Prospects of artificial meat: Opportunities and challenges around consumer acceptanceLang Zhang, Qian Chen, Yingying Hu et al.|Trends in Food Science & Technology|2021Cited by 135
Future trends of processed meat products concerning perceived healthiness: A reviewIftikhar Hussain Badar, Baohua Kong, Haotian Liu et al.|Comprehensive Reviews in Food Science and Food Safety|2021Cited by 104
Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in waterHaotian Liu, Baohua Kong, Zhiyong Wang et al.|Food Chemistry|2021Cited by 49
Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stagesLang Zhang, Baohua Kong, Iftikhar Hussain Badar et al.|Food Control|2022Cited by 45
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A reviewYingying Hu, Baohua Kong, Iftikhar Hussain Badar et al.|Critical Reviews in Food Science and Nutrition|2022Cited by 41