학술논문

21 . Academic Journal

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

저자: by Shao, Jun-Hua; Deng, Ya-Min; Song, Li; Batur, A.; Jia, Na, et al.
소스: In LWT - Food Science and Technology March 2016 66:1-6

27 . Academic Journal

A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels.

저자: by Han, Zongyuan; Liu, Shucheng; Cao, Jinxuan; Yue, Xiqing; Shao, Jun-Hua.
소스: Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 23, p8308-8324. 17p.

27 . Academic Journal

Probing into the mechanism of adding tussah pupa powder to improve the deterioration of a pork batter emulsified gel.

저자: by Zheng, Jinyue; Ding, Yvxin; Han, Dan; Liang, Caichun; Shao, Jun‐Hua.
소스: International Journal of Food Science & Technology. Aug2024, Vol. 59 Issue 8, p5733-5741. 9p.

27 . Academic Journal

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

저자: by Shao, Jun-Hua; Zou, Yu-Feng; Xu, Xing-Lian; Wu, Ju-Qing; Zhou, Guang-Hong.
소스: In Food Research International 2011 44(9):2955-2961

27 . Academic Journal

Systematic preparation of animal-derived glycosaminoglycans: Research progress and industrial significance.

저자: by Liu, Sinong; Xiang, Yanpeng; Xu, Chang; Sun, Jingxin; Pi, Yuzhen, et al.
소스: Food Chemistry. Feb2025:Part 1, Vol. 464, pN.PAG-N.PAG. 1p.

27 . Academic Journal

Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy.

저자: by Gao, Yang; Zheng, Jinyue; Liu, Sinong; Shi, Lishuang; Shao, Jun‐Hua.
소스: International Journal of Food Science & Technology. Mar2022, Vol. 57 Issue 3, p1517-1526. 10p.

27 . Academic Journal

Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition.

저자: by Han, Zongyuan; Cheng, Kaixing; Pan, Yanmo; Chen, Fei; Shao, Jun-Hua, et al.
소스: Food Chemistry. Nov2024, Vol. 458, pN.PAG-N.PAG. 1p.

27 . Academic Journal

Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat.

저자: by Zheng, Jinyue; Sun, Di; Liu, Dengyong; Sun, Jingxin; Shao, Jun‐Hua.
소스: International Journal of Food Science & Technology. Jan2022, Vol. 57 Issue 1, p235-241. 7p.

27 . Academic Journal

Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork.

저자: by Shi, Lishuang; Zheng, Jinyue; Liu, Sinong; Gao, Yang; Shao, Jun‐Hua.
소스: Journal of Food Science (John Wiley & Sons, Inc.). Sep2021, Vol. 86 Issue 9, p4037-4044. 8p.

27 . Academic Journal

Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility.

저자: by Han, Zongyuan; Zhang, Junlong; Li, Chunqiang; Zhao, Di; Yue, Xiqing, et al.
소스: Food & Function; Nov2019, Vol. 10 Issue 11, p7407-7415, 9p

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