Zhaoming Wang

Hefei University of Technology

193 Tunxi Rd

Baohe

Hefei

China

  • Hefei University of Technology

SCHOLARLY PAPERS

2

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61

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Scholarly Papers (2)

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1.

Mechanisms of Chicken Processing Quality Changes During the Early Post Mortem Time: The Role of Structural Protein Degradation

Number of pages: 27 Posted: 10 Sep 2022
Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Ling Kong, Hui Zhou and Baocai Xu
Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, affiliation not provided to SSRN, Hefei University of Technology and Hefei University of Technology
Downloads 39 (945,718)

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chicken, myofibrillar, protein, post mortem, muscle ultrastructure, texture

2.

Enhancing the Texture and Cooking Properties of Low-Fat Meatballs as an Animal Fat Substitute Using High Internal Phase Emulsions Stabilized with Prinsepia Utilis Royle Protein

Number of pages: 38 Posted: 12 Oct 2023
Yu Wang, Xuefeng Wang, Jie Guo, Xinran Dong, Xinyi Li, Yuanyuan Xue, Xianna Chang, Zhaoming Wang, Baocai Xu and Feiran Xu
Hefei University of Technology, Yunnan Agricultural University, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, affiliation not provided to SSRN, Hefei University of Technology, Hefei University of Technology and Hefei University of Technology
Downloads 22 (1,134,815)

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Meatballs, Low-fat, Prinsepia utilis Royle protein, High internal phase emulsions