Highly Influential Citations2
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The effects of high pressure processing (HPP) (0–400 MPa) and CaCl2 (0–0.8%) on cooking loss (CL), water holding capacity (WHC) and textual properties of salt-soluble meat protein (SSMP) gels with… Continue Reading
The objective of this study is to investigate the effects of L-arginine on physicochemical and sensory properties of pork sausage. CL decreased while pH increased with L-arginine levels (p<0.05). WHC… Continue Reading
Abstract The effect of high pressure processing (HPP) on properties of duck muscle gels (DMG) containing 1% curdlan was investigated. The application of > 300 MPa could result in the decrease of… Continue Reading
Double-stranded DNA of natural origin can be used to facilitate nitro-aldol (or Henry) reaction in aqueous solution.
The effects of curdlan on color, syneresis, cooking qualities, and textural properties of potato starch noodle (PSN) were investigated at the addition level of 0-1.0% w/w, and the interaction and… Continue Reading
The effects of blood plasma (BP, 0–2.5%), agar (0–1.0%), and microbial transglutaminase (MTG, 0–0.5%) on water-binding capacity, color (L*, a*, and b* values) and textural properties of pork muscle… Continue Reading
The waxes in wheat straw were removed by ethanol, acetone and petroleum ether, and the extracts at all levels were analyzed by fourier transform infrared (FTIR) . The results showed that the effect… Continue Reading
Reactions of 2-amino-aryl alcohols with beta-ketoesters catalyzed by a catalytic amount of FeCl3 via tandem benzylation-cyclization produce the corresponding 3-quinolinecarboxylic esters in good to… Continue Reading