1. Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product. (15th February 2020) Authors: Xue, Siwen; Wang, Chong; Kim, Yuan H. Brad; Bian, Guanglian; Han, Minyi; Xu, Xinglian; Zhou, Guanghong Journal: Food chemistry Issue: Volume 306(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of Nondestructive and Low‐Cost Impedance Technology to Determine the Effect of Curing Degree on Meat Quality. Issue 1 (10th September 2015) Authors: Chen, Tianhao; Han, Minyi; Wang, Peng; Wei, Ran; Xu, Xinglian; Zhou, Guanghong Journal: Journal of food process engineering Issue: Volume 40:Issue 1(2017:Feb.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing. (November 2016) Authors: Yang, Huijuan; Khan, Muhammad Ammar; Yu, Xiaobo; Zheng, Haibo; Han, Minyi; Xu, Xinglian; Zhou, Guanghong Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 79 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing. (November 2016) Authors: Yang, Huijuan; Khan, Muhammad Ammar; Yu, Xiaobo; Zheng, Haibo; Han, Minyi; Xu, Xinglian; Zhou, Guanghong Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 79 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Combination of high pressure and heat on the gelation of chicken myofibrillar proteins. (March 2019) Authors: Zheng, Haibo; Han, Minyi; Bai, Yun; Xu, Xinglian; Zhou, Guanghong Journal: Innovative food science & emerging technologies Issue: Volume 52(2019) Page Start: 122 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions. (July 2016) Authors: Chen, Xing; Xu, Xinglian; Han, Minyi; Zhou, Guanghong; Chen, Conggui; Li, Peijun Journal: Food research international Issue: Volume 85(2016:Jul.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions. (July 2016) Authors: Chen, Xing; Xu, Xinglian; Han, Minyi; Zhou, Guanghong; Chen, Conggui; Li, Peijun Journal: Food research international Issue: Volume 85(2016:Jul.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system. (November 2017) Authors: Han, Minyi; Bertram, Hanne Christine Journal: Meat science Issue: Volume 133(2017) Page Start: 159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings. (15th July 2023) Authors: Tian, Huixin; Yu, Jing; Li, Min; Li, Jing; Lu, Yifeng; Yu, Xiaobo; Lin, Shaoyan; Zeng, Xianming; Xu, Xinglian; Han, Minyi Journal: Food chemistry Issue: Volume 414(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions. (May 2015) Authors: Yang, Huijuan; Han, Minyi; Wang, Xia; Han, Yanqing; Wu, Juqing; Xu, Xinglian; Zhou, Guanghong Journal: Innovative food science & emerging technologies Issue: Volume 29(2015) Page Start: 125 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗