Yunhe Zou

Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound.

Guang-hong Zhou, Wangang Zhang, Da-cheng Kang, 2018, Food chemistry.

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef.

Guang-hong Zhou, R. Liu, Wangang Zhang, 2018, Ultrasonics sonochemistry.

Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

Guang-hong Zhou, Wangang Zhang, Da-cheng Kang, 2018 .

Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage

Wangang Zhang, Jian Zhang, Yunhe Zou, 2021 .

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing.

Guang-hong Zhou, Wangang Zhang, Guang-hong Zhou, 2016, Ultrasonics sonochemistry.