Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens von Qi, Jun, Liu, Deng‐yong, Zhou, Guang‐hong, Xu, Xing‐lian

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Effect of multiple freeze–thaw cycles on the quality of chicken breast meat von Ali, Sher, Zhang, Wangang, Rajput, Nasir, Khan, Muhammad Ammar, Li, Chun-bao, Zhou, Guang-hong

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Effects of power ultrasound on oxidation and structure of beef proteins during curing processing von Kang, Da-cheng, Zou, Yun-he, Cheng, Yu-ping, Xing, Lu-juan, Zhou, Guang-hong, Zhang, Wan-gang

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A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights von Zhou, Chang‐Yu, Pan, Dao‐Dong, Cao, Jin‐Xuan, Zhou, Guang‐Hong

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Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation von Chen, Lin, Zhou, Guang-hong, Zhang, Wan-gang

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The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham von Zhou, Chang‐Yu, Pan, Dao‐Dong, Sun, Yang‐Ying, Li, Chun‐Bao, Xu, Xing‐Lian, Cao, Jin‐Xuan, Zhou, Guang‐Hong

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Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure von Zhuang, Xinbo, Han, Minyi, Kang, Zhuang-li, Wang, Kai, Bai, Yun, Xu, Xing-lian, Zhou, Guang-hong

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Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels von Zhuang, Xinbo, Jiang, Xiping, Han, Minyi, Kang, Zhuang-li, Zhao, Liang, Xu, Xing-lian, Zhou, Guang-hong

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Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration von Kang, Da-cheng, Wang, An-ran, Zhou, Guang-hong, Zhang, Wan-gang, Xu, Shi-ming, Guo, Guang-ping

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Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat von Wang, Lu-Sha, Huang, Ji-Chao, Chen, Yu-Lian, Huang, Ming, Zhou, Guang-Hong

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Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat von Li, Ke, Kang, Zhuang-Li, Zhao, Ying-Ying, Xu, Xing-Lian, Zhou, Guang-Hong

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Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing von Hou, Qin, Cheng, Yu‐ping, Kang, Da‐cheng, Zhang, Wan‐gang, Zhou, Guang‐hong

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A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products von Liu, Rui, Xing, Lujuan, Fu, Qingquan, Zhou, Guang-Hong, Zhang, Wan-Gang

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Tailored Polarization Conversion and Light‐Energy Recycling for Highly Linearly Polarized White Organic Light‐Emitting Diodes von Zhou, Lei, Zhou, Yun, Fan, Bao‐Lu, Nan, Feng, Zhou, Guang‐Hong, Fan, Yuan‐Yuan, Zhang, Wen‐Jun, Ou, Qing‐Dong

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Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate von Hu, Hong-yan, Xing, Lu-juan, Hu, Ya-ya, Qiao, Cai-li, Wu, Tao, Zhou, Guang-hong, Zhang, Wan-gang

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Physicochemical properties of Pseudomonas fragi isolates response to modified atmosphere packaging von Wang, Guang-yu, Li, Ming, Ma, Fang, Wang, Hu-hu, Xu, Xing-lian, Zhou, Guang-hong

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Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel von Zhao, Ying-Ying, Wang, Peng, Zou, Yu-Feng, Li, Ke, Kang, Zhuang-Li, Xu, Xing-Lian, Zhou, Guang-Hong

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Highly linearly polarized light emission from flexible organic light-emitting devices capitalized on integrated ultrathin metal-dielectric nanograting von Zhou, Lei, Zhu, Yu-Fu, Zhang, Qun-Yong, Zhou, Yun, Wang, Yan-Zong, Zhou, Guang-Hong, Wei, Huai-Xin, Shen, Su

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Stability of an antioxidant peptide extracted from Jinhua ham von Zhu, Chao-Zhi, Zhang, Wan-Gang, Kang, Zhuang-Li, Zhou, Guang-Hong, Xu, Xing-Lian

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Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil von Pereira, Jailson, Brohi, Sarfaraz Ahmed, Malairaj, Sathuvan, Zhang, Wangang, Zhou, Guang-Hong

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