@ARTICLE{
author={Chen Ruixia,Liu Xiao Chen,Yao Xianqi,Wang Wei,Xiang Junyi,Tomasevic Igor B,Sun Weizheng},
year={2024},
title={Effects of high-pressure and CaCl<sub>2</sub> pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={},
number={},
pages={-},
document_type={Article; Early Access},
} 

@ARTICLE{
author={Chen Ruixia,Xiang Junyi,Liu Xiao Chen,Yao Xianqi,Tomasevic Igor B,Wang Wei,Sun Weizheng},
year={2024},
title={Effect of NaCl partial replacement by KCl, Ca-ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage},
journal={JOURNAL OF FOOD SCIENCE},
volume={},
number={},
pages={-},
document_type={Article; Early Access},
} 

@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},
} 

@ARTICLE{
author={Chen Ruixia,Liu Xiao-Chen,Xiang Junyi,Sun Weizheng,Tomasevic Igor B},
year={2023},
title={Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products},
journal={MEAT SCIENCE},
volume={204},
number={},
pages={-},
document_type={Article},
}