| Title | Authors (identified) | Published In | Identifier(s) | Topic | Published Date |
|---|
| Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters | [1]Ke Li, [2]Jun Ya Liu, [3]Lei Fu, [4]Ying Ying Zhao, [5]He Zhu, [6]Yan Yan Zhang, [7]Hua Zhang, [8]Yan-Hong Bai [Full author list] | Asian-Australasian Journal of Animal Sciences [curation] | DOI: 10.5713/AJAS.19.0215
PubMed: 31480140 | | 2019-08-26 |
| Effect of gellan gum on functional properties of low-fat chicken meat batters | [1]Ke Li, [2]Jiu-Ya Liu, [3]Lei Fu, [4]Wen-Jie Li, [5]Ying-Ying Zhao, [6]Yan-Hong Bai, [7]Zhuang-Li Kang [Full author list] | Journal of Texture Studies [curation] | DOI: 10.1111/JTXS.12379
PubMed: 30414321 | | 2018-11-28 |
| Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat | [1]Ke Li, [2]Jun-Ya Liu, [3]Lei Fu, [4]Ying-Ying Zhao, [5]Yan-Hong Bai [Full author list] | Asian-Australasian Journal of Animal Sciences [curation] | DOI: 10.5713/AJAS.18.0389
PubMed: 30208698 | | 2018-09-13 |
| Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport | [1]Peng Wang, [2]Yingying Zhao, [3]Nannan Jiang, [4]Ke Li, [5]Tong Xing, [6]Lin Chen, [7]Xiaoming Wang, [8]Yong Tang, [9]Xinglian Xu [Full author list] | Poultry Science [curation] | DOI: 10.3382/PS/PEW203
PubMed: 27418661 | | 2016-07-14 |
| Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation | [1]Ke Li, [2]Y Y Zhao, [3]Z L Kang, [4]P Wang, [5]M Y Han, [6]X L Xu, [7]G H Zhou [Full author list] | Poultry Science [curation] | DOI: 10.3382/PS/PEU040
PubMed: 25577798 | | 2015-01-01 |
| Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study | [1]Zhuang-Li Kang, [2]Peng Wang, [3]Xing-Lian Xu, [4]Chao-Zhi Zhu, [5]Ke Li, [6]Guang-Hong Zhou [Full author list] | Meat Science [curation] | DOI: 10.1016/J.MEATSCI.2014.05.025
PubMed: 24960638 | | 2014-06-07 |
| Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter | [1]Ke Li, [2]Zhuang-Li Kang, [3]Yu-Feng Zou, [4]Xing-Lian Xu, [5]Guang-Hong Zhou [Full author list] | Journal of Food Science and Technology [curation] | DOI: 10.1007/S13197-014-1356-0
PubMed: 25892760 | | 2014-04-17 |
| 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. | [1]Zhuang-Li Kang, [2]Peng Wang, [3]Xing-Lian Xu, [4]Chao-Zhi Zhu, [5]Yu-Feng Zou, [6]Ke Li, [7]Guang-Hong Zhou [Full author list] | Meat Science [curation] | DOI: 10.1016/J.MEATSCI.2013.09.024
PubMed: 24200556 | rheology [curation] | 2013-10-05 |
| Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls | [1]Yanwei Mao, [2]Yimin Zhang, [3]Rongrong Liang, [4]Lulu Ren, [5]He Zhu, [6]Ke Li, [7]Lixian Zhu, [8]Xin Luo [Full author list] | Asian-Australasian Journal of Animal Sciences [curation] | DOI: 10.5713/AJAS.2012.12055
PubMed: 25049681 | cytoskeleton [curation] | 2012-08-01 |
| Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum | [1]Ke Li, [2]Yimin Zhang, [3]Yanwei Mao, [4]Daren Cornforth, [5]Pengcheng Dong, [6]Renhuan Wang, [7]He Zhu, [8]Xin Luo [Full author list] | Meat Science [curation] | DOI: 10.1016/J.MEATSCI.2012.07.003
PubMed: 22857853 | | 2012-07-14 |