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Meat Science|June 1, 2022
Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein modelRui Liu, Chenyan Lu, Yongyong Wang, et al.Food Chemistry|June 22, 2023
Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methodsTianyi Yang, Yamin Yang, Peng Zhang, et al.Research (Washington, D.C.)|June 16, 2022
Ultrafast Preparation of Nonequilibrium FeNi Spinels by Magnetic Induction Heating for Unprecedented Oxygen Evolution ElectrocatalysisBingzhang Lu, Qiming Liu, Chunyang Wang, et al.Food Chemistry: X|September 25, 2024
Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gelsYuyu Xu, Jingjing Yang, Mangang Wu, et al.Journal of the Science of Food and Agriculture|December 31, 2024
Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gelMangang Wu, Yuyu Xu, Chen Gu, et al.Chemsuschem|May 27, 2025
Ruthenium/Carbon Nanocomposites for Efficient Hydrogen Electrocatalysis: Impacts of Halide ResiduesBingzhe Yu, Qiming Liu, Chaochao Dun, et al.Elife|December 22, 2018
Cooperative cobinding of synthetic and natural ligands to the nuclear receptor PPARγJinsai Shang, Richard Brust, Sarah A Mosure, et al.Advanced Materials (Deerfield Beach, Fla.)|December 3, 2022
Stable Cuprous Hydroxide Nanostructures by Organic Ligand FunctionalizationQiming Liu, Yi Peng, Zaheer Masood, et al.Advanced Materials (Deerfield Beach, Fla.)|July 25, 2020
Surface-Mediated Interconnections of Nanoparticles in Cellulosic Fibrous Materials toward 3D SensorsShan Yan, Shiyao Shan, Jianguo Wen, et al.Pageof 9