Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts

por Zhou, Ying, Wang, Yu, Ma, Fei, Li, Pei-jun, Xu, Bao-cai, Chen, Cong-gui
Publicado 2019

Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice

por Yu, Xia, Zou, Li-Fang, Xiong, Jia-Hao, Pan, Jing-Zhi, Li, Pei-Jun, Chen, Cong-Gui
Publicado 2022

Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment

por Zhou, Yu, Wang, Yu, Pan, Qiong, Wang, Xi‐xi, Li, Pei‐jun, Cai, Ke‐zhou, Chen, Cong‐gui
Publicado 2020

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

por Nie, Wen, Cai, Ke-zhou, Li, Yu-zhu, Zhang, Shuo, Wang, Yu, Guo, Jie, Chen, Cong-gui, Xu, Bao-cai
Publicado 2018