Fan He

Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values

Xin Li, Dequan Zhang, Zhenyu Wang, 2014 .

Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure

Dequan Zhang, Zhenyu Wang, N. Ni, 2014, Food Science and Biotechnology.

Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

Q. Shen, Dequan Zhang, Zhenyu Wang, 2016, Food Science and Biotechnology.

A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness.

Q. Shen, Xin Li, Dequan Zhang, 2017, Journal of the science of food and agriculture.