1. Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?. (April 2019) Authors: Gan, Xiao; Li, Hongjun; Wang, Zhaoming; Emara, A.M.; Zhang, Dong; He, Zhifei Journal: Meat science Issue: Volume 150(2019) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles. (15th June 2020) Authors: Zhang, Dong; Li, Hongjun; Emara, A.M.; Hu, Ying; Wang, Zefu; Wang, Mengqi; He, Zhifei Journal: Food chemistry Issue: Volume 315(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics. (1st December 2020) Authors: Zhang, Dong; Li, Hongjun; Wang, Zefu; Emara, A.M.; Hu, Ying; He, Zhifei Journal: Food chemistry Issue: Volume 332(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat. (1st August 2019) Authors: Wang, Zhaoming; He, Zhifei; Emara, A.M.; Gan, Xiao; Li, Hongjun Journal: Food chemistry Issue: Volume 288(2019) Page Start: 405 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of NaCl substitutes on physicochemical properties of salted pork. (November 2020) Authors: Zhang, Dong; Li, Hongjun; Wang, Zefu; Emara, A.M.; He, Zhifei Journal: Meat science Issue: Volume 169(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork. (1st December 2020) Authors: Zhang, Dong; Li, Hongjun; Emara, A.M.; Wang, Zefu; Chen, Xiaosi; He, Zhifei Journal: Food chemistry Issue: Volume 332(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗