Author Page for Changming Qiao

Synergistic Effect of Preheating and Different Power Output High-Intensity Ultrasound on the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Chicken Wooden Breast

Number of pages: 33 Posted: 03 Mar 2022

Ke Wang, Yan Li, Jingxin Sun, Changming Qiao, Harvey Ho, Ming Huang, Xinglian Xu, Bin Pang and He Huang

Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Zhucheng Waimao Co., Ltd, Auckland Bioengineering Institute, The University of Auckland, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU), Qingdao Agricultural University and affiliation not provided to SSRN

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Citation 2

Abstract:

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The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

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The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

Number of pages: 23 Posted: 25 Oct 2022

Ke Wang, Yan Li, Xin Luo, Jingxin Sun, Yimin Zhang and Changming Qiao

Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering and Shandong Zhucheng Waimao Co., Ltd

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Abstract:

3.

Preheating and High-Intensity Ultrasound Synergistically Affect the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Wooden Breast

Number of pages: 35 Posted: 21 Dec 2021

Ke Wang, Yan Li, Xin Luo, Yimin Zhang, Jingxin Sun, Changming Qiao and Harvey Ho

Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Agricultural University - College of Food Science and Engineering, Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Zhucheng Waimao Co., Ltd and Auckland Bioengineering Institute, The University of Auckland

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Citation 2

Abstract:

4.

Oxidative Mechanism of Chicken Wooden Breast Myofibrillar Protein

Number of pages: 28 Posted: 25 Oct 2022

Ke Wang, Yimin Zhang, Changming Qiao and Jingxin Sun

Shandong Agricultural University - College of Food Science and Engineering, Shandong Agricultural University - College of Food Science and Engineering, Shandong Zhucheng Waimao Co., Ltd and Qingdao Agricultural University - College of Food Science & Engineering

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Changming Qiao

Shandong Zhucheng Waimao Co., Ltd

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Scholarly Papers (4)

Synergistic Effect of Preheating and Different Power Output High-Intensity Ultrasound on the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Chicken Wooden Breast

Abstract:

The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar

Abstract:

Preheating and High-Intensity Ultrasound Synergistically Affect the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Wooden Breast

Abstract:

Oxidative Mechanism of Chicken Wooden Breast Myofibrillar Protein

Abstract: