1. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes. (February 2023) Authors: Nuerjiang, Maheshati; Li, Ying; Yue, Xiaoxiang; Kong, Baohua; Liu, Haotian; Wu, Kairong; Xia, Xiufang Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes. (15th January 2023) Authors: Bai, Xue; Shi, Shuo; Kong, Baohua; Chen, Qian; Liu, Qian; Li, Zihao; Wu, Kairong; Xia, Xiufang Journal: Food chemistry Issue: Volume 399(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles. (February 2023) Authors: Yuan, Dongxue; Xu, Yining; Kong, Baohua; Cao, Chuanai; Zhang, Fengxue; Xia, Xiufang; Zhang, Hongwei; Liu, Qian; Zhao, Jinhai Journal: Meat science Issue: Volume 196(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins. Issue 5 (29th April 2021) Authors: Wang, Hui; Wang, Qiang; Xia, Xiufang; Sun, Fangda; Kong, Baohua Journal: Journal of food science Issue: Volume 86:Issue 5(2021) Page Start: 1642 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages. (September 2022) Authors: Zhang, Lang; Badar, Iftikhar Hussain; Chen, Qian; Xia, Xiufang; Liu, Qian; Kong, Baohua Journal: Food control Issue: Volume 139(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing. Issue 9 (24th August 2020) Authors: Sun, Qinxiu; Zhang, Chao; Li, Qixuan; Xia, Xiufang; Kong, Baohua Journal: Journal of food science Issue: Volume 85:Issue 9(2020) Page Start: 2879 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. (May 2019) Authors: Zhang, Mingcheng; Xia, Xiufang; Liu, Qian; Chen, Qian; Kong, Baohua Journal: Meat science Issue: Volume 151(2019) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures. (November 2021) Authors: Deng, Siyang; Bai, Xue; Li, Ying; Wang, Bo; Kong, Baohua; Liu, Qian; Xia, Xiufang Journal: Meat science Issue: Volume 181(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage. (October 2022) Authors: Zhang, Chao; Li, Yuexin; Xia, Xiufang; Liu, Qian; Chen, Qian; Kong, Baohua Journal: International journal of refrigeration Issue: Volume 142(2022) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods. (January 2019) Authors: Li, Fangfei; Wang, Bo; Liu, Qian; Chen, Qian; Zhang, Hongwei; Xia, Xiufang; Kong, Baohua Journal: Meat science Issue: Volume 147(2019) Page Start: 108 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗