Zhang CH - Search Results

1

The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid.

Xu K, Lv AJ, Dong RL, Li YC, Zeng LT, Wang Y, Li HS, Qi J, Wang HH, Zhang CH, Xiong GY, Zhang QY. Xu K, et al. Among authors: zhang ch. Food Chem. 2024 Dec 25;470:142649. doi: 10.1016/j.foodchem.2024.142649. Online ahead of print. Food Chem. 2024. PMID: 39733615

2

Effect of ultrasonication on the yield, functional and physicochemical characteristics of collagen-II from chicken sternal cartilage.

Akram AN, Zhang C. Akram AN, et al. Food Chem. 2020 Mar 1;307:125544. doi: 10.1016/j.foodchem.2019.125544. Epub 2019 Oct 1. Food Chem. 2020. PMID: 31654948

3

Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing.

Qian S, Li X, Wang H, Wei X, Mehmood W, Zhang C, Blecker C. Qian S, et al. Food Chem. 2020 Sep 15;324:126892. doi: 10.1016/j.foodchem.2020.126892. Epub 2020 Apr 21. Food Chem. 2020. PMID: 32339789

4

Characterization of an intracellular aspartic protease (PsAPA) from Penicillium sp. XT7 and its application in collagen extraction.

Guo Y, Li X, Jia W, Huang F, Liu Y, Zhang C. Guo Y, et al. Food Chem. 2021 May 30;345:128834. doi: 10.1016/j.foodchem.2020.128834. Epub 2020 Dec 8. Food Chem. 2021. PMID: 33348133

5

DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures.

Song Y, Huang F, Li X, Zhang H, Liu J, Han D, Rui M, Wang J, Zhang C. Song Y, et al. Food Chem. 2022 Mar 1;371:131206. doi: 10.1016/j.foodchem.2021.131206. Epub 2021 Sep 21. Food Chem. 2022. PMID: 34619635

6

The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes.

Qian S, Hu F, Mehmood W, Li X, Zhang C, Blecker C. Qian S, et al. Food Chem. 2022 Mar 30;373(Pt B):131461. doi: 10.1016/j.foodchem.2021.131461. Epub 2021 Oct 23. Food Chem. 2022. PMID: 34717267

7

An advanced strategy for efficient recycling of bovine bone: Preparing high-valued bone powder via instant catapult steam-explosion.

Qin X, Shen Q, Guo Y, Liu J, Zhang H, Jia W, Xu X, Zhang C. Qin X, et al. Food Chem. 2022 Apr 16;374:131614. doi: 10.1016/j.foodchem.2021.131614. Epub 2021 Nov 16. Food Chem. 2022. PMID: 34848091

8

Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach.

Zhang M, Xie D, Wang D, Xu W, Zhang C, Li P, Sun C. Zhang M, et al. Food Chem. 2023 Jan 15;399:133977. doi: 10.1016/j.foodchem.2022.133977. Epub 2022 Aug 18. Food Chem. 2023. PMID: 35994857

9

Effects of Alternating Electric Field Assisted Freezing-Thawing-Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle.

Wu G, Yang C, Bruce HL, Roy BC, Li X, Zhang C. Wu G, et al. J Agric Food Chem. 2022 Oct 12;70(40):12990-13001. doi: 10.1021/acs.jafc.2c04207. Epub 2022 Sep 27. J Agric Food Chem. 2022. PMID: 36166831

10

Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics.

Wu G, Yang C, Bruce HL, Roy BC, Li X, Zhang C. Wu G, et al. Food Chem. 2023 May 30;409:135266. doi: 10.1016/j.foodchem.2022.135266. Epub 2022 Dec 22. Food Chem. 2023. PMID: 36577322

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