3D printing based on meat materials: Challenges and opportunities
Dong, Hualin, Wang, Peng, Yang, Zongyun, Xu, Xinglian
Published in Current research in food science (01.01.2023)
Published in Current research in food science (01.01.2023)
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Journal Article
Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly
Dong, Hualin, Wang, Peng, Yang, Zongyun, Li, Ru, Xu, Xinglian, Shen, Juan
Published in Ultrasonics sonochemistry (01.11.2022)
Published in Ultrasonics sonochemistry (01.11.2022)
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Journal Article
Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel
Cai, Ruying, Yang, Zongyun, Li, Zhen, Wang, Peng, Han, Minyi, Xu, Xinglian
Published in Foods (22.02.2022)
Published in Foods (22.02.2022)
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Journal Article
Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast
Li, Zhen, Yang, Zongyun, Zhang, Yulong, Lu, Tong, Zhang, Xiaoqian, Qi, Yue, Wang, Peng, Xu, Xinglian
Published in Foods (19.01.2021)
Published in Foods (19.01.2021)
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Journal Article
Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques
Zhang, Li, Wang, Peng, Yang, Zongyun, Du, Feifei, Li, Zhen, Wu, Changling, Fang, Aihu, Xu, Xinglian, Zhou, Guanghong
Published in Food hydrocolloids (01.04.2020)
Published in Food hydrocolloids (01.04.2020)
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Journal Article
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
Tao, Ye, Cai, Jiaming, Wang, Peng, Chen, Jiahui, Zhou, Lei, Yang, Zongyun, Xu, Xinglian
Published in Food hydrocolloids (01.01.2024)
Published in Food hydrocolloids (01.01.2024)
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Journal Article
Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum
Du, Feifei, Qi, Yue, Huang, Hongbing, Wang, Peng, Xu, Xinglian, Yang, Zongyun
Published in Food hydrocolloids (01.03.2022)
Published in Food hydrocolloids (01.03.2022)
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Journal Article
In situ and real-time interfacial rheology and sum frequency generation studies of pale, soft, and exudative-like myosin's hydrophobic interface behavior explained by energy landscapes theory
Yang, Zongyun, Li, Zhen, Wang, Chu, Wang, Peng, Lu, Xiaolin, Xu, Xinglian
Published in Food hydrocolloids (01.05.2024)
Published in Food hydrocolloids (01.05.2024)
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Journal Article
Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation
Zhang, Li, Sun, Jian, Qi, Yue, Song, Yaqi, Yang, Zongyun, Li, Zhen, Liu, Lei, Wang, Peng, Xu, Xinglian, Zhou, Guanghong
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (20.12.2020)
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (20.12.2020)
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Journal Article
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism
Qi, Yue, Xu, Xinglian, Dong, Hualin, Yang, Zongyun, Wang, Peng
Published in Food biophysics (01.03.2023)
Published in Food biophysics (01.03.2023)
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Journal Article
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
Yang, Zongyun, Sun, Jian, Li, Zhen, Qi, Yue, Wang, Peng, Xu, Xinglian
Published in Food science & technology (01.03.2021)
Published in Food science & technology (01.03.2021)
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Journal Article
Hybrid Encoding-based Model for Chinese Reading Comprehension
Yang, Zongyun, Han, Shoukang, Zha, Daren, Tang, Zhihao
Published in 2020 5th IEEE International Conference on Big Data Analytics (ICBDA) (01.05.2020)
Published in 2020 5th IEEE International Conference on Big Data Analytics (ICBDA) (01.05.2020)
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