Autori: Zhang Ruyi
| Naslov | Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties (Article) |
| Autori | Shi Haibo Zhang Ruyi Zheng Jiabao Yao Xianqi Wang Wei Liu Xiaochen Tomasevic Igor B Sun Weizheng |
| Info | FOOD SCIENCE AND HUMAN WELLNESS, (2026), vol. 15 br. 1, str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Technology Program of Qingyuan [2022KJJH018]; Postdoctoral Innovative Talent Support Program [BX20230130]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | 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 (Article) |
| Autori | Shi Haibo Zhang Ruyi Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng |
| Info | FOOD CHEMISTRY, (2025), vol. 482 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Tech-nology Program of Qingyuan [2022KJJH018]; Postdoctoral Inno-vative Talent Support Program [BX20230130]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
