Zhao S - Search Results

1

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum.

Zhao S, Li Z, Liu Y, Zhao Y, Yuan X, Kang Z, Zhu M, Ma H. Zhao S, et al. Among authors: zhao y. Food Chem X. 2022 Apr 30;14:100320. doi: 10.1016/j.fochx.2022.100320. eCollection 2022 Jun 30. Food Chem X. 2022. PMID: 35571334 Free PMC article.

2

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods.

Zhu MM, Peng ZY, Lu S, He HJ, Kang ZL, Ma HJ, Zhao SM, Wang ZR. Zhu MM, et al. Among authors: zhao sm. Foods. 2019 Dec 25;9(1):26. doi: 10.3390/foods9010026. Foods. 2019. PMID: 31881759 Free PMC article.

3

Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment.

Peng Z, Zhu M, Zhang J, Zhao S, He H, Kang Z, Ma H, Xu B. Peng Z, et al. Among authors: zhao s. Food Chem. 2021 May 1;343:128412. doi: 10.1016/j.foodchem.2020.128412. Epub 2020 Oct 16. Food Chem. 2021. PMID: 33268166

4

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.

Kang ZL, Zhang XH, Li X, Song ZJ, Ma HJ, Lu F, Zhu MM, Zhao SM, Wang ZR. Kang ZL, et al. J Food Sci Technol. 2021 Jun;58(6):2258-2264. doi: 10.1007/s13197-020-04736-4. Epub 2020 Aug 25. J Food Sci Technol. 2021. PMID: 33967322 Free PMC article.

5

Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.

Zhao SM, Li Z, Li NN, Zhao YY, Kang ZL, Zhu MM, Ma HJ. Zhao SM, et al. J Food Sci. 2021 Nov;86(11):4946-4957. doi: 10.1111/1750-3841.15921. Epub 2021 Oct 15. J Food Sci. 2021. PMID: 34653266

6

Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins.

Zhu M, Li H, Xing Y, Ma C, Peng Z, Jiao L, Kang Z, Zhao S, Ma H. Zhu M, et al. Among authors: zhao s. Food Chem. 2023 Mar 15;404(Pt A):134238. doi: 10.1016/j.foodchem.2022.134238. Epub 2022 Sep 14. Food Chem. 2023. PMID: 36257268

7

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.

Liu Y, Yang L, Zhao S, Zhao Y, Kang Z, Zhu M, He H, Ma H. Liu Y, et al. Among authors: zhao y, zhao s. J Texture Stud. 2023 Aug;54(4):571-581. doi: 10.1111/jtxs.12746. Epub 2023 Mar 8. J Texture Stud. 2023. PMID: 36793251

8

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters.

Zhao S, Yuan X, Yang L, Zhu M, Ma H, Zhao Y. Zhao S, et al. Among authors: zhao y. Meat Sci. 2023 Aug;202:109215. doi: 10.1016/j.meatsci.2023.109215. Epub 2023 May 6. Meat Sci. 2023. PMID: 37172548

9

Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins.

Zhu M, Xing Y, Zhang J, Li H, Kang Z, Ma H, Zhao S, Jiao L. Zhu M, et al. Among authors: zhao s. Meat Sci. 2023 Oct;204:109241. doi: 10.1016/j.meatsci.2023.109241. Epub 2023 Jun 10. Meat Sci. 2023. PMID: 37321052

10

Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins.

Zhu M, Wang H, Zong J, Zhang J, Zhao S, Ma H. Zhu M, et al. Among authors: zhao s. Food Chem. 2024 Feb 1;433:137337. doi: 10.1016/j.foodchem.2023.137337. Epub 2023 Aug 29. Food Chem. 2024. PMID: 37688826

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