王兆明｜合肥工业大学｜学者主页

2026

微冻贮藏对酱卤鸡肉品质的影响

刘嫣嫣，谢勇，蔡克周，王兆明，周辉，徐宝才

《肉类研究》

2026

基于主成分分析与偏最小二乘回归法的鸡肉火腿肠营养成分预测

丁淑贤，张欣宇，蔡梦冉，周辉，徐宝才，王兆明

《肉类研究》

2026

Variation of Kokumi γ-Glutamyl Dipeptides During Jinhua Ham Processing and γ-Glutamyl Transpeptidase-Mediated Formation Research: UHPLC-Q-TOF-MS Analysis and Sensory Evaluation

Fei-Ran Xu, Tong Ji, Yu Wang, Guo-Sheng Xu, Xing-Guang Chen, Zhaoming Wang, Bao Zhang, Jian-Sheng Zhao, Bao-Cai Xu

Journal of Food Composition and Analysis

DOI

2026

Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.

Xue Bai, Kai Zhou, Ranran Pang, Zhaoming Wang, Han Chen, Rui Yang, Bao-Cai Xu

Journal of Food Science

DOI

2026

Intelligent bilayer films based on polyvinyl alcohol/carboxymethyl cellulose-chitosan for efficient preservation and real-time freshness indication of beef.

Ying-Hui Zhang, Xin Liu, Wei Cui, Zhaoming Wang, Ke-Zhou Cai, Hui Zhou, Bao-Cai Xu

International Journal of Biological Macromolecules

DOI

2026

Integrative Evaluation of Oxidative Changes, Microbial Dynamics, and Quality Deterioration in Fresh Beef During Refrigerated Storage

Xin-Yu Zhang, T. Shahwana, Meng-Ran Cai, Si-Tong Wei, Zi-Hao Zhang, Hua-Le Li, Hui Zhou, Bao-Cai Xu, Zhaoming Wang

Foods

DOI

2026

Effects of a Nanoparticle-Loaded PVA/SPI Pad on Microbial Proliferation and Quality Characteristics of Superchilled Pork

Hao-Yue Wu, Yi Zhou, Hua-Xing Xu, Zhaoming Wang, Xing-Guang Chen, Hui Zhou

Foods

DOI

2025

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定

徐斐然，王玉，王晓静，崔伟，王永坤，周辉，王兆明，蔡克周，章宝，徐宝才

《食品科学》

2025

不同贮藏温度下生鲜猪肉品质差异分析

徐华兴，龚勤勤，李升，王兆明，周辉，徐宝才

《食品研究与开发》

2025

热加工对肉糜类制品品质的影响及调控研究进展

辛光斌，许玉娟，李聪，王兆明，周辉，徐宝才

《现代食品科技》

DOI

2025

动物源咸味增强肽的研究与应用进展

李欣怡，王晓静，董馨然，王倩倩，王兆明，徐宝才，徐斐然

《现代食品科技》

DOI

2025

Yeast protein derived salty peptides improve the bioavailability of sodium-reduced pork gel by enhancing the abilities of digestion and absorption

Lifang Zou, Xing-Guang Chen, Zhaoming Wang, Fei-Ran Xu, Ke-Zhou Cai, Hui Zhou, Guiran Xiao, Bao-Cai Xu

Food Bioscience

DOI

2025

Mechanisms of gel formation in collagen/hydroxypropyl methylcellulose aqueous mixtures below the threshold for macroscopic phase separation.

Cheng Tang, Yujuan Xu, Yong Xie, Xiao-Yan Liu, Zhaoming Wang, Hui Zhou, Ke-Zhou Cai, Bao-Cai Xu

International Journal of Biological Macromolecules

DOI

2025

Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine

Ying-Hui Zhang, Wei Cui, Hui Zhou, Lifang Zou, Zhaoming Wang, Ke-Zhou Cai, Bao-Cai Xu

Foods

DOI

2025

Co-oxidation behavior between lipid and protein in muscle food: a review

Yuan-Bo Hu, Wei Cui, Hui Zhou, Zhaoming Wang, Bao-Cai Xu

Food Science of Animal Products

DOI

2025

Identification of transmembrane channel-like 4-targeting saltiness-enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilities.

Lifang Zou, Zhaoming Wang, Xing-Guang Chen, Shasha Zheng, Fei-Ran Xu, Ke-Zhou Cai, Hui Zhou, Guiran Xiao, Bao-Cai Xu

Food Chemistry

DOI

2025

Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment.

Wenchao Chen, Wei Cui, Ping Li, Zhaoming Wang, Xing-Guang Chen, Hui Zhou, Bao-Cai Xu

Food Chemistry

DOI

2025

Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations.

Wei Cui, Yong Xie, Ying-Hui Zhang, Xinlian Su, Tianqi Cui, Xing-Guang Chen, Zhaoming Wang, Fei-Ran Xu, Hui Zhou, Bao-Cai Xu

Food Research International

DOI

2024

模拟冷链物流过程中温度波动对牛肉丸品质劣变及干耗的影响

李华乐，王兆明，陈琪琪，袁晶晶，徐宝才

《食品研究与开发》

2024

冻藏时间对羊肉卷色泽及氧化稳定性的影响

李智成，许玉娟，周辉，王兆明，方红美，徐宝才

《肉类研究》

2024

Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches

Xinlian Su, Yujuan Xu, Zhaoming Wang, Hui Zhou, Bao-Cai Xu

Journal of Food Engineering

DOI

2024

Interaction and cross-contamination potential of prepared beef steak isolates Pseudomonas weihenstephanensis and Macrococcus caseolyticus in biofilms of dual-species.

Wen-Di Zhang, Yunhao Ma, Yong Xie, Xiao-Yan Liu, Li-Jun Tan, Jinsong Zhao, Yong-Sheng Ni, Zhaoming Wang, Cong Li, Bao-Cai Xu

Food microbiology

DOI

2024

Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.

Jiawei Zhang, Dandan Du, Yujuan Xu, Zhaoming Wang, Kezhou Cai, Qingmei Zeng, Hui Zhou, Bao-Cai Xu

The Journal of the Science of Food and Agriculture

DOI

2024

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation.

Hua-Xing Xu, Xinlian Su, Hui Zhou, Xinglan Du, Yujuan Xu, Zhaoming Wang, Long Chen, Ke-Zhou Cai, Bao-Cai Xu

International Journal of Biological Macromolecules

DOI

2024

Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution.

Jing-Jing Yuan, Zhaoming Wang, Hua-Le Li, Bao-Cai Xu

The Journal of the Science of Food and Agriculture

DOI

2024

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein.

Yu Wang, Xue-Feng Wang, Jie Guo, Xinran Dong, X. Chang, Zhaoming Wang, Bao-Cai Xu, Fei-Ran Xu

Food Chemistry

DOI

2024

Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin.

Yong Xie, Mingzhu Wang, Xiao-Yan Liu, Kai Zhou, Zhaoming Wang, Fei-Ran Xu, Hui Zhou, Haimei Hu, Bao-Cai Xu

Journal of Agricultural and Food Chemistry

DOI

2024

Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors.

Tong Ji, Xinran Dong, Lei Wei, Yuanyuan Xue, Xue-Feng Wang, Ke-Zhou Cai, Hui Zhou, Zhaoming Wang, Bao-Cai Xu, Fei-Ran Xu

Food Chemistry

DOI

2024

New findings on post-mortem chicken quality changes: The ROS-influenced MAPK-JNK signaling pathway affects chicken quality by regulating muscle cell apoptosis.

Yunhao Ma, Xinran Dong, Ying Wang, Zhaoming Wang, Yong Xie, Wen-Di Zhang, Dao-Dong Pan, Hui Zhou, Bao-Cai Xu

Food Chemistry

DOI

2024

Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties.

Qiqi Chen, Zhaoming Wang, Hua-Le Li, Baocai Xu

International Journal of Biological Macromolecules

DOI

2023

畜禽血液功能特性及加工适应性研究进展

李潘，李平，王兆明，周辉，廖鲜艳，黄俊逸，徐宝才

《食品研究与开发》

2023

Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses.

Jinggang Ruan, Zhicheng Wu, Jing-Bing Xu, Yiru Yu, Yong Tang, Xinrui Xie, Jia Chen, Zhaoming Wang, Dong Zhang, Jie Tang, Hong-Jun Li

Food Chemistry

DOI

2023

New perspective for Calpain-Mediated regulation of meat Quality: Unveiling the impact on mitochondrial pathway apoptosis in post-mortem.

Yunhao Ma, Ying Wang, Zhaoming Wang, Yong Xie, Cheng Tang, Cong Li, Fei-Ran Xu, Hui Zhou, Bao-Cai Xu

Food Chemistry

DOI

2023

Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification

Zhicheng Wu, Jiamin Liu, Jinggang Ruan, Min Xu, Zhaoming Wang, Dong Zhang

International Journal of Food Science & Technology

DOI

2023

Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes of myofibrillar protein

Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Ling Kong, Hui Zhou, Baocai Xu

International Journal of Food Science & Technology

DOI

2023

Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation

Yong Xie, Kai Zhou, Bo Chen, Sam Al-Dalali, Cong Li, Ying Wang, Zhaoming Wang, Hui Zhou, Pei-Jun Li, Baocai Xu

Innovative Food Science & Emerging Technologies

DOI

2023

Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays.

Yong Xie, Kai Zhou, Bo Chen, Yunhao Ma, Cheng Tang, Pei-Jun Li, Zhaoming Wang, Feiran Xu, Cong Li, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2023

Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage.

Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Cheng Tang, Cong Li, Kai Zhou, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2023

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies.

Yong Xie, Kai Zhou, Li-Jun Tan, Yunhao Ma, Cong Li, Hui Zhou, Zhaoming Wang, Bao-Cai Xu

Journal of Agricultural and Food Chemistry

DOI

2023

The oxidation of muscle food: past, present and future

Zhaoming Wang

International Journal of Food Science & Technology

DOI

2023

Muscle food and human health: A systematic review from the perspective of external and internal oxidation

Zhaoming Wang, Zhiyuan Wu, Juncai Tu, Baocai Xu

Trends in Food Science & Technology

DOI

2022

干腌火腿中肽的形成机理研究进展

李平，张志，周辉，周凯，王兆明，马晓钟，徐宝才

《食品与发酵工业》

DOI

2022

基于GC-IMS的符离集烧鸡挥发性物质指纹图谱分析

王兆明，马云昊，浦馨源，周凯，周辉，徐宝才

《中国食品学报》

2022

Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan

Xinlian Su, W. Cui, Zhi Zhang, Jing Zhang, Hui Zhou, Kai Zhou, Yujuan Xu, Zhaoming Wang, Baocai Xu

Food Hydrocolloids

DOI

2022

Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective.

Xiao-min Li, Jie Deng, Ying Wu, Wen Nie, Zhaoming Wang, Hui Zhou, Bao-cai Xu

Food Research International

DOI

2022

An underlying softening mechanism in pale, soft and exudative - Like rabbit meat: The role of reactive oxygen species - Generating systems.

Zhaoming Wang, Hui Zhou, Kai Zhou, J. Tu, Bao-cai Xu

Food Research International

DOI

2022

Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham

Ping Li, Feiran Xu, Hui Zhou, Yafei Gao, Hanlin Zhu, Wen Nie, Zhaoming Wang, Ying Wang, Jie-Ying Deng, Kai Zhou, Baocai Xu

LWT

DOI

2022

Effects of thermal processing on the texture and collagen characteristics of ready-to-eat chicken claw.

Cheng Tang, Kai Zhou, Yong Xie, Yunhao Ma, Yichen Zhu, Wendi Zhang, Zhaoming Wang, Hui Zhou, Baocai Xu

Journal of texture studies

DOI

2022

Study on the roles of microorganisms and endogenous enzymes in the evolution of metabolic characteristics of lean portion during traditional Chinese bacon processing.

Yang Wang, Hui Zhou, Kai Zhou, Qing-Li Han, Zhaoming Wang, Baocai Xu

Food Research International

DOI

2022

Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

Hui Zhou, Wei Cui, Yafei Gao, Ping Li, Xin-Yuan Pu, Ying Wang, Zhaoming Wang, Baocai Xu

Current Research in Food Science

DOI

2022

Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins

Dong Zhang, Zhicheng Wu, Jinggang Ruan, Yizhi Wang, Xueyi Li, Min Xu, Jie Zhao, Hongbin Lin, Ping Liu, Zhaoming Wang, Hongjun Li

LWT

DOI

2022

Collagen and its derivatives: From structure and properties to their applications in food industry

Cheng-Meng Tang, Kai Zhou, Yichen Zhu, Wendi Zhang, Yong Xie, Zhaoming Wang, Hui Zhou, Tingting Yang, Qiang Zhang, Baocai Xu

Food Hydrocolloids

DOI

2022

An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures

Zhiqi Wang, P. Li, Hui Zhou, Baocai Xu, Kezhou Cai, Pei-Jun Li, Kai Zhou, Zhaoming Wang, Qingrong Han

Journal of food processing and preservation

DOI

2022

Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon.

Yang Wang, Zhaoming Wang, Qing-Li Han, Yong Xie, Hui Zhou, Kai Zhou, Xinlin Li, Baocai Xu

Food Research International

DOI

2021

食品加工对血红蛋白结构和功能特性影响的研究进展

吴素娟，刘战民，王兆明，周辉，周凯，徐宝才

《食品科学》

2021

基于16S rRNA的徽派腊肉加工过程中微生物群落结构分析

周莹，王兆明，涂健，陈兴勇，徐宝才

《肉类研究》

2021

Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice.

Wen Nie, Ye-ye Du, Feifan Xu, Kai Zhou, Zhaoming Wang, Sam Al-Dalali, Ying Wang, Xiao-Min Li, Yunhao Ma, Yong Xie, Hui Zhou, Bao-cai Xu

Food & Function

DOI

2021

Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles.

Kai Zhou, Jie Zhang, Yong Xie, Zhaoming Wang, Xiang Wu, Cong Li, Wen Wang, Hui Zhou, Baocai Xu

Meat Science

DOI

2021

Improving the functionality of chitosan-based packaging films by crosslinking with nanoencapsulated clove essential oil.

L. Hua, Jie-Ying Deng, Zhaoming Wang, Ying Wang, Bo Chen, Yunhao Ma, Xiaoming Li, Baocai Xu

International Journal of Biological Macromolecules

DOI

2021

Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon.

Xiao Gan, Ling Zhao, Jun-Gang Li, J. Tu, Zhaoming Wang

Food microbiology

DOI

2020

Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes.

Wen Nie, Kai Zhou, Ying Wang, Zhaoming Wang, Yong Xie, Hui Zhou, Bao-cai Xu

Food & Function

DOI

2020

Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry-cured chicken.

Cheng Qu, Zhifei He, Zhaoming Wang, Shaobo Li, Zefu Wang, Hongjun Li

Journal of Food Science

DOI

2020

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken.

Zhaoming Wang, Yuzhu Shi, Kai Zhou, Hui Zhou, Xin-Fu Li, Cong Li, Zhaobin Wang, Baocai Xu

Food Research International

DOI

2020

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display.

Zhaoming Wang, J. Tu, Hui Zhou, An Lu, Baocai Xu

Meat Science

DOI

2020

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking.

Yi Jiang, Dahu Li, J. Tu, Yu-Jie Zhong, Dong Zhang, Zhaoming Wang, Xiaoqi Tao

Food Chemistry

DOI

2020

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.

Bo Chen, Kai Zhou, Yu Wang, Yong Xie, Zhaoming Wang, Pei-Jun Li, Baocai Xu

Food Chemistry

DOI

2019

KCl部分替代NaCl对腊肉蛋白质氧化、降解及质构的影响

甘潇，李洪军，王兆明，周心雅，贺稚非

《食品与发酵工业》

DOI

2019

新型冷冻和解冻技术在肉类食品中的应用研究进展

袁琳娜，李洪军，王兆明，贺稚非

《食品与发酵工业》

DOI

2019

无损检测技术在掺假肉及肉制品中的应用进展

曾雪晴，李洪军，王兆明，甘潇，贺稚非

《食品与发酵工业》

DOI

2019

鸡肉湿腌过程中的传质动力学研究

瞿丞，贺稚非，王兆明，刘超，李洪军

《食品与发酵工业》

DOI

2019

冷藏对兔肉不同部位新鲜度及腥味物质己醛和己酸变化的影响

周心雅，贺稚非，王兆明，甘潇，李洪军

《食品与发酵工业》

DOI

2019

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures.

Zefu Wang, Zhifei He, Dong Zhang, Hongjun Li, Zhaoming Wang

Meat Science

DOI

2019

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat.

Zhaoming Wang, Zhifei He, Ashraf Mahmoud Emara, Xiao Gan, Hongjun Li

Food Chemistry

DOI

2019

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

Xiao Gan, Hongjun Li, Zhaoming Wang, Ashraf Mahmoud Emara, Dong Zhang, Zhifei He

Meat Science

DOI

2018

The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins

Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li

Food Biophysics

DOI

2018

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage.

Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li

Meat Science

DOI

2018

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Zhaoming Wang, Z. He, Hongjun Li

World Rabbit Science

DOI

2018

Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins

Zhaoming Wang, Zhifei He, Xiao Gan, Hongjun Li

International Journal of Food Science & Technology

DOI

2017

不同腌制方式对猪肉腌制速率及肉质的影响

张东，李洪军，李少博，甘潇，王兆明，贺稚非

《食品与发酵工业》

DOI

2017

酸碱度对兔肉肌原纤维蛋白功能性质的影响

周心雅，贺稚非，李洪军，王兆明

《食品与发酵工业》

2015

响应面试验优化兔肉滚揉腌制工艺

王兆明，贺稚非，余力，黄瀚，王珊，徐明悦，李洪军

《食品科学》

2015

HS-SPME-GC-MS分析不同腌制方式处理的伊拉兔肉中挥发性风味物质

Hang Huang, Zhifei He, Hong-Jun Li, Zhaoming Wang, Li Yu

DOI

2015

Effect of Different Central Temperatures of Rabbit Meat on Quality Characteristics after Heating

Zhaoming Wang

Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin

Cheng Tang, Yujuan Xu, Yong Xie, Xingyu Liu, Meng-Ya Li, Ying Qian, Zhaoming Wang, Hui Zhou, Ke-Zhou Cai, Bao-Cai Xu

Food Hydrocolloids

DOI

精选作品

期刊论文

微冻贮藏对酱卤鸡肉品质的影响

基于主成分分析与偏最小二乘回归法的鸡肉火腿肠营养成分预测

Variation of Kokumi γ-Glutamyl Dipeptides During Jinhua Ham Processing and γ-Glutamyl Transpeptidase-Mediated Formation Research: UHPLC-Q-TOF-MS Analysis and Sensory Evaluation

Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.

Intelligent bilayer films based on polyvinyl alcohol/carboxymethyl cellulose-chitosan for efficient preservation and real-time freshness indication of beef.

Integrative Evaluation of Oxidative Changes, Microbial Dynamics, and Quality Deterioration in Fresh Beef During Refrigerated Storage

Effects of a Nanoparticle-Loaded PVA/SPI Pad on Microbial Proliferation and Quality Characteristics of Superchilled Pork

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定

不同贮藏温度下生鲜猪肉品质差异分析

热加工对肉糜类制品品质的影响及调控研究进展

动物源咸味增强肽的研究与应用进展

Yeast protein derived salty peptides improve the bioavailability of sodium-reduced pork gel by enhancing the abilities of digestion and absorption

Mechanisms of gel formation in collagen/hydroxypropyl methylcellulose aqueous mixtures below the threshold for macroscopic phase separation.

Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine

Co-oxidation behavior between lipid and protein in muscle food: a review

Identification of transmembrane channel-like 4-targeting saltiness-enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilities.

Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment.

Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations.

模拟冷链物流过程中温度波动对牛肉丸品质劣变及干耗的影响

冻藏时间对羊肉卷色泽及氧化稳定性的影响

Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches

Interaction and cross-contamination potential of prepared beef steak isolates Pseudomonas weihenstephanensis and Macrococcus caseolyticus in biofilms of dual-species.

Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation.

Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution.

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein.

Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin.

Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors.

New findings on post-mortem chicken quality changes: The ROS-influenced MAPK-JNK signaling pathway affects chicken quality by regulating muscle cell apoptosis.

Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties.

畜禽血液功能特性及加工适应性研究进展

Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses.

New perspective for Calpain-Mediated regulation of meat Quality: Unveiling the impact on mitochondrial pathway apoptosis in post-mortem.

Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification

Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes of myofibrillar protein

Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation

Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays.

Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage.

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies.

The oxidation of muscle food: past, present and future

Muscle food and human health: A systematic review from the perspective of external and internal oxidation

干腌火腿中肽的形成机理研究进展

基于GC-IMS的符离集烧鸡挥发性物质指纹图谱分析

Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan

Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective.

An underlying softening mechanism in pale, soft and exudative - Like rabbit meat: The role of reactive oxygen species - Generating systems.

Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham

Effects of thermal processing on the texture and collagen characteristics of ready-to-eat chicken claw.

Study on the roles of microorganisms and endogenous enzymes in the evolution of metabolic characteristics of lean portion during traditional Chinese bacon processing.

Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins

Collagen and its derivatives: From structure and properties to their applications in food industry

An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures

Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon.

食品加工对血红蛋白结构和功能特性影响的研究进展

基于16S rRNA的徽派腊肉加工过程中微生物群落结构分析

Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice.

Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles.

Improving the functionality of chitosan-based packaging films by crosslinking with nanoencapsulated clove essential oil.

Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon.

Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes.

Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry-cured chicken.

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken.

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display.

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking.

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.

KCl部分替代NaCl对腊肉蛋白质氧化、降解及质构的影响

新型冷冻和解冻技术在肉类食品中的应用研究进展

无损检测技术在掺假肉及肉制品中的应用进展

鸡肉湿腌过程中的传质动力学研究

冷藏对兔肉不同部位新鲜度及腥味物质己醛和己酸变化的影响

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures.

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat.

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage.

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins