Rui Li

Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle

Baocai Xu, Xiao-E Fan, Dongmei Pan, 2022, Journal of Food Measurement and Characterization.

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.

Effects of manual washing with three alkaline sterilizing agent solutions on egg quality during storage.

Xiao-E Fan, Dongmei Pan, Cunliu Zhou, 2022, Food chemistry.

l ‐Arginine and l ‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: The roles in improving the tenderness of pork Longissimus lumborum muscle

Cunliu Zhou, Li Chen, Rui Li, 2023, International Journal of Food Science & Technology.

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.

Myofibrillar proteins' intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l-arginine, l-lysine, or/and NaCl?

Xiao-E Fan, Dongmei Pan, Cunliu Zhou, 2024, Food chemistry.