Shi Haibo,Zhang Ruyi,Zheng Jiabao,Yao Xianqi,Wang Wei,Liu Xiaochen,Tomasevic Igor B,Sun Weizheng (2026) Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties, FOOD SCIENCE AND HUMAN WELLNESS, vol. 15, br. 1, str. - (Article) 

Nie Chunlin,Zhong Huiting,Shi Haibo,Yao Xianqi,Wang Wei,Tomasevic Igor B,Zheng Jiabao,Sun Weizheng (2026) Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages, FOOD CHEMISTRY, vol. 500, br. , str. - (Article) 

Nie Chunlin,Zhong Huiting,Shi Haibo,Tomasevic Igor B,Zheng Jiabao,Sun Weizheng (2025) Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestion, FOOD CHEMISTRY, vol. 492, br. , str. - (Article) 

Shi Haibo,Zhang Ruyi,Zheng Jiabao,Yao Xianqi,Wang Wei,Tomasevic Igor B,Sun Weizheng (2025) 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, FOOD CHEMISTRY, vol. 482, br. , str. - (Article) 

Shi Haibo,Li Yongjie,Zheng Jiabao,Yao Xianqi,Wang Wei,Tomasevic Igor B,Sun Weizheng (2025) How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process, MEAT SCIENCE, vol. 221, br. , str. - (Article) 

Shi Haibo,Li Yongjie,Zheng Jiabao,Yao Xianqi,Wang Wei,Tomasevic Igor B,Sun Weizheng (2024) Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties, JOURNAL OF FOOD SCIENCE, vol. , br. , str. - (Article; Early Access) 

Shi Haibo,Zhang Mengxin,Liu Xiao Chen,Yao Xianqi,Wang Wei,Zheng Jiabao,Tomasevic Igor B,Sun Weizheng (2024) Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability, FOOD HYDROCOLLOIDS, vol. 153, br. , str. - (Article)