Fumin Chi

Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork

Zhen Ma, Liu Liu, Ting Liu, 2021 .

Proteome analysis using iTRAQ reveals the differentiation between Tibetan and ordinary ovalbumin peptides.

Liu Liu, Jianke Li, Fumin Chi, 2019, International journal of biological macromolecules.

Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

Liu Liu, Ting Liu, Fumin Chi, 2019, Molecules.

In-depth mapping of the proteome of Tibetan pig tenderloin (longissimus dorsi) using offline high-pH reversed-phase fractionation and LC-MS/MS.

F. Geng, Fumin Chi, Zhang Luo, 2019, Journal of food biochemistry.

A Survey of the Vitamin and Mineral Content in Milk from Yaks Raised at Different Altitudes

Fumin Chi, Yahui Zhu, Chen Yang, 2021, International journal of food science.

Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

Fumin Chi, Yahui Zhu, Lin Yang, 2021, Journal of Food Quality.

Rosemary and Tea Tree Essential Oils Exert Antibiofilm Activities In Vitro against Staphylococcus aureus and Escherichia coli.

Jingfan Wang, Liu Liu, Ting Liu, 2020, Journal of food protection.