@ARTICLE{
author={Shi Haibo,Li Yongjie,Zheng Jiabao,Yao Xianqi,Wang Wei,Tomasevic Igor B,Sun Weizheng},
year={2025},
title={How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process},
journal={MEAT SCIENCE},
volume={221},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Shi Haibo,Li Yongjie,Zheng Jiabao,Yao Xianqi,Wang Wei,Tomasevic Igor B,Sun Weizheng},
year={2024},
title={Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties},
journal={JOURNAL OF FOOD SCIENCE},
volume={},
number={},
pages={-},
document_type={Article; Early Access},
}