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Ying Zhou

Hefei University of Technology

10

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186

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Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: physicochemical and molecular modification perspectives

2020 Food Chemistry
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Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts

2019 Poultry Science
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Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

2019 Food Hydrocolloids
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Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl 2 and high‐pressure processing

2019 International Journal of Food Science and Technology
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High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

2018 Food and Bioprocess Technology
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Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel

2018 Food Chemistry
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Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages

2018 Food Control
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Citations (23)