Junhua Shao

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

Jia Na, Letian Wang, Junhua Shao et al. · Meat Science · 2017 · 179 citations

Protein Chemistry, Engineering, Biochemistry +9

Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

Junhua Shao, Ya‐Min Deng, Jia Na et al. · Food Chemistry · 2016 · 159 citations

Food Chemistry, Meat Batters, Food Authentication +9

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

Ling Li, Junhua Shao, Xudong Zhu et al. · International Journal of Food Science & Technology · 2013 · 117 citations

Nutrition, Food Analysis, Food Preservation +18

Quantitative lipidomics reveals alterations in donkey milk lipids according to lactation

Mohan Li, Weixuan Li, Junrui Wu et al. · Food Chemistry · 2019 · 103 citations

Lipid Analysis, Nutrition, Lactation +9

Characterization and comparison of lipids in bovine colostrum and mature milk based on UHPLC-QTOF-MS lipidomics

Mohan Li, Qilong Li, Shimo Kang et al. · Food Research International · 2020 · 88 citations

Lipid Analysis, Biochemistry, Uhplc-qtof-ms Lipidomics +8