11. Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure. (15th January 2022) Authors: Huang, Xiang; Sun, Lu; Dong, Kai; Wang, Guoze; Luo, Peng; Tang, Daobang; Huang, Qun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Phenolic profile and antioxidant activity of longan pulp of different cultivars from South China. (1st August 2022) Authors: Lin, Yaosheng; Tang, Daobang; Liu, Xueming; Cheng, Jingrong; Wang, Xuping; Guo, Dongliang; Zou, Jinhao; Yang, Huaigu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 165(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage. (22nd December 2020) Authors: Luo, Xin; Dong, Kai; Liu, Lan; An, Fengping; Tang, Daobang; Fu, Lingyun; Teng, Hui; Huang, Qun Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 8(2021) Page Start: 3489 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid. (May 2021) Authors: Cheng, Jingrong; Xiang, Rong; Tang, Daobang; Zhu, Mingjun; Liu, Xueming Journal: Meat science Issue: Volume 175(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation. (February 2023) Authors: Du, Huaxin; Wang, Xuping; Yang, Huaigu; Zhu, Fan; Liu, Jie; Cheng, Jingrong; Lin, Yaosheng; Tang, Daobang; Liu, Xueming Journal: Food control Issue: Volume 144(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals. (15th February 2022) Authors: Cheng, Jingrong; Lin, Yaosheng; Tang, Daobang; Yang, Huaigu; Liu, Xueming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein. (15th March 2022) Authors: Huang, Xiang; Sun, Lu; Liu, Lan; Wang, Guoze; Luo, Peng; Tang, Daobang; Huang, Qun Journal: Food chemistry Issue: Volume 372(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex. (30th October 2021) Authors: Cheng, Jingrong; Tang, Daobang; Yang, Huaigu; Wang, Xuping; Zhu, Mingjun; Liu, Xueming Journal: Food chemistry Issue: Volume 360(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste. (January 2021) Authors: Qing, Zhenglong; Cheng, Jingrong; Wang, Xuping; Tang, Daobang; Liu, Xueming; Zhu, Mingjun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 135(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗