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Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

Journal of food science, 2017-09, Vol.82 (9), p.2031-2040

2017

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Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Food hydrocolloids, 2020-01, Vol.98, p.105275, Article 105275

2020

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Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

Food hydrocolloids, 2019-10, Vol.95, p.580-589

2019

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Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Food hydrocolloids, 2018-01, Vol.74, p.219-226

2018

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Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

Food hydrocolloids, 2016-06, Vol.57, p.253-261

2016

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The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

Food chemistry, 2019-03, Vol.275, p.770-777

2019

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Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach

Food chemistry, 2018-05, Vol.248, p.201-209

2018

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The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

Journal of the science of food and agriculture, 2018-07, Vol.98 (9), p.3563-3570

2018

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Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Meat science, 2016-03, Vol.113, p.107-115

2016

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Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans

Meat science, 2020-02, Vol.160, p.107958-107958, Article 107958

2020

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Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Food and bioprocess technology, 2014-12, Vol.7 (12), p.3466-3477

2014

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Characterization of olive oil emulsions stabilized by flaxseed gum

Journal of food engineering, 2019-04, Vol.247, p.74-79

2019

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Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

Food microbiology, 2017-05, Vol.63, p.139-146

2017

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Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

Food research international, 2014-04, Vol.58, p.98-104

2014

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The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

Food science & technology, 2019-03, Vol.101, p.534-542

2019

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Enhanced flavor strength of broth prepared from chicken following short-term frozen storage

Food chemistry, 2021-09, Vol.356, p.129678-129678, Article 129678

2021

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Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

Food chemistry, 2019-11, Vol.297, p.125012-125012, Article 125012

2019

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Stability of an antioxidant peptide extracted from Jinhua ham

Meat science, 2014-02, Vol.96 (2), p.783-789

2014

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Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds

Food chemistry, 2020-12, Vol.333, p.127463-127463, Article 127463

2020

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Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

CYTA: journal of food, 2019-01, Vol.17 (1), p.347-354

2019

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Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber

Food research international, 2017-10, Vol.100 (Pt 1), p.586-594

2017

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Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Food and bioprocess technology, 2012-01, Vol.5 (1), p.285-297

2012

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1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures

Food control, 2021-08, Vol.126, p.107873, Article 107873

2021

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Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Journal of food science and technology, 2015-05, Vol.52 (5), p.2622-2633

2015

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Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

Journal of the science of food and agriculture, 2016-01, Vol.96 (1), p.99-108

2016

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Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Characterization of olive oil emulsions stabilized by flaxseed gum

Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

Enhanced flavor strength of broth prepared from chicken following short-term frozen storage

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

Stability of an antioxidant peptide extracted from Jinhua ham

Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds

Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

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