| How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein H Shi, X Zhang, X Chen, R Fang, Y Zou, D Wang, W Xu Food Chemistry 328, 127144, 2020 | 83 | 2020 |
| Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism Y Zou, H Shi, P Xu, D Jiang, X Zhang, W Xu, D Wang Ultrasonics Sonochemistry 59, 104735, 2019 | 72 | 2019 |
| Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate H Shi, T Zhou, X Wang, Y Zou, D Wang, W Xu Food chemistry 358, 129873, 2021 | 46 | 2021 |
| Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities IA Khan, J Luo, H Shi, Y Zou, A Khan, Z Zhu, W Xu, D Wang, M Huang Food chemistry 368, 130845, 2022 | 37 | 2022 |
| Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment Y Zou, H Shi, X Chen, P Xu, D Jiang, W Xu, D Wang International journal of biological macromolecules 139, 810-817, 2019 | 37 | 2019 |
| Values-added utilization of protein and hydrolysates from animal processing by-product livers: A review Y Zou, F Shahidi, H Shi, J Wang, Y Huang, W Xu, D Wang Trends in Food Science & Technology 110, 432-442, 2021 | 30 | 2021 |
| Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms H Shi, F Shahidi, J Wang, Y Huang, Y Zou, W Xu, D Wang Food Production, Processing and Nutrition 3, 1-26, 2021 | 27 | 2021 |
| Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties H Shi, IA Khan, R Zhang, Y Zou, W Xu, D Wang Ultrasonics Sonochemistry 85, 105987, 2022 | 19 | 2022 |
| Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel H Shi, IA Khan, H Zhong, J Luo, Y Zou, W Xu, D Wang Food Chemistry 387, 132952, 2022 | 15 | 2022 |
| Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation Q Fu, H Shi, D Hu, J Cheng, S Chen, A Ben Food Research International 158, 111503, 2022 | 7 | 2022 |
| Effects of ultrasound power on the properties of non‐salt chicken myofibrillar protein emulsions Q Fu, H Shi, L Zhou, P Li, R Wang International Journal of Food Science & Technology 57 (4), 2523-2534, 2022 | 7 | 2022 |
| Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts IA Khan, B Shi, H Shi, Z Zhu, A Khan, D Zhao, KW Cheng Food Chemistry 435, 137592, 2024 | 5 | 2024 |
| Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties IA Khan, B Shi, H Shi, A Nawaz, Z Zhu, MU Ijaz, M Hussain, A Khan, ... Frontiers in Nutrition 9, 975831, 2022 | 4 | 2022 |
| Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion Q Fu, L Zhou, H Shi, R Wang, L Yang Frontiers in Nutrition 10, 1125312, 2023 | 1 | 2023 |
Daoying WangJiangsu Academy of Agricultural SciencesVerified email at jaas.ac.cn
