Yining Zhang

Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

Pei Wang, Chong Xie, Zhenxin Gu, 2022, Foods.

Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten.

Pei Wang, Chong Xie, Zhenxin Gu, 2022, Journal of agricultural and food chemistry.

The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten

Yingxin Zhong, Chong Xie, Zhenxin Gu, 2022, Food Hydrocolloids.

Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers.

D. Hopkins, B. Holman, Yimin Zhang, 2020, Meat science.