Autori: Sun Weizheng
| Naslov | Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties (Article) |
| Autori | Shi Haibo Zhang Ruyi Zheng Jiabao Yao Xianqi Wang Wei Liu Xiaochen Tomasevic Igor B Sun Weizheng |
| Info | FOOD SCIENCE AND HUMAN WELLNESS, (2026), vol. 15 br. 1, 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 | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages (Article) |
| Autori | Nie Chunlin Zhong Huiting Shi Haibo Yao Xianqi Wang Wei Tomasevic Igor B Zheng Jiabao Sun Weizheng |
| Info | FOOD CHEMISTRY, (2026), vol. 500 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257, 32402178]; National Postdoctora National Natural Science Foundation of China l Program for Innovative Talents [BX20230130]; GuangDong Basic and Applied Basic Research Foundation [2023A1515110600, 2024A1515012638]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | The Feasibility of Artificial Intelligence and Raman Spectroscopy for Determining the Authenticity of Minced Meat (Article) |
| Autori | Nedeljkovic Aleksandar Maggiolino Aristide Rocchetti Gabriele Sun Weizheng Heinz Volker Tomasevic Ivana D Djordjevic Vesna Z Tomasevic Igor B |
| Info | FOODS, (2025), vol. 14 br. 17, str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestion (Article) |
| Autori | Nie Chunlin Zhong Huiting Shi Haibo Tomasevic Igor B Zheng Jiabao Sun Weizheng |
| Info | FOOD CHEMISTRY, (2025), vol. 492 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; National Postdoctoral Program for Innovative Talent [BX20230130]; Basic and Applied Basic Research Foundation of Guangdong Province [2023A1515110600, 2024A1515012638]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel (Article) |
| Autori | Shi Haibo Zhang Ruyi Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng |
| Info | FOOD CHEMISTRY, (2025), vol. 482 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]; Postdoctoral Inno-vative Talent Support Program [BX20230130]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process (Article) |
| Autori | Shi Haibo Li Yongjie Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng |
| Info | MEAT SCIENCE, (2025), vol. 221 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]; Postdoctoral Inno-vative Talent Support Program [BX20230130]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Effects of high-pressure and CaCl2 pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat (Article; Early Access) |
| Autori | Chen Ruixia Liu Xiao Chen Yao Xianqi Wang Wei Xiang Junyi Tomasevic Igor B Sun Weizheng |
| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (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 [2024 M750952]; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Technology Innovation Project of Shandong Province [202361500370]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| 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 |
| 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 | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| 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 |
| 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 | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| 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 |
| 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 | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
