Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure by Jingchao Yu, Shouwei Wang, Chengfeng Sun, Bing Zhao

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The “Hand as Foot” teaching method in Judet classification of children's radial neck fracture by Shouwei Wang, Rui Bai, Aiqing Zhao, Jinhui Yao

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The “Hand as Foot model” in Salter-Harris classification of epiphyseal injury in children by Jinhui Yao, Rui Bai, Aiqing Zhao, Shouwei Wang

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Meat food fraud risk in Chinese markets 2012–2021 by Xiaoman Li, Mingwu Zang, Dan Li, Kaihua Zhang, Zheqi Zhang, Shouwei Wang

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Porcine skeletal muscle tissue fabrication for cultured meat production using three-dimensional bioprinting technology by Yingying Li, Wenting Liu, Shilei Li, Mingyue Zhang, Feng Yang, Shouwei Wang

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Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein by Chenyan Zhu, Shouwei Wang, Yanhong Bai, Shunliang Zhang, Xin Zhang, Qianrong Wu, Xiangli He

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Industrialization progress and challenges of cultivated meat by Jiaqi Cai, Shouwei Wang, Yingying Li, Shengyan Dong, Jun Liang, Yisen Liu, Shilei Li

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Physical optimization of cell proliferation and differentiation using spinner flask and microcarriers by Feng Yang, Shouwei Wang, Yingying Li, Shilei Li, Wenting Liu, Yushuang Li, Haijuan Hu

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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham by Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, Shouwei Wang

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Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics by Chenchen Xu, Mingwu Zang, Xiaoling Qiao, Shouwei Wang, Bing Zhao, Yuxuan Shi, Jing Bai, Jiajia Wu

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Identification and <i>In Silico</i> Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa by Mingming Li, Xin Zhang, Jiapeng Li, Linggao Liu, Qiujin Zhu, Chao Qu, Yunhan Zhang, Shouwei Wang

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K-Means-Based DNN Algorithm for a High Accuracy VLP System by Jianli Jin, Shouwei Wang, Lu Yang, Huimin Lu, Jianping Wang, Danyang Chen, Lifang Feng, Hongyao Chen, Hongyu Zhang

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Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

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Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters by Xiaoyu Cheng, Mingwu Zang, Shouwei Wang, Xin Zhao, Guozhen Zhai, Le Wang, Xiang Li, Yan Zhao, Yijing Yue

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Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion by Le Wang, Xiang Li, Yingnan Li, Wenying Liu, Xiaoyun Jia, Xiaoling Qiao, Chao Qu, Xiaoyu Cheng, Shouwei Wang

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Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition by Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang

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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen

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Nutritional, physical, and flavour properties of cooked marinated meat products by Haitang Wang, Shouwei Wang, Yan Zhao, Rui Li, Qiang Li, Xitao Jing, Xiance Liu, Hai Liu, Junna Yang, Hao Zou, Jiapeng Li

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