High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

por Zhao, Shengming, Li, Zhao, Liu, Yu, Zhao, Yanan, Yuan, Xiaorui, Kang, Zhuangli, Zhu, Mingming, Ma, Hanjun
Publicado 2022

Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

por Ge, Qingfeng, Wu, Yuehao, Yuan, Na, Jia, Zhaoyang, Liu, Rui, Lu, Fei, Ma, Hanjun, Kang, Zhuangli
Publicado 2023

A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

por Ge, Qingfeng, Guo, Shuyang, Chen, Sheng, Wu, Yuehao, Jia, Zhaoyang, Kang, Zhuangli, Xiong, Guoyuan, Yu, Hai, Wu, Mangang, Liu, Rui
Publicado 2022