1. A Hierarchical Framework Approach for Voice Activity Detection and Speech Enhancement. (12th May 2014) Authors: Zhang, Yan; Tang, Zhen-min; Li, Yan-ping; Luo, Yang Other Names: Górriz Sáez Juan Manuel Academic Editor. Journal: TheScientificWorldjournal Issue: Volume 2014(2014) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters. (April 2020) Authors: Kang, Zhuang-Li; Wang, Teng-teng; Li, Yan-ping; Li, Ke; Ma, Han-jun Journal: Meat science Issue: Volume 162(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein. (15th July 2021) Authors: Li, Yan-ping; Zhang, Xue-hua; Lu, Fei; Kang, Zhuang-Li Journal: Food chemistry Issue: Volume 350(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins. (1st March 2022) Authors: Zou, Xiao-Li; Kang, Zhuang-Li; Li, Yan-ping; Ma, Han-Jun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters. (December 2022) Authors: Li, Yan-ping; Zou, Xiao-Li; Kang, Zhuang-Li; Ma, Han-Jun Journal: Meat science Issue: Volume 194(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter. (April 2023) Authors: Kang, Zhuang-Li; Xie, Jing-jie; Li, Yan-ping; Song, Wan-jie; Ma, Han-Jun Journal: Meat science Issue: Volume 198(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters. (March 2021) Authors: Kang, Zhuang-Li; Zhang, Xue-hua; Li, Ke; Li, Yan-ping; Lu, Fei; Ma, Han-jun; Song, Zhao-jun; Zhao, Sheng-ming; Zhu, Ming-ming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing. (June 2021) Authors: Li, Yan-ping; Kang, Zhuang-li; Sukmanov, Valerii; Ma, Han-jun 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) ↗