The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)

por Li, Mingao, Yang, Jing, Bao, Hongli, Chen, Yi, Gao, Yuanpei, Deng, Shanggui
Publicado 2022

The improved properties and microstructure of β-solidify TiAl alloys by boron addition and multi steps forging process

por Xiao, Shulong, Chen, Yuyong, Li, Mingao, Xu, Lijuan, Tian, Jing, Zhang, Dongdong, Yang, Jianhui
Publicado 2019

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

por Chu, Yanjiao, Deng, Shanggui, Lv, Guancheng, Li, Mingao, Bao, Hongli, Gao, Yuanpei, Jia, Ru
Publicado 2022

Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage

por Bao, Hongli, Zhang, Jinsen, Li, Mingao, Chen, Yi, Mao, Chunyan, Yang, Jing, Gao, Yuanpei, Deng, Shanggui
Publicado 2023