Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processingHuijuan Yang, Guanghong Zhou, Minyi Han et al.|Meat Science|2016Cited by 63
Protective immunity of grass carp induced by DNA vaccine encoding capsid protein gene (vp7) of grass carp reovirus using bacterial ghost as delivery vehiclesKai Hao, Gao‐Xue Wang, Xiaozhou Qi et al.|Fish & Shellfish Immunology|2017Cited by 47
Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodologyHuijuan Yang, Guanghong Zhou, Muhammad Ammar Khan et al.|Innovative Food Science & Emerging Technologies|2015Cited by 25