Chang Qian

High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel

Guang-hong Zhou, Xinglian Xu, Hongqiang Chen, 2017 .

Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels.

Guang-hong Zhou, Xinglian Xu, S. Xue, 2018, Food chemistry.

Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation.

Guang-hong Zhou, Xinglian Xu, S. Xue, 2017, Meat science.

Effect of pH-values on gelation properties of myosin extracted from high-pressure treated pre-rigor rabbit muscle

Guang-hong Zhou, Xinglian Xu, Sift Desk Journals Open Access Journals, 2018 .

Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2016 .

High-pressure effects on myosin in relation to heat gelation: A micro-perspective study

Y. H. Kim, Xinglian Xu, S. Xue, 2018, Food Hydrocolloids.