1. Data gathering maximisation for wireless sensor networks with a mobile sink. (21st October 2019) Authors: Han, Zongyuan; Shi, Tianyun; Lv, Xiaojun; Jia, Xinchun; Wang, Zhongying; Zhou, Dong Journal: International journal of ad hoc and ubiquitous computing Issue: Volume 32:Number 4(2019) Page Start: 224 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility. Issue 11 (29th October 2019) Authors: Han, Zongyuan; Zhang, Junlong; Li, Chunqiang; Zhao, Di; Yue, Xiqing; Shao, Jun-Hua Journal: Food & function Issue: Volume 10:Issue 11(2019) Page Start: 7407 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets. (1st April 2023) Authors: Zhong, Hongliang; Wei, Shuai; Kang, Mengli; Sun, Qinxiu; Xia, Qiuyu; Wang, Zefu; Han, Zongyuan; Liu, Yang; Liu, Mingxin; Liu, Shucheng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 179(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface. (April 2021) Authors: Han, Zongyuan; Xu, Shuaiqiang; Sun, Jingxin; Yue, Xiqing; Wu, Zhaoxia; Shao, Jun-Hua Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and 1H nuclear magnetic resonance. (March 2021) Authors: Yang, Xiaofei; Han, Zongyuan; Xia, Tianshuang; Xu, Yaping; Wu, Zhaoxia Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 138(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano (Trachinotus ovatus) and hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus). Issue 2 (14th November 2022) Authors: Ali, Ahtisham; Wang, Jinfang; Khan, Imran; Wei, Shuai; Sun, Qinxiu; Xia, Qiuyu; Wang, Zefu; Han, Zongyuan; Liu, Shucheng Journal: Food science & nutrition Issue: Volume 11:Issue 2(2023) Page Start: 1024 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation. (July 2022) Authors: Han, Zongyuan; Yue, Xiqing; Shao, Jun-Hua Journal: Food hydrocolloids Issue: Volume 128(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. (October 2021) Authors: Han, Zongyuan; Li, Xingxia; Liu, Yubo; Yue, Xiqing; Wu, Zhaoxia; Shao, Jun-Hua Journal: Food hydrocolloids Issue: Volume 119(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. (15th May 2019) Authors: Han, Zongyuan; Zhang, Junlong; Zheng, Jinyue; Li, Xiaojing; Shao, Jun-Hua Journal: Food chemistry Issue: Volume 280(2019) Page Start: 263 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The thermal oxidation evolution and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by low field nuclear magnetic resonance and 1H nuclear magnetic resonance. (November 2020) Authors: Han, Zongyuan; Yang, Xiaofei; Li, Xiaojing; Xiao, Zhigang; Wu, Zhaoxia; Shao, Jun-Hua Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗