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

por Liu, Guang-Hui, Fan, Jing-Chao, Kang, Zhuang-Li, Mazurenko, Igor
Publicado 2022

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

por Kang, Zhuang-Li, Shang, Xue-Yan, Li, Yan-Ping, Ma, Han-Jun
Publicado 2022

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

por Kang, Zhuang-Li, Shang, Xue-Yan, Li, Yan-Ping, Ma, Han-Jun
Publicado 2022

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

por Fan, Jing-Chao, Liu, Guang-Hui, Wang, Kai, Xie, Chun, Kang, Zhuang-Li
Publicado 2023

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

por Xie, Chun, Shi, Bei-Bei, Liu, Guang-Hui, Li, Si-Han, Kang, Zhuang-Li
Publicado 2023

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

por Wu, Zhong-Wei, Zou, Xiao-Li, Yao, Peng-Lei, Kang, Zhuang-Li, Ma, Han-Jun
Publicado 2022

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

por Zhu, Ming-Ming, Peng, Ze-Yu, Lu, Sen, He, Hong-Ju, Kang, Zhuang-Li, Ma, Han-Jun, Zhao, Sheng-Ming, Wang, Zheng-Rong
Publicado 2019