Hasil Pencarian - Pengjuan Yu

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  1. 1
    Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing

    Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing oleh Xiaotong Zhang, Pengjuan Yu, Jiayan Yan, Yishuang Shi, Jianhui Feng, Xinyan Peng

    Diterbitkan 2023-09-01
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  2. 2
    Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles

    Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles oleh Pengjuan Yu, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao, Xinyan Peng

    Diterbitkan 2023-08-01
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  3. 3
    Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

    Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles oleh Chunyun Liu, Lingru Kong, Pengjuan Yu, Rongxin Wen, Xiaobo Yu, Xinglian Xu, Xinyan Peng

    Diterbitkan 2022-07-01
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