Guanghong Zhou

Research interests

Publications

• Real meat and plant-based meat analogues have different in vitro protein digestibility properties

  Food Chemistry · 2022 · https://doi.org/10.1016/j.foodchem.2022.132917

• Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

  Food Hydrocolloids · 2019 · https://doi.org/10.1016/j.foodhyd.2019.105576

• Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

  Food Hydrocolloids · 2019 · https://doi.org/10.1016/j.foodhyd.2019.105455

• Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

  Carbohydrate Polymers · 2019 · https://doi.org/10.1016/j.carbpol.2019.115449

• Stress Effects on Meat Quality: A Mechanistic Perspective

  Comprehensive Reviews in Food Science and Food Safety · 2018 · https://doi.org/10.1111/1541-4337.12417

• Maintaining bovine satellite cells stemness through p38 pathway

  Scientific Reports · 2018 · https://doi.org/10.1038/s41598-018-28746-7

• Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

  Ultrasonics Sonochemistry · 2018 · https://doi.org/10.1016/j.ultsonch.2018.04.005

• Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

  Ultrasonics Sonochemistry · 2017 · https://doi.org/10.1016/j.ultsonch.2017.03.026

• Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

  Food Hydrocolloids · 2017 · https://doi.org/10.1016/j.foodhyd.2017.10.030

• Chronic Heat Stress Impairs the Quality of Breast-Muscle Meat in Broilers by Affecting Redox Status and Energy-Substance Metabolism

  Journal of Agricultural and Food Chemistry · 2017 · https://doi.org/10.1021/acs.jafc.7b04428

• Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

  Journal of Food Science · 2017 · https://doi.org/10.1111/1750-3841.13801

• Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

  Food Research International · 2017 · https://doi.org/10.1016/j.foodres.2017.07.007

• Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

  Food Hydrocolloids · 2017 · https://doi.org/10.1016/j.foodhyd.2017.08.015

• Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

  Food Microbiology · 2016 · https://doi.org/10.1016/j.fm.2016.11.015

• Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

  Ultrasonics Sonochemistry · 2016 · https://doi.org/10.1016/j.ultsonch.2016.04.024

• A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

  Antioxidants · 2016 · https://doi.org/10.3390/antiox5030032

• Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

  Scientific Reports · 2015 · https://doi.org/10.1038/srep15220

• Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

  Innovative Food Science & Emerging Technologies · 2015 · https://doi.org/10.1016/j.ifset.2015.11.012

• Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

  Food Research International · 2014 · https://doi.org/10.1016/j.foodres.2014.05.062

• Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

  Food Chemistry · 2014 · https://doi.org/10.1016/j.foodchem.2014.09.095

• Sodium butyrate maintains growth performance by regulating the immune response in broiler chickens

  British Poultry Science · 2011 · https://doi.org/10.1080/00071668.2011.578121

• Preservation technologies for fresh meat – A review

  Meat Science · 2010 · https://doi.org/10.1016/j.meatsci.2010.04.033

• Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

  Meat Science · 2010 · https://doi.org/10.1016/j.meatsci.2010.10.001

• Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels

  Journal of Food Science · 2009 · https://doi.org/10.1111/j.1750-3841.2009.01140.x

• Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

  European Food Research and Technology · 2008 · https://doi.org/10.1007/s00217-008-0976-x

Current projects

No projects listed.