Jing He

Influence of hydrothermal treatment on the structural and digestive changes of actomyosin.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Journal of the science of food and agriculture.

The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2018, RSC advances.

In vitro protein digestibility of pork products is affected by the method of processing.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2017, Food research international.

Structural Changes and Evolution of Peptides During Chill Storage of Pork

Chunbao Li, Chong Wang, Di Zhao, 2020, Frontiers in Nutrition.

Influence of salting process on the structure and in vitro digestibility of actomyosin

Chunbao Li, Di Zhao, Y. Nian, 2019, Journal of Food Science and Technology.

Secondary Metabolic Potential of Kutzneria.

Xuefan Xu, Bin Wei, Yanlei Yu, 2023, Journal of natural products.