[1]Rheological And Microstructural Properties Of W.heat Flour Dough Systems A dded With Potato Granules. Xu, F, Hu, HH, Liu, QN, Dai, XF, Zhang, H. 2017

[2]The Functionality Of Micellar Casein Produced From Retentate Caprine Milk Treated By Hp. Nassar, KS, Jing, L, Pang, XY, Ragab, ES, Yue, YC, Obaroakpo, UJ, Gebreyowhans, S, Hussain, N, Yang, BY, Zhang, SW, Lv, JP. 2021

[3]Association Between Meat Color Of Dfd Beef And Other Quality Attributes. Ijaz, M, Li, X, Zhang, DQ, Hussain, Z, Ren, C, Bai, YQ, Zheng, XC. 2020

[4]Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (longissimus dorsi muscle). Liu C., Zhang C.. 2022

[5]Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy. Qian S., Li X., Liu C., Zhang C., Blecker C.. 2022

[6]Effect Of Chilling Methods On The Surface Color And Water Retention Of Yellow-Feathered Chickens. Wang, H, Qin, XJ, Li, X, Wang, XL, Lei, YF, Zhang, CH. 2020

[7]Contribution Of Calpain To Protein Degradation, Variation In Myowater Properties And The Water-Holding Capacity Of Pork During Postmortem Ageing. Qian, SY, Li, X, Wang, H, Wei, XL, Mehmood, W, Zhang, CH, Blecker, C. 2020

[8]Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein. Zhang Z., Chen X., Liu X., Liu W., Liu Q., Huang J., Zhang L., Hu H.. 2022

[9]Effect Of Electrostatically Charged And N.eutral Polysaccharides On The R heological Characteristics Of Peanut Protein Isolate After High-Pressure Homogenization. Jiao, B, Shi, AM, Liu, HZ, Sheng, XJ, Liu, L, Hu, H, Adhikari, B, Wang, Q. 2018

[10]Effects Of Proteolysis And Transglutaminase C.rosslinking On Physicochemical Characteristics O f Walnut Protein Isolate. Shi, AM, Jiao, B, Liu, HZ, Zhu, S, Shen, MJ, Feng, XL, Hu, H, Liu, L, Faisal, S, Wang, Q, Adhikari, B. 2018

[11]Chemical Forces, Structure, And Gelation P.roperties Of Sweet Potato P rotein As Affected By Ph And High Hydrostatic Pressure. Zhao, ZK, Mu, TH, Zhang, M, Richel, A. 2018

[12]Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates. Ebenezer Ola Falade,Tai-Hua Mu,Miao Zhang. 2021

[13]Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier. Mengjie Geng,Tan Hu,Qi Zhou,Ahmed Taha,Lang Qin,Wenhui Lv,Xiaoyun Xu,Siyi Pan,Hao Hu. 2021

[14]Molecular basis of sodium chloride dominated glutenin interaction and bread properties. Yizhan Guo,Chunfei Zhao,Peixuan Yu,Jihui Gao,Zhongxin Liang,Ruiyang Ji,Haolan Du,Jiahui Fu,Jianfen Liang,Dong Yang. 2021

[15]Fungicide itself as a trigger to facilely construct Hymexazol-Encapsulated polysaccharide supramolecular hydrogels with controllable rheological properties and reduced environmental risks. Chunli Xu, Lidong Cao 1, Chong Cao, Huiping Chen, Hanghang Zhang, Yuanbo Li 2, Qiliang Huang. 2022

[16]Effect Of Whole Wheat Flour O.n The Quality, Texture P rofile, And Oxidation Stability Of Instant Fried Noodles. Qian, Haifeng,Wang, Li,Zhang, Hui,Yi, Cuiping,Qi, Xiguang,Zhou, Sumei,Cao, Xinlei. 2017

[17]Texture And Digestion Of Noodles With Varied Gluten Contents And Cooking Time: The View From Protein Matrix And Inner Structure. Yao, MD, Li, M, Dhital, S, Tian, Y, Guo, BL. 2020

[18]Engineering Texture Properties Of Instant C.ontrolled Pressure Drop (Dic) D ried Carrot Chips Via Modulating Osmotic Conditions. Peng, J, Bi, JF, Yi, JY, Wu, XY, Zhou, M, Lyu, J, Liu, JN. 2018

[19]Pulsed Vacuum Drying Of Thompson S.eedless Grape: Effects Of B erry Ripeness On Physicochemical Properties And Drying Characteristic. Wang, J, Mu, WS, Fang, XM, Mujumdar, AS, Yang, XH, Xue, LY, Xie, L, Xiao, HW, Gao, ZJ, Zhang, Q. 2017

[20]Application Of Soy Protein Isolate A.nd Hydrocolloids Based Mixtures A s Promising Food Material In 3D Food Printing. Chen, JW, Mu, TH, Goffin, D, Blecker, C, Richard, G, Richel, A, Haubruge, E. 2019