L. Zhang

The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°C

Nigel P. Brunton, James G. Lyng, L. Zhang et al. · Meat Science · 2005 · 90 citations

Animal Physiology, Dielectric Properties, Other Physical Analyses +8

A survey of the dielectric properties of meats and ingredients used in meat product manufacture

James G. Lyng, L. Zhang, Nigel P. Brunton · Meat Science · 2004 · 90 citations

Materials Science, Dielectric Properties, Electrical Engineering +12

Dielectric and thermophysical properties of meat batters over a temperature range of 5–85 °C

L. Zhang, James G. Lyng, Nigel P. Brunton et al. · Meat Science · 2004 · 73 citations

Materials Science, Meat Batters, Electrical Engineering +8

Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product

L. Zhang, James G. Lyng, Nigel P. Brunton · Meat Science · 2004 · 69 citations

Meat Packaging, Large Diameter, Radio Frequency +9