Shouwei Wang

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Bing Zhao, Huimin Zhou, Shunliang Zhang et al. · Food Science and Human Wellness · 2020 · 108 citations · Full text

Food Chemistry, Sodium Chloride, Engineering +15

Simultaneous determination of heat stable peptides for eight animal and plant species in meat products using UPLC-MS/MS method

Yingying Li, Yingying Zhang, Huichen Li et al. · Food Chemistry · 2017 · 77 citations

Uplc-ms/ms Method, Engineering, Food Authentication +12

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions

Ning Zhu, Mingwu Zang, Shouwei Wang et al. · Food Chemistry · 2022 · 72 citations

Protein Chemistry, Biochemistry, Psyllium Husk Powder +6

Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

Pengxue Liu, Shouwei Wang, Huan Zhang et al. · Meat Science · 2018 · 69 citations

Microbial Growth, Biochemistry, Medicine +7

Review controlling Listeria monocytogenes in ready-to-eat meat and poultry products: An overview of outbreaks, current legislations, challenges, and future prospects

Xin Zhang, Shouwei Wang, Xi Chen et al. · Trends in Food Science & Technology · 2021 · 67 citations

Poultry Products, Microbial Contamination, Foodborne Pathogens +13