Muneer Ahmed Jamali

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures

Muneer Ahmed Jamali, Yawei Zhang, Hui Teng et al. · Molecules · 2016 · 60 citations · Full text

Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine

Yawei Zhang, Junjun Wu, Muneer Ahmed Jamali et al. · LWT · 2017 · 44 citations

Biochemistry, Sodium Chloride Solution, Heat-induced Gel Properties +2

Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength

Xiuyun Guo, Feng Gao, Yawei Zhang et al. · LWT · 2021 · 41 citations

Food Chemistry, Food Colloid, Porcine Myofibrillar Proteins +8

Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (<i>Ctenopharyngodon idella</i>) as affected by partial substitution of NaCl with KCl and amino acids

Xiuyun Guo, Shanan Chen, Jingying Zhou et al. · RSC Advances · 2019 · 30 citations · Full text

Nutrition, Salt Substitute, Amino Acids +18

Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration

Xiuyun Guo, Yawei Zhang, Muneer Ahmed Jamali et al. · International Journal of Food Science & Technology · 2020 · 26 citations

Protein Chemistry, Food Colloid, Salt Concentration +15