179 results on '"Kang, Zhuang-li"'
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2. Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions
3. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter
4. Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein
5. Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters
6. Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
7. Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins
8. Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters
9. Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters
10. Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters
11. The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
12. Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin
13. Review for "Meat quality evaluation of breast fillets of different strains of chicken broilers with deep pectoral myopathy"
14. Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study
15. Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage
16. Review for "Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues"
17. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber
18. Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
19. Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters
20. Review for "Inhibitory Effect of Naringenin on Nε–(Carboxymethyl) Lysine During Cooking of Meatballs"
21. Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study
22. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels
23. Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes
24. Effect of water and sodium carbonate swelling on the texture properties and water distribution of dried Abalone rugosa muscle
25. Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate
26. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters
27. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel
28. Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein
29. Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
30. Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
31. Review for "A systemic study on the effect of egg‐white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage"
32. Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter
33. Review for "Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs"
34. Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin
35. Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat
36. Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter
37. Review for "The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation"
38. Review for "Effects of ultrasound power on the properties of non-salt chicken myofibrillar protein emulsions"
39. Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef
40. Review for "Effects of ultrasound power on the properties of non-salt chicken myofibrillar protein emulsions"
41. High pressure applications in low salt gel meat technologies. A review
42. Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum
43. Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters
44. Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
45. Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein
46. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing
47. Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment
48. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters
49. The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
50. Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters
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