| # | Title | Journal | Year | Citations |
|---|
| 1 | Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics | Food Research International | 2014 | 298 |
| 2 | Effect of multiple freeze–thaw cycles on the quality of chicken breast meat | Food Chemistry | 2015 | 205 |
| 3 | Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber | Food Hydrocolloids | 2018 | 143 |
| 4 | Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria | Scientific Reports | 2015 | 130 |
| 5 | Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon | LWT - Food Science and Technology | 2015 | 120 |
| 6 | Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel | Food Research International | 2014 | 117 |
| 7 | Purification and identification of antioxidative peptides from dry-cured Xuanwei ham | Food Chemistry | 2016 | 112 |
| 8 | Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure | Meat Science | 2016 | 111 |
| 9 | Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation | Carbohydrate Polymers | 2020 | 111 |
| 10 | Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat | Food and Bioprocess Technology | 2014 | 99 |
| 11 | Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish | Proteomics | 2015 | 90 |
| 12 | Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective | Journal of Agricultural and Food Chemistry | 2015 | 88 |
| 13 | Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl | Journal of Agricultural and Food Chemistry | 2017 | 86 |
| 14 | Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior | Food Chemistry | 2021 | 75 |
| 15 | Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels | Food Hydrocolloids | 2016 | 74 |
| 16 | Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation | Food and Bioprocess Technology | 2015 | 70 |
| 17 | Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat | Journal of Agricultural and Food Chemistry | 2015 | 66 |
| 18 | Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage | Meat Science | 2014 | 65 |
| 19 | Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification | Food Chemistry | 2016 | 64 |
| 20 | Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics | Journal of Food Science | 2021 | 60 |
| 21 | Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms | Food Hydrocolloids | 2018 | 57 |
| 22 | Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme | LWT - Food Science and Technology | 2016 | 56 |
| 23 | (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress | Food Chemistry | 2019 | 55 |
| 24 | Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing | Food Chemistry | 2015 | 54 |
| 25 | Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation | Food and Bioprocess Technology | 2015 | 53 |
| 26 | pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability | Food Research International | 2020 | 53 |
| 27 | Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing | Food Chemistry | 2015 | 51 |
| 28 | High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia | LWT - Food Science and Technology | 2015 | 50 |
| 29 | Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures | Meat Science | 2019 | 50 |
| 30 | Effects of dietary supplementation with creatine monohydrate during the finishing period on growth performance, carcass traits, meat quality and muscle glycolytic potential of broilers subjected to transport stress | Animal | 2014 | 45 |
| 31 | Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications | Food and Bioprocess Technology | 2015 | 45 |
| 32 | Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate | Food Hydrocolloids | 2022 | 45 |
| 33 | Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system | Journal of the Science of Food and Agriculture | 2016 | 43 |
| 34 | Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle | Journal of Agricultural and Food Chemistry | 2017 | 43 |
| 35 | L-Glutamate Supplementation Improves Small Intestinal Architecture and Enhances the Expressions of Jejunal Mucosa Amino Acid Receptors and Transporters in Weaning Piglets | PLoS ONE | 2014 | 42 |
| 36 | Effects of dietary supplementation of guanidinoacetic acid and combination of guanidinoacetic acid and betaine on postmortem glycolysis and meat quality of finishing pigs | Animal Feed Science and Technology | 2015 | 41 |
| 37 | Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice | Antibiotics | 2019 | 41 |
| 38 | The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure | LWT - Food Science and Technology | 2019 | 41 |
| 39 | Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation | Poultry Science | 2015 | 40 |
| 40 | Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat | LWT - Food Science and Technology | 2016 | 40 |
| 41 | Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince | Food Science and Biotechnology | 2015 | 37 |
| 42 | Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl | Food Chemistry | 2016 | 37 |
| 43 | A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition | Poultry Science | 2017 | 37 |
| 44 | Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon | LWT - Food Science and Technology | 2020 | 37 |
| 45 | Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure | European Food Research and Technology | 2014 | 36 |
| 46 | A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids | Trends in Food Science and Technology | 2022 | 35 |
| 47 | Effect of dietary creatine monohydrate supplementation on muscle lipid peroxidation and antioxidant capacity of transported broilers in summer | Poultry Science | 2015 | 34 |
| 48 | Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation | Food Chemistry | 2015 | 34 |
| 49 | Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress | Food Research International | 2018 | 34 |
| 50 | An injectable antibacterial chitosan-based cryogel with high absorbency and rapid shape recovery for noncompressible hemorrhage and wound healing | Biomaterials | 2022 | 32 |
