Autori: Li Yongjie
| Naslov | How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process (Article) |
| Autori | Shi Haibo Li Yongjie Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B  Sun Weizheng
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| Info | MEAT SCIENCE, (2025), vol. 221 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Tech-nology Program of Qingyuan [2022KJJH018]; Postdoctoral Inno-vative Talent Support Program [BX20230130]; The 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties (Article; Early Access) |
| Autori | Shi Haibo Li Yongjie Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng
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| Info | JOURNAL OF FOOD SCIENCE, (2024), vol. br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Postdoctoral Innovative Talent Support Program [BX20230130]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L, B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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