Shuangjian Huang

Multivariant insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure

M. Zhang, Lichao He, Guofeng Jin, 2022, LWT.

Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents.

Yuemei Zhang, Jinxuan Cao, Lichao He, 2022, Food research international.

Promotion effect of salt on intramuscular neutral lipid hydrolysis during dry-salting process of porcine (biceps femoris) muscles by inducing phosphorylation of ATGL, HSL and their regulatory proteins of Perilipin1, ABHD5 and G0S2.

Jiamei Wang, Lichao He, Guofeng Jin, 2021, Food chemistry.

Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins.

M. Zhang, Guofeng Jin, Chengliang Li, 2021, Food chemistry.

Soy isoflavone genistein inhibits hsa_circ_0031250/miR‐873‐5p/FOXM1 axis to suppress non‐small‐cell lung cancer progression

Qian Zhang, Yaying Yu, Yanwei Xing, 2020, IUBMB life.

A novel fasting regimen revealed protein reservation and complement C3 down-regulation after 14-day’s continual dietary deprivation

Q. Wei, Yu Fu, Xiaoxue Wang, 2023, Frontiers in endocrinology.