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Zhuang-Li Kang
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Zhuang-Li Kang
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Zhuang-Li Kang
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1
Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study
by
Zhuang
-
Li
Kang
,
Xiang Li
,
Han-Jun Ma
Published 2017-01-01
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Article
2
Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters
by
Fei Lu
,
Zhuang
-
Li
Kang
,
Li-Peng Wei
,
Yan-Ping Li
Published 2021-02-01
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Article
3
Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters
by
Zhuang
Li
KANG
,
Dong-yang ZHU
,
Bin LI
,
Han-Jun MA
,
Zhao-Jun SONG
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Article
4
Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature
by
Li-Peng Wei
,
Yan-Ping Li
,
Chun-Yan Wang
,
Zhuang
-
Li
Kang
,
Han-Jun Ma
Published 2019-01-01
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Article
5
Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods
by
Ming-Ming Zhu
,
Ze-Yu Peng
,
Sen Lu
,
Hong-Ju He
,
Zhuang
-
Li
Kang
,
Han-Jun Ma
,
Sheng-Ming Zhao
,
Zheng-Rong Wang
Published 2019-12-01
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Article
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