Kezhou Cai

Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat

Kezhou Cai, Wenjie Shao, X. Chen et al. · Poultry Science · 2017 · 134 citations · Full text

Nutrition, Meat Quality, Breast Meat +16

Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin

Shiyi Li, Linxian Li, Xiaoxu Zhu et al. · Food Hydrocolloids · 2018 · 124 citations

Charge Changes, L-lysine Increase, Biochemistry +6

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Xinrui Feng, Ran Wang, Jingnan Lu et al. · Food Chemistry · 2024 · 99 citations

Bioorganic Chemistry, Biochemistry, Natural Sciences +5

Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions

Yu Wang, Ying Zhou, Peijun Li et al. · Food Chemistry · 2018 · 79 citations

Biochemistry, Sodium Homeostasis, Natural Sciences +9

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan

Fei Ma, Conggui Chen, Lei Zheng et al. · Meat Science · 2013 · 66 citations

Salt-soluble Meat Protein, Gel Properties, High Pressure Processing +8