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 · 148 citations · Full text

Functional Properties, Ultrasound Treatment, Food Engineering +6

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 · 143 citations

Food Chemistry, Nutrition, Food Analysis +7

Isolation and Identification of Antioxidant Peptides from Jinhua Ham

Chaozhi Zhu, Wangang Zhang, Guanghong Zhou et al. · Journal of Agricultural and Food Chemistry · 2013 · 139 citations

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 · 135 citations

Food Colloid, Biomanufacturing, Functional Properties +6

Stability of an antioxidant peptide extracted from Jinhua ham

Chaozhi Zhu, Wangang Zhang, Zhuangli Kang et al. · Meat Science · 2013 · 134 citations

Food Chemistry, Antioxidant Peptide, Biochemistry +5