1. Analysis on Mechanism to Improve the Recovery in Tight Oil Reservoirs by Imbibition. Issue 1 (June 2020) Authors: Chunming, He; Jin, Chen; Xiaochao, Wang; Shuai, Li; Ning, Cheng; hui, Zhang Journal: IOP conference series Issue: Volume 525:Issue 1(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin. (April 2019) Authors: Li, Shiyi; Li, Linxian; Zhu, Xiaoxu; Ning, Cheng; Cai, Kezhou; Zhou, Cunliu Journal: Food hydrocolloids Issue: Volume 89(2019) Page Start: 330 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages. (9th September 2017) Authors: Zhu, Xiaoxu; Ning, Cheng; Li, Shiyi; Xu, Peng; Zheng, Yadong; Zhou, Cunliu Journal: International journal of food science & technology Issue: Volume 53:Number 1(2018) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of recombinant human brain natriuretic peptide in patients with acute myocardial infarction undergoing percutaneous coronary intervention: A systematic review and meta-analysis. Issue 11 (March 2020) Authors: Ning, Cheng; Zheng, Yawei; Li, Jie; Liu, Ming; Fang, Zhuyuan Other Names: Lawal. Ismaheel section editor. Journal: Medicine Issue: Volume 99:Issue 11(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. L-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation. (30th June 2019) Authors: Ning, Cheng; Li, Linxian; Fang, Hongmei; Ma, Fei; Tang, Yuxiang; Zhou, Cunliu Journal: Food chemistry Issue: Volume 284(2019) Page Start: 219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. L–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin. (January 2020) Authors: Li, Linxian; Chen, Li; Ning, Cheng; Bao, Pengqi; Fang, Hongmei; Zhou, Cunliu Journal: Food hydrocolloids Issue: Volume 98(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. L–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water. (April 2019) Authors: Zhu, Xiaoxu; Li, Linxian; Li, Shiyi; Ning, Cheng; Zhou, Cunliu Journal: Food hydrocolloids Issue: Volume 89(2019) Page Start: 492 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage. (15th May 2020) Authors: Ning, Cheng; Bao, Pengqi; Zhang, Daojing; Li, Linxian; Chen, Li; Fang, Hongmei; Tang, Yuxiang; Zhou, Cunliu Journal: Food chemistry Issue: Volume 312(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗