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Zhuang-Li Kang

Showing results (1-10 of 31) with videos related to

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Food Chemistry|February 16, 2021
Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar proteinYan-Ping Li, Xue-Hua Zhang, Fei Lu, et al.
Journal of Food Science and Technology|July 23, 2021
Effects of high pressure and thermal combinations on gel properties and water distribution of pork battersZhuang-Li Kang, Fei Lu, Yan-Ping Li, et al.
Current Research in Food Science|July 18, 2022
Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork battersGuang-Hui Liu, Jing-Chao Fan, Zhuang-Li Kang, et al.
Meat Science|March 1, 2021
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processingYan-Ping Li, Zhuang-Li Kang, Valerii Sukmanov, et al.
Ultrasonics Sonochemistry|September 5, 2022
Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork battersZhuang-Li Kang, Xue-Yan Shang, Yan-Ping Li, et al.
Meat Science|October 2, 2022
Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat battersYan-Ping Li, Xiao-Li Zou, Zhuang-Li Kang, et al.
Molecules (Basel, Switzerland)|November 11, 2022
Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar ProteinZhuang-Li Kang, Xue-Yan Shang, Yan-Ping Li, et al.
Gels (Basel, Switzerland)|October 27, 2023
Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold StorageJing-Chao Fan, Guang-Hui Liu, Kai Wang, et al.
Journal of Food Science and Technology|April 21, 2015
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batterKe Li, Zhuang-Li Kang, Yu-Feng Zou, et al.
Gels (Basel, Switzerland)|May 24, 2024
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork BatterChun Xie, Guang-Hui Liu, Ming-Hui Liang, et al.
Pageof 4

Showing results (1-10 of 31) with videos related to

Sort By:
Pageof 4
Food Chemistry|February 16, 2021
Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar proteinYan-Ping Li, Xue-Hua Zhang, Fei Lu, et al.
Journal of Food Science and Technology|July 23, 2021
Effects of high pressure and thermal combinations on gel properties and water distribution of pork battersZhuang-Li Kang, Fei Lu, Yan-Ping Li, et al.
Current Research in Food Science|July 18, 2022
Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork battersGuang-Hui Liu, Jing-Chao Fan, Zhuang-Li Kang, et al.
Meat Science|March 1, 2021
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processingYan-Ping Li, Zhuang-Li Kang, Valerii Sukmanov, et al.
Ultrasonics Sonochemistry|September 5, 2022
Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork battersZhuang-Li Kang, Xue-Yan Shang, Yan-Ping Li, et al.
Meat Science|October 2, 2022
Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat battersYan-Ping Li, Xiao-Li Zou, Zhuang-Li Kang, et al.
Molecules (Basel, Switzerland)|November 11, 2022
Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar ProteinZhuang-Li Kang, Xue-Yan Shang, Yan-Ping Li, et al.
Gels (Basel, Switzerland)|October 27, 2023
Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold StorageJing-Chao Fan, Guang-Hui Liu, Kai Wang, et al.
Journal of Food Science and Technology|April 21, 2015
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batterKe Li, Zhuang-Li Kang, Yu-Feng Zou, et al.
Gels (Basel, Switzerland)|May 24, 2024
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork BatterChun Xie, Guang-Hui Liu, Ming-Hui Liang, et al.
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