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  1. 1
    Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

    Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters by Guang-Hui Liu, Jing-Chao Fan, Zhuang-Li Kang, Igor Mazurenko

    Published 2022-01-01
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    Article
  2. 2
    Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

    Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage by Jing-Chao Fan, Guang-Hui Liu, Kai Wang, Chun Xie, Zhuang-Li Kang

    Published 2023-10-01
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