31. High pressure/thermal combinations on texture and water holding capacity of chicken batters. (August 2015) Authors: Zheng, Haibo; Xiong, Guoyuan; Han, Minyi; Deng, Shaolin; Xu, Xinglian; Zhou, Guanghong Journal: Innovative food science & emerging technologies Issue: Volume 30(2015) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. (October 2017) Authors: Zhuang, Xinbo; Zhang, Wangang; Liu, Rui; Liu, Yafu; Xing, Lujuan; Han, Minyi; Kang, Zhuang-li; Xu, Xing-lian; Zhou, Guang-hong Journal: Food research international Issue: Volume 100 Part 1(2017) Page Start: 586 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine. (14th April 2018) Authors: Bian, Guangliang; Xue, Siwen; Xu, Yujuan; Xu, Xinglian; Han, Minyi Journal: International journal of food science & technology Issue: Volume 53:Number 8(2018) Page Start: 2006 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. (June 2016) Authors: Zhuang, Xinbo; Jiang, Xiping; Han, Minyi; Kang, Zhuang-li; Zhao, Liang; Xu, Xing-lian; Zhou, Guang-hong Journal: Food hydrocolloids Issue: Volume 57(2016:Jun.) Page Start: 253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. (June 2016) Authors: Zhuang, Xinbo; Jiang, Xiping; Han, Minyi; Kang, Zhuang-li; Zhao, Liang; Xu, Xing-lian; Zhou, Guang-hong Journal: Food hydrocolloids Issue: Volume 57(2016:Jun.) Page Start: 253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. (January 2018) Authors: Zhuang, Xinbo; Han, Minyi; Bai, Yun; Liu, Yafu; Xing, Lujuan; Xu, Xing-lian; Zhou, Guang-hong Journal: Food hydrocolloids Issue: Volume 74(2018) Page Start: 219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property. (August 2020) Authors: Xu, Yujuan; Zhao, Yuqi; Wei, Zhixi; Zhang, Hao; Dong, Ming; Huang, Mingyuan; Han, Minyi; Xu, Xinglian; Zhou, Guanghong Journal: Food hydrocolloids Issue: Volume 105(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products. (January 2019) Authors: Wu, Changling; Li, Lingyun; Zhong, Qixin; Cai, Ruying; Wang, Peng; Xu, Xinglian; Zhou, Guanghong; Han, Minyi; Liu, Qianqian; Hu, Tianshuo; Yin, Tianchen Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 99(2019) Page Start: 69 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration. Issue 1 (1st January 2018) Authors: Xia, Tianlan; Zhao, Xue; Yu, Xiaoling; Li, Ling; Zhou, Guanghong; Han, Minyi; Xu, Xing-lian Journal: International journal of food properties Issue: Volume 21:Issue 1(2018) Page Start: 2205 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
40. Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology. (February 2016) Authors: Yang, Huijuan; Khan, Muhammad Ammar; Han, Minyi; Yu, Xiaobo; Bai, Xiangjun; Xu, Xinglian; Zhou, Guanghong Journal: Innovative food science & emerging technologies Issue: Volume 33(2016) Page Start: 162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗