Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms von Li, He, Zhou, Haochun, Zhang, Jian, Fu, Xiaohang, Ying, Zhiwei, Liu, Xinqi

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Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes von Huang, Lu, Zhao, Di, Wang, Yong, Li, He, Zhou, Haochun, Liu, Xinqi

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Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends von Safdar, Bushra, Zhou, Haochun, Li, He, Cao, Jinnuo, Zhang, Tianyu, Ying, Zhiwei, Liu, Xinqi

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Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysate von Zhou, Haochun, Safdar, Bushra, Li, He, Yang, Lingyu, Ying, Zhiwei, Liu, Xinqi

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Research progress on separation of selenoproteins/Se-enriched peptides and their physiological activities von Zhang, Jian, Zhou, Haochun, Li, He, Ying, Zhiwei, Liu, Xinqi

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半固态酶解法制备全谷物多肽及其抗氧化、ACE抑制活性的研究 von 曹梦笛, 周浩纯, 李赫, 张健, 章期博, 刘新旗, 刘宇

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Plant pig tripe and preparation method thereof von LIU XINQI, CAO JINNUO, ZHANG TIANYU, LIU JINGXIN, LI HE, ZHOU HAOCHUN

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Snowflake plant meat product von LIU XINQI, CAO JINNUO, LI HE, ZHOU HAOCHUN

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High-activity amylase inhibitory active peptide as well as preparation method and application thereof von HAO YU, LI HE, ZHOU HAOCHUN, HUO SILE

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Preparation method of simulated fat for cryopreservation and product von LIU XINQI, CAO JINNUO, GAO SONG, LI HE, ZHOU HAOCHUN

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Processing method of instant-boiling type plant-based luncheon meat von LIU XINQI, CAO JINNUO, ZHANG TIANYU, LIU JINGXIN, LI HE, ZHOU HAOCHUN

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Processing method of chlorella-plant-based artificial meat and artificial meat von LIU XINQI, CAO JINNUO, ZHANG TIANYU, LIU JINGXIN, LI HE, ZHOU HAOCHUN

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Processing method for reducing beany flavor of textured soybean protein and textured soybean protein von LIU XINQI, CAO JINNUO, ZHANG TIANYU, LIU JINGXIN, LI HE, ZHOU HAOCHUN

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Plant-based meat product and prepared food von LIU XINQI, CAO JINNUO, LI HE, ZHOU HAOCHUN

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Yellow chicken oligopeptide as well as preparation method and application thereof von FANG LEI, GU RUIZENG, ZHANG XINXUE, LIU WENYING, JIAO XINRU, XU RUNQI, QIN XIUYUAN, WANG JING, MENG DEHAO, CHEN LIANG, XUE CHEN, LI MIAO, MA YURONG, ZHOU HAOCHUN, LI GUOMING, DONG ZHE, MENG GANLU, BI YUAN, MA YONGQING, ZHOU MING, LU ZHIHAO, ZHANG HAIXIN, CUI PENGLEI, LU LU, FU SHAOWEI

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Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens von Chen, Yulian, Qiao, Yan, Xiao, Yu, Chen, Haochun, Zhao, Liang, Huang, Ming, Zhou, Guanghong

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Human Vital Signs Signal Monitoring and Repairment with an Optical Fiber Sensor Based on Deep Learning von Gao, Haochun, Wang, Qing, Zhou, Jing, Yu, Changyuan

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Analysis of the recombination and evolution of the new type mutant pseudorabies virus XJ5 in China von Jiang, Luyao, Cheng, Jinlong, Pan, Hao, Yang, Fan, Zhu, Xiemin, Wu, Jiayan, Pan, Haochun, Yan, Ping, Zhou, Jinzhu, Gao, Qingqing, Huan, Changchao, Gao, Song

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Numerical Investigation of Partial Blockage Effect on Film Cooling Effectiveness von Cheng-xiong, Pan, Ke-nan, Huang, Jing-zhou, Zhang

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Huaier Polysaccharide Interrupts PRV Infection via Reducing Virus Adsorption and Entry von Huan, Changchao, Yao, Jingting, Xu, Weiyin, Zhang, Wei, Zhou, Ziyan, Pan, Haochun, Gao, Song

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