Wu Wang

Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.

F. Ma, Lei Zheng, Xiangli Niu, 2018, Journal of the science of food and agriculture.

Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

F. Ma, Cong‐gui Chen, Wu Wang, 2012 .

High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

F. Ma, Cong‐gui Chen, Pei‐jun Li, 2018, Food and Bioprocess Technology.

Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles

Cong‐gui Chen, Wu Wang, Gaojun Sun, 2010 .

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Sujuan Wu, Baocai Xu, Yong Xie, 2021 .

Decrease of N-nitrosodimethylamine and N-nitrosodiethylamine by Lactobacillus pentosus R3 is associated with surface-layer proteins

Yaqing Xiao, Cong‐gui Chen, Pei‐jun Li, 2017, Annals of Microbiology.