Autori: Liu Xiao Chen
| Naslov | Effects of high-pressure and CaCl2 pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat (Article; Early Access) |
| Autori | Chen Ruixia Liu Xiao Chen Yao Xianqi Wang Wei Xiang Junyi Tomasevic Igor B  Sun Weizheng
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| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2024), vol. br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Guangdong Basic and Applied Basic Research Foundation [2023A1515110575]; China Postdoctoral Science Foundation [2024 M750952]; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Technology Innovation Project of Shandong Province [202361500370]; The 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Effect of NaCl partial replacement by KCl, Ca-ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage (Article; Early Access) |
| Autori | Chen Ruixia Xiang Junyi Liu Xiao Chen Yao Xianqi Tomasevic Igor B Wang Wei Sun Weizheng
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| Info | JOURNAL OF FOOD SCIENCE, (2024), vol. br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Guangdong Basic and Applied Basic Research Foundation [2023A1515110575]; China Postdoctoral Science Foundation [2024M750952]; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Technology Innovation Project of Shandong Province [202361500370]; The 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability (Article) |
| Autori | Shi Haibo Zhang Mengxin Liu Xiao Chen Yao Xianqi Wang Wei Zheng Jiabao Tomasevic Igor B Sun Weizheng
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| Info | FOOD HYDROCOLLOIDS, (2024), vol. 153 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 Technology Program of Qingyuan [2022KJJH018]; Postdoctoral Innovative Talent Support Program [BX20230130]; The 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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