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Meat Science|June 4, 2017
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic noseXinzhe Gu, Ye Sun, Kang Tu, et al.
Carbohydrate Polymers|January 23, 2021
Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylationWei Zhang, Xinzhe Gu, Xiaohui Liu, et al.
Scientific Reports|December 13, 2016
Predicting the growth situation of Pseudomonas aeruginosa on agar plates and meat stuffs using gas sensorsXinzhe Gu, Ye Sun, Kang Tu, et al.
Journal of Food Science|November 27, 2019
Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato FloursShengxiang Gong, Fan Xie, Xiaohong Lan, et al.
Food Chemistry|May 31, 2017
Hyperspectral imaging detection of decayed honey peaches based on their chlorophyll contentYe Sun, Yihang Wang, Hui Xiao, et al.
Food Chemistry: X|July 13, 2026
Enzymatic modulation of hulless barley starch: Unraveling structural origins of altered digestibility and functional propertiesXinzhe Gu, Zufei Cao, Yu Wang, et al.
Food Chemistry|January 14, 2020
Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional propertiesShengxiang Gong, Wenhui Li, Ying Yu, et al.
Food Chemistry|September 22, 2018
Investigating lignin from Canna edulis ker residues induced activation of α-amylase: Kinetics, interaction, and molecular dockingFan Xie, Wei Zhang, Shengxiang Gong, et al.
Meat Science|August 29, 2020
Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperaturesXinzhe Gu, Li Feng, Jingyi Zhu, et al.
Food Science & Nutrition|September 17, 2021
Bioactive substances and potentiality of marine microalgaeJinhong Wu, Xinzhe Gu, Danlu Yang, et al.
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