41. 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) ↗
42. Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF). (January 2020) Authors: Dong, Ming; Xu, Yujuan; Zhang, Yumei; Han, Minyi; Wang, Peng; Xu, Xinglian; Zhou, Guanghong Journal: Innovative food science & emerging technologies Issue: Volume 59(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
43. Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein. Issue 3 (14th April 2014) Authors: Wang, Peng; Han, Minyi; Xu, Xinglian; Zhou, Guanghong; Huang, Mengmeng Journal: Journal of texture studies Issue: Volume 45:Issue 3(2014) Page Start: 195 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
44. Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating. (April 2018) Authors: Chen, Xing; Xu, Xinglian; Liu, Dongmei; Zhou, Guanghong; Han, Minyi; Wang, Peng Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 524 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
45. Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion. (15th July 2022) Authors: Wu, Changling; Dong, Hualin; Wang, Peng; Han, Minyi; Xu, Xinglian Journal: Food chemistry Issue: Volume 382(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
46. Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring. (1st April 2016) Authors: Chen, Xing; Zou, Yufeng; Han, Minyi; Pan, Lihua; Xing, Tong; Xu, Xinglian; Zhou, Guanghong Journal: Food chemistry Issue: Volume 196(2016) Page Start: 42 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
47. Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring. (1st April 2016) Authors: Chen, Xing; Zou, Yufeng; Han, Minyi; Pan, Lihua; Xing, Tong; Xu, Xinglian; Zhou, Guanghong Journal: Food chemistry Issue: Volume 196(2016) Page Start: 42 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
48. Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing. (June 2021) Authors: Yang, Huijuan; Tao, Fei; Cao, Guangtian; Han, Minyi; Xu, Xinglian; Zhou, Guanghong; Shen, Qing Journal: Meat science Issue: Volume 176(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
49. Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation. (September 2018) Authors: Xu, Yujuan; Zhao, Xue; Bian, Guangliang; Yang, Liu; Han, Minyi; Xu, Xinglian; Zhou, Guanghong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 95(2018) Page Start: 209 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
50. Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes. (March 2019) Authors: Xue, Siwen; Yu, Xiaobo; Li, Xin; Zhao, Xue; Han, Minyi; Xu, Xinglian; Zhou, Guanghong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 102(2019) Page Start: 190 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗