Li HJ - Search Results

1

Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions.

Zhang D, Wu ZC, Xu JB, Huang NX, Tang Y, Su C, Tang J, Li HJ. Zhang D, et al. Among authors: li hj. J Agric Food Chem. 2024 Dec 4;72(48):26846-26858. doi: 10.1021/acs.jafc.4c06603. Epub 2024 Nov 20. J Agric Food Chem. 2024. PMID: 39565642

2

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

Gan X, Li H, Wang Z, Emara AM, Zhang D, He Z. Gan X, et al. Meat Sci. 2019 Apr;150:14-22. doi: 10.1016/j.meatsci.2018.10.007. Epub 2018 Oct 10. Meat Sci. 2019. PMID: 30562639

3

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat.

Wang Z, He Z, Emara AM, Gan X, Li H. Wang Z, et al. Food Chem. 2019 Aug 1;288:405-412. doi: 10.1016/j.foodchem.2019.02.126. Epub 2019 Mar 9. Food Chem. 2019. PMID: 30902311

4

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures.

Wang Z, He Z, Zhang D, Li H, Wang Z. Wang Z, et al. Meat Sci. 2020 Apr;162:108042. doi: 10.1016/j.meatsci.2019.108042. Epub 2019 Dec 24. Meat Sci. 2020. PMID: 31887534

5

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.

Zhang D, Li H, Emara AM, Hu Y, Wang Z, Wang M, He Z. Zhang D, et al. Food Chem. 2020 Jun 15;315:126226. doi: 10.1016/j.foodchem.2020.126226. Epub 2020 Jan 19. Food Chem. 2020. PMID: 32018081

6

Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry-cured chicken.

Qu C, He Z, Wang Z, Li S, Wang Z, Li H. Qu C, et al. J Food Sci. 2020 Jun;85(6):1651-1660. doi: 10.1111/1750-3841.15129. Epub 2020 May 27. J Food Sci. 2020. PMID: 32460413

7

Effects of NaCl substitutes on physicochemical properties of salted pork.

Zhang D, Li H, Wang Z, Emara AM, He Z. Zhang D, et al. Meat Sci. 2020 Nov;169:108205. doi: 10.1016/j.meatsci.2020.108205. Epub 2020 Jun 16. Meat Sci. 2020. PMID: 32599419

8

Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.

Zhang D, Li H, Emara AM, Wang Z, Chen X, He Z. Zhang D, et al. Food Chem. 2020 Dec 1;332:127414. doi: 10.1016/j.foodchem.2020.127414. Epub 2020 Jun 27. Food Chem. 2020. PMID: 32615379

9

Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics.

Zhang D, Li H, Wang Z, Emara AM, Hu Y, He Z. Zhang D, et al. Food Chem. 2020 Dec 1;332:127396. doi: 10.1016/j.foodchem.2020.127396. Epub 2020 Jun 24. Food Chem. 2020. PMID: 32615386

10

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage.

Wang Z, He Z, Zhang D, Li H. Wang Z, et al. J Sci Food Agric. 2021 Mar 30;101(5):1953-1962. doi: 10.1002/jsfa.10811. Epub 2020 Oct 21. J Sci Food Agric. 2021. PMID: 32918299

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