1. Effects of immersion freezing on the conformational changes of myofibrillar proteins in pork under ultrasonic power densities of 0, 15, 30 and 45 W L−1. (15th February 2022) Authors: Li, Junguang; Ma, Xuyang; Wang, Yu; Du, Manting; Wang, Yuntao; Du, Juan; Li, Ke; Bai, Yanhong Journal: International journal of food science & technology Issue: Volume 57:Number 5(2022) Page Start: 2896 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing. (17th May 2022) Authors: Li, Junguang; Ma, Xuyang; Zhang, Jiawen; Wang, Yu; Du, Manting; Xiang, Qisen; Wang, Yuntao; Du, Juan; Li, Ke; Bai, Yanhong Journal: International journal of food science & technology Issue: Volume 57:Number 8(2022) Page Start: 5068 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗