Autori: Sun Weizheng
| 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 | 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 | Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage (Article; Early Access) |
| Autori | Xu Weibing Nie Chunlin Li Zhicheng Qiu Shuxian Xiang Junyi Zhou Yongqiang Tomasevic Igor B Sun Weizheng
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| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2024), vol. br. , str. - |
| Projekat | Science and Technology Program of Guangzhou; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Corporate Commissioning Programme (LIKOFU (H)) [31-C-2020-026]; [202206070052] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins (Article) |
| Autori | Nie Chunlin Xiang Junyi Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng
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| Info | FOOD RESEARCH INTERNATIONAL, (2024), vol. 196 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Technology Innovation Project of Shandong Province [202361500370]; A 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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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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| Naslov | Micro- and Macroalgae in Meat Products (Review) |
| Autori | Siladji Caba Djordjevic Vesna Z Babic-Milijasevic Jelena A Heinz Volker Terjung Nino Sun Weizheng Tomasevic Igor B
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| Info | FOODS, (2024), vol. 13 br. 6, str. - |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat (Article) |
| Autori | Liu Xiao-Chen Wei Xinyan Skibsted Leif H Tomasevic Igor B Yao Xianqi Wang Wei Sun Weizheng
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| Info | JOURNAL OF FOOD SCIENCE, (2024), vol. 89 br. 4, str. 2277-2291 |
| Projekat | Ministry of Science and Technology of the People's Republic of China |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products (Article) |
| Autori | Chen Ruixia Liu Xiao-Chen Xiang Junyi Sun Weizheng Tomasevic Igor B
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| Info | MEAT SCIENCE, (2023), vol. 204 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, 2021SJXM032]; 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion (Article) |
| Autori | Zhao Jie Wang Shuaiqian Jiang Diandian Chen Chong Tang Jie Tomasevic Igor B Sun Weizheng
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| Info | FOOD CHEMISTRY, (2023), vol. 428 br. , str. - |
| Projekat | Guangdong Basic and Applied Basic Research Foundation [2021A1515010638]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Technology Department of Sichuan Province [2023NSFSC1210, 2023YFN0015, 2020YFN0151]; 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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