Guanghong Zhou

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 385 citations

Biochemistry, Low-field Nmr Study, Protein Folding +6

Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

Yujuan Xu, Ming Dong, Changbo Tang et al. · LWT · 2019 · 100 citations

Myofibrillar Protein, Protein Chemistry, Glycation-induced Structural Modification +9

Overheating induced structural changes of type I collagen and impaired the protein digestibility

Miao Zhang, Di Zhao, Shuran Zhu et al. · Food Research International · 2020 · 81 citations

Mechanobiology, Biochemistry, Food Digestion +9

Chicken breast quality – normal, pale, soft and exudative (<scp>PSE</scp>) and woody – influences the functional properties of meat batters

Hongqiang Chen, Huhu Wang, Jun Qi et al. · International Journal of Food Science & Technology · 2017 · 48 citations

Functional Properties, Woody Meatballs, Food Analysis +17

Characterization of attachment and biofilm formation by meat-borne Enterobacteriaceae strains associated with spoilage

Huhu Wang, Jun Qi, Yang Dong et al. · LWT · 2017 · 34 citations

Biofilms, Microbial Inactivation, Biofilm Formation +8