Author/Creator: Cao, Guang-tian - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Cao, Guang-tian

1. HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface. (February 2021)

Authors:: Yang, Hui-Juan; Han, Min-Yi; Wang, Hai-feng; Cao, Guang-tian; Tao, Fei; Xu, Xing-Lian; Zhou, Guang-Hong; Shen, Qing
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 137(2021)
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Record Type:: Journal Article
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2. Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility. (January 2021)

Authors:: Yang, Hui-juan; Wang, Hai-feng; Tao, Fei; Li, Wei-xia; Cao, Guang-tian; Yang, Yun-yun; Xu, Xing-lian; Zhou, Guang-hong; Shen, Qing
Journal:: Food research international
Issue:: Volume 139(2021)
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Record Type:: Journal Article
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