Guanghong Zhou
0000-0002-8960-2141
4 papers found
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The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham: Effect of cooking temperature on myofibrillar proteins in Jinhua ham
Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo : Polysaccharides affect Trp-P-1 absorption…
Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber
Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
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