Cunliu Zhou

3PUBLICATIONS
0CO-AUTHORS
Food packaging, preservation and processingMedical biochemistry - lipids
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Publications (3)

|Apr 07, 2025
Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages.

Y Jiang, X Gao, W Zhang

|Jan 26, 2021
l-Arginine and l-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin's Emulsifying Properties.

Daojing Zhang, Yinyin Zhang, Yajun Huang

|Dec 23, 2017
L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical.

Peng Xu, Yadong Zheng, Xiaoxu Zhu

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