G. Mi

Phase separation affects the rheological properties of starch dough fortified with fish actomyosin

Jianrong Li, Xuepeng Li, G. Mi, 2021, RSC advances.

The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin

Jianrong Li, Luyun Cai, G. Mi, 2014, Journal of Food Science and Technology.

Properties of heat induced blend gel of Peruvian squid (Dosidicus gigas) myofibril protein fortified with millet (Panicum miliaceum L.) flour

Jianrong Li, Xuepeng Li, G. Mi, 2021, E3S Web of Conferences.

Identification of novel angiotensin I‐converting enzyme inhibitory peptide from collagen hydrolysates and its molecular inhibitory mechanism

Zhipeng Yu, Jianrong Li, Sijia Wu, 2020, International Journal of Food Science & Technology.

Synthesis and Application of Graphene–Sodium Polyacrylate–Pd Nanocomposite in Amperometric Determination of Ciprofloxacin

G. Mi, Jianrong Li, Hong Chen, 2015 .