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Rui Li, Cuizhu Geng, Zhemin Xiong, Yingying Cui, E Liao, Lijuan Peng, Weiping Jin & Haibin Wang. (2022) Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham. Journal of Food Science 87:8, pages 3366-3385.
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Han Lu, Yunhong Liang, Xiangmei Zhang & Gang Wen. (2022) Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System. Foods 11:3, pages 330.
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Xuejing Gao, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao & Yonggang Tu. (2021) The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis. Food Hydrocolloids 120, pages 106954.
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Carina L. Fernández, Mara C. Romero, Fabiana Rolhaiser, Ricardo A. Fogar & Mirtha M. Doval. (2021) Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients. International Journal of Gastronomy and Food Science 25, pages 100365.
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Yi Jiang, Dahu Li, Juncai Tu, Yujie Zhong, Dong Zhang, Zhaoming Wang & Xiaoqi Tao. (2021) Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking. Food Chemistry 344, pages 128587.
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Jiahui Chen, Yujuan Xu, Bassey Anthony Pius, Peng Wang & Xinglian Xu. (2021) Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion. LWT 137, pages 110404.
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Muralidharan Nagarajan, Bharathipriya Rajasekaran, Soottawat Benjakul & Karthikeyan Venkatachalam. (2021) Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon). Current Research in Food Science 4, pages 345-353.
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Sen Li, Yan Yan, Xiao Guan & Kai Huang. (2020) Preparation of a hordein-quercetin-chitosan antioxidant electrospun nanofibre film for food packaging and improvement of the film hydrophobic properties by heat treatment. Food Packaging and Shelf Life 23, pages 100466.
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