Zhuang-li Kang
Key Laboratory Of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance
Yangzhou, 225127, China
Yangzhou, 225127, China
Last Updated: 09/26/2026
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Found 30 publications
Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein.
Journal: Food chemistry: X
Published: July 12, 2025
Combined Effect of Resting Time and NaHCO3 on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein.
Journal: Foods (Basel, Switzerland)
Published: April 08, 2025
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
Journal: Gels (Basel, Switzerland)
Published: April 25, 2024
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein.
Journal: Meat science
Published: January 16, 2024
Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage.
Journal: Gels (Basel, Switzerland)
Published: October 01, 2023
Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin.
Journal: Journal of the science of food and agriculture
Published: August 28, 2023
Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters.
Journal: Molecules (Basel, Switzerland)
Published: June 16, 2023
Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.
Journal: Molecules (Basel, Switzerland)
Published: November 21, 2022
Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein.
Journal: Molecules (Basel, Switzerland)
Published: September 23, 2022
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.
Journal: Meat science
Published: September 15, 2022
Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters.
Journal: Ultrasonics sonochemistry
Published: June 14, 2022
Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters.
Journal: Current research in food science
Published: January 25, 2022
Last Updated: 09/26/2026