Zonglin Guo scite author profile

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Zonglin Guo

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef

Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides

Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films

Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket

Utilization of watermelon peel as a pectin source and the effect of ultrasound treatment on pectin film properties

A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness

Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage

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