1. Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork. (1st February 2022) Authors: Zhang, Kaihua; Li, Dan; Zang, Mingwu; Zhang, Zheqi; Li, Xiaoman; Wang, Shouwei; Zhang, Shunliang; Zhao, Bing Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 155(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate. (1st January 2023) Authors: Wu, Qianrong; Zang, Mingwu; Zhao, Bing; Wang, Shouwei; Zhang, Shunliang; Zhu, Ning; Liu, Meng; Li, Su; Lv, Guang; Liu, Bowen; Zhao, Yan; Qiao, Xiaoling 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) ↗
3. Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study. (February 2023) Authors: Zhu, Chenyan; Zhang, Shunliang; Zhu, Ning; Wu, Qianrong; Du, Manting; He, Xiangli; Bai, Yanhong; Wang, Shouwei Journal: Food bioscience Issue: Volume 51(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Green 5G enabling technologies: an overview. Issue 2 (1st January 2019) Authors: Zhang, Shunliang; Cai, Xuejun; Zhou, Weihua; Wang, Yongming Journal: IET communications Issue: Volume 13:Issue 2(2019) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Iterative power allocation for throughput maximisation in IA‐based cellular networks: two‐game approach. Issue 14 (27th July 2018) Authors: Liu, Weihua; Zhang, Shunliang; Zhang, Xinke; Wang, Yongming Journal: IET communications Issue: Volume 12:Issue 14(2018) Page Start: 1678 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions. (15th December 2022) Authors: Zhu, Ning; Zang, Mingwu; Wang, Shouwei; Zhang, Shunliang; Zhao, Bing; Liu, Meng; Li, Su; Wu, Qianrong; Liu, Bowen; Zhao, Yan; Qiao, Xiaoling Journal: Food chemistry Issue: Volume 397(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗