Jing Jia, Siyu Cheng, Lisheng Li, Tianwang Chen, Na Xu, Xiaomei Sun, Yun Bai, Xinglian Xu, Min-Yi Han (2026). Exploration of chicken lung antioxidant peptides modified by plastein reaction: Purification, identification and molecular docking. Food Bioscience.DOI
Ying Li, Xin Liu, Chun-Bao Li, Xinglian Xu, Changbo Tang, Guang-Hong Zhou, Yuan Liu, Imre Blank (2026). Elucidating microbial succession and aroma-active metabolite formation in hybrid dry-fermented sausage analogues with texturized pea protein: Integrating flavoromics, metabolomics, and metagenomics. Food Research International.DOI
Aijuan Ma, Lisheng Li, Xiaohui Kong, Shuangshuang Jin, Shao-Lin Deng, Xia Wang, Xiaomei Sun, Xinglian Xu, Min-Yi Han (2026). Impact of high voltage electrostatic field under varied storage temperatures: Focusing on protein oxidation and structural changes in chicken muscle. Food Research International.DOI
Lingling He, Yang Ye, Yating Liu, Xin Chen, Yating Xiong, Zhen Li, Xinglian Xu, Peng Wang (2026). pH-governed Tannic Acid Bridging Modulates Myofibrillar Protein/κ-Carrageenan Ternary Gel Networks. Food and Bioprocess Technology.DOI
Jiale Chai, Jingjie Wang, Yue Wang, Xue Zhao, Xinglian Xu (2026). Effects of Matrix Forms on Myofibrillar Protein Digestion across In Vitro and In Vivo Perspective: Hydrolysis Kinetics and Gastric Emptying. Journal of Agricultural and Food Chemistry.DOI
Yuhui Zhao, Chu Zhang, Xue Zhao, Xinglian Xu (2026). Modified Rice Bran Dietary Fiber-Based Pre-Emulsion as a Fat Replacer: Modulating Physicochemical and Sensory Properties of Emulsified Meat Gels. Foods.DOI
Zhen Li, Zongyun Yang, Yating Liu, Yun Bai, Xinglian Xu, Peng Wang (2026). Deamidation suppresses myofibrillar protein low-ionic-strength assembly to preserve dispersibility and enable fisetin loading. Innovative Food Science & Emerging Technologies.DOI
Yuhui Zhao, Xue Zhao, Xinglian Xu (2026). Spatially engineered myofibrillar protein and chitosan interfaces for controlled lipid digestion and postprandial metabolic response. Food Hydrocolloids.DOI
Tenglong Miao, Ni An, Huhu Wang, Chuang Zhang, Xin Rui, Qiuqin Zhang, Xinglian Xu (2026). Prunus mume Concentrate and Ca2+ Dual Cross-Linking Facilitate Sodium Alginate/Carboxymethyl Chitosan/Gelatin Microcapsules for Probiotic Encapsulation. International Journal of Molecular Sciences.DOI
Xiaohan Yang, Yayan Mao, Xinglian Xu, Xue Zhao (2026). Citrus peel-inspired hurdle technology: A novel composite film and UV treatment for chilled meat preservation. Food Chemistry.DOI
Xue Gong, Xue Zhao, Xuefei Shao, Na Xu, Na Xu, Feiyu Zhang, Xinglian Xu (2026). Changes in flavor perception and retronasal aroma release intensity in Gewürztraminer wine after pairing with chicken. International Journal of Gastronomy and Food Science.DOI
Yang Ye, L. Y. Li, Yating Xiong, Zongyun Yang, Zhen Li, Xinglian Xu, P Wang (2026). Effects of excess curdlan on the localized phase separation and gel strength deterioration of myofibrillar protein under different ionic strengths evidenced by Df and microrheology. Food Chemistry.DOI
Xuefei Shao, H. L. Wang, Xiangyu Song, Xue Gong, Linlin Cai, Xinglian Xu (2026). Effects of Lactiplantibacillus plantarum and Staphylococcus simulans fermentation on Maillard reaction and flavor characteristics in a myofibrillar protein-glucose reaction system. Food Chemistry.DOI
Yang Ye, Lingqi Li, Lin Wang, Longtao Zhang, Qingyong Zhang, Huixiao Liu, Xinglian Xu, Peng Wang (2026). Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture. Current Research in Food Science.DOI
Lina Xu, Xinglian Xu, Yayan Mao, Yujuan Xu, Ming-Yuan Huang (2025). Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules. Food Packaging and Shelf Life.DOI
Jiahui Chen, Xinglian Xu (2025). Improving amino acids and digestive peptides contents of chicken breast paste using ultrasound-assisted EGCG treatment within a complex meat matrix. Ultrasonics sonochemistry.DOI
Lina Xu, Xinglian Xu, Yujuan Xu, Ming-Yuan Huang (2025). Photodegradation of chitosan decorated by titanium dioxide: The potential to serve as a responded microcapsule shell. Carbohydrate Polymers.DOI
Lina Xu, Xinglian Xu, Ming-Yuan Huang, Yujuan Xu (2025). UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast. Food Control.DOI
Lina Xu, Xinglian Xu, Yayan Mao, Yujuan Xu, Ming-Yuan Huang (2025). UV responded polyvinyl alcohol bio-active films containing oregano essential oil microcapsules by chitosan-incorporated TiO2: Physical properties, release characterizations, bio-functional performances and applications. International Journal of Biological Macromolecules.DOI
Yifeng Lu, Jing Li, Zihao He, Lin-Yun Chen, Hui-Xin Tian, Chen Xu, Xinglian Xu, Min-Yi Han (2025). Egg freshness during storage: the effect of laying hen age and shelf life prediction using a novel hybrid modeling method. Journal of Future Foods.DOI
Zhen Li, Zong-Yun Yang, Yue Qi, Yun Bai, Xianming Zeng, Ya-Ting Liu, Xinglian Xu, Peng Wang (2025). Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization. Food Research International.DOI
Siyu Cheng, Jia-Hua Gao, Lixin Yu, Yiyao Chen, Zeyuan Zhao, Xin Zhou, Peng Wang, Yun Bai, Xianming Zeng, Xinglian Xu, Min-Yi Han (2025). Physicochemical properties and action mechanism of chicken lung protein hydrolysate modified by plastein reaction. Food Bioscience.DOI
Zong-Yun Yang, Zhen Li, Peng Wang, Yun Bai, Ya-Ting Liu, Wei-Nan Wang, Xinglian Xu, Juan Shen (2025). More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization. Food Hydrocolloids.DOI
Yifeng Lu, Lin-Yun Chen, Jing Li, Chen Xu, Ziqing Xiong, Xinglian Xu, Min-Yi Han (2025). The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs. International Journal of Gastronomy and Food Science.DOI
Yuchen Guo, Tian Chen, Songmei Hu, Jian-Ping Yue, Xiao-Bo Yu, Xinglian Xu, Min-Yi Han (2025). Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef. Innovative Food Science & Emerging Technologies.DOI
Ying Li, Imre Blank, Xin Liu, Xiao-Xiao Feng, Yu-Xia Fan, Yanyang Yu, Zhiyong Cui, Yi-Wen Zhu, Hong-Qiang Chen, Xinglian Xu, Changbo Tang, Guang-Hong Zhou, Yuan Liu (2025). Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs. LWT.DOI
Ying Li, Jian Zhang, Xin Liu, Dan-ni Zhang, Imre Blank, Xiao-Xiao Feng, Ninglong Zhang, Zheng Liu, Xi Ding, Chun-Bao Li, Xinglian Xu, Changbo Tang, Guang-Hong Zhou, Yuan Liu (2025). Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein. Food Chemistry: X.DOI
Ru Li, Xincheng Mei, Wanru Jin, Zongyun Yang, Yating Liu, Zhen Li, Xinglian Xu, Peng Wang (2025). Perfect balance between the water absorption and mechanical properties of carboxymethyl cellulose/polyvinyl alcohol electrospun nanofibre pads through citric acid cross-linking. Food Production Processing and Nutrition.DOI
Yuhui Zhao, Weiyi Zhang, Xue Yan Zhao, Xinglian Xu (2025). Interfacial structure in binary polymer emulsions: Probing formation and stabilization mechanisms with advanced in situ probes. Current Opinion in Colloid & Interface Science.DOI
Xinqi Yang, Zhenguo Yan, Liangting Shao, Boyuan Wang, Silu Liu, Xin Ma, Xinglian Xu, Huhu Wang (2025). Isolation and characterization of a heat-resistant metalloprotease from Serratia liquefaciens exhibiting degradation activity against myofibrillar proteins in fresh meat. International Journal of Biological Macromolecules.DOI
Jiale Chai, Xinglian Xu, Xue Zhao (2025). Carboxymethyl cellulose with different charge density regulates the thermal aggregation behavior of myofibrillar protein to tailor dysphagia diet. International Journal of Biological Macromolecules.DOI
Na Xu, Na Xu, Jingwen Jia, Peng Wang, Minyi Han, Xinglian Xu (2025). Skin-to-meat ratio optimization in soft-boiled chicken: Decoding the dual role of chicken skin in flavor enhancement and umami masking via multi-modal sensory analysis. Food Bioscience.DOI
Weiyi Zhang, Tongyao Du, Xinglian Xu, Xuebo Zhao (2025). Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives. Advances in Colloid and Interface Science.DOI
Yuhui Zhao, Yuhui Zhao, Xinglian Xu, Xue Zhao (2025). Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan. Food Hydrocolloids.DOI
Jiale Chai, Weiyi Zhang, Xue Yan Zhao, Xinglian Xu (2025). Elucidate the molecular mechanism of carboxymethyl cellulose stabilized myofibrillar protein: Effect of saccharide charge density. Food Chemistry.DOI
Jiale Chai, Ye Tao, Xue Zhao, Junhua Shao, Xinglian Xu (2025). Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density. Food Research International.DOI
Jiale Chai, Yali Li, Siqing Guan, Xinglian Xu, Xue Zhao (2025). Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH. LWT.DOI
Xiangyu Song, Huhu Wang, Xuefei Shao, Xinglian Xu (2025). A novel surface cell imprinting-assisted SERS mapping strategy for ultrasensitive bacterial detection. Food Research International.DOI
Xuefei Shao, Huhu Wang, Xiangyu Song, Na Xu, Linlin Cai, Xinglian Xu (2025). Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time. Food Chemistry.DOI
Chongyang Lyu, Yuanqiu Li, Yang Dong, Xinglian Xu, Huhu Wang (2025). Comprehensive evaluation of the bacterial adhesion and spoilage capacity of meat-borne Acinetobacter spp. Food Research International.DOI
Liangting Shao, Junming Gong, Yang Dong, Silu Liu, Xinglian Xu, Huhu Wang (2025). Hydrolyzing collagen by extracellular protease Hap of Aeromonas salmonicida: Turning chicken by-products into bioactive resources. Food Chemistry.DOI
Haijing Hu, Linlin Cai, Liangting Shao, Xinglian Xu, Huhu Wang, Guanghong Zhou (2025). Characterization and genome analysis of Pseudomonas phages isolated from various sources related to chilled chicken. Food Research International.DOI
Yuhui Zhao, Xue Yan Zhao, Xinglian Xu (2025). Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions. Food Chemistry.DOI
Zhen Li, Zongyun Yang, Yating Liu, Yun Bai, Xianming Zeng, Xincheng Mei, Xinglian Xu, Peng Wang (2025). The structural changes of Fisetin-Myofibrillar protein complexes induced by different non-covalent binding methods influence the adsorption of mucin glycoprotein: Spectroscopy, molecular docking and QCM-D. Food Bioscience.DOI
Zongyun Yang, Zhen Li, Fengnan Niu, Yating Liu, Yun Bai, Xinglian Xu, Peng Wang (2025). Core–shell nanoparticle: curcumin-induced protein conformation changes enhance the adsorption of hyaluronic acid, as studied via spectroscopy, molecular dynamics simulation and energy dissipation. Food Hydrocolloids.DOI
Hualin Dong, Peng Wang, Xinglian Xu, Xia Wang (2025). Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex. LWT.DOI
Jia-Hua Gao, Siyu Cheng, Xiaomei Sun, Yun Bai, Xiao-Bo Yu, Xianming Zeng, Songmei Hu, Minwei Zhang, Jian-Ping Yue, Xinglian Xu, Min-Yi Han (2024). Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying. Ultrasonics sonochemistry.DOI
Jing Li, Chen Xu, Yifeng Lu, Xiao-Ming Wang, Shuangshuang Jin, Yun Bai, Xia Wang, Xinglian Xu, Min-Yi Han (2024). Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage. Food Science and Human Wellness.DOI
Jia-Hua Gao, Siyu Cheng, Xianming Zeng, Xiaomei Sun, Yun Bai, Songmei Hu, Jian-Ping Yue, Xiao-Bo Yu, Minwei Zhang, Xinglian Xu, Min-Yi Han (2024). Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying. Ultrasonics sonochemistry.DOI
Jiaqi Shao, Haozhen Zhang, Jingjie Wang, Xinglian Xu, Xue Zhao (2024). Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major). Journal of Food Science.DOI
Tong Lu, Yating Liu, Xin Shu, Zhen Li, Xia Wang, Lingqi Li, Xinglian Xu, Peng Wang (2024). Deep-learning classification of chicken woody breast based on bioelectrical impedance characteristics. Food Science of Animal Products.DOI
Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang, Chunbao Li (2024). Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham. Food Science and Human Wellness.DOI
Jiaqi Shao, Rui Feng Ding, Chao Sheng, Xinglian Xu, Xue Zhao (2024). Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat. Food Materials Research.DOI
Ye Tao, Jiaming Cai, Peng Wang, Lei Zhou, Jiale Chai, Zixu Wang, Xinglian Xu (2024). Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing. Ultrasonics Sonochemistry.DOI
Na Xu, Mingyue Wang, Peng Wang, Xuefei Shao, Minyi Han, Xinglian Xu (2024). Changes in protein structural characteristics and non-targeted metabolites during stewing based on collagen degradation in chicken skin. Food Bioscience.DOI
Ruilin Xu, Rui Ding, Xuankai Zheng, Junhua Shao, Xinglian Xu, Xue Zhao (2024). From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate. Food Chemistry.DOI
Guoyuan Xiong, Xi Zhou, Chunhui Zhang, Xinglian Xu (2024). A comprehensive review of intelligent packaging materials based on biopolymers: Role of anthocyanins, type and properties of materials, and their application in monitoring meat freshness. International Journal of Biological Macromolecules.DOI
Xiangyu Song, Huhu Wang, Xuefei Shao, Xinglian Xu (2024). A fluorescent biosensor based on surface cell imprinting film for Salmonella typhimurium detection. Microchemical Journal.DOI
Haijing Hu, Linlin Cai, Liangting Shao, Xinglian Xu, Huhu Wang, Guanghong Zhou (2024). Characterization and genome analysis of two Aeromonas phages isolated from various sources related to chilled chicken. LWT.DOI
Xuefei Shao, Huhu Wang, Mingyuan Huang, Xiangyu Song, Na Xu, Linlin Cai, Xinglian Xu (2024). Effect of bacterial fermentation on the ability of myofibrillar proteins to bind esters and its potential mechanism: Based on protein metabolism and structural changes. International Journal of Biological Macromolecules.DOI
Chongyang Lyu, Duomin Li, Boyuan Wang, Wei Rao, Minyi Han, Shaolin Deng, Xinglian Xu, Huhu Wang (2024). Risk investigation and diversity of microbial contamination during slaughter processing of yellow-feathered broiler. LWT.DOI
Jiale Chai, Xue Zhao, Weiyi Zhang, Yue Wang, Xinglian Xu (2024). Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification. Journal of Agricultural and Food Chemistry.DOI
Ye Tao, Jiaming Cai, Peng Wang, Jiahui Chen, Lei Zhou, Qi Wang, Zhen Li, Jingyu Wang, Xinglian Xu (2024). Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology. Food Hydrocolloids.DOI
Xuefei Shao, Huhu Wang, Xiangyu Song, Na Xu, Linlin Cai, Jian Sun, Xinglian Xu (2024). Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis. LWT.DOI
Xiangyu Song, Huhu Wang, Xuefei Shao, Xinglian Xu (2024). Molecular imprinting film and turn-on fluorescence probe working in tandem for Salmonella Typhimurium detection. LWT.DOI
Junming Gong, Liangting Shao, Silu Liu, Xinglian Xu, Huhu Wang (2024). Characterization of the spoilage strength of Aeromonas spp. to collagen-rich chilled meat: comparative analysis. Food Science and Human Wellness.DOI
Chongyang Lyu, Haijing Hu, Linlin Cai, Shuwen He, Xinglian Xu, Guanghong Zhou, Huhu Wang (2024). A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis. Journal of Advanced Research.DOI
Yao Wang, Haozhen Zhang, Ye Tao, Xinglian Xu, Xue Zhao (2024). Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs. LWT.DOI
Linlin Cai, Yunting Xie, Haijing Hu, Xinglian Xu, Huhu Wang, Guanghong Zhou (2024). Multi‐omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice. Food Frontiers.DOI
Ye Tao, Jiaming Cai, Peng Wang, Jiahui Chen, Lei Zhou, Weiyi Zhang, Xinglian Xu (2024). Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types. Food Hydrocolloids.DOI
Yuchen Guo, Jiahua Gao, Yun Bai, Xia Wang, Xinglian Xu, Xinqing Lu, Yue Jianping, Minyi Han (2024). Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat quality. Meat Science.DOI
Jiale Chai, Xue Zhao, Yujuan Xu, Xinglian Xu (2024). An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein. Food Chemistry.DOI
Yexi Yin, Yue Wang, Qingqing Fang, Mingyu Xiang, Xue Zhao, Xinglian Xu, Chao Li (2024). Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products. Food Chemistry.DOI
Xuefei Shao, Huhu Wang, Xiangyu Song, Na Xu, Jian Sun, Xinglian Xu (2024). Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages. Food Chemistry X.DOI
Ying Li, Xin Liu, Jian Zhang, Zijiang Yang, Cong Zhou, Peng Wu, Chunbao Li, Xinglian Xu, Changbo Tang, Guanghong Zhou, Yuan Liu (2024). Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes. Food Chemistry.DOI
Liangting Shao, Yang Dong, Shanshan Chen, Junsheng Sheng, Linlin Cai, Xinglian Xu, Huhu Wang (2024). Revealing extracellular protein profile and excavating spoilage-related proteases of Aeromonas salmonicida based on multi-omics investigation. International Journal of Biological Macromolecules.DOI
Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu (2024). Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans. Food Science and Human Wellness.DOI
Shiqi Hu, Xinglian Xu, Wangang Zhang, Chunbao Li, Guanghong Zhou (2023). Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content. Food Control.DOI
Xiaohong Chen, Linzi Li, Lin Chen, Wei Shao, Yan Chen, Xiaojing Fan, Yaping Liu, Changbo Tang, Shijie Ding, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2023). Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat. Food Research International.DOI
Na Xu, Xianming Zeng, Peng Wang, Xing Chen, Xinglian Xu, Minyi Han (2023). Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose. Food Science and Human Wellness.DOI
Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang, Chunbao Li (2023). Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation. LWT.DOI
Na Xu, Yihao Lai, Xuefei Shao, Xianming Zeng, Peng Wang, Minyi Han, Xinglian Xu (2023). Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA. Food Bioscience.DOI
Mingyuan Huang, Yujuan Xu, Lina Xu, Lina Xu, Lina Xu, Xing Chen, Mengzhen Ding, Yun Bai, Xinglian Xu, Xianming Zeng (2023). The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility. Food Chemistry.DOI
Mingyuan Huang, Yujuan Xu, Xing Chen, Lina Xu, Yun Bai, Xinglian Xu, Xianming Zeng (2023). Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan. International Journal of Biological Macromolecules.DOI
Weiyi Zhang, Yinghao Zhang, Yifei He, Xinglian Xu, Xue Zhao (2023). Oil density and viscosity affect emulsion stability and destabilization mechanism. Journal of Food Engineering.DOI
Haozhen Zhang, Weiyi Zhang, Xinglian Xu, Xue Zhao (2023). Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond. Langmuir.DOI
Feiyu Zhang, Peng Wang, Mingyuan Huang, Xinglian Xu (2023). Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods. Carbohydrate Polymers.DOI
Yuke Hou, Yangjian Hu, Min Li, Jiahui Nong, Fengyuan Xie, Yuhan Fan, Jianhao Zhang, Xianming Zeng, Minyi Han, Xinglian Xu, Xia Wang (2023). Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation. Food Science and Human Wellness.DOI
Junming Gong, Silu Liu, Haodong Wang, Haodong Wang, Liangting Shao, Shanshan Chen, Xinglian Xu, Huhu Wang, Huhu Wang (2023). Investigating meat-borne bacterial profiles related to biofilm formation: An in situ and in vitro assessment. Food Control.DOI
Ye Tao, Jiaming Cai, Peng Wang, Jiahui Chen, Lei Zhou, Zongyun Yang, Xinglian Xu (2023). Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein. Food Hydrocolloids.DOI
Lina Xu, Xinglian Xu, Yujuan Xu, Mingyuan Huang (2023). Oregano essential oil-doped citric acid modified polyvinyl alcohol bio-active films: Properties, bio-functional performance and active packaging application of chicken breast. Food Packaging and Shelf Life.DOI
Qianni Gao, Jiahui Chen, Guanghong Zhou, Xinglian Xu (2023). Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability. Food Chemistry.DOI
Yulong Zhang, Mingyuan Huang, Xuefei Shao, Feiyu Zhang, Zhen Li, Yun Bai, Xinglian Xu, Peng Wang, Tinghui Zhao (2023). Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods.DOI
Baoli Wang, Jianshe Chen, Qi Wang, Yang Zhu, Peng Wang, Xinglian Xu (2023). Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing. Food Structure.DOI
Yan Chen, Linzi Li, Lin Chen, Wei Shao, Xiaohong Chen, Xiaojing Fan, Yaping Liu, Shijie Ding, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2023). Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model. Biomaterials.DOI
Jingwen Wang, Qiyuan Lu, Junming Gong, Fei Gao, Xinglian Xu, Huhu Wang (2023). Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation. Food Research International.DOI
Yunting Xie, Linlin Cai, Zhiji Huang, Kai Shan, Xinglian Xu, Guanghong Zhou, Chunbao Li (2023). Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice. Food Science and Human Wellness.DOI
Jieyi Qin, Cheng Qingqing, Ziyu Cai, Lin Zhang, Tong Xing, Xinglian Xu, Feng Gao (2023). Gas chromatography-mass spectrometry-based untargeted metabolomics analysis reveals circulating biomarkers related to wooden breast myopathy in broilers: a preliminary study. Poultry Science.DOI
Jiahang Yu, Huixin Tian, Mingyuan Huang, Xinglian Xu (2023). Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties. Foods.DOI
Huixin Tian, Jing Yu, Min Li, Jing Li, Yifeng Lu, Xiaobo Yu, Shaoyan Lin, Xianming Zeng, Xinglian Xu, Minyi Han (2023). Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings. Food Chemistry.DOI
Liangting Shao, Shanshan Chen, Zhenzhen Ning, Xinglian Xu, Huhu Wang (2023). Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida. Food Chemistry.DOI
Fei Gao, Chongyang Lyu, Zhenzhen Ning, Shuxuan Zhao, Liangting Shao, Xinglian Xu, Huhu Wang (2023). Inactivation of Salmonella biofilms formed on stainless steel surfaces by pulsed light. Food Control.DOI
Haodong Wang, Liangting Shao, Jinhao Zhang, Xinglian Xu, Jianjun Li, Huhu Wang (2023). Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase. Food Science and Human Wellness.DOI
Jiahang Yu, Mingyuan Huang, Huixin Tian, Xinglian Xu (2022). Colorimetric Sensor Based on Ag-Fe NTs for H2S Sensing. ACS Omega.DOI
Xiangyu Song, Huhu Wang, Xinglian Xu (2022). Amikacin- and AuNP-mediated colorimetric biosensor for the rapid and sensitive detection of bacteria. LWT.DOI
Mingyuan Huang, Yujuan Xu, Lina Xu, Yun Bai, Xianming Zeng, Rui Zheng, Xinglian Xu (2022). Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Research International.DOI
Haozhen Zhang, Xue Zhao, Xing Chen, Xinglian Xu (2022). Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies. Frontiers in Nutrition.DOI
Lingying Zhang, Xing Chen, Yue Wang, Xinglian Xu, Peng Zhou (2022). Myofibrillar protein can form a thermo‐reversible gel through elaborate deamidation using protein‐glutaminase. Journal of the Science of Food and Agriculture.DOI
Yue Sun, Zhen Li, Peng Wang, Xinglian Xu (2022). Optimization of Processing Technology and Quality Determination of Salt-reduced Chicken Pine by Response Surface Methodology. DOAJ (DOAJ: Directory of Open Access Journals).DOI
Yunting Xie, Linlin Cai, Zhiji Huang, Kai Shan, Xinglian Xu, Guanghong Zhou, Chunbao Li (2022). Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice. Journal of Agricultural and Food Chemistry.DOI
Jiahui Chen, Xing Chen, Guanghong Zhou, Xinglian Xu (2022). Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices. Trends in Food Science & Technology.DOI
Yali Li, Yujuan Xu, Xinglian Xu, Xianming Zeng, Guanghong Zhou (2022). Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH. Food Research International.DOI
Tong Xing, Xinglian Xu, Lin Zhang, Feng Gao (2022). Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity. Antioxidants.DOI
Xing Chen, Kaiwen W. Chen, Lingying Zhang, Li Liang, Xinglian Xu (2022). Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation. Food Reviews International.DOI
Yanjie Zhao, Peng Wang, Yujuan Xu, Xianming Zeng, Xinglian Xu (2022). A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations. Foods.DOI
Ying Xu, Huimin Yan, Wenping Xu, Chuankang Jia, Yalin Peng, Xinbo Zhuang, Jun Qi, Guoyuan Xiong, Lin Mei, Xinglian Xu (2022). The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels. Food Research International.DOI
Shanshan Chen, Silu Liu, Jiaming Ma, Xinglian Xu, Huhu Wang (2022). Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis. Food Research International.DOI
Shan Qian, Lin Chen, Zhengshan Zhao, Xiaojing Fan, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Niamat Ullah, Xianchao Feng (2022). Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment. Food Hydrocolloids.DOI
Jiaqi YIN, Kang Ming-li, Minyi Han, Lingyun Li, Xiaoming Wang, Xinglian Xu (2022). Enzymatic Preparation and Sequence Analysis of Antioxidant Peptides from Chicken Lung. DOAJ (DOAJ: Directory of Open Access Journals).DOI
Yuke HOU, Yifeng Lu, Yufei JIANG, Kang Ming-li, Minyi Han, Xinglian Xu (2022). Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton. DOAJ (DOAJ: Directory of Open Access Journals).DOI
Yingping Zhang, Yue Wang, Lin Chen, Jun Zheng, Xiaojing Fan, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Xianchao Feng (2022). An injectable antibacterial chitosan-based cryogel with high absorbency and rapid shape recovery for noncompressible hemorrhage and wound healing. Biomaterials.DOI
Jun Qi, Huimin Yan, Ying Xu, Yalin Peng, Chuankang Jia, Min Ye, Zhi-hao Fan, Guoyuan Xiong, Lin Mei, Xinglian Xu (2022). Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth. LWT.DOI
Yali Li, Yujuan Xu, Xinglian Xu (2022). Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties. Food Chemistry.DOI
Mingyuan Huang, Yujuan Xu, Lina Xu, Yun Bai, Xinglian Xu (2022). Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. Innovative Food Science & Emerging Technologies.DOI
Jiahang Yu, Jun Qi, Zhen Li, Huixin Tian, Xinglian Xu (2022). A Colorimetric Ag+ Probe for Food Real-Time Visual Monitoring. Nanomaterials.DOI
Yunting Xie, Linlin Cai, Di Zhao, Hui Liu, Xinglian Xu, Guanghong Zhou, Chunbao Li (2022). Real meat and plant-based meat analogues have different in vitro protein digestibility properties. Food Chemistry.DOI
Chong Wang, Fan Zhao, Yun Bai, Chunbao Li, Xinglian Xu, Karsten Kristiansen, Guanghong Zhou (2022). In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins. Food Research International.DOI
Jiahui Chen, Xing Zhang, Xing Chen, Anthony Pius Bassey, Guanghong Zhou, Xinglian Xu (2022). Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters. Food Chemistry.DOI
Chong Wang, Fan Zhao, Yun Bai, Chunbao Li, Xinglian Xu, Karsten Kristiansen, Guanghong Zhou (2022). Proteomic Analysis of the Protective Effect of Eriodictyol on Benzo(a)pyrene-Induced Caco-2 Cytotoxicity. Frontiers in Nutrition.DOI
Jiahui Chen, Xing Chen, Guanghong Zhou, Xinglian Xu (2022). New insights into the ultrasound impact on covalent reactions of myofibrillar protein. Ultrasonics Sonochemistry.DOI
Chong Wang, Fan Zhao, Yun Bai, Chunbao Li, Xinglian Xu, Karsten Kristiansen, Guanghong Zhou (2022). Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins. Food Chemistry.DOI
Tianlan Xia, Yujuan Xu, Yulong Zhang, Lina Xu, Yawen Kong, Shangxin Song, Mingyuan Huang, Yun Bai, Yi Luan, Minyi Han, Guanghong Zhou, Xinglian Xu (2022). Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein. Food Chemistry.DOI
Ming Li, Rong Yang, Xianchao Feng, Xiaojing Fan, Yaping Liu, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Niamat Ullah, Lin Chen (2022). Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate. Food Hydrocolloids.DOI
Feiyu Zhang, Bin Yang, Min Zhang, Jun Qi, Xinglian Xu, Guoyuan Xiong (2022). Influence of sodium bicarbonate and moisture content on physicochemical properties of chicken-based extrudate by twin-screw extruder. Food Chemistry.DOI
Tongting Wang, Xianchao Feng, Linzi Li, Jun Luo, Xuebo Liu, Jun Zheng, Xiaojing Fan, Yaping Liu, Xinglian Xu, Guanghong Zhou, Lin Chen (2022). Effects of quercetin on tenderness, apoptotic and autophagy signalling in chickens during post-mortem ageing. Food Chemistry.DOI
Changling Wu, Hualin Dong, Peng Wang, Minyi Han, Xinglian Xu (2022). Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion. Food Chemistry.DOI
Shuai Jiang, Dejiang Xue, Ze Zhang, Kai Shan, Weixin Ke, Miao Zhang, Di Zhao, Yingqun Nian, Xinglian Xu, Guanghong Zhou, Chunbao Li (2021). Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork. Food Chemistry.DOI
Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang, Chunbao Li (2021). Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing. Food Control.DOI
Na Xu, Junjie Ye, Lingyun Li, Xiaoming Wang, Peng Wang, Minyi Han, Xinglian Xu (2021). Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis. Food Bioscience.DOI
Jun Qi, Wenwen Zhang, Ying Xu, Xiaofei Xie, Guoyuan Xiong, Xinglian Xu, Guanghong Zhou, Min Ye (2021). Enhanced flavor strength of broth prepared from chicken following short-term frozen storage. Food Chemistry.DOI
Jun Qi, Ying Xu, Wenwen Zhang, Xiaofei Xie, Guoyuan Xiong, Xinglian Xu (2021). Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing. LWT.DOI
Zhen Li, Zongyun Yang, Yulong Zhang, Tong Lu, Xiaoqian Zhang, Yue Qi, Peng Wang, Xinglian Xu (2021). Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast. Foods.DOI
Tong Xing, Ying Xu, Jun Qi, Xinglian Xu, Xue Zhao (2021). Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents. Food Chemistry.DOI
Xiangyu Song, Huhu Wang, Xinglian Xu (2021). Investigation of microbial contamination in a chicken slaughterhouse environment. Journal of Food Science.DOI
Jiahui Chen, Xing Zhang, Mengying Fu, Xing Chen, Anthony Pius Bassey, Xinglian Xu (2021). Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism. Ultrasonics Sonochemistry.DOI
Yulong Zhang, Yunfan Gao, Zhen Li, Zimeng Zheng, Xinglian Xu, Peng Wang, Bin Zheng, Zexin Qi (2021). Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy. International Journal of Food Science & Technology.DOI
Yuanqi Lv, Xianchao Feng, Rong Yang, Shan Qian, Yaping Liu, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Beiwei Zhu, Lin Chen (2021). Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress. Food Chemistry.DOI
Peipei Dou, Xianchao Feng, Xingguang Cheng, Qinhao Guan, Junlan Wang, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Beiwei Zhu, Lin Chen (2021). Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine. LWT.DOI
Yujuan Xu, Minyi Han, Mingyuan Huang, Xinglian Xu (2021). Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols. Food Chemistry.DOI
Lin Chen, Yuwei Chai, Jun Luo, Junlan Wang, Xuebo Liu, Tongting Wang, Xinglian Xu, Guanghong Zhou, Xianchao Feng (2021). Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing. LWT.DOI
Huijuan Yang, Fei Tao, Guangtian Cao, Minyi Han, Xinglian Xu, Guanghong Zhou, Qing Shen (2021). Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing. Meat Science.DOI
Shan Qian, Peipei Dou, Junlan Wang, Lin Chen, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Niamat Ullah, Xianchao Feng (2021). Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals. Food Chemistry.DOI
Xisha Lin, Hongliang Yao, Jingyu Guo, Yingying Huang, Wenjiao Wang, Binru Yin, Xiangan Li, Ting Wang, Chunbao Li, Xinglian Xu, Guanghong Zhou, Josef Voglmeir, Li Liu (2021). Protein Glycosylation and Gut Microbiota Utilization Can Limit the In Vitro and In Vivo Metabolic Cellular Incorporation of Neu5Gc. Molecular Nutrition & Food Research.DOI
Yun Bai, Yulong Zhang, Xuhai Cui, Shaolin Deng, Tingxuan Gao, Xiaomei Sun, Guanghong Zhou, Xinglian Xu (2021). Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin. LWT.DOI
Ying Xu, Xiaofei Xie, Wenwen Zhang, Huimin Yan, Yalin Peng, Chuankang Jia, Meiqi Li, Jun Qi, Guoyuan Xiong, Xinglian Xu, Guanghong Zhou (2021). Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations. Journal of Food Composition and Analysis.DOI
Junmeng Lu, Xinglian Xu, Xue Zhao (2021). Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement. Food Hydrocolloids.DOI
Yangjian Hu, Huixin Tian, Shui Hu, Dong Liang, Jianhao Zhang, Xiaobo Yu, Minyi Han, Xinglian Xu (2021). The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats. Food Chemistry.DOI
Liyuan Li, Xue Zhao, Xinglian Xu (2021). Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chemistry.DOI
Jing Ke Zhu, Shangxin Song, Xinglian Xu, Guanghong Zhou, Chunbao Li (2021). White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins. Journal of Food Biochemistry.DOI
Guoyuan Xiong, Xuejuan Jiang, Fei Xie, Yaqi Fan, Xinglian Xu, Min Zhang, Jun Qi, Shanglong Wang, Xi Zhou (2021). Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation. LWT.DOI
Liping Guo, Xuecong Zhang, Lin Xu, Yan Li, Bin Pang, Jingxin Sun, Wang Baowei, Ming Huang, Xinglian Xu, Harvey Ho (2021). Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli. Journal of Food Quality.DOI
Changling Wu, Hualin Dong, Peng Wang, Xinglian Xu, Yue Zhang, Yian Li (2021). Insight into the effect of charge regulation on the binding mechanism of curcumin to myofibrillar protein. Food Chemistry.DOI
Jun Qi, Ying Xu, Xiao-fei Xie, Wenwen Zhang, Huhu Wang, Xinglian Xu, Guoyuan Xiong (2020). Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds. Food Chemistry.DOI
Guoyuan Xiong, Xiao Chen, Xueqin Gao, Cong Yin, Xinglian Xu, Jun Qi (2020). Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver. Italian Journal of Animal Science.DOI
Yulong Zhang, Peng Wang, Xinglian Xu, Tianlan Xia, Zhen Li, Tianjiao Zhao (2020). Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters. Poultry Science.DOI
Shaolin Deng, Ming Li, Huhu Wang, Xinglian Xu, Guanghong Zhou (2020). Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP. Food Science & Nutrition.DOI
Jie Shi, Yingqun Nian, Dandan Da, Xinglian Xu, Guanghong Zhou, Di Zhao, Chunbao Li (2020). Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose. LWT.DOI
Tong Xing, Xue Zhao, Xinglian Xu, Jiaolong Li, Lin Zhang, Feng Gao (2020). Physiochemical properties, protein and metabolite profiles of muscle exudate of chicken meat affected by wooden breast myopathy. Food Chemistry.DOI
Zongyun Yang, Jian Jun Sun, Zhen Li, Yue Qi, Peng Wang, Xinglian Xu (2020). Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast. LWT.DOI
Tong Xing, Zerun Zhao, Xue Zhao, Xinglian Xu, Lin Zhang, Feng Gao (2020). Enhanced transforming growth factor-beta signaling and fibrosis in the pectoralis major muscle of broiler chickens affected by wooden breast myopathy. Poultry Science.DOI
Ming Sheng Dong, Huixin Tian, Yujuan Xu, Minyi Han, Xinglian Xu (2020). Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study. Food Chemistry.DOI
Xing Chen, Li Liang, Xinglian Xu (2020). Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization. Trends in Food Science & Technology.DOI
Kaiwen Chen, Xing Chen, Li Liang, Xinglian Xu (2020). Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State. Journal of Agricultural and Food Chemistry.DOI
Miao Zhang, Shangxin Song, Di Zhao, Jie Shi, Xinglian Xu, Guanghong Zhou, Chunbao Li (2020). High intake of chicken and pork proteins aggravates high-fat-diet-induced inflammation and disorder of hippocampal glutamatergic system. The Journal of Nutritional Biochemistry.DOI
Yuanqi Lv, Xianchao Feng, Yujing Wang, Qinhao Guan, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Lin Chen (2020). The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate. Food Chemistry.DOI
Tong Xing, Dan Luo, Xue Zhao, Xinglian Xu, Jiaolong Li, Lin Zhang, Feng Gao (2020). Enhanced cytokine expression and upregulation of inflammatory signaling pathways in broiler chickens affected by wooden breast myopathy. Journal of the Science of Food and Agriculture.DOI
Qian Li, Di Zhao, Hui Liu, Miao Zhang, Shuai Jiang, Xinglian Xu, Guanghong Zhou, Chunbao Li (2020). “Rigid” structure is a key determinant for the low digestibility of myoglobin. Food Chemistry X.DOI
Yuexi Wang, Li Zhang, Peng Wang, Xinglian Xu, Guanghong Zhou (2020). pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability. Food Research International.DOI
Ming Sheng Dong, Hongqiang Chen, Yumei Zhang, Yujuan Xu, Minyi Han, Xinglian Xu, Guanghong Zhou (2020). Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review. Food and Bioprocess Technology.DOI
Lingyue Shan, Yan Li, Qiumin Wang, Wang Baowei, Liping Guo, Jingxin Sun, Jun‐Xia Xiao, Yinglian Zhu, Xuecong Zhang, Ming Huang, Xinglian Xu, Jiying Yu, Harvey Ho, Dacheng Kang (2020). Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates. LWT.DOI
Miao Zhang, Di Zhao, Shuran Zhu, Yingqun Nian, Xinglian Xu, Guanghong Zhou, Chunbao Li (2020). Overheating induced structural changes of type I collagen and impaired the protein digestibility. Food Research International.DOI
Xue Zhao, Tong Xing, Xinglian Xu, Guanghongo Zhou (2020). Influence of extreme alkaline pH induced unfolding and aggregation on PSE-like chicken protein edible film formation. Food Chemistry.DOI
Tong Xing, Zerun Zhao, Xue Zhao, Su Zhuang, Xinglian Xu (2020). Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in stress-induced dysfunctional broiler pectoralis major muscle. Food Chemistry.DOI
Yan Li, Ting Feng, Jingxin Sun, Liping Guo, Wang Baowei, Ming Huang, Xinglian Xu, Jiying Yu, Harvey Ho (2020). Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling. Ultrasonics Sonochemistry.DOI
Jiahui Chen, Yujuan Xu, Anthony Pius Bassey, Peng Wang, Xinglian Xu (2020). Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion. LWT.DOI
Li Zhang, Jian Jun Sun, Yue Qi, Yaqi Song, Zongyun Yang, Zhen Li, Lei Liu, Peng Wang, Xinglian Xu, Guanghong Zhou (2020). Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation. Colloids and Surfaces A Physicochemical and Engineering Aspects.DOI
Jie Shi, Di Zhao, Shangxin Song, Miao Zhang, Galia Zamaratskaia, Xinglian Xu, Guanghong Zhou, Chunbao Li (2020). High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats. Journal of Agricultural and Food Chemistry.DOI
Yujuan Xu, Yuqi Zhao, Zhixi Wei, Hao Zhang, Ming Sheng Dong, Mingyuan Huang, Minyi Han, Xinglian Xu, Guanghong Zhou (2020). Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property. Food Hydrocolloids.DOI
Li Zhang, Hongbing Huang, Peng Wang, Tong Xing, Xinglian Xu (2019). Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens. Poultry Science.DOI
Siwen Xue, Chong Wang, Yuan H. Brad Kim, Guanglian Bian, Minyi Han, Xinglian Xu, Guanghong Zhou (2019). Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product. Food Chemistry.DOI
Guoyuan Xiong, Fu Xiaoyi, Dongmei Pan, Jun Qi, Xinglian Xu, Xuejuan Jiang (2019). Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat. Ultrasonics Sonochemistry.DOI
Tong Xing, Xue Zhao, Lin Zhang, J.L. Li, Guanghong Zhou, Xinglian Xu, Feng Gao (2019). Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China. Poultry Science.DOI
Xue Zhao, Mengyao Wang, Xing Chen, Xinglian Xu, Guanghong Zhou (2019). Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating. LWT.DOI
Muhammad Ijaz Ahmad, Muhammad Umair Ijaz, Muzahir Hussain, Iftikhar Ali Khan, Noreen Mehmood, Sultan Mehmood Siddiqi, Congcong Liu, Di Zhao, Xinglian Xu, Guanghong Zhou, Chunbao Li (2019). High fat diet incorporated with meat proteins changes biomarkers of lipid metabolism, antioxidant activities, and the serum metabolomic profile in Glrx1 −/− mice. Food & Function.DOI
Ming Sheng Dong, Yujuan Xu, Yumei Zhang, Minyi Han, Peng Wang, Xinglian Xu, Guanghong Zhou (2019). Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF). Innovative Food Science & Emerging Technologies.DOI
Fan Zhao, Guanghong Zhou, Xinyue Liu, Shangxin Song, Xinglian Xu, Guido J. E. J. Hooiveld, Michael Müller, Li Liu, Karsten Kristiansen, Chunbao Li (2019). Dietary Protein Sources Differentially Affect the Growth of Akkermansia muciniphila and Maintenance of the Gut Mucus Barrier in Mice. Molecular Nutrition & Food Research.DOI
Ke Li, Lei Fu, Yingying Zhao, Siwen Xue, Peng Wang, Xinglian Xu, Yanhong Bai (2019). Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion. Food Hydrocolloids.DOI
Muhammad Ijaz Ahmad, Xiaoyou Zou, Muhammad Umair Ijaz, Muzahir Hussain, Congcong Liu, Xinglian Xu, Guanghong Zhou, Chunbao Li (2019). Processed Meat Protein Promoted Inflammation and Hepatic Lipogenesis by Upregulating Nrf2/Keap1 Signaling Pathway in Glrx-Deficient Mice. Journal of Agricultural and Food Chemistry.DOI
Jian Jun Sun, Chenchen Cao, Meiqin Feng, Xinglian Xu, Guanghong Zhou (2019). Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages. LWT.DOI
Yan Li, Qiumin Wang, Liping Guo, Harvey Ho, Wang Baowei, Jingxin Sun, Xinglian Xu, Ming Huang (2019). Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast. Food Hydrocolloids.DOI
X B Sun, Jichao Huang, T T Li, Yang Ang, Xinglian Xu, Mingyuan Huang (2019). Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat. Poultry Science.DOI
Yufeng Li, Xing Chen, Siwen Xue, Ming Li, Xinglian Xu, Minyi Han, Guanghong Zhou (2019). Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH). LWT.DOI
Yuanqi Lv, Lin Chen, Haizhou Wu, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Xianchao Feng (2019). (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress. Food Chemistry.DOI
Xing Chen, Youling L. Xiong, Xinglian Xu (2019). High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution. Food Chemistry.DOI
Muzahir Hussain, Muhammad Umair Ijaz, Muhammad Ijaz Ahmad, Iftikhar Ali Khan, Sarfaraz Ahmed Brohi, Abid Ullah Shah, Kamran Iqbal Shinwari, Di Zhao, Xinglian Xu, Guanghong Zhou, Chunbao Li (2019). Meat proteins in a high-fat diet have a substantial impact on intestinal barriers through mucus layer and tight junction protein suppression in C57BL/6J mice. Food & Function.DOI
S. Xue, Derico Setyabrata, Minyi Han, Xinglian Xu, Y. H. B. Kim (2019). Efficacy of Beef Crust from Dry-Aged Beef Loins as Novel Functional Ingredient. Meat and Muscle Biology.DOI
Fan Zhao, Shangxin Song, Yafang Ma, Xinglian Xu, Guanghong Zhou, Chunbao Li (2019). A Short-Term Feeding of Dietary Casein Increases Abundance of Lactococcus lactis and Upregulates Gene Expression Involving Obesity Prevention in Cecum of Young Rats Compared With Dietary Chicken Protein. Frontiers in Microbiology.DOI
Li Zhang, Peng Wang, Zongyun Yang, Feifei Du, Zhen Li, Changling Wu, Fang AiHu, Xinglian Xu, Guanghong Zhou (2019). Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques. Food Hydrocolloids.DOI
Di Yu, Meiqin Feng, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2019). Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans. Meat Science.DOI
Yujuan Xu, Ming Sheng Dong, Changbo Tang, Minyi Han, Xinglian Xu, Guanghong Zhou (2019). Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties. LWT.DOI
Fuyang Li, Xi Feng, Danni Zhang, Chunbao Li, Xinglian Xu, Guanghong Zhou, Yuan Liu (2019). Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions. Journal of Food Measurement & Characterization.DOI
Jichao Huang, Liang Zhao, Jing Yang, Baohua Zhang, Xinglian Xu, Kenjie Chen, Ming Huang (2019). The Effect of µ/m‐Calpain on Protein Degradation of Chicken Breast Meat. Journal of Food Science.DOI
Chenchen Cao, Meiqin Feng, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2019). Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages. CyTA - Journal of Food.DOI
Dongyang Zhu, Zhuangli Kang, Hanjun Ma, Xinglian Xu, Guanghong Zhou (2018). Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study. Food Hydrocolloids.DOI
Jun Qi, Huhu Wang, Wenwen Zhang, Shaolin Deng, Guanghong Zhou, Xinglian Xu (2018). Identification and characterization of the proteins in broth of stewed traditional Chinese yellow-feathered chickens. Poultry Science.DOI
Miaomiao Hou, Dongmei Liu, Xinglian Xu, Guanghong Zhou, Chunbao Li (2018). Effect of postmortem aging time on flavor profile of stewed pork rib broth. International Journal of Food Properties.DOI
Jian Jun Sun, Wenyan Liu, Meiqin Feng, Xinglian Xu, Guanghong Zhou (2018). Characterization of olive oil emulsions stabilized by flaxseed gum. Journal of Food Engineering.DOI
Chong Wang, Yunting Xie, Huiyuan Wang, Yun Bai, Chen Dai, Chunbao Li, Xinglian Xu, Guanghong Zhou (2018). The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings. Food Control.DOI
Haibo Zheng, Minyi Han, Yun Bai, Xinglian Xu, Guanghong Zhou (2018). Combination of high pressure and heat on the gelation of chicken myofibrillar proteins. Innovative Food Science & Emerging Technologies.DOI
Lingyun Li, Peng Wang, Changling Wu, Ruying Cai, Xinglian Xu, Guanghong Zhou, Tao Wu, Yue Zhang (2018). Inhibition of Heat-Induced Flocculation of Myosin-Based Emulsions through Steric Repulsion by Conformational Adaptation-Enhanced Interfacial Protein with an Alkaline pH-Shifting-Driven Method. Langmuir.DOI
Tianlan Xia, Yingying Cao, Xing Chen, Yulong Zhang, Xiwen Xue, Minyi Han, Ling Li, Guanghong Zhou, Xinglian Xu (2018). Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels. Journal of Food Measurement & Characterization.DOI
Siwen Xue, Chang Qian, Yuan H. Brad Kim, Xinglian Xu, Guanghong Zhou (2018). High-pressure effects on myosin in relation to heat gelation: A micro-perspective study. Food Hydrocolloids.DOI
Yujuan Xu, Xue Zhao, Guangliang Bian, Yang Liu, Minyi Han, Xinglian Xu, Guanghong Zhou (2018). Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation. LWT.DOI
Xiao Li, Jing Ke Zhu, Jun Qi, Peng Wang, Xinglian Xu, Guanghong Zhou (2018). Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup. Animal Science Journal.DOI
Guangliang Bian, Siwen Xue, Yujuan Xu, Xinglian Xu, Minyi Han (2018). Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine. International Journal of Food Science & Technology.DOI
Xue Zhao, Tao Wu, Tong Xing, Xinglian Xu, Guanghong Zhou (2018). Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations. Food Hydrocolloids.DOI
Yumeng Zhang, Lin Chen, Yuanqi Lv, Shuangxi Wang, Zhiyao Suo, Xingguang Cheng, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng (2018). Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress. Food Research International.DOI
Jing Feng He, Guanghong Zhou, Yun Bai, Chao Wang, Shuran Zhu, Xinglian Xu, Chunbao Li (2018). The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products. RSC Advances.DOI
Lingyun Li, Yun Bai, Ruying Cai, Changling Wu, Peng Wang, Xinglian Xu, Jian Jun Sun (2018). Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates. CyTA - Journal of Food.DOI
Tianlan Xia, Xue Zhao, Xiaoling Yu, Ling Li, Guanghong Zhou, Minyi Han, Xinglian Xu (2018). Negative impacts o f in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration. International Journal of Food Properties.DOI
Yunting Xie, Guanghong Zhou, Chao Wang, Xinglian Xu, Chunbao Li (2018). Specific Microbiota Dynamically Regulate the Bidirectional Gut–Brain Axis Communications in Mice Fed Meat Protein Diets. Journal of Agricultural and Food Chemistry.DOI
Siwen Xue, Xiaobo Yu, Xin Li, Xue Zhao, Minyi Han, Xinglian Xu, Guanghong Zhou (2018). Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes. LWT.DOI
Xinbo Zhuang, Xiping Jiang, Hengyue Zhou, Minyi Han, Yafu Liu, Yun Bai, Xinglian Xu, Guanghong Zhou (2018). The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure. LWT.DOI
Diaodiao Yang, Zhiyong He, Daming Gao, Fang Qin, Shaolin Deng, Peng Wang, Xinglian Xu, Jie Chen, Maomao Zeng (2018). Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS. Food Chemistry.DOI
Lingyun Li, Ruying Cai, Peng Wang, Xinglian Xu, Guanghong Zhou, Jian Jun Sun (2018). Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment. Food Hydrocolloids.DOI
Jun Qi, Xiao Li, Wenwen Zhang, Huhu Wang, Guanghong Zhou, Xinglian Xu (2017). Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed. Animal Science Journal.DOI
Dengyong Liu, Shengjie Li, Nan Wang, Yajun Deng, Sha Lei, Shengmei Gai, Huan Liu, Xinglian Xu (2017). Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System. Journal of Food Science.DOI
Tong Xing, Xue Zhao, Ping Wang, H. Chen, Xinglian Xu, Guanghong Zhou (2017). Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle12. Journal of Animal Science.DOI
Jun Qi, Huhu Wang, Guanghong Zhou, Xinglian Xu, Xiao Li, Yun Bai, Xiaobo Yu (2017). Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. International Journal of Food Properties.DOI
Siwen Xue, Xinglian Xu, Huimin Shan, Huhu Wang, Jing Yang, Guanghong Zhou (2017). Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins. Innovative Food Science & Emerging Technologies.DOI
Xing Chen, Xinglian Xu, Dongmei Liu, Guanghong Zhou, Minyi Han, Peng Wang (2017). Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating. Food Hydrocolloids.DOI
Chao Wang, Zixin Huang, Kequan Yu, Ruiling Ding, Keping Ye, Chen Dai, Xinglian Xu, Guanghong Zhou, Chunbao Li (2017). High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study. Frontiers in Microbiology.DOI
Xudong Zhu, Wei Wang, Juan Shen, Xinglian Xu, Guanghong Zhou (2017). Influence of Gamma Irradiation on Porcine Serum Albumin Structural Properties and Allergenicity. Journal of AOAC International.DOI
Jun Qi, Dengyong Liu, Guanghong Zhou, Xinglian Xu (2017). Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens. Journal of Food Science.DOI
Siwen Xue, Huijuan Yang, Xiaobo Yu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu, Guanghong Zhou (2017). Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels. Food Chemistry.DOI
Xing Chen, Ronald Keith Tume, Youling L. Xiong, Xinglian Xu, Guanghong Zhou, Conggui Chen, Tadayuki Nishiumi (2017). Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Critical Reviews in Food Science and Nutrition.DOI
Xing Chen, Ruiyun Zhou, Xinglian Xu, Guanghong Zhou, Dongmei Liu (2017). Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder. Food Research International.DOI
Haibo Zheng, Minyi Han, Huijuan Yang, Changbo Tang, Xinglian Xu, Guanghong Zhou (2017). Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high-quality products. LWT.DOI
Siwen Xue, Huijuan Yang, Huhu Wang, Alexander Atuya Tendu, Yun Bai, Xinglian Xu, Hanjun Ma, Guanghong Zhou (2017). High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation. Food Research International.DOI
Siwen Xue, Xiaobo Yu, Huijuan Yang, Xinglian Xu, Hanjun Ma, Guanghong Zhou (2017). Contribution of High‐Pressure‐Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages. Journal of Food Science.DOI
Xue Zhao, Tong Xing, Xing Chen, Minyi Han, Xinglian Xu, Guanghong Zhou (2017). Yield, thermal denaturation, and microstructure of proteins isolated from pale, soft, exudative chicken breast meat by using isoelectric solubilization/precipitation. Process Biochemistry.DOI
Tong Xing, Chong Wang, Xue Zhao, Chen Dai, Guanghong Zhou, Xinglian Xu (2017). Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle. Journal of Agricultural and Food Chemistry.DOI
Xue Zhao, Tong Xing, Xing Chen, Minyi Han, Shaolin Deng, Xinglian Xu, Guanghong Zhou (2017). Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies. Food and Bioprocess Technology.DOI
Siwen Xue, Huijuan Yang, Rui Liu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu, Guanghong Zhou (2017). Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation. Meat Science.DOI
Changbo Tang, Wangang Zhang, Yu-feng Zou, Lujuan Xing, Haibo Zheng, Xinglian Xu, Guanghong Zhou (2017). Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress. Food Hydrocolloids.DOI
Meng Wang, Meiqin Feng, Kun Jia, Jian Jun Sun, Xinglian Xu, Guanghong Zhou (2017). Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions. Food Hydrocolloids.DOI
Tong Xing, M.F. Wang, Minyi Han, Xirong Zhu, Xinglian Xu, Guanghong Zhou (2017). Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality. animal.DOI
Haibo Zheng, Minyi Han, Huijuan Yang, Xinglian Xu, Guanghong Zhou (2017). The effect of pressure-assisted heating on the water holding capacity of chicken batters. Innovative Food Science & Emerging Technologies.DOI
Xin Li, Siwen Xue, Xue Zhao, Xinbo Zhuang, Minyi Han, Xinglian Xu, Guanghong Zhou (2017). Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process. International Journal of Food Science & Technology.DOI
Yi Zhou, Wanjun Yang, Guanghong Zhou, Xinglian Xu, Zhigang Zhang, Muhammad Ijaz Ahmad, Chunbao Li (2017). Changes in in vitro protein digestion of retort‐pouched pork belly during 120‐day storage. International Journal of Food Science & Technology.DOI
Guangyu Wang, Fang Ma, Huhu Wang, Xinglian Xu, Guanghong Zhou (2017). Characterization of Extracellular Polymeric Substances Produced by Pseudomonas fragi Under Air and Modified Atmosphere Packaging. Journal of Food Science.DOI
Xing Chen, Yong Li, Ruiyun Zhou, Dongmei Liu, Xinglian Xu, Guanghong Zhou (2017). Water‐soluble myofibrillar proteins prepared by high‐pressure homogenisation: a comparison study on the composition and functionality. International Journal of Food Science & Technology.DOI
Qiayu Wu, Guanghong Zhou, Sasa Yang, Ba Tur Abulikemu, Ruiming Luo, Yanli Zhang, Xiao Li, Xinglian Xu, Chunbao Li (2017). SNP genotyping in sheep from northwest and east China for meat traceability. Journal of Consumer Protection and Food Safety.DOI
Qiu Qin Zhang, Ke Ping Ye, Vijay Kumar Juneja, Xinglian Xu (2017). Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol, and chlorine as controlling factors. Journal of Food Safety.DOI
Yingying Zhu, He Li, Xinglian Xu, Chunbao Li, Guanghong Zhou (2016). The gut microbiota in young and middle-aged rats showed different responses to chicken protein in their diet. BMC Microbiology.DOI
Yingying Zhu, Xisha Lin, He Li, Yingqiu Li, Xuebin Shi, Fan Zhao, Xinglian Xu, Chunbao Li, Guanghong Zhou (2016). Intake of Meat Proteins Substantially Increased the Relative Abundance of Genus Lactobacillus in Rat Feces. PLoS ONE.DOI
Xinbo Zhuang, Xiping Jiang, Minyi Han, Zhuangli Kang, Liang Zhao, Xinglian Xu, Guanghong Zhou (2016). Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. Food Hydrocolloids.DOI
Li Li, Yuan Liu, Xiaoyu Zou, Jing Feng He, Xinglian Xu, Guanghong Zhou, Chunbao Li (2016). In vitro protein digestibility of pork products is affected by the method of processing. Food Research International.DOI
Wei Ran, Peng Wang, Minyi Han, Tianhao Chen, Xinglian Xu, Guanghong Zhou (2016). Effect of freezing on electrical properties and quality of thawed chicken breast meat. Asian-Australasian Journal of Animal Sciences.DOI
Huijuan Yang, Wangang Zhang, Teng Li, Haibo Zheng, Muhammad Ammar Khan, Xinglian Xu, Jingxin Sun, Guanghong Zhou (2016). Effect of protein structure on water and fat distribution during meat gelling. Food Chemistry.DOI
Mengyao Wang, Xing Chen, Yufeng Zou, Hongqiang Chen, Siwen Xue, Chang Qian, Peng Wang, Xinglian Xu, Guanghong Zhou (2016). High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel. International Journal of Food Science & Technology.DOI
Xue Zhao, Tong Xing, Xing Chen, Min Yi Han, X. Li, Xinglian Xu, Guanghong Zhou (2016). Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat. Poultry Science.DOI
Tianhao Chen, Yepei Zhu, Minyi Han, Peng Wang, Wei Ran, Xinglian Xu, Guanghong Zhou (2016). Classification of chicken muscle with different freeze–thaw cycles using impedance and physicochemical properties. Journal of Food Engineering.DOI
J.C. Huang, Jiawei Yang, Mingyuan Huang, K.J. Chen, Xinglian Xu, Guanghong Zhou (2016). The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat. Poultry Science.DOI
Changbo Tang, Wangang Zhang, Yaosong Wang, Lujuan Xing, Xinglian Xu, Guanghong Zhou (2016). Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS. Journal of Agricultural and Food Chemistry.DOI
Jichao Huang, Jing Yang, Feng Huang, Ming Huang, Kangzheng Chen, Xinglian Xu, Guanghong Zhou (2016). Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major. Poultry Science.DOI
Peng Wang, Yingying Zhao, Nannan Jiang, Ke Li, Tong Xing, Lin Chen, Xiaoming Wang, Yong Tang, Xinglian Xu (2016). Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport. Poultry Science.DOI
Guoyuan Xiong, Xueqin Gao, Peng Wang, Xinglian Xu, Guanghong Zhou (2016). Comparative study of extraction efficiency and composition of protein recovered from chicken liver by acid–alkaline treatment. Process Biochemistry.DOI
Xue Zhao, Yufeng Zou, Jun-Jie Shao, Xing Chen, Minyi Han, Xinglian Xu (2016). Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process. Journal of Food Processing and Preservation.DOI
Lin Chen, Chenyi Li, Niamat Ullah, Yan Qing Guo, Xuchun Sun, Xuejiao Wang, Xinglian Xu, Robert M. Hackman, Guanghong Zhou, Xianchao Feng (2016). Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation. Meat Science.DOI
Li‐Hua Pan, Meiqin Feng, Jian Jun Sun, Xing Chen, Xinglian Xu, Guanghong Zhou (2016). Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values. CyTA - Journal of Food.DOI
Xue Zhao, Xing Chen, Minyi Han, Chang Qian, Xinglian Xu, Guanghong Zhou (2016). Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat. LWT.DOI
Xing Chen, Xinglian Xu, Minyi Han, Guanghong Zhou, Conggui Chen, Peijun Li (2016). Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions. Food Research International.DOI
Guoyuan Xiong, Peng Wang, Haibo Zheng, Xinglian Xu, Yingying Zhu, Guanghong Zhou (2016). Effects of Plant Oil Combinations Substituting Pork Back‐Fat Combined with Pre‐Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PÂTÉ. Journal of Food Quality.DOI
Xing Chen, Yong Li, Ruiyun Zhou, Zhaiming Liu, Fengzhi Lu, Huang Lin, Xinglian Xu, Guanghong Zhou (2016). l ‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution. International Journal of Food Science & Technology.DOI
Tianhao Chen, Yepei Zhu, Peng Wang, Minyi Han, Wei Ran, Xinglian Xu, Guanghong Zhou (2016). The use of the impedance measurements to distinguish between fresh and frozen–thawed chicken breast muscle. Meat Science.DOI
Shangxin Song, Guido J. E. J. Hooiveld, Mengjie Li, Fan Zhao, Wei Zhang, Xinglian Xu, Michael Müller, Chunbao Li, Guanghong Zhou (2016). Distinct physiological, plasma amino acid, and liver transcriptome responses to purified dietary beef, chicken, fish, and pork proteins in young rats. Molecular Nutrition & Food Research.DOI
Changqing Zhu, Ying Sen Hong, Zhen Xiao, Yang Zhou, Yuan Ying Jiang, Ming Sheng Huang, Xinglian Xu, Guanghong Zhou (2016). Colorimetric determination of Salmonella typhimurium based on aptamer recognition. Analytical Methods.DOI
Xinbo Zhuang, Minyi Han, Zhuangli Kang, Kai Wang, Yun Bai, Xinglian Xu, Guanghong Zhou (2015). Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Science.DOI
Huhu Wang, Huawei Wang, Tong Xing, Na Wu, Xinglian Xu, Guanghong Zhou (2015). Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme. LWT.DOI
Yingying Zhu, Xisha Lin, Fan Zhao, Xuebin Shi, Li He, Yingqiu Li, Weiyun Zhu, Xinglian Xu, Chunbao Li, Guanghong Zhou (2015). Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria. Scientific Reports.DOI
Huhu Wang, Xinxiao Zhang, Yang Dong, Xinglian Xu, Guanghong Zhou (2015). Insights into the transcriptome profile of mature biofilm of Salmonella Typhimurium on stainless steels surface. Food Research International.DOI
Huixia Li, Kun-Lin Chen, Haiyang Wang, Changbo Tang, Xinglian Xu, Guanghong Zhou (2015). Chemerin inhibition of myogenesis and induction of adipogenesis in C2C12 myoblasts. Molecular and Cellular Endocrinology.DOI
Huhu Wang, Yang Dong, Guangyu Wang, Xinglian Xu, Guanghong Zhou (2015). Effect of growth media on gene expression levels in Salmonella Typhimurium biofilm formed on stainless steel surface. Food Control.DOI
Qiuqin Zhang, Sudarsan Mukhopadhyay, Cheng‐An Hwang, Xinglian Xu, Vijay Kumar Juneja (2015). Modeling the Survival of S almonella on Slice Cooked Ham as a Function of Apple Skin Polyphenols, Acetic Acid, Oregano Essential Oil and Carvacrol. Journal of Food Processing and Preservation.DOI
Xiao Li, Guanghong Zhou, Yinji Chen, Xinglian Xu, Baocai Xu, Chunbao Li (2015). A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting. International Journal of Food Properties.DOI
Chong Xie, Huhu Wang, Xiao-Kai Nie, Lin Chen, Shaolin Deng, Xinglian Xu (2015). Reduction of biogenic amine concentration in fermented sausage by selected starter cultures. CyTA - Journal of Food.DOI
Junhua Shao, Ya‐Min Deng, Guanghong Zhou, Xinglian Xu, Dengyong Liu (2015). A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces. International Journal of Food Science & Technology.DOI
Tianyue Guo, Siwen Xue, Yufeng Zou, Minyi Han, Xinglian Xu, Guanghong Zhou (2015). Effect of Sodium Chloride on the Properties of Ready‐to‐Eat Pressure‐Induced Gel‐Type Chicken Meat Products. Journal of Food Process Engineering.DOI
Xuebin Shi, Chunbao Li, Miaodan Cao, Xinglian Xu, Guanghong Zhou, Youling L. Xiong (2015). Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs. Food Chemistry.DOI
Tianhao Chen, Minyi Han, Peng Wang, Wei Ran, Xinglian Xu, Guanghong Zhou (2015). Application of Nondestructive and Low‐Cost Impedance Technology to Determine the Effect of Curing Degree on Meat Quality. Journal of Food Process Engineering.DOI
Xinxiao Zhang, Huhu Wang, Nuo Li, Ming Li, Xinglian Xu (2015). High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia. LWT.DOI
Nannan Jiang, Tong Xing, Minyi Han, Shaolin Deng, Xinglian Xu (2015). Effects of water‐misting sprays with forced ventilation on post mortem glycolysis, AMP‐activated protein kinase and meat quality of broilers after transport during summer. Animal Science Journal.DOI
Xing Chen, Xinglian Xu, Guanghong Zhou (2015). Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water. Innovative Food Science & Emerging Technologies.DOI
Xing Chen, Ron K. Tume, Xinglian Xu, Guanghong Zhou (2015). Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Critical Reviews in Food Science and Nutrition.DOI
Chong Xie, Huhu Wang, Shaolin Deng, Xinglian Xu (2015). The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro. LWT.DOI
Xinxiao Zhang, Huhu Wang, Ming Li, Na Wu, Xinglian Xu (2015). Near-Freezing Temperature Storage (−2C) for Extension of Shelf Life of Chilled Yellow-Feather Broiler Meat: A Special Breed in Asia. Journal of Food Processing and Preservation.DOI
Xiao Li, Tian Fang, Menghuan Zong, Xiaoqin Shi, Xinglian Xu, Chen Dai, Chunbao Li, Guanghong Zhou (2015). Phosphorproteome Changes of Myofibrillar Proteins at Early Post-mortem Time in Relation to Pork Quality As Affected by Season. Journal of Agricultural and Food Chemistry.DOI
Xing Chen, Yufeng Zou, Minyi Han, Lihua Pan, Tong Xing, Xinglian Xu, Guanghong Zhou (2015). Solubilisation of myosin in a solution of low ionic strength l -histidine: Significance of the imidazole ring. Food Chemistry.DOI
Nannan Jiang, Tong Xing, Pei Wang, Chong Xie, Xinglian Xu (2015). Effects of Water-misting Sprays with Forced Ventilation after Transport during Summer on Meat Quality, Stress Parameters, Glycolytic Potential and Microstructures of Muscle in Broilers. Asian-Australasian Journal of Animal Sciences.DOI
Tong Xing, Xinglian Xu, Nannan Jiang, Shaolin Deng (2015). Effect of transportation and pre‐slaughter water shower spray with resting on AMP‐activated protein kinase, glycolysis and meat quality of broilers during summer. Animal Science Journal.DOI
Nannan Jiang, Tong Xing, Xinglian Xu (2015). Effects of pre‐slaughter showering and ventilation on stress, meat quality and metabolite concentrations of broilers in summer. Animal Science Journal.DOI
Jun-Jie Shao, Yufeng Zou, Xinglian Xu, Guanghong Zhou, Jingxin Sun (2015). Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation. CyTA - Journal of Food.DOI
Siying Wen, Guanghong Zhou, Shangxin Song, Xinglian Xu, Josef Voglmeir, Li Liu, Fan Zhao, Mengjie Li, Li Li, Xiaobo Yu, Yun Bai, Chunbao Li (2015). Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish. PROTEOMICS.DOI
Haibo Zheng, Guoyuan Xiong, Minyi Han, Shaolin Deng, Xinglian Xu, Guanghong Zhou (2015). High pressure/thermal combinations on texture and water holding capacity of chicken batters. Innovative Food Science & Emerging Technologies.DOI
Keping Ye, Yulin Feng, Kai Wang, Yun Bai, Xinglian Xu, Guanghong Zhou (2015). Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure‐Resistant Bacteria in Water‐Boiled Salted Duck. Journal of Food Science.DOI
Huijuan Yang, Minyi Han, Xia Wang, Yanqing Han, Juqing Wu, Xinglian Xu, Guanghong Zhou (2015). Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions. Innovative Food Science & Emerging Technologies.DOI
Lin Chen, Peng Wang, Zhuangli Kang, Ke Li, Chong Xie, Jingxin Sun, Xinglian Xu (2015). Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters. CyTA - Journal of Food.DOI
Ke Li, Yinyu Zhao, Zhuangli Kang, Ping Wang, Minyi Han, Xinglian Xu, Guanghong Zhou (2015). Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation. Poultry Science.DOI
Yingjun ZHANG, Minyi Han, Weiqing Sun, Haijun XU, Fashan Wei, Yongsheng Yang, Chunbao Li, Guanghong Zhou, Xinglian Xu (2015). Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats. Journal of Nutritional Science and Vitaminology.DOI
Chao‐Zhi Zhu, Wangang Zhang, Guanghong Zhou, Xinglian Xu (2014). Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system. Journal of the Science of Food and Agriculture.DOI
Huhu Wang, Xinxiao Zhang, Qiuqin Zhang, Keping Ye, Xinglian Xu, Guanghong Zhou (2014). Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat. Food Control.DOI
Li-Yuan Guo, Junhua Shao, Dengyong Liu, Xinglian Xu, Guanghong Zhou (2014). The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR. Food Science and Technology Research.DOI
Huijuan Yang, Minyi Han, Yun Bai, Yanqing Han, Xinglian Xu, Guanghong Zhou (2014). High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages. Meat Science.DOI
Changbo Tang, Wangang Zhang, Chen Dai, Huixia Li, Xinglian Xu, Guanghong Zhou (2014). Identification and Quantification of Adducts between Oxidized Rosmarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry.DOI
Siying Wen, Guanghong Zhou, Li Li, Xinglian Xu, Xiaobo Yu, Yun Bai, Chunbao Li (2014). Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective. Journal of Agricultural and Food Chemistry.DOI
Tong Xing, Xinglian Xu, Guanghong Zhou, Ping Wang, Nannan Jiang (2014). The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality1. Journal of Animal Science.DOI
Lin Chen, Xianchao Feng, Ying-yang Zhang, Xuebo Liu, Wangang Zhang, Chunbao Li, Niamat Ullah, Xinglian Xu, Guanghong Zhou (2014). Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing. Food Chemistry.DOI
Jichao Huang, Ming Huang, Ping Wang, Liang Zhao, Xinglian Xu, Guanghong Zhou, Jiarui Sun (2014). Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle1. Journal of Animal Science.DOI
Fan Zhao, Guanghong Zhou, Keping Ye, Shuaiwu Wang, Xinglian Xu, Chunbao Li (2014). Microbial changes in vacuum-packed chilled pork during storage. Meat Science.DOI
Ke Li, Lin Chen, Yingying Zhao, LI Yu-pin, Na Wu, Haoyang Sun, Xinglian Xu, Guanghong Zhou (2014). A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat. CyTA - Journal of Food.DOI
Keping Ye, Huhu Wang, Yun Jiang, Xinglian Xu, Jinxuan Cao, Guanghong Zhou (2014). Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR. Food Research International.DOI
Ke Li, Zhuangli Kang, Yingying Zhao, Xinglian Xu, Guanghong Zhou (2014). Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat. Food and Bioprocess Technology.DOI
Minyi Han, Peng Wang, Xinglian Xu, Guanghong Zhou (2014). Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics. Food Research International.DOI
Zhuangli Kang, Peng Wang, Xinglian Xu, Chao-Zhi Zhu, Ke Li, Guanghong Zhou (2014). Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study. Meat Science.DOI
Sasa Yang, Chunbao Li, Qiayu Wu, Changqing Zhu, Xinglian Xu, Guanghong Zhou (2014). High-resolution melting analysis: a promising molecular method for meat traceability. European Food Research and Technology.DOI
Jichao Huang, Ming Huang, J. Yang, Ping Wang, Xinglian Xu, G.H. Zhou (2014). The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures. Poultry Science.DOI
Kunlin Chen, Huixia Li, Xinglian Xu, Guanghong Zhou (2014). The protective effect of rosmarinic acid on hyperthermia-induced C2C12 muscle cells damage. Molecular Biology Reports.DOI
Weiming Li, Peng Wang, Xinglian Xu, Tong Xing, Guanghong Zhou (2014). Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure. European Food Research and Technology.DOI
Ke Li, Zhuangli Kang, Yufeng Zou, Xinglian Xu, Guanghong Zhou (2014). Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. Journal of Food Science and Technology.DOI
Peng Wang, Minyi Han, Xinglian Xu, Guanghong Zhou, Mengmeng Huang (2014). Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein. Journal of Texture Studies.DOI
Yingying Zhao, Peng Wang, Yufeng Zou, Ke Li, Zhuangli Kang, Xinglian Xu, Guanghong Zhou (2014). Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel. Food Research International.DOI
Qiu‐Qin Zhang, Huhu Wang, Su Zhuang, Hongmei Xiao, Xinglian Xu, Guanghong Zhou (2013). Application of Mathematical Model for the Quantification of Acylated Homoserine Lactones Produces by P seudomonas aeruginosa in Chicken Breast Meat and Broth. Journal of Food Safety.DOI
Xianchao Feng, Lin Chen, Su Zhuang, Xinglian Xu, Guanghong Zhou (2013). The effect of intake of lamb meat on energy metabolism of Sprague-Dawley rats: possible role of carnitine. Animal Production Science.DOI
Huhu Wang, Shijie Ding, Guangyu Wang, Xinglian Xu, Guanghong Zhou (2013). In situ characterization and analysis of Salmonella biofilm formation under meat processing environments using a combined microscopic and spectroscopic approach. International Journal of Food Microbiology.DOI
Huhu Wang, Shijie Ding, Yang Dong, Keping Ye, Xinglian Xu, Guanghong Zhou (2013). Biofilm Formation of Salmonella Serotypes in Simulated Meat Processing Environments and Its Relationship to Cell Characteristics. Journal of Food Protection.DOI
Peng Wang, Xinglian Xu, Ming Huang, Mengmeng Huang, Guanghong Zhou (2013). Effect of pH on heat-induced gelation of duck blood plasma protein. Food Hydrocolloids.DOI
Huhu Wang, Keping Ye, Xinru Wei, Jinxuan Cao, Xinglian Xu, Guanghong Zhou (2013). Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant in China. Food Control.DOI
Huhu Wang, Ke-Ping Ye, Qiu‐Qin Zhang, Yang Dong, Xinglian Xu, Guanghong Zhou (2013). Biofilm formation of meat-borne Salmonella enterica and inhibition by the cell-free supernatant from Pseudomonas aeruginosa. Food Control.DOI
XueJiao Leng, Lin Zhang, Ming Huang, Xinglian Xu, Guanghong Zhou (2013). Mass transfer dynamics during high pressure brining of chicken breast. Journal of Food Engineering.DOI
Zhuangli Kang, Peng Wang, Xinglian Xu, Chao-Zhi Zhu, Yufeng Zou, Ke Li, Guanghong Zhou (2013). Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study. Meat Science.DOI
Ling Li, Junhua Shao, Xudong Zhu, Guanghong Zhou, Xinglian Xu (2013). Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage. International Journal of Food Science & Technology.DOI
Huhu Wang, Keping Ye, Xinglian Xu, Guanghong Zhou (2012). Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process. Journal of Food Processing and Preservation.DOI
Guanghong Zhou, Wangang Zhang, Xinglian Xu (2012). China's meat industry revolution: Challenges and opportunities for the future. Meat Science.DOI
Meixiu Zhang, Xichang Wang, Yuan Liu, Xinglian Xu, Guanghong Zhou (2012). Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation. Sensors.DOI
Sidang Wang, Chunbao Li, Xinglian Xu, Guanghong Zhou (2012). Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem. Meat Science.DOI
Chunbao Li, Yuxiang Hu, Lin Tang, Yuyu Dong, Anguo Teng, Xinglian Xu, Baocai Xu, Guanghong Zhou (2012). Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying. Journal of Food Research.DOI
Jun Qi, Chunbao Li, Yinji Chen, Feifei Gao, Xinglian Xu, Guanghong Zhou (2012). Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Science.DOI
Ling Li, Peng Wang, Xinglian Xu, Guanghong Zhou (2012). Influence of Various Cooking Methods on the Concentrations of Volatile N‐Nitrosamines and Biogenic Amines in Dry‐Cured Sausages. Journal of Food Science.DOI
Yingying Cao, Tianlan Xia, Guanghong Zhou, Xinglian Xu (2012). The mechanism of high pressure-induced gels of rabbit myosin. Innovative Food Science & Emerging Technologies.DOI
Hongmin Li, Chunbao Li, Xinglian Xu, Guanghong Zhou (2012). Effects of illumination and packaging on non-heme iron and color attributes of sliced ham. Meat Science.DOI
Chunbao Li, Dengyong Liu, Guanghong Zhou, Xinglian Xu, Jun Qi, Peilei Shi, Tianlan Xia (2011). Meat quality and cooking attributes of thawed pork with different low field NMR T21. Meat Science.DOI
Keping Ye, Qiuqin Zhang, Yun Jiang, Xinglian Xu, Jinxuan Cao, Guanghong Zhou (2011). Rapid detection of viable Listeria monocytogenes in chilled pork by real-time reverse-transcriptase PCR. Food Control.DOI
Feng Huang, Ming Huang, Guanghong Zhou, Xinglian Xu, Mei Xue (2011). In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6. Journal of Agricultural and Food Chemistry.DOI
S. Li, Xinglian Xu, Guanghong Zhou (2011). The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle. Poultry Science.DOI
Xianchao Feng, Su Zhuang, Lin Chen, Zheng-Guo Yan, Xinglian Xu, Guanghong Zhou (2011). Effect of dietary consumption of sheep meat on thyroid hormone levels and energy expenditure of Sprague–Dawley rats. Animal Production Science.DOI
Ming Huang, Feng Huang, Hanjun Ma, Xinglian Xu, Guanghong Zhou (2011). Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle. Meat Science.DOI
Yuhai Lin, Ming Huang, Guanghong Zhou, Yufeng Zou, Xinglian Xu (2011). Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage. Journal of Food Science.DOI
Ming Huang, Feng Huang, Mei Xue, Xinglian Xu, Guanghong Zhou (2011). The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils. Food Chemistry.DOI
Yun Jiang, Feng Gao, Xinglian Xu, Keping Ye, Guanghong Zhou (2010). Changes in the Composition of the Bacterial Flora on Tray‐Packaged Pork during Chilled Storage Analyzed by PCR‐DGGE and Real‐Time PCR. Journal of Food Science.DOI
Shiling Lü, Xinglian Xu, Shu Ruihua, Guanghong Zhou, Yong Qiang Meng, Yongming Sun, Yanping Chen, Peng Wang (2010). Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages. Journal of Food Science.DOI
Yanqing Han, Xinglian Xu, Yun Jiang, Guanghong Zhou, Xinsheng Sun, Baocai Xu (2010). Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis. Food Research International.DOI
Haijun Chang, Xinglian Xu, Chunbao Li, Ming Huang, Dewu Liu, G.H. Zhou (2010). A COMPARISON OF HEAT‐INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING. Journal of Food Process Engineering.DOI
Feng Huang, Ming Huang, Xinglian Xu, Guanghong Zhou (2010). Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork. Journal of the Science of Food and Agriculture.DOI
Haijun Chang, Qiang Wang, Xinglian Xu, Chunbao Li, Ming Huang, Guanghong Zhou, Yan Dai (2010). Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of BeefSemitendinosusMuscle. International Journal of Food Properties.DOI
Weiqing Sun, Y.J. Zhang, Guanghong Zhou, Xinglian Xu, Zengqi Peng (2010). EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE. Journal of Muscle Foods.DOI
X.L. YU, X.B. Li, L. ZHAO, Xinglian Xu, H.J. MA, Guanghong Zhou, J.A. Boles (2010). EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK. Journal of Muscle Foods.DOI
Guozhou Liao, Xinglian Xu, Guanghong Zhou (2009). EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS. Journal of Food Processing and Preservation.DOI
Haijun Chang, Xinglian Xu, Guanghong Zhou, Chunbao Li, Ming Huang (2009). Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing. Food and Bioprocess Technology.DOI
Tao Chen, Guanghong Zhou, Xinglian Xu, Gaiming Zhao, Chunbao Li (2009). Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork. Meat Science.DOI
Chunbao Li, Juqing Wu, Nan Zhang, Song Zhang, Juan Liu, Jinping LI, Hongmin Li, Xianchao Feng, Yanqing Han, Zhu ZhiYuan, Xinglian Xu, Guanghong Zhou (2009). Effects of boning method and postmortem aging on meat quality characteristics of pork loin. Animal Science Journal.DOI
Shiling Lü, Xinglian Xu, Guanghong Zhou, Zhiyuan Zhu, Yong Qiang Meng, Yuanming Sun (2009). Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control.DOI
X.L. YU, X.B. Li, Xinglian Xu, Guanghong Zhou, J.A. Boles (2009). DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT. Journal of Muscle Foods.DOI
Daoying Wang, Weimin Xu, Xinglian Xu, Guanghong Zhou, Yongzhi Zhu, Chunbao Li, Yang Ming-min (2008). Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck. Food Chemistry.DOI
Chunbao Li, Guanghong Zhou, Xinglian Xu (2008). Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force. Food and Bioprocess Technology.DOI
Chunbao Li, Guanghong Zhou, Xinglian Xu (2008). Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. International Journal of Food Science & Technology.DOI
Ming Huang, Feng Huang, Xinglian Xu, Guanghong Zhou (2008). Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging. Food Chemistry.DOI
Minyi Han, Yingjun Zhang, Ying Fei, Xinglian Xu, Guanghong Zhou (2008). Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology.DOI
X.L. YU, X.B. Li, Xinglian Xu, G.H. Zhou (2008). COATING WITH SODIUM ALGINATE AND ITS EFFECTS ON THE FUNCTIONAL PROPERTIES AND STRUCTURE OF FROZEN PORK. Journal of Muscle Foods.DOI
Fashan Wei, Xinglian Xu, Guanghong Zhou, Gaiming Zhao, Chunbao Li, Ying‐Jun Zhang, Lingzhen Chen, Jun Qi (2008). Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening. Meat Science.DOI
Ping Hu, Guanghong Zhou, Xinglian Xu, Chunbao Li, Yanqing Han (2008). Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE. Food Control.DOI
Ping Hu, Xinglian Xu, Guanghong Zhou, Yi-wei Han, Baocai Xu, J.C. Liu (2008). Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Science.DOI
Weimin Xu, Xinglian Xu, Guanghong Zhou, Daoying Wang, Chunbao Li (2007). Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck. Food Chemistry.DOI
Gaiming Zhao, Wei Tian, Y.X. Liu, Guanghong Zhou, Xinglian Xu, M.Y. Li (2007). Proteolysis in biceps femoris during Jinhua ham processing. Meat Science.DOI
Yinji Chen, Chunbao Li, Li Liu, Guanghong Zhou, Xinglian Xu, Feng Gao (2007). Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle. Animal Science Journal.DOI
Yuan Liu, Xinglian Xu, Guanghong Zhou (2006). Changes in taste compounds of duck during processing. Food Chemistry.DOI
Gaiming Zhao, Y.L. Wang, Wei Tian, Guanghong Zhou, Xinglian Xu, Y.X. Liu (2006). Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing. Meat Science.DOI
Muyu Li, Guanghong Zhou, Xinglian Xu, Chunbao Li, Weiyun Zhu (2006). Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE. Food Microbiology.DOI
Gaiming Zhao, Guanghong Zhou, Wei Tian, Xinglian Xu, Y.L. Wang, Xiaolin Luo (2005). Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham. Meat Science.DOI
Y.J. Huan, Guanghong Zhou, Gaiming Zhao, Xinglian Xu, Zengqi Peng (2005). Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing. Meat Science.DOI
Gaiming Zhao, Guanghong Zhou, Y.L. Wang, Xinglian Xu, Y.J. Huan, JH Wu (2005). Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature. Meat Science.DOI
Chunbao Li, Yinji Chen, Xinglian Xu, Ming Huang, Tong Hu, Guanghong Zhou (2005). Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Meat Science.DOI
Tian Chen, Shuangshuang Jin, Yun Bai, Chencheng Zhang, Xinglian Xu, Xinqing Lu, Minyi Han (2026). Effect of pulsed electric field on the quality of PSE-like chicken breast meat: Insights into water distribution and structural rearrangement. Research Square.DOI
Xue Gong, Xue Zhao, Xuefei Shao, Na Xu, Feiyu Zhang, Xinglian Xu (2025). Study on sensory evaluation and retronasal aroma release patterns of chicken- gewürztraminer wine pairings. SSRN Electronic Journal.DOI
Na Xu, Minyi Han, Xuefei Shao, Lixin Yu, Yiyao Chen, Zeyuan Zhao, Xin Zhou, Xinglian Xu, Peng Wang (2025). Colloidal Structural Characteristics and Variation Patterns of Chicken Skin Gelatin During Thermal Processing. SSRN Electronic Journal.DOI
Na Xu, Jingwen Jia, Peng Wang, Minyi Han, Xinglian Xu (2025). Innovative Flavor Profiling and Sensory Optimization of Soft-Boiled Chicken Using Skin-to-Meat Ratio Modulation: Insights from Gc-Ims and Chemometrics. SSRN Electronic Journal.DOI
Huawei Wang, Huawei Wang, Guangxia Ma, Zhenzhen Fan, Huhu Wang, Huhu Wang, Xinglian Xu (2024). Correlation of Virulence Regulation and Metabolic Dynamics on Enterotoxin Genes Expression of Staphylococcus Aureus Growth on Chicken Meat. SSRN Electronic Journal.DOI
Yunting Xie, Guanghong Zhou, Chao Wang, Xinglian Xu, Chunbao Li (2018). Temporal changes in gut microbiota and signaling molecules of the gut–brain axis in mice fed meat protein diets. bioRxiv (Cold Spring Harbor Laboratory).DOI