Anthony Pius Bassey

Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

Tingxuan Gao, Xue Zhao, Ran Li et al. · Food Hydrocolloids · 2021 · 111 citations

Agriculture, Biochemistry, Food Science +17

Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis

Anthony Pius Bassey, Yongfang Chen, Zongshuai Zhu et al. · Food Research International · 2021 · 70 citations

Agriculture, Food Science, Microbiology +17

Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters

Jiahui Chen, Xing Zhang, Xing Chen et al. · Food Chemistry · 2022 · 61 citations

Life Sciences, Biochemistry, Biophysics +12

Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients

Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao et al. · Food Chemistry · 2022 · 59 citations

Agriculture, Animal Sciences, Food Science +17

Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins

Anthony Pius Bassey, Yongfang Chen, Zongshuai Zhu et al. · Food Control · 2021 · 57 citations

Agriculture, Food Science, Microbiology +16