Junjun Wu

Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine

Xiuyun Guo, M. A. Jamali, Yawei Zhang, 2017 .

Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l ‐lysine and l ‐histidine in a dose‐dependent manner at a low and high salt concentration

Xiangren Meng, Xiuyun Guo, Yawei Zhang, 2022, International Journal of Food Science & Technology.

Stability of oil-in-water emulsions with eggplant flesh pulp (Solanum melongena L.) emulsifier: Effects of storage time, pH, ionic strength, and temperature.

Yawei Zhang, Z. Peng, Junjun Wu, 2022, Journal of food science.