Rui Fang

Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation.

M. Huang, Jichao Huang, I. Khan, 2020, Poultry science.

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Guang-hong Zhou, M. Huang, Yunji Wei, 2020, Food Science and Human Wellness.

Nɛ -carboxymethyllysine and Nɛ -carboxyethyllysine kinetics and water loss analysis during chicken braising.

Di Zhao, Yunji Wei, Zongshuai Zhu, 2020, Journal of the science of food and agriculture.

Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products.

I. Ali, Zongshuai Zhu, Rui Fang, 2020, Journal of the science of food and agriculture.

Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion.

Di Zhao, Zongshuai Zhu, Rui Fang, 2020, Colloids and Surfaces B: Biointerfaces.

Content of free and protein‐binding Nε‐carboxymethyllysine and Nε‐carboxyethyllysine in different parts of braised chicken

Jichao Huang, I. Khan, Yiqun Cheng, 2020, Food science & nutrition.