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	1.	Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters. [electronic resource] by Kang, Zhuang-Li Wang, Teng-Teng Li, Yan-Ping Li, Ke Ma, Han-Jun Producer: 20201019 In: Meat science vol. 162 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. [electronic resource] by Li, Ke Kang, Zhuang-Li Zou, Yu-Feng Xu, Xing-Lian Zhou, Guang-Hong Producer: 20150420 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes. [electronic resource] by Kang, Zhuang-Li Li, Xiang He, Hong-Ju Ma, Han-Jun Song, Zhao-Jun Publication details: Journal of food science and technology Aug 2017 In: Journal of food science and technology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Stability of an antioxidant peptide extracted from Jinhua ham. [electronic resource] by Zhu, Chao-Zhi Zhang, Wan-Gang Kang, Zhuang-Li Zhou, Guang-Hong Xu, Xing-Lian Producer: 20140729 In: Meat science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study. [electronic resource] by Kang, Zhuang-Li Wang, Peng Xu, Xing-Lian Zhu, Chao-Zhi Li, Ke Zhou, Guang-Hong Producer: 20150330 In: Meat science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. [electronic resource] by Zhuang, Xinbo Han, Minyi Kang, Zhuang-li Wang, Kai Bai, Yun Xu, Xing-lian Zhou, Guang-hong Producer: 20160923 In: Meat science vol. 113 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a physico-chemical and textural study. [electronic resource] by Kang, Zhuang-Li Zou, Yu-Feng Xu, Xing-Lian Zhu, Chao-Zhi Wang, Peng Zhou, Guang-Hong Producer: 20140529 In: Meat science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Isolation and identification of antioxidant peptides from jinhua ham. [electronic resource] by Zhu, Chao-Zhi Zhang, Wan-Gang Zhou, Guang-Hong Xu, Xing-Lian Kang, Zhuang-Li Yin, Yan Producer: 20131118 In: Journal of agricultural and food chemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effect of gellan gum on functional properties of low-fat chicken meat batters. [electronic resource] by Li, Ke Liu, Jiu-Ya Fu, Lei Li, Wen-Jie Zhao, Ying-Ying Bai, Yan-Hong Kang, Zhuang-Li Producer: 20200429 In: Journal of texture studies vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study. [electronic resource] by Kang, Zhuang-Li Wang, Peng Xu, Xing-Lian Zhu, Chao-Zhi Zou, Yu-Feng Li, Ke Zhou, Guang-Hong Producer: 20140729 In: Meat science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. [electronic resource] by Zhuang, Xinbo Zhang, Wangang Liu, Rui Liu, Yafu Xing, Lujuan Han, Minyi Kang, Zhuang-Li Xu, Xing-Lian Zhou, Guang-Hong Producer: 20190708 In: Food research international (Ottawa, Ont.) vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water. [electronic resource] by Cai, Lin-Lin Hu, Hai-Jing Lu, Qing Wang, Hu-Hu Xu, Xing-Lian Zhou, Guang-Hong Kang, Zhuang-Li Ma, Han-Jun Producer: 20190807 In: Food microbiology vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods. [electronic resource] by Zhu, Ming-Ming Peng, Ze-Yu Lu, Sen He, Hong-Ju Kang, Zhuang-Li Ma, Han-Jun Zhao, Sheng-Ming Wang, Zheng-Rong Publication details: Foods (Basel, Switzerland) Dec 2019 In: Foods (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)