All Stories

  1. Effects of l -lysine/l -arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

    Article • International Journal of Food Science & Technology, September 2017, Wiley

    Cunliu Zhou

  2. Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

    Article • International Journal of Food Properties, July 2017, Taylor & Francis

    Cunliu Zhou