He Huang

Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast

Xinglian Xu, C. Qiao, H. Ho, 2022, Ultrasonics sonochemistry.

Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers.

Baowei Wang, Mingai Zhang, Y. Qu, 2022, Food chemistry.

Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres

Baowei Wang, Y. Qu, Jingxin Sun, 2022, International Journal of Food Science & Technology.

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

Liping Guo, Jiqing Liu, Baowei Wang, 2022, Foods.

Early Serum Metabolism Profile of Post-operative Delirium in Elderly Patients Following Cardiac Surgery With Cardiopulmonary Bypass

Jingjing Han, Yu Chen, Jian Shen, 2022, Frontiers in Aging Neuroscience.

Fabrication and Characterization of Chicken- and Bovine-Derived Chondroitin Sulfate/Sodium Alginate Hybrid Hydrogels

C. Qiao, Baowei Wang, Yan Li, 2022, Gels.

Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast

Xinglian Xu, C. Qiao, H. Ho, 2022, Ultrasonics sonochemistry.