Autori: Sun Weizheng
| Naslov | Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability (Article) |
| Autori | Shi Haibo Zhang Mengxin Liu Xiao Chen Yao Xianqi Wang Wei Zheng Jiabao Tomasevic Igor B  Sun Weizheng
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| Info | FOOD HYDROCOLLOIDS, (2024), vol. 153 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Technology Program of Qingyuan [2022KJJH018]; Postdoctoral Innovative Talent Support Program [BX20230130]; The 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Micro- and Macroalgae in Meat Products (Review) |
| Autori | Siladji Caba Djordjevic Vesna Z Babic-Milijasevic Jelena A Heinz Volker Terjung Nino Sun Weizheng Tomasevic Igor B
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| Info | FOODS, (2024), vol. 13 br. 6, str. - |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat (Article; Early Access) |
| Autori | Liu Xiao-Chen Wei Xinyan Skibsted Leif H Tomasevic Igor B Yao Xianqi Wang Wei Sun Weizheng
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| Info | JOURNAL OF FOOD SCIENCE, (2024), vol. br. , str. - |
| Projekat | Ministry of Science and Technology of the People's Republic of China |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products (Article) |
| Autori | Chen Ruixia Liu Xiao-Chen Xiang Junyi Sun Weizheng Tomasevic Igor B
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| Info | MEAT SCIENCE, (2023), vol. 204 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Tech-nology Program of Qingyuan [2022KJJH018, 2021SJXM032]; 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion (Article) |
| Autori | Zhao Jie Wang Shuaiqian Jiang Diandian Chen Chong Tang Jie Tomasevic Igor B Sun Weizheng
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| Info | FOOD CHEMISTRY, (2023), vol. 428 br. , str. - |
| Projekat | Guangdong Basic and Applied Basic Research Foundation [2021A1515010638]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Technology Department of Sichuan Province [2023NSFSC1210, 2023YFN0015, 2020YFN0151]; 111 Project [B17018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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