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Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.5944-5954

2024

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Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters

International journal of food science & technology, 2021-12, Vol.56 (12), p.6572-6579

2021

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Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

International journal of food science & technology, 2021-11, Vol.56 (11), p.5581-5588

2021

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Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters

Molecules (Basel, Switzerland), 2023-07, Vol.28 (14), p.5608

2023

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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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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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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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Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

Molecules (Basel, Switzerland), 2022-12, Vol.27 (24), p.8853

2022

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Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

Molecules (Basel, Switzerland), 2022-11, Vol.27 (21), p.7493

2022

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The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

Journal of food science and technology, 2021-06, Vol.58 (6), p.2258-2264

2021

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Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter

International journal of food science & technology, 2022-10, Vol.57 (10), p.6399-6408

2022

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Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

Ultrasonics sonochemistry, 2022-09, Vol.89, p.106150-106150, Article 106150

2022

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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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Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum

Journal of food science, 2021-11, Vol.86 (11), p.4946-4957

2021

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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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Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters

Arabian journal of chemistry, 2021-02, Vol.14 (2), p.102969, Article 102969

2021

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Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

International journal of food science & technology, 2022-04, Vol.57 (4), p.2459-2466

2022

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Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

Gels, 2023-10, Vol.9 (10), p.836

2023

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Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters

Journal of food science and technology, 2021-08, Vol.58 (8), p.3243-3249

2021

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Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Meat science, 2021-06, Vol.176, p.108471-108471, Article 108471

2021

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Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein

Food chemistry, 2021-07, Vol.350, p.129233-129233, Article 129233

2021

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Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study

Meat science, 2014-10, Vol.98 (2), p.171-177

2014

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Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein

Arabian journal of chemistry, 2023-04, Vol.16 (4), p.104574, Article 104574

2023

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Effect of gellan gum on functional properties of low‐fat chicken meat batters

Journal of texture studies, 2019-04, Vol.50 (2), p.131-138

2019

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Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter

Gels, 2024-05, Vol.10 (5), p.347

2024

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Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters

Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters

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

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

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

Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter

Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

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

Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum

Stability of an antioxidant peptide extracted from Jinhua ham

Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters

Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters

Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein

Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study

Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter

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