinhua ham factoriesQingfeng Ge, Yubin Gu, Wangang Zhang, et al.Food Chemistry: X|December 25, 2023
Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsionYi Luan, Qingling Wang, Songnan Li, et al.Meat Science|January 21, 2025
Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography-mass spectrometry combined with electronic noseXinxin Zhao, Bangcheng Lai, Yunling Jiang, et al.Journal of the Science of Food and Agriculture|July 6, 2017
Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifierMangang Wu, Litian Fei, Tao Zhuang, et al.Ultrasonics Sonochemistry|March 4, 2023
Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanismQingling Wang, Chen Gu, Ranran Wei, et al.Frontiers in Microbiology|February 23, 2023
Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475Rui Liu, Yong Ma, Lei Chen, et al.Physical Review Letters|November 13, 2008
Vacancy-assisted diffusion of alkoxy species on rutile TiO2(110)Zhenrong Zhang, Roger Rousseau, Jinlong Gong, et al.Food Chemistry|January 9, 2026
Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballsXinxin Zhao, Yunling Jiang, Zixin Luo, et al.Pageof 9