Author/Creator: Wei, Sumeng - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Wei, Sumeng

1. Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism. (17th May 2022)

Authors:: Wei, Sumeng; Xu, Yining; Kong, Baohua; Wang, Meijuan; Zhang, Jingming; Liu, Qian; Yang, Yuling
Journal:: International journal of food science & technology
Issue:: Volume 57:Number 8(2022)
Page Start:: 5024
Record Type:: Journal Article
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2. Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating. (17th May 2021)

Authors:: Han, Keying; Feng, Xiao; Yang, Yuling; Wei, Sumeng; Tang, Xiaozhi; Li, Shanshan; Chen, Yumin
Journal:: International journal of food science & technology
Issue:: Volume 56:Number 11(2021)
Page Start:: 5708
Record Type:: Journal Article
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3. Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein. Issue 1 (1st January 2019)

Authors:: Zhou, Lei; Yang, Yuling; Tang, Xiaozhi; Gao, Chengcheng; Wei, Sumeng; Li, Shanshan
Journal:: CyTA: journal of food
Issue:: Volume 17:Issue 1(2019)
Page Start:: 384
Record Type:: Journal Article
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4. Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel. (August 2019)

Authors:: Zhou, Lei; Feng, Xiao; Yang, Yuling; Chen, Yinji; Wang, Jingyu; Wei, Sumeng; Li, Shanshan
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 110(2019)
Page Start:: 19
Record Type:: Journal Article
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5. Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions. (16th August 2019)

Authors:: Zhou, Lei; Feng, Xiao; Yang, Yuling; Chen, Yinji; Tang, Xiaozhi; Wei, Sumeng; Li, Shanshan
Journal:: Journal of the science of food and agriculture
Issue:: Volume 99:Number 14(2019)
Page Start:: 6500
Record Type:: Journal Article
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6. Effects of low fat addition on chicken myofibrillar protein gelation properties. (May 2019)

Authors:: Zhou, Lei; Yang, Yuling; Wang, Jingyu; Wei, Sumeng; Li, Shanshan
Journal:: Food hydrocolloids
Issue:: Volume 90(2019)
Page Start:: 126
Record Type:: Journal Article
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7. Structures and properties of chicken myofibrillar protein gel induced by microwave heating. (27th January 2020)

Authors:: Wei, Sumeng; Yang, Yuling; Feng, Xiao; Li, Shanshan; Zhou, Lei; Wang, Jingyu; Tang, Xiaozhi
Journal:: International journal of food science & technology
Issue:: Volume 55:Number 7(2020)
Page Start:: 2691
Record Type:: Journal Article
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