Hasil Pencarian - Zhuang-Li Kang

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  1. 1
    Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

    Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study oleh Zhuang-Li Kang, Xiang Li, Han-Jun Ma

    Diterbitkan 2017-01-01
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  2. 2
    Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

    Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters oleh Guang-Hui Liu, Jing-Chao Fan, Zhuang-Li Kang, Igor Mazurenko

    Diterbitkan 2022-01-01
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  3. 3
    Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters

    Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters oleh Fei Lu, Zhuang-Li Kang, Li-Peng Wei, Yan-Ping Li

    Diterbitkan 2021-02-01
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  4. 4
    Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

    Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters oleh Zhuang-Li Kang, Xue-Yan Shang, Yan-Ping Li, Han-Jun Ma

    Diterbitkan 2022-09-01
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  5. 5
    Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

    Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein oleh Zhuang-Li Kang, Xue-Yan Shang, Yan-Ping Li, Han-Jun Ma

    Diterbitkan 2022-11-01
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  6. 6
    Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

    Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage oleh Jing-Chao Fan, Guang-Hui Liu, Kai Wang, Chun Xie, Zhuang-Li Kang

    Diterbitkan 2023-10-01
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  7. 7
    Effect of water and sodium carbonate swelling on the texture properties and water distribution of dried Abalone rugosa muscle

    Effect of water and sodium carbonate swelling on the texture properties and water distribution of dried Abalone rugosa muscle oleh Yu Liu, Zhuang-Li Kang, Qingfeng Ge, Qin Hou, Rui Liu, Xiangren Meng

    Diterbitkan 2024-01-01
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  8. 8
    Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters

    Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters oleh Chun Xie, Bei-Bei Shi, Guang-Hui Liu, Si-Han Li, Zhuang-Li Kang

    Diterbitkan 2023-07-01
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  9. 9
    Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter

    Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter oleh Chun Xie, Guang-Hui Liu, Ming-Hui Liang, Si-Han Li, Zhuang-Li Kang

    Diterbitkan 2024-05-01
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  10. 10
    Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein

    Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein oleh Zhuang-Li Kang, Ling-Hui Kong, Zhong-liang Hu, Yan-Ping Li, Han-Jun Ma

    Diterbitkan 2023-04-01
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  11. 11
    Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature

    Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature oleh Li-Peng Wei, Yan-Ping Li, Chun-Yan Wang, Zhuang-Li Kang, Han-Jun Ma

    Diterbitkan 2019-01-01
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  12. 12
    Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

    Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate oleh Zhong-Wei Wu, Xiao-Li Zou, Peng-Lei Yao, Zhuang-Li Kang, Han-Jun Ma

    Diterbitkan 2022-12-01
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  13. 13
    Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

    Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods oleh Ming-Ming Zhu, Ze-Yu Peng, Sen Lu, Hong-Ju He, Zhuang-Li Kang, Han-Jun Ma, Sheng-Ming Zhao, Zheng-Rong Wang

    Diterbitkan 2019-12-01
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