1. Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin. (March 2021) Authors: Shi, Tong; Xiong, Zhiyu; Liu, Huijie; Jin, Wengang; Mu, Jianlou; Yuan, Li; Sun, Quancai; McClements, David Julian; Gao, Ruichang Journal: Food research international Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Constructing a Spectral Down Converter to Enhance Cu(In, Ga)Se2 Solar Cell Performance Using Yttrium Aluminum Garnet:Ce3+ Ceramics. Issue 5 (3rd March 2020) Authors: Xiong, Zhiyu; Gong, Junbo; Xiong, Yuan; Lan, Yuchi; Yin, Min; Ding, Zejun; Zhang, Zengming; Xiao, Xudong Journal: Solar RRL Issue: Volume 4:Issue 5(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis). (3rd March 2023) Authors: Yuan, Li; Zhang, Qianqian; Zhao, Feng; Jin, Wengang; Shi, Tong; Xiong, Zhiyu; Gao, Ruichang Journal: International journal of food science & technology Issue: Volume 58:Number 5(2023) Page Start: 2312 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein. (1st January 2022) Authors: Song, Teng; Xiong, Zhiyu; Shi, Tong; Yuan, Li; Gao, Ruichang Journal: Food chemistry Issue: Volume 366(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid. (June 2021) Authors: Xiong, Zhiyu; Shi, Tong; Zhang, Wei; Kong, Yunfei; Yuan, Li; Gao, Ruichang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 145(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. (15th October 2022) Authors: Shi, Tong; Wang, Xin; Li, Mengzhe; Xiong, Zhiyu; McClements, David Julian; Bao, Yulong; Song, Teng; Li, Jianrong; Yuan, Li; Jin, Wengang; Gao, Ruichang Journal: Food chemistry Issue: Volume 391(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1. (January 2021) Authors: Zhao, Yansheng; Wu, Chao; Zhu, Ying; Zhou, Chenguang; Xiong, Zhiyu; Samy Eweys, Aya; Zhou, Hongbin; Dong, Ying; Xiao, Xiang Journal: Food research international Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. On the gelation of Premna microphylla turcz extracts: The effects of supernatant and precipitate of plant ash suspension. (June 2022) Authors: Yu, Qingqing; Xiong, Zhiyu; Shi, Tong; Yuan, Li; Bao, Yulong; Gao, Ruichang Journal: Food research international Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Oxidation affects dye binding of myofibrillar proteins via alteration in net charges mediated by a reduction in isoelectric point. (January 2023) Authors: Yu, Qingqing; Shi, Tong; Xiong, Zhiyu; Yuan, Li; Hong, Hui; Gao, Ruichang; Bao, Yulong Journal: Food research international Issue: Volume 163(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives. Issue 30 (7th November 2022) Authors: Monto, Abdul Razak; Li, Mengzhe; Wang, Xin; Wijaya, Ganesha Yanuar Arief; Shi, Tong; Xiong, Zhiyu; Yuan, Li; Jin, Wengang; Li, Jianrong; Gao, Ruichang Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 30(2022) Page Start: 8518 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗