Xiao Gan

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

Zhaoming Wang, Zhifei He, Xiao Gan, 2018, Meat science.

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

Zhaoming Wang, Zhifei He, Xiao Gan, 2018, Food Biophysics.

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

Zhaoming Wang, Zhifei He, Xiao Gan, 2019, Food chemistry.

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

Zhaoming Wang, Zhifei He, Xiao Gan, 2018, International Journal of Food Science & Technology.

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

Zhaoming Wang, Zhifei He, Xiao Gan, 2019, Meat science.

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

Zhaoming Wang, Xiao Gan, Ling Zhao, 2021, Food microbiology.