Autori: Shi Haibo
| 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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| 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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