@ARTICLE{
author={Shi Haibo,Zhang Ruyi,Zheng Jiabao,Yao Xianqi,Wang Wei,Liu Xiaochen,Tomasevic Igor B,Sun Weizheng},
year={2026},
title={Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties},
journal={FOOD SCIENCE AND HUMAN WELLNESS},
volume={15},
number={1},
pages={-},
document_type={Article},
} 

@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={Shi Haibo,Zhang Ruyi,Zheng Jiabao,Yao Xianqi,Wang Wei,Tomasevic Igor B,Sun Weizheng},
year={2025},
title={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},
journal={FOOD CHEMISTRY},
volume={482},
number={},
pages={-},
document_type={Article},
} 

@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},
} 

@ARTICLE{
author={Shi Haibo,Zhang Mengxin,Liu Xiao Chen,Yao Xianqi,Wang Wei,Zheng Jiabao,Tomasevic Igor B,Sun Weizheng},
year={2024},
title={Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability},
journal={FOOD HYDROCOLLOIDS},
volume={153},
number={},
pages={-},
document_type={Article},
}