Hongmei Fang

Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

Fei Ma, Conggui Chen, Gaojun Sun et al. · Innovative Food Science & Emerging Technologies · 2011 · 96 citations

Agriculture, Food Science, Food Chemistry +15

l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation

Cheng Ning, Hongmei Fang, Fei Ma et al. · Food Chemistry · 2019 · 75 citations

Agriculture, Biochemistry, Food Science +16

l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin

Linxian Li, Li Chen, Cheng Ning et al. · Food Hydrocolloids · 2019 · 66 citations

Agriculture, Biochemistry, Food Science +15

Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion

Yajun Huang, Daojing Zhang, Yinyin Zhang et al. · Food Hydrocolloids · 2020 · 65 citations

Agriculture, Biochemistry, Food Science +13

L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast

Yinyin Zhang, Daojing Zhang, Yajun Huang et al. · Food Chemistry · 2020 · 64 citations

Agriculture, Animal Sciences, Poultry Physiology +5