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Akademický článek

Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin.

Autor: Kang ZL; School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China.; School of Food Science, Henan Institute of Science and Technology, Xinxiang, China.; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China., Yao PL; School of Food Science, Henan Institute of Science and Technology, Xinxiang, China., Xie JJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang, China., Li YP; Shangqiu Academy of Agricultural and Forestry Sciences, Shangqiu, China., Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang, China.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 5944-5954. Date of Electronic Publication: 2024 Mar 19.

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Akademický článek

Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein.

Autor: Wu ZW; School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, PR China., Shang XY; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China., Hou Q; School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China., Xu JG; School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China., Kang ZL; School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China. Electronic address: kzlnj1988@163.com., Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.

Publikováno v: Meat science [Meat Sci] 2024 Jun; Vol. 212, pp. 109465. Date of Electronic Publication: 2024 Feb 24.

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Akademický článek

Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.

Autor: Xie C; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Liu GH; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Liang MH; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Li SH; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Kang ZL; Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China.

Publikováno v: Gels (Basel, Switzerland) [Gels] 2024 May 19; Vol. 10 (5). Date of Electronic Publication: 2024 May 19.

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Akademický článek

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

Autor: Fan JC; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Liu GH; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Wang K; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Xie C; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Kang ZL; College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China.

Publikováno v: Gels (Basel, Switzerland) [Gels] 2023 Oct 21; Vol. 9 (10). Date of Electronic Publication: 2023 Oct 21.

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Akademický článek

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

Autor: Xie C; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Shi BB; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Liu GH; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Li SH; School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China., Kang ZL; Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2023 Jul 24; Vol. 28 (14). Date of Electronic Publication: 2023 Jul 24.

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Akademický článek

Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.

Autor: Kang ZL; School of Tourism and Cuisine, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou 225127, PR China; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China. Electronic address: kzlnj1988@163.com., Xie JJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China., Li YP; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine., Song WJ; Xiamen RiSunbo Food Co., LTD., Xiamen, PR China., Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.

Publikováno v: Meat science [Meat Sci] 2023 Apr; Vol. 198, pp. 109087. Date of Electronic Publication: 2022 Dec 28.

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