1. Calpastatin inhibits the activity of phosphorylated μ-calpain in vitro. (15th February 2019) Authors: Du, Manting; Li, Xin; Li, Zheng; Shen, Qingwu; Ren, Chi; Zhang, Dequan Journal: Food chemistry Issue: Volume 274(2019) Page Start: 743 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Colour characteristics of beef longissimus thoracis during early 72 h postmortem. (December 2020) Authors: Li, Xin; Zhang, Dequan; Ijaz, Muawuz; Tian, Guangjing; Chen, Jing; Du, Manting Journal: Meat science Issue: Volume 170(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dephosphorylation enhances postmortem degradation of myofibrillar proteins. (15th April 2018) Authors: Li, Zheng; Li, Meng; Du, Manting; Shen, Qingwu W.; Zhang, Dequan Journal: Food chemistry Issue: Volume 245(2018) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Dephosphorylation of myosin regulatory light chain modulates actin–myosin interaction adverse to meat tenderness. (June 2017) Authors: Gao, Xing; Li, Xin; Li, Zheng; Du, Manting; Zhang, Dequan Journal: International journal of food science & technology Issue: Volume 52:Number 6(2017) Page Start: 1400 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein. (17th October 2020) Authors: Li, Junguang; Chen, Yuhao; Dong, Xiuping; Li, Ke; Wang, Yuntao; Wang, Yu; Du, Manting; Zhang, Junjie; Bai, Yanhong Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 5(2021) Page Start: 2108 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of inhibition of μ‐calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle. (28th September 2016) Authors: Li, Zheng; Li, Xin; Gao, Xing; Du, Manting; Zhang, Dequan Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 7(2017) Page Start: 2122 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study. (February 2023) Authors: Zhu, Chenyan; Zhang, Shunliang; Zhu, Ning; Wu, Qianrong; Du, Manting; He, Xiangli; Bai, Yanhong; Wang, Shouwei Journal: Food bioscience Issue: Volume 51(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of immersion freezing on the conformational changes of myofibrillar proteins in pork under ultrasonic power densities of 0, 15, 30 and 45 W L−1. (15th February 2022) Authors: Li, Junguang; Ma, Xuyang; Wang, Yu; Du, Manting; Wang, Yuntao; Du, Juan; Li, Ke; Bai, Yanhong Journal: International journal of food science & technology Issue: Volume 57:Number 5(2022) Page Start: 2896 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of phosphorylation on μ-calpain activity at different incubation temperature. (October 2017) Authors: Du, Manting; Li, Xin; Li, Zheng; Shen, Qingwu; Wang, Ying; Li, Guixia; Zhang, Dequan Journal: Food research international Issue: Volume 100 Part 2(2017) Page Start: 318 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of protein phosphorylation on color stability of ground meat. (15th March 2017) Authors: Li, Meng; Li, Xin; Xin, Jianzeng; Li, Zheng; Li, Guixia; Zhang, Yan; Du, Manting; Shen, Qingwu W.; Zhang, Dequan Journal: Food chemistry Issue: Volume 219(2017) Page Start: 304 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗