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Food Chemistry|February 22, 2023
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperaturesHua Chen, Gaiming Zhao, Xiaoling Yu, et al.Meat Science|November 9, 2013
Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCAMiaoyun Li, Lu Tian, Gaiming Zhao, et al.Heliyon|May 14, 2023
Effects of different types of flame-retardant treatment on the flame performance of polyurethane/wood-flour compositesBeibei Wang, Xuanye Wang, Lijuan Zhao, et al.International Microbiology : the Official Journal of the Spanish Society for Microbiology|October 14, 2024
Screening and application of functional autochthonous starter culture from cured meat, which can reduce nitrite contentQiuhui Zhang, Jialong Shen, Gaoge Meng, et al.Current Research in Food Science|November 5, 2024
Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomicsGaiming Zhao, Ying Zhang, Jiali Zhang, et al.Food Chemistry|November 1, 2024
Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteinsChaozhi Zhu, Mengjie Zhang, Hua Chen, et al.Meat Science|January 15, 2013
Analysis of mathematical models of Pseudomonas spp. growth in pallet-package pork stored at different temperaturesMiaoyun Li, Huimin Niu, Gaiming Zhao, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|February 17, 2020
Near-infrared spectroscopy coupled with chemometrics algorithms for the quantitative determination of the germinability of Clostridium perfringens in four different matricesYaodi Zhu, Jiaye Zhang, Miaoyun Li, et al.Food Chemistry: X|November 25, 2024
Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heatChaozhi Zhu, Yangyi Zheng, Guiyan Zhang, et al.Journal of the Science of Food and Agriculture|September 12, 2023
Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern ChinaQiuhui Zhang, Jialong Shen, Gaoge Meng, et al.Pageof 3