Juan-Juan Wang

Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

Guang-hong Zhou, Chunbao Li, Chong Wang, 2021, Food science & nutrition.

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020 .

Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.

Chong Wang, Changyu Zhou, Chun-Bao Li, 2020, Journal of texture studies.