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Food Chemistry|December 4, 2018
Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift methodYige Zhou, Hongshun YangFood Chemistry|March 30, 2020
Enhancing tilapia fish myosin solubility using proline in low ionic strength solutionYige Zhou, Hongshun YangThe Journal of Physical Chemistry Letters|August 18, 2018
Lithium-Ion-Transfer Kinetics of Single LiFePO4 ParticlesWei Xu, Yige Zhou, Xiaobo JiJournal of Food Science|July 19, 2018
Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)Xiao Feng, Shasha Hang, Yige Zhou, et al.Food Chemistry|February 11, 2018
Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)Lin Chen, Yige Zhou, Zhenyun He, et al.Food Research International (Ottawa, Ont.)|June 11, 2021
Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storageYige Zhou, Jonathan Jia He Liu, Ying Kang, et al.Organic Letters|October 24, 2013
An efficient one-pot synthesis of benzo[4,5]imidazo[1,2-a]quinoxalines via copper-catalyzed processAiping Huang, Yimu Chen, Yige Zhou, et al.Food Chemistry|May 26, 2019
Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia filletsXue Zhao, Yige Zhou, Lin Zhao, et al.Plos One|December 1, 2022
Identification and validation of DNA methylation markers to predict axillary lymph node metastasis of breast cancerJianguo Luo, Shaojun Chen, Jingsen Chen, et al.Food Chemistry|December 8, 2022
Improved in vitro bioaccessibility of quercetin by nanocomplexation with high-intensity ultrasound treated soy protein isolateJing Lin, Kai Yun Agnes Yong, Yige Zhou, et al.Pageof 2