Zonglin Guo

South China Agricultural University

Guangdong, Guangzhou

China

SCHOLARLY PAPERS

3

DOWNLOADS

39

TOTAL CITATIONS

0

Scholarly Papers (3)

1.

The Effect of Ph Shifting on the Calcium-Fortified Plant-Based Milk with Chickpea Protein

Number of pages: 19 Posted: 03 Apr 2024
South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood,, South China Agricultural University, Beijing Normal University-Hong Kong Baptist University United International College, South China Agricultural University, South China Agricultural University, University College Cork, South China Agricultural University and South China Agricultural University
Downloads 21 (1,157,446)

Abstract:

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Chickpea protein, pH shifting, calcium fortification, In vitro digestion

2.

Exploring the Gelation Potentials of Chicken Heart Batter: From By-Product to Product

Number of pages: 23 Posted: 02 Sep 2024
South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, affiliation not provided to SSRN, South China Agricultural University and South China Agricultural University
Downloads 14 (1,242,099)

Abstract:

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chicken heart, sodium alginate, Myofibrillar protein, gelation properties, by-product

3.

Chicken Fat: Potential for Replacing Pork Fat in the Dual-Protein Hybrid Emulsified Gel

Number of pages: 42 Posted: 19 May 2025
South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University and South China Agricultural University
Downloads 4 (1,331,238)

Abstract:

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Chicken fat, Fat replacer, High internal phase emulsion, Pea protein, Bilayer emulsion, Hybrid emulsified gel