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Foods (Basel, Switzerland)
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April 15, 2025
Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids
Rui Fang, Zongshuai Zhu
Journal of the Science of Food and Agriculture
|
May 8, 2020
Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products
Zongshuai Zhu, Rui Fang, Iftikhar Ali, et al.
Poultry Science
|
November 29, 2020
Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology
Jing Yang, Jichao Huang, Zongshuai Zhu, et al.
Colloids and Surfaces. B, Biointerfaces
|
April 19, 2020
Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion
Zongshuai Zhu, Rui Fang, Di Zhao, et al.
Journal of the Science of Food and Agriculture
|
May 28, 2020
N<sup>ε</sup> -carboxymethyllysine and N<sup>ε</sup> -carboxyethyllysine kinetics and water loss analysis during chicken braising
Zongshuai Zhu, Rui Fang, Di Zhao, et al.
Food Chemistry
|
February 29, 2024
Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestion
Yaqi Cao, Mingzhu Sun, Tianran Huang, et al.
Food Chemistry
|
March 31, 2023
Changes in glycated myofibrillar proteins conformation on the formation of N<sup>ε</sup>-carboxymethyllysine under gradient thermal conditions
Qiannan Wang, Zongshuai Zhu, Tianran Huang, et al.
Food Chemistry
|
September 12, 2025
The role of oxidized myofibrillar protein aggregation and modification in advanced glycation end products formation
Han Qiao, Zongshuai Zhu, Yu Hua, et al.
International Journal of Biological Macromolecules
|
December 29, 2023
Effects of Lactobacillus plantarum FM 17 fermentation on jackfruit polysaccharides: Physicochemical, structural, and bioactive properties
Yangyang Yu, Zongshuai Zhu, Yujuan Xu, et al.
Foods (Basel, Switzerland)
|
July 12, 2025
Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with <i>Agaricus bisporus</i> and Soybean Oil
Haijuan Nan, Haixu Zhou, Tetiana M Stepanova, et al.
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of 3
Search research articles
Search
Showing results (1-10 of 26) with videos related to
Sort By:
Page
of 3
Foods (Basel, Switzerland)
|
April 15, 2025
Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids
Rui Fang, Zongshuai Zhu
Journal of the Science of Food and Agriculture
|
May 8, 2020
Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products
Zongshuai Zhu, Rui Fang, Iftikhar Ali, et al.
Poultry Science
|
November 29, 2020
Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology
Jing Yang, Jichao Huang, Zongshuai Zhu, et al.
Colloids and Surfaces. B, Biointerfaces
|
April 19, 2020
Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion
Zongshuai Zhu, Rui Fang, Di Zhao, et al.
Journal of the Science of Food and Agriculture
|
May 28, 2020
N<sup>ε</sup> -carboxymethyllysine and N<sup>ε</sup> -carboxyethyllysine kinetics and water loss analysis during chicken braising
Zongshuai Zhu, Rui Fang, Di Zhao, et al.
Food Chemistry
|
February 29, 2024
Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestion
Yaqi Cao, Mingzhu Sun, Tianran Huang, et al.
Food Chemistry
|
March 31, 2023
Changes in glycated myofibrillar proteins conformation on the formation of N<sup>ε</sup>-carboxymethyllysine under gradient thermal conditions
Qiannan Wang, Zongshuai Zhu, Tianran Huang, et al.
Food Chemistry
|
September 12, 2025
The role of oxidized myofibrillar protein aggregation and modification in advanced glycation end products formation
Han Qiao, Zongshuai Zhu, Yu Hua, et al.
International Journal of Biological Macromolecules
|
December 29, 2023
Effects of Lactobacillus plantarum FM 17 fermentation on jackfruit polysaccharides: Physicochemical, structural, and bioactive properties
Yangyang Yu, Zongshuai Zhu, Yujuan Xu, et al.
Foods (Basel, Switzerland)
|
July 12, 2025
Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with <i>Agaricus bisporus</i> and Soybean Oil
Haijuan Nan, Haixu Zhou, Tetiana M Stepanova, et al.
Page
of 3