Hongwei Zhang

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

Fangfei Li, Bo Wang, Qian Liu et al. · Meat Science · 2018 · 200 citations

Animal Physiology, Mechanobiology, Stuctural Modification +9

Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods

Bo Wang, Baohua Kong, Fangfei Li et al. · Food Chemistry · 2020 · 174 citations

Protein Chemistry, Biochemistry, Protein Assembly +9

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

Tong Wang, Ning Wang, Na Li et al. · Ultrasonics Sonochemistry · 2021 · 142 citations · Full text

Effects of moderate electric field on the structural properties and aggregation characteristics of soybean protein isolate

Hong Wang, Ning Wang, Xing Chen et al. · Food Hydrocolloids · 2022 · 98 citations

Food Chemistry, Aggregation Characteristics, Soybean Protein Isolate +9

Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles

Yingying Hu, Yongjie Li, Xiang-ao Li et al. · LWT · 2021 · 92 citations · Full text

Nutrition, Meat Packaging, Food Fermentation +14