Li Zhang

发表

Effect of oxidative stress on AIF-mediated apoptosis and bovine muscle tenderness during postmortem aging.

Qunli Yu, Ling Han, Jiaying Zhang, 2019, Journal of food science.

Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds

Solomon Boamah, Li Zhang, Theodora Ojangba, 2022, Frontiers in Nutrition.

Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C

F. Amagloh, Solomon Boamah, Li Zhang, 2022, Processes.

Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility

Qunli Yu, Ling Han, Li Zhang, 2021 .

Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein.

Qunli Yu, Yanyan Song, Zhaobin Guo, 2019, Meat science.

Effects of selenium yeast and jujube powder dietary supplements on conformational and functional properties of post-mortem chicken myofibrillar protein

X. Yang, D. Tang, Qunli Yu, 2022, Frontiers in Nutrition.

Drug-Drug Interaction Between Voriconazole and Tacrolimus in a Child Indicating the Necessity of Blood Drug Concentration Monitoring

C. Caiati, Li Zhang, Xuebin Wang, 2019, Biomedical Journal of Scientific & Technical Research.

Storage and Packaging Effects on the Protein Oxidative Stability, Functional and Digestion Characteristics of Yak Rumen Smooth Muscle

Xiaobo Liu, Qunli Yu, Ling Han, 2022, Foods.

Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties.

Qunli Yu, Liyuan Wang, Li Zhang, 2022, Food research international.

Valorization of Cattle Slaughtering Industry By-Products: Modification of the Functional Properties and Structural Characteristics of Cowhide Gelatin Induced by High Hydrostatic Pressure

Xiaona Fan, Qunli Yu, Liyuan Wang, 2022, Gels.

Evaluation of the potential probiotic properties of Lactobacillus strains isolated from traditional fermented yak milk

M. Zhang, Yong Li, Qunli Yu, 2011 .

Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat.

Qunli Yu, Li Zhang, Theodora Ojangba, 2022, Food chemistry.

Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef

Z. Lei, Dan Deng, Qunli Yu, 2023, Foods.

PURIFICATION AND CHARACTERISTICS OF TRYPSIN FROM THE PANCREAS OF TIBETAN SHEEP

Qunli Yu, Zhaobin Guo, Li Zhang, 2012 .

Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat

Qunli Yu, Ling Han, Li Zhang, 2021 .

Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C

R. Osei, Solomon Boamah, Li Zhang, 2022, CyTA - Journal of Food.

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

Qunli Yu, Guoyuan Ma, Cheng Chen, 2023, Foods.

Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions.

Pei Jia, Qunli Yu, Li Zhang, 2023, International journal of biological macromolecules.