Zefu Wang

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles

Dong Zhang, Hongjun Li, A.M. Emara et al. · Food Chemistry · 2020 · 158 citations

Agriculture, Biochemistry, Food Science +17

Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics

Dong Zhang, Hongjun Li, Zefu Wang et al. · Food Chemistry · 2020 · 65 citations

Life Sciences, Biochemistry, Biophysics +16

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures

Zefu Wang, Zhifei He, Dong Zhang et al. · Meat Science · 2019 · 64 citations

Agriculture, Animal Sciences, Food Science +17

Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork

Dong Zhang, Hongjun Li, A.M. Emara et al. · Food Chemistry · 2020 · 48 citations

Agriculture, Food Science, Food Engineering +10

Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat

Zefu Wang, Zhifei He, Dong Zhang et al. · International Journal of Food Science & Technology · 2020 · 48 citations

Agriculture, Biochemistry, Food Science +17