Zhuangli Kang

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Ke Li, Zhuangli Kang, Yufeng Zou et al. · Journal of Food Science and Technology · 2014 · 153 citations

Agriculture, Food Science, Poultry Science +16

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Xinbo Zhuang, Minyi Han, Zhuangli Kang et al. · Meat Science · 2015 · 146 citations

Agriculture, Food Science, Nutritional Sciences +15

Stability of an antioxidant peptide extracted from Jinhua ham

Wangang Zhang, Zhuangli Kang, Guanghong Zhou et al. · Meat Science · 2013 · 143 citations

Life Sciences, Biochemistry, Food Science +14

Isolation and Identification of Antioxidant Peptides from Jinhua Ham

Wangang Zhang, Guanghong Zhou, Xinglian Xu et al. · Journal of Agricultural and Food Chemistry · 2013 · 142 citations

Agriculture, Biochemistry, Food Science +16

Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

Yingying Zhao, Peng Wang, Yufeng Zou et al. · Food Research International · 2014 · 139 citations

Agriculture, Biochemistry, Food Science +9