Works by Guang-hong Zhou

Results: 50

Interaction between carrageenan/soy protein isolates and salt-soluble meat protein.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 47, doi. 10.1016/j.fbp.2016.06.014

By:

Xue-qin Gao;
Xiu-zhen Hao;
Guo-yuan Xiong;
Qing-feng Ge;
Wan-gang Zhang;
Guang-hong Zhou;
Xiao-yu Yue

Publication type:

Article

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 99, doi. 10.1002/jsfa.7065

By:

Zhu, Chao ‐ Zhi;
Zhang, Wan ‐ Gang;
Zhou, Guang ‐ Hong;
Xu, Xing ‐ Lian

Publication type:

Article

Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 14, p. 2832, doi. 10.1002/jsfa.7023

By:

Gao, Xue‐qin;
Zhang, Wan‐gang;
Zhou, Guang‐hong

Publication type:

Article

A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 3838, doi. 10.1111/1541-4337.12779

By:

Zhou, Chang‐Yu;
Pan, Dao‐Dong;
Cao, Jin‐Xuan;
Zhou, Guang‐Hong

Publication type:

Article

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter.

Published in:

Journal of Food Science & Technology, 2015, v. 52, n. 5, p. 2622, doi. 10.1007/s13197-014-1356-0

By:

Li, Ke;
Kang, Zhuang-Li;
Zou, Yu-Feng;
Xu, Xing-Lian;
Zhou, Guang-Hong

Publication type:

Article

A review: analysis of technical challenges in cultured meat production and its commercialization.

Published in:

Critical Reviews in Food Science & Nutrition, 2025, v. 65, n. 10, p. 1911, doi. 10.1080/10408398.2024.2315447

By:

Zheng, Yan-Yan;
Hu, Ze-Nan;
Zhou, Guang-Hong

Publication type:

Article

Functional analysis of AI-2/LuxS from bacteria in Chinese fermented meat after high nitrate concentration shock.

Published in:

European Food Research & Technology, 2015, v. 240, n. 1, p. 119, doi. 10.1007/s00217-014-2313-x

By:

Lin, Mei;
Zhou, Guang-Hong;
Wang, Zhi-Geng;
Yun, Bai

Publication type:

Article

Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil.

Published in:

International Journal of Food Properties, 2020, v. 23, n. 1, p. 420, doi. 10.1080/10942912.2020.1733014

By:

Pereira, Jailson;
Brohi, Sarfaraz Ahmed;
Malairaj, Sathuvan;
Wangang Zhang;
Guang-Hong Zhou

Publication type:

Article

Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 4, p. S371, doi. 10.1111/j.1750-3841.2006.00020.x

By:

Liu, Yuan;
Xu, Xing-lian;
Ouyang, Gang-feng;
Zhou, Guang-hong

Publication type:

Article

Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 1, p. 109, doi. 10.1111/ijfs.14257

By:

Hou, Qin;
Cheng, Yu‐ping;
Kang, Da‐cheng;
Zhang, Wan‐gang;
Zhou, Guang‐hong

Publication type:

Article

The influence of flaxseed gum on the retrogradation of maize starch.

Published in:

International Journal of Food Science & Technology, 2017, v. 52, n. 12, p. 2654, doi. 10.1111/ijfs.13554

By:

Yang, Xue;
Feng, Mei‐qin;
Sun, Jian;
Xu, Xing‐lian;
Zhou, Guang‐hong

Publication type:

Article

Effects of different thawing methods on the quality of chicken breast.

Published in:

International Journal of Food Science & Technology, 2017, v. 52, n. 9, p. 2097, doi. 10.1111/ijfs.13488

By:

Zhang, Xin;
Gao, Tian;
Song, Lei;
Zhang, Lin;
Jiang, Yun;
Li, Jiao‐long;
Gao, Feng;
Zhou, Guang‐hong

Publication type:

Article

A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces.

Published in:

International Journal of Food Science & Technology, 2015, v. 50, n. 4, p. 982, doi. 10.1111/ijfs.12695

By:

Shao, Jun‐Hua;
Deng, Ya‐Min;
Zhou, Guang‐Hong;
Xu, Xing‐Lian;
Liu, Deng‐Yong

Publication type:

Article

Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 543, doi. 10.1111/j.1365-2621.2006.01264.x

By:

Liu, Yuan;
Xu, Xing-lian;
Zhou, Guang-hong

Publication type:

Article

Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 11, p. 2287, doi. 10.1007/s11947-015-1566-0

By:

Chen, Lin;
Zhou, Guang-hong;
Zhang, Wan-gang

Publication type:

Article

Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1524, doi. 10.1007/s11947-015-1516-x

By:

Gao, Xue-qin;
Kang, Zhuang-li;
Zhang, Wan-gang;
Li, Yu-pin;
Zhou, Guang-hong

Publication type:

Article

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 580, doi. 10.1007/s11947-014-1426-3

By:

Fu, Qing-quan;
Liu, Rui;
Zhang, Wan-gang;
Li, Yu-pin;
Wang, Juan;
Zhou, Guang-hong

Publication type:

Article

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3466, doi. 10.1007/s11947-014-1358-y

By:

Li, Ke;
Kang, Zhuang-Li;
Zhao, Ying-Ying;
Xu, Xing-Lian;
Zhou, Guang-Hong

Publication type:

Article

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 285, doi. 10.1007/s11947-009-0269-9

By:

Chang, Hai-Jun;
Xu, Xing-Lian;
Zhou, Guang-Hong;
Li, Chun-Bao;
Huang, Ming

Publication type:

Article

Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle.

Published in:

Journal of Food Quality, 2015, v. 38, n. 4, p. 256, doi. 10.1111/jfq.12141

By:

Chang, Hai-Jun;
Wang, Qiang;
Tang, Chun-Hong;
Zhou, Guang-Hong

Publication type:

Article

The adipokine Chemerin induces lipolysis and adipogenesis in bovine intramuscular adipocytes.

Published in:

Molecular & Cellular Biochemistry, 2016, v. 418, n. 1/2, p. 39, doi. 10.1007/s11010-016-2731-0

By:

Fu, Yuan-Yuan;
Chen, Kun-Lin;
Li, Hui-Xia;
Zhou, Guang-Hong

Publication type:

Article

Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat.

Published in:

Animal Science Journal, 2016, v. 87, n. 11, p. 1413, doi. 10.1111/asj.12593

By:

Xing, Tong;
Li, Yun han.;
Li, Ming;
Jiang, Nan nan.;
Xu, Xing lian.;
Zhou, Guang hong.

Publication type:

Article

Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork.

Published in:

Animal Science Journal, 2016, v. 87, n. 1, p. 109, doi. 10.1111/asj.12394

By:

Wang, Juan;
Yan, Xiang‐lin;
Liu, Rui;
Fu, Qing‐quan;
Zhou, Guang‐hong;
Zhang, Wan‐gang

Publication type:

Article

The Effect of Long-Term Passage on Porcine SMCs' Function and the Improvement of TGF-β1 on Porcine SMCs' Secretory Function in Late Passage.

Published in:

Foods, 2023, v. 12, n. 14, p. 2682, doi. 10.3390/foods12142682

By:

Zheng, Yan-Yan;
Hu, Ze-Nan;
Liu, Zheng;
Jiang, Yi-Chen;
Guo, Ren-Peng;
Ding, Shi-Jie;
Zhou, Guang-Hong

Publication type:

Article

Bio-Corrosion Behavior of Ceramic Coatings Containing Hydroxyapatite on Mg-Zn-Ca Magnesium Alloy.

Published in:

Applied Sciences (2076-3417), 2018, v. 8, n. 4, p. 569, doi. 10.3390/app8040569

By:

Ding, Hong-Yan;
Li, Hong;
Wang, Guo-Qing;
Liu, Tao;
Zhou, Guang-Hong

Publication type:

Article

Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface.

Published in:

CyTA: Journal of Food, 2019, v. 17, n. 1, p. 892, doi. 10.1080/19476337.2019.1663266

By:

Feng, Mei-Qin;
Wang, Meng;
Sun, Jian;
Xu, Xing-Lian;
Zhou, Guang-Hong

Publication type:

Article

Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages.

Published in:

CyTA: Journal of Food, 2019, v. 17, n. 1, p. 347, doi. 10.1080/19476337.2019.1583687

By:

Cao, Chen-Chen;
Feng, Mei-Qin;
Sun, Jian;
Xu, Xing-Lian;
Zhou, Guang-Hong

Publication type:

Article

Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham.

Published in:

CyTA: Journal of Food, 2019, v. 17, n. 1, p. 78, doi. 10.1080/19476337.2018.1554704

By:

Zhou, Chang-Yu;
Cao, Jin-Xuan;
Zhuang, Xin-Bo;
Bai, Yun;
Li, Chun-Bao;
Xu, Xing-Lian;
Zhou, Guang-Hong

Publication type:

Article

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values.

Published in:

CyTA: Journal of Food, 2016, v. 14, n. 4, p. 547, doi. 10.1080/19476337.2016.1172261

By:

Pan, Li-hua;
Feng, Mei-qin;
Sun, Jian;
Chen, Xing;
Xu, Xing-lian;
Zhou, Guang-hong

Publication type:

Article

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation.

Published in:

CyTA: Journal of Food, 2016, v. 14, n. 1, p. 145, doi. 10.1080/19476337.2015.1071432

By:

Shao, Jun-Jie;
Zou, Yu-Feng;
Xu, Xing-Lian;
Zhou, Guang-Hong;
Sun, Jing-Xin

Publication type:

Article

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness.

Published in:

CyTA: Journal of Food, 2016, v. 14, n. 1, p. 109, doi. 10.1080/19476337.2015.1054885

By:

Ablikim, B.;
Liu, Yana;
Kerim, A.;
Shen, Ping;
Abdurerim, P.;
Zhou, Guang Hong

Publication type:

Article

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat.

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 2, p. 213, doi. 10.1080/19476337.2014.941411

By:

Li, Ke;
Chen, Lin;
Zhao, Ying-Ying;
Li, Yu-Pin;
Wu, Na;
Sun, Hao;
Xu, Xing-Lian;
Zhou, Guang-Hong

Publication type:

Article

The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR.

Published in:

Food Science & Technology Research, 2014, v. 20, n. 2, p. 393, doi. 10.3136/fstr.20.393

By:

Li-Yuan GUO;
Jun-Hua SHAO;
Deng-Yong LIU;
Xing-Lian XU;
Guang-Hong ZHOU

Publication type:

Article

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan).

Published in:

Food Science & Technology Research, 2013, v. 19, n. 6, p. 963, doi. 10.3136/fstr.19.963

By:

Zhuang-Li KANG;
Yu-Feng ZOU;
Xing-Lian XU;
Chao-Zhi ZHU;
Peng WANG;
Guang-Hong ZHOU

Publication type:

Article

Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.

Published in:

Journal of Texture Studies, 2021, v. 52, n. 2, p. 207, doi. 10.1111/jtxs.12580

By:

Zheng, Yan‐Yan;
Zhou, Chang‐Yu;
Wang, Chong;
Ding, Da‐Ming;
Wang, Juan‐Juan;
Li, Chun‐Bao;
Zhou, Guang‐Hong

Publication type:

Article

PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 6, p. 757, doi. 10.1111/j.1745-4603.2010.00253.x

By:

PENG WANG;
MIN-YI HAN;
QING-LI DONG;
XING-LIAN XU;
GUANG-HONG ZHOU;
SHI-LING LU

Publication type:

Article

INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 3, p. 279, doi. 10.1111/j.1745-4603.2010.00226.x

By:

HAI-JUN CHANG;
QIANG WANG;
GUANG-HONG ZHOU;
XING-LIAN XU;
CHUN-BAO LI

Publication type:

Article

Multi‐omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice.

Published in:

Food Frontiers, 2024, v. 5, n. 4, p. 1749, doi. 10.1002/fft2.421

By:

Cai, Lin‐lin;
Xie, Yun‐ting;
Hu, Hai‐jing;
Xu, Xing‐lian;
Wang, Hu‐hu;
Zhou, Guang‐hong

Publication type:

Article

Tailored Polarization Conversion and Light‐Energy Recycling for Highly Linearly Polarized White Organic Light‐Emitting Diodes.

Published in:

Laser & Photonics Reviews, 2020, v. 14, n. 7, p. 1, doi. 10.1002/lpor.201900341

By:

Zhou, Lei;
Zhou, Yun;
Fan, Bao‐Lu;
Nan, Feng;
Zhou, Guang‐Hong;
Fan, Yuan‐Yuan;
Zhang, Wen‐Jun;
Ou, Qing‐Dong

Publication type:

Article

The protective effect of rosmarinic acid on hyperthermia-induced C2C12 muscle cells damage.

Published in:

Molecular Biology Reports, 2014, v. 41, n. 8, p. 5525, doi. 10.1007/s11033-014-3429-6

By:

Chen, Kun-Lin;
Li, Hui-Xia;
Xu, Xing-Lian;
Zhou, Guang-Hong

Publication type:

Article

The effect of intake of lamb meat on energy metabolism of Sprague-Dawley rats: possible role of carnitine.

Published in:

Animal Production Science, 2014, v. 54, n. 7, p. 886, doi. 10.1071/AN12307

By:

Xian-Chao Feng;
Lin Chen;
Su Zhuang;
Xing-Lian Xu;
Guang-Hong Zhou

Publication type:

Article

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 9, p. 3563, doi. 10.1002/jsfa.8872

By:

Zhou, Chang‐yu;
Pan, Dao‐dong;
Sun, Yang‐ying;
Li, Chun‐bao;
Xu, Xing‐lian;
Cao, Jin‐xuan;
Zhou, Guang‐hong

Publication type:

Article

Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4508, doi. 10.1002/jsfa.8316

By:

Fu, Qing‐quan;
Ge, Qing‐feng;
Liu, Rui;
Wang, Hai‐ou;
Zhou, Guang‐hong;
Zhang, Wan‐gang

Publication type:

Article

Application of Mathematical Model for the Quantification of Acylated Homoserine Lactones Produces by P seudomonas aeruginosa in Chicken Breast Meat and Broth.

Published in:

Journal of Food Safety, 2013, v. 33, n. 4, p. 481, doi. 10.1111/jfs.12079

By:

Zhang, Qiu‐Qin;
Wang, Hu‐Hu;
Zhuang, Su;
Xiao, Hong‐Mei;
Xu, Xing‐Lian;
Zhou, Guang‐Hong

Publication type:

Article

COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES.

Published in:

Journal of Food Safety, 2012, v. 32, n. 1, p. 134, doi. 10.1111/j.1745-4565.2011.00360.x

By:

ZHANG, QIU QIN;
YE, KE PING;
XU, XING LIAN;
ZHOU, GUANG HONG;
CAO, JIN XUAN

Publication type:

Article

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed.

Published in:

International Journal of Food Properties, 2017, v. 20, p. S2579, doi. 10.1080/10942912.2017.1375514

By:

Qi, Jun;
Wang, Hu-hu;
Zhou, Guang-hong;
Xu, Xing-lian;
Li, Xiao;
Bai, Yun;
Yu, Xiao-bo

Publication type:

Article

Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation.

Published in:

Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.12740

By:

Fu, Qing‐Quan;
Liu, Rui;
Zhou, Guang‐Hong;
Zhang, Wan‐Gang

Publication type:

Article

Effect of Different Frozen Storage Temperatures and Periods on the Quality of Chicken Meatballs.

Published in:

Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.13042

By:

Song, Lei;
Gao, Tian;
Ma, Rui‐Xue;
Jiang, Yun;
Zhang, Lin;
Li, Jiao‐Long;
Zhang, Xin;
Gao, Feng;
Zhou, Guang‐Hong

Publication type:

Article

Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures.

Published in:

Journal of Food Processing & Preservation, 2015, v. 39, n. 3, p. 309, doi. 10.1111/jfpp.12316

By:

Han, Min Yi;
Zu, Hai Zhen;
Xu, Xing Lian;
Zhou, Guang Hong

Publication type:

Article

The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck.

Published in:

Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 837, doi. 10.1111/jfpp.12038

By:

Dai, Yan;
Liu, Deng‐Yong;
Chen, Ming;
Lei, Yun;
Zhai, Ya‐Nan;
Xu, Xing‐Lian;
Zhou, Guang‐Hong

Publication type:

Article