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Food Chemistry|December 30, 2024
Hemoglobin-derived amyloid fibrils: Fibrillization mechanisms and potential applicationsZerun Zhao, Di Zhao, Chunbao Li
Food Chemistry|April 2, 2023
Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimesZerun Zhao, Haozhen Zhang, Xue Zhao, et al.
Food Chemistry|March 15, 2020
Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in stress-induced dysfunctional broiler pectoralis major muscleTong Xing, Zerun Zhao, Xue Zhao, et al.
Biosensors & Bioelectronics|March 4, 2025
A portable microfluidic device integrating enzymatic and colorimetric assay for on-site detecting frozen-thawed meatTingxuan Gao, Nan Wu, Zerun Zhao, et al.
International Journal of Biological Macromolecules|October 26, 2024
Encapsulation and release of salidroside in myofibrillar protein‑sodium alginate gel: Effects of different M/G ratios of sodium alginateZerun Zhao, Di Zhao, Liuyu Su, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopyJiaying Zhu, Shanshan Li, Liang Yang, et al.
Sensors (Basel, Switzerland)|August 29, 2024
Temperature Compensation Method Based on Bilinear Interpolation for Downhole High-Temperature Pressure SensorsYizhan Shu, Chenquan Hua, Zerun Zhao, et al.
Food Chemistry|January 14, 2024
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and colorationLiuyu Su, Zerun Zhao, Jiulin Xia, et al.
RSC Advances|November 12, 2025
Advances in hydroformylation with formaldehyde, formic acid and carbon dioxide as syngas surrogatesZerun Zhao, Shuai Lei, Wanru Feng, et al.
Neuroscience|August 20, 2025
Global prevalence of post-traumatic epilepsy in traumatic brain injury patients: a systematic review and meta-analysis (1997-2024)Juanping Zhong, Yumeng Lan, Lu Sun, et al.
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