1. A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. (January 2022) Authors: Zhang, Yawei; Guo, Xiuyun; Peng, Zengqi; Jamali, Muneer Ahmed Journal: Trends in food science & technology Issue: Volume 119(2022) Page Start: 215 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
2. Actions on p-groups with the kernel containing the ๐-residuals. Issue 7 (3rd July 2017) Authors: Guo, Xiuyun; Meng, Hangyang Journal: Communications in algebra Issue: Volume 45:Issue 7(2017) Page Start: 3022 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
3. Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions. Issue 1 (1st January 2021) Authors: Li, Jiahui; Chen, Hansen; Guo, Xiuyun; Zhang, Yawei; Jamali, Muneer Ahmed; Peng, Zengqi Journal: CyTA: journal of food Issue: Volume 19:Issue 1(2021) Page Start: 579 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
4. Contribution of cross-links and proteoglycans in intramuscular connective tissue to shear force in bovine muscle with different marbling levels and maturities. (March 2016) Authors: Wang, Fulong; Zhang, Yawei; Li, Junke; Guo, Xiuyun; Cui, Baowei; Peng, Zengqi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 66(2016) Page Start: 413 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
5. Dynamic Hydrolysis of Polyphosphates in Purified Polyphosphatases and Longissimus thoracis from Beef. Issue 3 (11th July 2016) Authors: Xu, Meng; Liu, Wei; Zhang, Yawei; Peng, Zengqi; Guo, Xiuyun; Wang, Fulong Journal: Journal of food processing and preservation Issue: Volume 41:Issue 3(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
6. Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength. (April 2021) Authors: Guo, Xiuyun; Gao, Feng; Zhang, Yawei; Peng, Zengqi; Jamali, Muneer Ahmed Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
7. Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin. Issue 1 (1st January 2018) Authors: Zhang, Yawei; Guo, Xiuyun; Liu, Tongtong; Peng, Zengqi Journal: CyTA: journal of food Issue: Volume 16:Issue 1(2018) Page Start: 877 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
8. Finite non-solvable groups in which the normalizer of every nonnormal cyclic subgroup is maximal. Issue 1 (2nd January 2018) Authors: Cao, Jianji; Guo, Xiuyun; Shum, K. P. Journal: Communications in algebra Issue: Volume 46:Issue 1(2018) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
9. Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine. (November 2017) Authors: Zhang, Yawei; Wu, Junjun; Jamali, Muneer Ahmed; Guo, Xiuyun; Peng, Zengqi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 85(2017)Part A Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ
10. Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids. Issue 68 (2nd December 2019) Authors: Guo, Xiuyun; Chen, Shanan; Cao, Jiayue; Zhou, Jingying; Chen, Yanzheng; Jamali, Muneer Ahmed; Zhang, Yawei Journal: RSC advances Issue: Volume 9:Issue 68(2019) Page Start: 39545 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) โ