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Food Chemistry|September 10, 2024
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformationsXun Gao, Axiang Li, Cunliu Zhou
Organic Letters|May 10, 2002
Application of tin and nanometer tin in allylation of carbonyl compounds in tap waterZhiyong Wang, Zhenggen Zha, Cunliu Zhou
Food Chemistry|February 25, 2024
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociationXiaokang Fan, Xun Gao, Cunliu Zhou
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Effect of amaranthus pigments on quality characteristics of pork sausagesCunliu Zhou, Lin Zhang, Hui Wang, et al.
Food Chemistry|July 2, 2023
Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscleRui Li, Xiaokang Fan, Xun Gao, et al.
Pakistan Journal of Pharmaceutical Sciences|September 17, 2013
Selective extraction of berberine and palmatine from Huangbai powderCunliu Zhou, Jun Li, Shengjiang Tan, et al.
International Journal of Biological Macromolecules|August 17, 2016
Effects of l-arginine on the physicochemical and gel properties of chicken actomyosinZhen Lei, Yuan Fu, Peng Xu, et al.
Asian-Australasian Journal of Animal Sciences|December 23, 2017
L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radicalPeng Xu, Yadong Zheng, Xiaoxu Zhu, et al.
Food Chemistry|January 5, 2024
Myofibrillar proteins' intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l-arginine, l-lysine, or/and NaCl?Xiaokang Fan, Xun Gao, Rui Li, et al.
Food Science and Biotechnology|September 29, 2018
The role of monoxide hemoglobin in color improvement of chicken sausagePeng Xu, Xuefeng Zhu, Shengjiang Tan, et al.
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