Chunhui Zhang

Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

Shuyi Qian, Xia Li, Hang Wang et al. · Journal of Food Engineering · 2019 · 151 citations

Animal Physiology, Muscle Function, Muscle Injury +8

Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

Dong Min Han, Chunhui Zhang, Marie‐Laure Fauconnier et al. · Food Research International · 2019 · 110 citations · Full text

Food Chemistry, Animal Science, Landrac × Yorkshire +12

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

Yin Li, Xia Li, Jinzhi Wang et al. · Food Biophysics · 2014 · 98 citations

Biopolymer Gel, Biochemistry, Physicochemical Properties +5

The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

Shuyi Qian, Feifei Hu, Waris Mehmood et al. · Food Chemistry · 2021 · 94 citations

Freeze-thaw Cycling, Ice-water System, Rate Effects +9

Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts

Xian‐Bing Dong, Xia Li, Chunhui Zhang et al. · Food Chemistry · 2014 · 83 citations

Novel Method, Engineering, Biochemistry +10