Xiuping Dong

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Gelation is an important functional property of protein in meats. In this study, we prepared actomyosin from scallop Patinopecten yessoensis adductor muscles and studied the effects of pH on the physicochemical properties of the actomyosin preparation and on its heat-induced gel-forming properties. The results showed that the turbidity and surface(More)
The industry of dried tofu products wants to achieve breakthrough, the key lies in developing efficient processing equipments. Pressing equipment of dried tofu has been mostly designed according to the line – " manual design (some with a CAD)-prototype production-prototype testing-design modification". However this way not only gets a high cost of research,(More)
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