https://doi.org/10.1080/10408398.2017.1347557
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Conggui Chen
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Conggui Chen is an academic researcher from Anhui Agricultural University. The author has contributed to research in topics: Meat and Animal Product Quality & Food Quality and Safety Studies & Protein Hydrolysis and Bioactive Peptides. The author has an h-index of 29, co-authored 129 publications.
ORCID: 0000-0001-7011-0406Papers by this author
worksStructural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
2017 · Critical Reviews in Food Science and Nutrition · 127 citations
Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC
2025 · Meat Science · 4 citations
https://doi.org/10.1016/j.meatsci.2025.109771
Dual roles of heat treatments on the Clostridium perfringens spores: Germination or inactivation?
2025 · Food Bioscience · 4 citations
https://doi.org/10.1016/j.fbio.2025.106723
Effect of heat activation on the germination of superdormant Clostridium perfringens spores: A requirement for elevated temperature
2025 · Food Research International · 0 citations
https://doi.org/10.1016/j.foodres.2025.117607
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