Qing Shen

HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2021 .

Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing.

Guang-hong Zhou, Xinglian Xu, Minyi Han, 2021, Meat science.

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review.

Hongshun Yang, G. Zhou, Min Huang, 2022, Comprehensive reviews in food science and food safety.

Preparation of Gum Arabic–Maltose–Pea Protein Isolate Complexes for 1−Octacosanol Microcapsule: Improved Storage Stability, Sustained Release in the Gastrointestinal Tract, and Its Effect on the Lipid Metabolism of High−Fat−Diet−Induced Obesity Mice

Xi Chen, Yin-Yi Ding, Zhenyu Gu, 2022, Foods.

Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility.

Xinglian Xu, G. Cao, Huijuan Yang, 2020, Food research international.

Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time

Chaogeng Xiao, G. Cao, Hai-feng Wang, 2021 .

Lipidomics study on the molecular changes of eicosapentaenoic and docosahexaenoic acyl structured glycerides during enzyme-catalysis and chemocatalysis

Hujun Xie, Kang Chen, M. Zhang, 2021 .

Plasmalogens improve swimming performance by modulating the expression of genes involved in amino acid and lipid metabolism, oxidative stress, and ferroptosis in an Alzheimer's disease zebrafish model.

Junli Feng, Gongshuai Song, Xi Chen, 2021, Food & function.

Structural basis for high-intensity ultrasound treatment in the rheology of myofibrillar protein extracted from White Croaker in relation to their solubility

Huijuan Yang, Hai-feng Wang, Xing Chen, 2022, LWT.