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

by Ying Zhou, Yu Wang, Fei Ma, Pei-jun Li, Bao-cai Xu, Cong-gui Chen
Published 2020-03-01

Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment

by Yu Zhou, Yu Wang, Qiong Pan, Xi‐xi Wang, Pei‐jun Li, Ke‐zhou Cai, Cong‐gui Chen
Published 2020-07-01

Small Molecular Weight Aldose (<span style="font-variant: small-caps">d</span>-Glucose) and Basic Amino Acids (<span style="font-variant: small-caps">l</span>-Lysine, <span style="...

by Wen Nie, Ke-zhou Cai, Yu-zhu Li, Shuo Zhang, Yu Wang, Jie Guo, Cong-gui Chen, Bao-cai Xu
Published 2018-12-01