Hengyue Zhou

The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2019, LWT.

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation.

Guang-hong Zhou, Yinji Chen, Hongshun Yang, 2020, Carbohydrate polymers.

The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Food chemistry.

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

Guang-hong Zhou, Chunbao Li, Yun Bai, 2019, Asian-Australasian journal of animal sciences.