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检索条件:"( ( 高级检索(( ((AU:(("Baohua Kong")))) )) ) )"

共 18 条记录

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1.Physicochemical Changes of Antioxidant Peptides Hydrolyzed From Porcine Plasma Protein Subject to Free Hydroxyl Radical System

作　　者：Hehong Yang ;Yanqing Li ;Peijun Li 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(01):14-18.

出版社：MAXWELL Science Publication

文章 ID：83362128

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2.Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage

作　　者：Hongtao Zhang ;Peijun Li ;Baohua Kong 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(01):19-23.

出版社：MAXWELL Science Publication

文章 ID：83362129

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3.Physicochemical Changes of Antioxidant Peptides Hydrolyzed From Porcine Plasma Protein Subject to Free Hydroxyl Radical System

作　　者：Hehong Yang ;Yanqing Li ;Peijun Li 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(1):14-18.doi:10.19026/ajfst.5.3218

出版社：MAXWELL Science Publication

文章 ID：202431932

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4.Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage

作　　者：Hongtao Zhang ;Peijun Li ;Baohua Kong 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(1):19-23.doi:10.19026/ajfst.5.3219

出版社：MAXWELL Science Publication

文章 ID：202431933

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5.Oxidation Level of Vacuum-Packaged Shredded Meat Treated with Different Concentrations of Potassium Sorbate, Sodium Diacetate and Nisin

作　　者：Juyang Zhao ;Peijun Li ;Baohua Kong 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(1):24-28.doi:10.19026/ajfst.5.3220

出版社：MAXWELL Science Publication

文章 ID：202431934

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6.Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior

作　　者：Chuanai Cao ;Xin Li ;Yongchao Yin 等

出　　处：Foods. 2021 ;10(5):1027.doi:10.3390/foods10051027

出版社：MDPI Publishing

文章 ID：261900316

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7.Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

作　　者：Xiaoyu Yin ;Qian Chen ;Qian Liu 等

出　　处：Foods. 2021 ;10(6):1180.doi:10.3390/foods10061180

出版社：MDPI Publishing

文章 ID：262321880

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8.Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

作　　者：Jiaxin Chen ;Jinhai Zhao ;Xin Li 等

出　　处：Foods. 2021 ;10(7):1460.doi:10.3390/foods10071460

出版社：MDPI Publishing

文章 ID：263520142

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9.Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress

作　　者：Huan Zhang ;Jianhang Xu ;Qian Chen 等

出　　处：Foods. 2021 ;10(6):1203.doi:10.3390/foods10061203

出版社：MDPI Publishing

文章 ID：262432469

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10.Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products

作　　者：Jiaxin Chen ;Jinhai Zhao ;Baohua Kong 等

出　　处：Foods. 2021 ;10(3):593.doi:10.3390/foods10030593

出版社：MDPI Publishing

文章 ID：260087901

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