Shuran Zhu

Overheating induced structural changes of type I collagen and impaired the protein digestibility.

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020, Food research international.

The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2018, RSC advances.

Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin

Chunbao Li, Qian Li, Shuai Jiang, 2023, Foods.