W. Mehmood

Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

Chunhui Zhang, C. Blecker, Xia Li, 2021 .

Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

Chunhui Zhang, C. Blecker, Xia Li, 2019, Journal of Food Engineering.

Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing.

Chunhui Zhang, C. Blecker, Xiuli Wei, 2020, Food chemistry.

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Chunhui Zhang, C. Blecker, Xia Li, 2018, Journal of Food Quality.

The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes.

Chunhui Zhang, C. Blecker, Xia Li, 2021, Food chemistry.

Correlations Between Muscle Fibers Characteristics and Meat Quality Attributes of Biceps Femoris Muscle: a Comparative Study of 2 Distinctive Broiler Breeds

C. Zhang, W. Mehmood, 2020, Brazilian Journal of Poultry Science.

Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process

Xia Li, Shuyi Qian, W. Mehmood, 2019, International Journal of Food Properties.