1. Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage. (October 2021) Authors: Li, Huanhuan; Chen, Yifan; Tang, Honggang; Zhang, Jin; Zhang, Lifeng; Yang, Xingran; Wang, Fulong; Chen, Lihong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of κ‐carrageenan addition on protein structure and gel properties of salted duck egg white. (11th September 2020) Authors: Tang, Honggang; Tan, Lulan; Chen, Yifan; Zhang, Jin; Li, Huanhuan; Chen, Lihong Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 4(2021) Page Start: 1389 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of coenzyme Q10 and sodium succinate on color stability of minced pork during refrigerated storage. Issue 11 (3rd September 2020) Authors: Tang, Honggang; Zhao, Min; Lu, Wenjing; Yang, Huijuan; Xiao, Chaogeng; Chen, Lihong Journal: Journal of food processing and preservation Issue: Volume 44:Issue 11(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure. (30th March 2022) Authors: Zhang, Jin; Zhu, Lyuhan; Li, Huanhuan; Tang, Honggang; Yang, Huijuan; Zhao, Ke; Kong, Fanbin; Yin, Tao; Yao, Qing; Chen, Lihong Journal: Food chemistry Issue: Volume 373:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages. Issue 1 (31st December 2022) Authors: Li, Huanhuan; Chen, Lijun; Zhang, Jin; Zhao, Ke; Tang, Honggang; Chen, Lihong Journal: CyTA: journal of food Issue: Volume 20:Issue 1(2022) Page Start: 316 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Functional properties and flavor formation of two Staphylococcus simulans strains isolated from Chinese dry fermented sausages. (1st January 2023) Authors: Li, Huanhuan; Wang, Can; Wang, Zhe; Zhao, Ke; Zhang, Jin; Li, Shuangxi; Chen, Lihong; Tang, Honggang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 173(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. In vitro digestion and fermentation combined with microbiomics and metabolomics reveal the mechanism of superfine yak bone powder regulating lipid metabolism by altering human gut microbiota. (1st June 2023) Authors: Zhang, Jin; Li, Xiaoqiong; Zhao, Ke; Li, Huanhuan; Liu, Jingnan; Da, Se; Ciren, Dajie; Tang, Honggang Journal: Food chemistry Issue: Volume 410(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of malic acid marination on characteristics of connective tissue and textural properties of beef Semitendinosus muscle. Issue 1 (1st January 2018) Authors: Wang, Fulong; Tang, Honggang Journal: CyTA: journal of food Issue: Volume 16:Issue 1(2018) Page Start: 730 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time. (June 2021) Authors: Yang, Huijuan; Chen, Lihong; Tang, Honggang; Wang, Haifeng; Zhang, Jin; Xiao, Chaogen; Tao, Fei; Cao, Guangtian; Shen, Qing Journal: Innovative food science & emerging technologies Issue: Volume 70(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗