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Works by Guo-yuan Xiong

Results: 3

1

Interaction between carrageenan/soy protein isolates and salt-soluble meat protein.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 47, doi. 10.1016/j.fbp.2016.06.014

By:

Xue-qin Gao;
Xiu-zhen Hao;
Guo-yuan Xiong;
Qing-feng Ge;
Wan-gang Zhang;
Guang-hong Zhou;
Xiao-yu Yue

Publication type:

Article

2

Influence of Ultrasound and Proteolytic Enzyme Inhibitors on Muscle Degradation, Tenderness, and Cooking Loss of Hens During Aging.

Published in:

Czech Journal of Food Sciences, 2012, v. 30, n. 3, p. 195, doi. 10.17221/136/2011-cjfs

By:

Guo-Yuan Xiong;
Li-Li Zhang;
Wei Zhang;
Juan Wu

Publication type:

Article

3

Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork.

Published in:

Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14221

By:

Gao, Xue‐qin;
Xiong, Guo‐yuan;
Fu, Li;
Liu, Sheng‐li

Publication type:

Article