Zhuangli Kang
11PUBLICATIONS
8CO-AUTHORS
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Publications (11)
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|Nov 26, 2025
Effect of Reaction Time of TGase on the Water-Holding Capacity and Gel Properties of Reduced-Fat and Reduced-Sodium Chicken Meat Batters.Dongyang Zhu, Ke Xu, Zhuangli Kang
|Jun 26, 2025
Combined Effect of Resting Time and NaHCO3 on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein.Wan-Li Cheng, Peng-Lei Yao, Xue-Hua Zhang
|Dec 17, 2024
An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage.Shengming Zhao, Mengke Li, Mengran Hei
|Nov 27, 2024
Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products.Zhuangli Kang, Qin Hou, Jingguo Xu
|Feb 28, 2024
Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin.Zhuang-Li Kang, Peng-Lei Yao, Jing-Jie Xie
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