1. A simple and novel biomarker panel for serofluid dish rapid quality and safety assessment based on gray relational analysis. (August 2021) Authors: Zhou, Zhongkun; Hu, Shujian; Zhang, Rentao; Ma, Yunhao; Du, Kangjia; Sun, Mengze; Zhang, Hao; Jiang, Xinrong; Tu, Hongyuan; Wang, Xiaojuan; Chen, Peng Journal: Food bioscience Issue: Volume 42(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A top-down approach to improve collagen film's performance: The comparisons of macro, micro and nano sized fibers. (30th March 2020) Authors: Ma, Yunhao; Teng, Anguo; Zhao, Kaixuan; Zhang, Kai; Zhao, Huanying; Duan, Songmei; Li, Shuzhi; Guo, Yang; Wang, Wenhang Journal: Food chemistry Issue: Volume 309(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Design, synthesis, and cytotoxic activities of isaindigotone derivatives as potential anti-gastric cancer agents. (31st December 2022) Authors: Du, Kangjia; Ma, Wantong; Yang, Chengjie; Zhou, Zhongkun; Hu, Shujian; Tian, Yanan; Zhang, Hao; Ma, Yunhao; Jiang, Xinrong; Zhu, Hongmei; Liu, Huanxiang; Chen, Peng; Liu, Yingqian Journal: Journal of enzyme inhibition and medicinal chemistry Issue: Volume 37:Number 1(2022) Page Start: 1212 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw. Issue 2 (7th December 2022) Authors: Tang, Cheng; Zhou, Kai; Xie, Yong; Ma, Yunhao; Zhu, Yichen; Zhang, Wendi; Wang, Zhaoming; Zhou, Hui; Xu, Baocai Journal: Journal of texture studies Issue: Volume 54:Issue 2(2023) Page Start: 258 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of calcium-carboxylate interactions in cellulose nanofiber reinforced alginate based film with triple-decker-like structure. (November 2021) Authors: Xiao, Jing; Zhao, Kaixuan; Tian, Xiaojing; Song, Qiaoying; Zhang, Kai; Ma, Yunhao; Wang, Wenhang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 151(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Incorporation of gelatin improves toughness of collagen films with a homo-hierarchical structure. (30th May 2021) Authors: Xiao, Jing; Ma, Yunhao; Wang, Wenhang; Zhang, Kai; Tian, Xiaojing; Zhao, Kaixuan; Duan, Songmei; Li, Shuzhi; Guo, Yang Journal: Food chemistry Issue: Volume 345(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Internal transcribed spacer sequencing and metatranscriptomics analysis reveal the fungal community composition, diversity related environment variables and roles during serofluid dish fermentation. (January 2022) Authors: Zhou, Zhongkun; Zhang, Rentao; Hu, Shujian; Ma, Yunhao; Du, Kangjia; Sun, Mengze; Zhang, Hao; Jiang, Xinrong; Tu, Hongyuan; Chen, Peng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 153(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage. (15th August 2023) Authors: Ma, Yunhao; Wang, Ying; Wang, Zhaoming; Chen, Bo; Xie, Yong; Tang, Cheng; Li, Cong; Zhou, Kai; Zhou, Hui; Xu, Baocai Journal: Food chemistry Issue: Volume 417(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes in myofibrillar protein. (16th February 2023) Authors: Ma, Yunhao; Wang, Ying; Wang, Zhaoming; Chen, Bo; Xie, Yong; Kong, Ling; Zhou, Hui; Xu, Baocai Journal: International journal of food science & technology Issue: Volume 58:Number 4(2023) Page Start: 1775 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Moderate laccase-crosslinking improves the mechanical and thermal properties of acid-swollen collagen-based films modified by gallotannins. (September 2020) Authors: Duan, Songmei; Wang, Wenhang; Li, Shuzhi; Zhang, Kai; Guo, Yang; Ma, Yunhao; Zhao, Kaixuan; Li, Yu Journal: Food hydrocolloids Issue: Volume 106(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗