Chaozhi Zhu
5PUBLICATIONS
7CO-AUTHORS
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Publications (5)
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|Jul 25, 2025
Strategy for Sodium-Salt Substitution in Meat Gel Products: Rheological and Gel Properties of Myosin as Affected by Ion Types and Concentrations.Yanxia Liu, Xueyuan Bai, Gaiming Zhao
|Jun 30, 2025
Yak (<i>Bos grunniens</i>) Meat Peptides: Effects on Immunity, Hypoxia Tolerance, and Antioxidant Capacity in Hypotonic Hypoxia Mice.Gaiming Zhao, Ying Zhang, Ke Wang
|Sep 12, 2023
Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.Qiuhui Zhang, Jialong Shen, Gaoge Meng
|Dec 02, 2017
Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.Chao-Zhi Zhu, Jing-Li Zhao, Wei Tian
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