Cheng Ning

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 · 131 citations

Natural Sciences, Biochemistry, Biophysics +12

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 · 118 citations

Agriculture, Food Science, Poultry Science +16

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

Effects of <scp>l</scp>‐lysine/<scp>l</scp>‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

Xiaoxu Zhu, Cheng Ning, Shiyi Li et al. · International Journal of Food Science & Technology · 2017 · 70 citations

Agriculture, Animal Sciences, Food Science +17

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