Works matching AU Ma, Han‐Jun

Results: 14

Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 10, p. 6399, doi. 10.1111/ijfs.15946

By:

Li, Yan‐ping;
Bai, Rong;
Feng, Liang;
Kang, Zhuang‐Li;
Xu, Gui‐hua;
Ma, Han‐Jun

Publication type:

Article

Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2459, doi. 10.1111/ijfs.15607

By:

Xie, Jing‐jie;
Zou, Xiao‐Li;
Li, Yan‐ping;
Kang, Zhuang‐Li;
Ma, Han‐jun

Publication type:

Article

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods.

Published in:

Foods, 2020, v. 9, n. 1, p. 26, doi. 10.3390/foods9010026

By:

Zhu, Ming-Ming;
Peng, Ze-Yu;
Lu, Sen;
He, Hong-Ju;
Kang, Zhuang-Li;
Ma, Han-Jun;
Zhao, Sheng-Ming;
Wang, Zheng-Rong

Publication type:

Article

Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein.

Published in:

Arabian Journal of Chemistry, 2023, v. 16, n. 4, p. N.PAG, doi. 10.1016/j.arabjc.2023.104574

By:

Kang, Zhuang-Li;
Kong, Ling-Hui;
Hu, Zhong-liang;
Li, Yan-Ping;
Ma, Han-Jun

Publication type:

Article

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study.

Published in:

CyTA: Journal of Food, 2017, v. 15, n. 1, p. 75, doi. 10.1080/19476337.2016.1214928

By:

Kang, Zhuang-Li;
Li, Xiang;
Ma, Han-Jun

Publication type:

Article

Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.

Published in:

Molecules, 2022, v. 27, n. 24, p. 8853, doi. 10.3390/molecules27248853

By:

Wu, Zhong-Wei;
Zou, Xiao-Li;
Yao, Peng-Lei;
Kang, Zhuang-Li;
Ma, Han-Jun

Publication type:

Article

Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein.

Published in:

Molecules, 2022, v. 27, n. 21, p. 7493, doi. 10.3390/molecules27217493

By:

Kang, Zhuang-Li;
Shang, Xue-Yan;
Li, Yan-Ping;
Ma, Han-Jun

Publication type:

Article

Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature.

Published in:

International Journal of Food Properties, 2019, v. 22, n. 1, p. 1492, doi. 10.1080/10942912.2019.1657444

By:

Wei, Li-Peng;
Li, Yan-Ping;
Wang, Chun-Yan;
Kang, Zhuang-Li;
Ma, Han-Jun

Publication type:

Article

Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters.

Published in:

International Journal of Food Properties, 2016, v. 19, n. 7, p. 1604, doi. 10.1080/10942912.2015.1105819

By:

Kang, Zhuang-Li;
Li, Bin;
Ma, Han-Jun;
Chen, Fu-Sheng

Publication type:

Article

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

Published in:

Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 5944, doi. 10.1002/jsfa.13415

By:

Kang, Zhuang‐Li;
Yao, Peng‐Lei;
Xie, Jing‐jie;
Li, Yan‐ping;
Ma, Han‐Jun

Publication type:

Article

Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters.

Published in:

International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0319

By:

Kang, Zhuang-Li;
Hu, Sheng-Jie;
Zhu, Dong-Yang;
Ma, Han-jun

Publication type:

Article

Experience of Comprehensive Intervention in Reducing Caesarean Rate in Haimen City.

Published in:

Journal of International Reproductive Health/Family Planning, 2014, v. 33, n. 4, p. 283

By:

MA Han-jun;
CHEN He-xin;
SHI Jian

Publication type:

Article

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.

Published in:

Journal of Food Science & Technology, 2021, v. 58, n. 6, p. 2258, doi. 10.1007/s13197-020-04736-4

By:

Kang, Zhuang-Li;
Zhang, Xue-hua;
Li, Xiang;
Song, Zhao-jun;
Ma, Han-jun;
Lu, Fei;
Zhu, Ming-ming;
zhao, Sheng-ming;
Wang, Zheng-rong

Publication type:

Article

Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes.

Published in:

Journal of Food Science & Technology, 2017, v. 54, n. 9, p. 2852, doi. 10.1007/s13197-017-2723-4

By:

Kang, Zhuang-Li;
Li, Xiang;
He, Hong-ju;
Ma, Han-jun;
Song, Zhao-jun

Publication type:

Article