Yue Hu

l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum.

Y. Wang, Cunliu Zhou, Li Chen, 2022, Food chemistry.

Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution

Yan Wang, Hongmei Fang, Cunliu Zhou, 2022, LWT.

The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine Learning Modeling Approach

D. Torrico, S. Fuentes, F. Dunshea, 2018, Beverages.

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation.

Xiao-E Fan, Dongmei Pan, Hongmei Fang, 2023, Food Chemistry.

Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution.

Yu Wang, Yan Wang, Hongmei Fang, 2021, Meat science.

Individual effects of l ‐arginine or l ‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil

Baocai Xu, Yongkang Ye, Dongmei Pan, 2021, International Journal of Food Science & Technology.