Cunliu Zhou

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

l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility

Shiyi Li, Yadong Zheng, Peng Xu et al. · Food Chemistry · 2017 · 117 citations

Molecular Physiology, Biochemistry, Protein Folding +4

l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water

Xiaoxu Zhu, Linxian Li, Shiyi Li et al. · Food Hydrocolloids · 2018 · 107 citations

Food Chemistry, Food Colloid, Chicken Sausage +7

L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical

Peng Xu, Yadong Zheng, Xiaoxu Zhu et al. · Asian-Australasian Journal of Animal Sciences · 2017 · 90 citations · Full text

Effect of l-lysine on the physicochemical properties of pork sausage

Cunliu Zhou, Jun Li, Shengjiang Tan · Food Science and Biotechnology · 2014 · 84 citations

Animal Physiology, Food Chemistry, Food Physic +10