Autori: Nie Chunlin
| Naslov | Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages (Article) |
| Autori | Nie Chunlin Zhong Huiting Shi Haibo Yao Xianqi Wang Wei Tomasevic Igor B Zheng Jiabao Sun Weizheng |
| Info | FOOD CHEMISTRY, (2026), vol. 500 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257, 32402178]; National Postdoctora National Natural Science Foundation of China l Program for Innovative Talents [BX20230130]; GuangDong Basic and Applied Basic Research Foundation [2023A1515110600, 2024A1515012638]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestion (Article) |
| Autori | Nie Chunlin Zhong Huiting Shi Haibo Tomasevic Igor B Zheng Jiabao Sun Weizheng |
| Info | FOOD CHEMISTRY, (2025), vol. 492 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; National Postdoctoral Program for Innovative Talent [BX20230130]; Basic and Applied Basic Research Foundation of Guangdong Province [2023A1515110600, 2024A1515012638]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage (Article; Early Access) |
| Autori | Xu Weibing Nie Chunlin Li Zhicheng Qiu Shuxian Xiang Junyi Zhou Yongqiang Tomasevic Igor B Sun Weizheng |
| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2024), vol. br. , str. - |
| Projekat | Science and Technology Program of Guangzhou; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Corporate Commissioning Programme (LIKOFU (H)) [31-C-2020-026]; [202206070052] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| Naslov | Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins (Article) |
| Autori | Nie Chunlin Xiang Junyi Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng |
| Info | FOOD RESEARCH INTERNATIONAL, (2024), vol. 196 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Technology Innovation Project of Shandong Province [202361500370]; A 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
