Bing Zhao

发表

Effect of processing on protein degradation and quality of emulsion sausages

Xiao-ling Qiao, Ning Zhu, Ai-Dong Sun, 2020 .

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

Xiao-ling Qiao, Shouwei Wang, Shun-liang Zhang, 2021 .

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions.

Xiao-ling Qiao, Bowen Liu, Shun-liang Zhang, 2022, Food chemistry.

Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins.

Yuyu Zhang, Bing Zhao, Ming-wu Zang, 2022, Food research international.

Nisin: From a structural and meat preservation perspective.

Jiajia Wu, Xiao-ling Qiao, Chenchen Xu, 2022, Food microbiology.

Effect of different cooking water on flavor characteristics of mutton soup

Yuyu Zhang, Baoguo Sun, Shouwei Wang, 2021, Food science & nutrition.

Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate

Xiao-ling Qiao, Ning Zhu, Shun-liang Zhang, 2023, LWT.

Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

Xiao-ling Qiao, Shouwei Wang, Chenchen Xu, 2022, Ultrasonics sonochemistry.

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Xiao-ling Qiao, Shouwei Wang, Shun-liang Zhang, 2020 .

Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork

Shouwei Wang, Shun-liang Zhang, Bing Zhao, 2021, LWT.

Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure

Bing Zhao, Chengfeng Sun, Jing-Peir Yu, 2023, Foods.

Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation.

Ning Zhu, Shun-liang Zhang, Bing Zhao, 2020, Food Chemistry.

Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

Shun-liang Zhang, Bing Zhao, Su Li, 2023, Food Bioscience.

Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential.

Jiajia Wu, Xiao-ling Qiao, Bing Zhao, 2023, Critical reviews in food science and nutrition.