| Issue Date | Title | Author(s) | Type | Мp-cat. |
| 2024 | Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins | Nie, Chunlin; Xiang, Junyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B   ; Sun, Weizheng | Article | |
| 2024 | Effect of NaCl partial replacement by KCl, Ca-ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage | Chen, Ruixia; Xiang, Junyi; Liu, Xiao Chen; Yao, Xianqi; Tomasevic, Igor B ; Wang, Wei; Sun, Weizheng | Article | |
| 2024 | Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties | Shi, Haibo; Li, Yongjie; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B ; Sun, Weizheng | Article | |
| 2024 | Effects of high-pressure and CaCl2</sub> pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat | Chen, Ruixia; Liu, Xiao Chen; Yao, Xianqi; Wang, Wei; Xiang, Junyi; Tomasevic, Igor ; Sun, Weizheng | Article | |
| 2025 | Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel | Shi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomašević, Igor B ; Sun, Weizheng | Article | |
| 2025 | How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process | Shi, Haibo; Li, Yongjie; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B ; Sun, Weizheng | Article | |
| 2024 | Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability | Shi, Haibo; Zhang, Mengxin; Liu, Xiao Chen; Yao, Xianqi; Wang, Wei; Zheng, Jiabao; Tomasevic, Igor B ; Sun, Weizheng | Article | |
| 2024 | Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat | Liu, Xiao-Chen; Wei, Xinyan; Skibsted, Leif H; Tomasevic, Igor B ; Yao, Xianqi; Wang, Wei; Sun, Weizheng | Article | |
| 2026 | Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties | Shi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Liu, Xiaochen; Tomasevic, Igor ; Sun, Weizheng | Article | |
| 2026 | Reduction of NaCl in oxidized myofibrillar protein by substitution with chloridsalts: underlining the gel changes and gastric digestive properties | Shi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Liu, Xiaochen; Tomašević, Igor ; Sun, Weizheng | Article | |
| 2026 | Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages | Nie, Chunlin; Zhong, Huiting; Shi, Haibo; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B ; Zheng, Jiabao; Sun, Weizheng | Article | |