11. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. (October 2017) Authors: Zhuang, Xinbo; Zhang, Wangang; Liu, Rui; Liu, Yafu; Xing, Lujuan; Han, Minyi; Kang, Zhuang-li; Xu, Xing-lian; Zhou, Guang-hong Journal: Food research international Issue: Volume 100 Part 1(2017) Page Start: 586 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef. (December 2017) Authors: Kang, Dacheng; Jiang, Yuhe; Xing, Lujuan; Zhou, Guanghong; Zhang, Wangang Journal: Food research international Issue: Volume 102(2017) Page Start: 717 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs. (June 2020) Authors: Zhang, Jian; Zhang, Yuqin; Wang, Yan; Xing, Lujuan; Zhang, Wangang Journal: Innovative food science & emerging technologies Issue: Volume 62(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. (January 2018) Authors: Zhuang, Xinbo; Han, Minyi; Bai, Yun; Liu, Yafu; Xing, Lujuan; Xu, Xing-lian; Zhou, Guang-hong Journal: Food hydrocolloids Issue: Volume 74(2018) Page Start: 219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Meat protein based bioactive peptides and their potential functional activity: a review. (27th February 2019) Authors: Xing, Lujuan; Liu, Rui; Cao, Songmin; Zhang, Wangang; Guanghong, Zhou Journal: International journal of food science & technology Issue: Volume 54:Number 6(2019) Page Start: 1956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay. (February 2021) Authors: Zhu, Qiongniu; Xing, Lujuan; Hou, Qin; Liu, Rui; Zhang, Wangang Journal: Meat science Issue: Volume 172(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells. (December 2021) Authors: Fu, Lijuan; Xing, Lujuan; Hao, Yuejing; Yang, Ziyi; Teng, Shuang; Wei, Lanlan; Zhang, Wangang Journal: Journal of functional foods Issue: Volume 87(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. The antioxidant activity and transcellular pathway of Asp‐Leu‐Glu‐Glu in a Caco‑2 cell monolayer. (11th April 2018) Authors: Xing, Lujuan; Liu, Rui; Tang, Changbo; Pereira, Jailson; Zhou, Guanghong; Zhang, Wangang Journal: International journal of food science & technology Issue: Volume 53:Number 10(2018) Page Start: 2405 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham. (15th November 2018) Authors: Xing, Lujuan; Liu, Rui; Gao, Xiaoge; Zheng, Jinxiao; Wang, Chong; Zhou, Guanghong; Zhang, Wangang Journal: Food chemistry Issue: Volume 266(2018) Page Start: 420 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells. (17th May 2022) Authors: Xing, Lujuan; Fu, Lijuan; Toldrá, Fidel; Teng, Shuang; Yin, Yantao; Zhang, Wangang Journal: International journal of food science & technology Issue: Volume 58:Number 3(2023) Page Start: 1575 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗