@ARTICLE{
author={Nie Chunlin,Zhong Huiting,Shi Haibo,Yao Xianqi,Wang Wei,Tomasevic Igor B,Zheng Jiabao,Sun Weizheng},
year={2026},
title={Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages},
journal={FOOD CHEMISTRY},
volume={500},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Nie Chunlin,Zhong Huiting,Shi Haibo,Tomasevic Igor B,Zheng Jiabao,Sun Weizheng},
year={2025},
title={Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestion},
journal={FOOD CHEMISTRY},
volume={492},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Xu Weibing,Nie Chunlin,Li Zhicheng,Qiu Shuxian,Xiang Junyi,Zhou Yongqiang,Tomasevic Igor B,Sun Weizheng},
year={2024},
title={Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={},
number={},
pages={-},
document_type={Article; Early Access},
} 

@ARTICLE{
author={Nie Chunlin,Xiang Junyi,Zheng Jiabao,Yao Xianqi,Wang Wei,Tomasevic Igor B,Sun Weizheng},
year={2024},
title={Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins},
journal={FOOD RESEARCH INTERNATIONAL},
volume={196},
number={},
pages={-},
document_type={Article},
}