Autori: Zheng Jiabao
| 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 |
| Naslov | How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process (Article) |
| Autori | Shi Haibo Li Yongjie Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng |
| Info | MEAT SCIENCE, (2025), vol. 221 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 |
| Naslov | Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties (Article; Early Access) |
| Autori | Shi Haibo Li Yongjie Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng |
| Info | JOURNAL OF FOOD SCIENCE, (2024), vol. br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Postdoctoral Innovative Talent Support Program [BX20230130]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L, B17018] |
| 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 |
| Naslov | Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability (Article) |
| Autori | Shi Haibo Zhang Mengxin Liu Xiao Chen Yao Xianqi Wang Wei Zheng Jiabao Tomasevic Igor B Sun Weizheng |
| Info | FOOD HYDROCOLLOIDS, (2024), vol. 153 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 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: |
