Hongsheng Chen

发表

Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles

Dongjie Zhang, Yang Tao, Changyuan Wang, 2022, Frontiers in Nutrition.

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.

Qian Chen, B. Kong, Yuanyuan Li, 2016, Meat science.

The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi

B. Kong, Pei‐jun Li, Xiufang Xia, 2013, Food Biophysics.

The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein

Ying Dong, Jinming Ma, Jingjing Diao, 2022, Foods.

Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage

B. Kong, Qinxiu Sun, Chao Zhang, 2018, Food Control.

Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates

Qian Liu, B. Kong, Yuanyuan Li, 2017 .

Anti-inflammatory effects of mung bean protein hydrolysate on the lipopolysaccharide- induced RAW264.7 macrophages

Jingjing Diao, Hongsheng Chen, Xue Miao, 2022, Food Science and Biotechnology.

Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market

B. Kong, Jinming Ma, Jingjing Diao, 2022, Foods.

Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation.

Y. Xiong, Runnan Li, Jinming Ma, 2023, Meat science.

Restoration and preservation effects of mung bean antioxidant peptides on H2O2 ‐induced WRL‐68 cells via Keap1‐Nrf2 pathway

Changyuan Wang, Jingjing Diao, Hongsheng Chen, 2023, Food science & nutrition.