Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar proteinMangang Wu, Hai Yu, Qingfeng Ge et al.|International Journal of Food Properties|2019Cited by 73
Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gelMangang Wu, Hai Yu, Jiahao Wang et al.|Journal of the Science of Food and Agriculture|2019Cited by 54
Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized EmulsionsMangang Wu, Hai Yu, Zhikun Li et al.|Foods|2021Cited by 36
Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel propertiesMangang Wu, Hai Yu, Rui Liu et al.|Journal of the Science of Food and Agriculture|2021Cited by 19