Xingmin Li

发表

Reconstruction of freehand 3D ultrasound based on kernel regression

Tiexiang Wen, Jia Gu, Wenjian Qin, 2014, Biomedical engineering online.

EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT

Xingmin Li, Lingyi Meng, Fang Liu, 2013 .

Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking

Xingmin Li, Lu Wang, Yi Liu, 2014, Food and Bioprocess Technology.

Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

Xingmin Li, Yi Lu, Yi Liu, 2014 .