Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging by Yingwu Shi, Wangang Zhang, Guanghong Zhou

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Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions... by Ruyu Zhang, Lei Zhou, Wangang Zhang

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Protein S-nitrosylation regulates the energy metabolism of early postmortem pork using the in vitro model by Wenwei Lu, Qin Hou, Wangang Zhang

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Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage by Evans Frimpong Boateng, Ziyi Yang, Wangang Zhang

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Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS by Jian Zhang, Wangang Zhang, Lei Zhou, Ruyu Zhang

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Dry-Cured Ham-Derived Peptide (Asp–Leu–Glu–Glu) Exerts Cytoprotective Capacity in Human Intestinal Epithelial Caco-2 Cells by Lujuan Xing, Lijuan Fu, Yuejing Hao, Wangang Zhang

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Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD by Manli Wu, Wangang Zhang, Xixi Shen, Wei Wang

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Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon by Jian Zhang, Wangang Zhang, Chao Ma, Jiaming Cai

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Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation by Lanlan Wei, Shuaijie Zhu, Guoyuan Xiong, Jingjun Li, Wangang Zhang

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Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork by Ruyu Zhang, Jian Zhang, Lei Zhou, Lin Wang, Wangang Zhang

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Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides by Jiaming Cai, Lujuan Xing, Wangang Zhang, Lijuan Fu, Jian Zhang

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Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review by Shiqi Hu, Xinglian Xu, Wangang Zhang, Chunbao Li, Guanghong Zhou

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Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions by Lei Zhou, Jian Zhang, Yantao Yin, Wangang Zhang, Yuling Yang

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Effects of Fat on Volatile Components of Emulsified Sausage at Different Cooking Temperatures by Xu WANG, Cong LI, Wangang ZHANG, Ying WANG, Baocai XU

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Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization by Lei Zhou, Wangang Zhang, Jingyu Wang, Ruyu Zhang, Jian Zhang

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Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham by Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang, Chunbao Li

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Dietary oxidized beef protein alters gut microbiota and induces colonic inflammatory damage in C57BL/6 mice by Yantao Yin, Jiaming Cai, Lei Zhou, Lujuan Xing, Wangang Zhang

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Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times by Ziyi Yang, Jiaming Cai, Evans Frimpong Boateng, Lujuan Xing, Wangang Zhang

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Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin by Lei Chen, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge, Wangang Zhang

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Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site by Yantao Yin, Lei Zhou, Jiaming Cai, Fan Feng, Lujuan Xing, Wangang Zhang

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