Hui Zhou

Collagen and its derivatives: From structure and properties to their applications in food industry

Cheng Tang, Kai Zhou, Yichen Zhu et al. · Food Hydrocolloids · 2022 · 211 citations

Food Chemistry, Engineering, Biomaterials Design +9

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Cong Li, Sam Al‐Dalali, Zhouping Wang et al. · Food Chemistry · 2022 · 172 citations

Water-boiled Salted Duck, Flavoromics, Chemical Composition +6

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Zhaoming Wang, Juncai Tu, Hui Zhou et al. · Meat Science · 2020 · 97 citations

Comprehensive Insight, Microbial Inactivation, Food Spoilage +9

Genistein Protects Against Ox-LDL-Induced Inflammation Through MicroRNA-155/SOCS1-Mediated Repression of NF-ĸB Signaling Pathway in HUVECs

Huaping Zhang, Zhenxiang Zhao, Xue-Fen Pang et al. · Inflammation · 2017 · 81 citations

Inflammation, Redox Signaling, Against Ox-ldl-induced Inflammation +13

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Yong Xie, Bo Chen, Jie Guo et al. · Meat Science · 2021 · 80 citations · Full text

Freezing Process, Meat Packaging, High Voltage Electrical Fields +7