Search Results - GAO, Zai-Shang

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  1. 1
    Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

    Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein by Kang, Zhuang‐Li, Kong, Ling‐hui, Gao, Zai‐shang, Li, Yan‐ping, Li, Xiang, Ma, Han‐jun

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  2. 2
    Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

    Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin by Kang, Zhuang-Li, Bai, Rong, Lu, Fei, Zhang, Tao, Gao, Zai-Shang, Zhao, Sheng-Ming, Zhu, Ming-Ming, Ma, Han-Jun

    Published in Food hydrocolloids
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  3. 3
    Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef

    Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef by KANG, Zhuang-Li, GAO, Zai-Shang, ZOU, Xiao-Li, LI, Yan-Ping, MA, Han-Jun

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  4. 4
    Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef

    Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef by KANG, Zhuang-Li, GAO, Zai-Shang, ZOU, Xiao-Li, LI, Yan-Ping, MA, Han-Jun

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