A.M. Emara

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

Zhaoming Wang, Zhifei He, A.M. Emara et al. · Food Chemistry · 2019 · 215 citations

Animal Physiology, Meat Packaging, Biochemistry +13

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 · 149 citations

Animal Physiology, Mechanobiology, Muscle Function +10

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

Xiao Gan, Hongjun Li, Zhaoming Wang et al. · Meat Science · 2018 · 78 citations

Food Chemistry, Biochemistry, Medicine +11

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

Dong Zhang, Hongjun Li, Zefu Wang et al. · Food Chemistry · 2020 · 57 citations

Protein Chemistry, Structural Characteristics, Biochemistry +8

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 · 43 citations

Water Retention, Kcl Replacement