Showing 1 - 4 results of 4 for search 'Bao-cai Xu', query time: 0.04s Refine Results
  1. 1
    Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts

    Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts by Ying Zhou, Yu Wang, Fei Ma, Pei-jun Li, Bao-cai Xu, Cong-gui Chen

    Published 2020-03-01
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  2. 2
    Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties

    Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties by Pin Chen, Ru-Meng Wang, Bao-Cai Xu, Fei-Ran Xu, Ying-Wang Ye, Bao Zhang

    Published 2023-03-01
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  3. 3
    Small Molecular Weight Aldose (<span style="font-variant: small-caps">d</span>-Glucose) and Basic Amino Acids (<span style="font-variant: small-caps">l</span>-Lysine, <span style="font-variant: small-caps">l</span>-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

    Small Molecular Weight Aldose (<span style="font-variant: small-caps">d</span>-Glucose) and Basic Amino Acids (<span style="font-variant: small-caps">l</span>-Lysine, <span style="... by Wen Nie, Ke-zhou Cai, Yu-zhu Li, Shuo Zhang, Yu Wang, Jie Guo, Cong-gui Chen, Bao-cai Xu

    Published 2018-12-01
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  4. 4
    Systematic evaluation of the meat qualities of free-range chicken (Xuan-Zhou) under different ages explored the optimal slaughter age

    Systematic evaluation of the meat qualities of free-range chicken (Xuan-Zhou) under different ages explored the optimal slaughter age by Guang Chen, Xun-yan Ling, Ming-shu Xie, Yang-fan Xiong, Ting-ting Li, Ying Wang, Cong-lin Shui, Chao-mu Li, Bao-cai Xu, Fei Ma

    Published 2024-09-01
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