Jun He
8PUBLICATIONS
9CO-AUTHORS
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Publications (8)
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|Oct 29, 2025
Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis.Xiangyu Wang, Chenlan Xia, Huimin Li
|Jun 13, 2025
Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat.Ning Zhang, Zihang Shi, Yangyang Hu
|Mar 11, 2023
Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes.Ligen Xu, Mingcai Duan, Zhaoxia Cai
|Dec 23, 2022
Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure.Yang Wu, Qiwei Du, Xiankang Fan
|Oct 06, 2020
Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat.Yuxin He, Mingyang Zhou, Chenlan Xia
|May 30, 2020
The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products.Chunyan Xu, Ying Wang, Jun He
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