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
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
Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubilityHuijuan Yang, Qing Shen, Guangtian Cao et al.|Food Research International|2020Cited by 10