Kang D - Search Results

1

Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef.

Kang D, Jiang Y, Xing L, Zhou G, Zhang W. Kang D, et al. Food Res Int. 2017 Dec;102:717-727. doi: 10.1016/j.foodres.2017.09.062. Epub 2017 Sep 23. Food Res Int. 2017. PMID: 29196005

2

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing.

Kang DC, Zou YH, Cheng YP, Xing LJ, Zhou GH, Zhang WG. Kang DC, et al. Ultrason Sonochem. 2016 Nov;33:47-53. doi: 10.1016/j.ultsonch.2016.04.024. Epub 2016 Apr 22. Ultrason Sonochem. 2016. PMID: 27245955 Free article.

3

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification.

Kang DC, Gao XQ, Ge QF, Zhou GH, Zhang WG. Kang DC, et al. Ultrason Sonochem. 2017 Sep;38:317-325. doi: 10.1016/j.ultsonch.2017.03.026. Epub 2017 Mar 15. Ultrason Sonochem. 2017. PMID: 28633832 Free article.

4

Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon.

Zhang S, Zhang C, Qiao Y, Xing L, Kang D, Khan IA, Huang M, Zhou G. Zhang S, et al. Among authors: kang d. Food Chem. 2017 Dec 15;237:779-785. doi: 10.1016/j.foodchem.2017.06.026. Epub 2017 Jun 10. Food Chem. 2017. PMID: 28764067

5

Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound.

Wang A, Kang D, Zhang W, Zhang C, Zou Y, Zhou G. Wang A, et al. Among authors: kang d. Food Chem. 2018 Apr 15;245:724-730. doi: 10.1016/j.foodchem.2017.12.003. Epub 2017 Dec 5. Food Chem. 2018. PMID: 29287433

6

Regulation of calpain-1 activity and protein proteolysis by protein nitrosylation in postmortem beef.

Zhang C, Liu R, Wang A, Kang D, Zhou G, Zhang W. Zhang C, et al. Among authors: kang d. Meat Sci. 2018 Jul;141:44-49. doi: 10.1016/j.meatsci.2018.03.017. Epub 2018 Mar 22. Meat Sci. 2018. PMID: 29605742

7

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef.

Zou Y, Kang D, Liu R, Qi J, Zhou G, Zhang W. Zou Y, et al. Among authors: kang d. Ultrason Sonochem. 2018 Sep;46:36-45. doi: 10.1016/j.ultsonch.2018.04.005. Epub 2018 Apr 10. Ultrason Sonochem. 2018. PMID: 29739511 Free article.

8

Structural and functional modification of food proteins by high power ultrasound and its application in meat processing.

Kang D, Zhang W, Lorenzo JM, Chen X. Kang D, et al. Crit Rev Food Sci Nutr. 2021;61(11):1914-1933. doi: 10.1080/10408398.2020.1767538. Epub 2020 May 25. Crit Rev Food Sci Nutr. 2021. PMID: 32449370 Review.

9

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins.

Zhang R, Xing L, Kang D, Zhou L, Wang L, Zhang W. Zhang R, et al. Among authors: kang d. Ultrason Sonochem. 2021 Jun;74:105582. doi: 10.1016/j.ultsonch.2021.105582. Epub 2021 May 4. Ultrason Sonochem. 2021. PMID: 33975184 Free PMC article.

10

Benefits of ultrasonic technology application in meat field and its influential mechanism: a review.

Zhang J, Toldrá F, Kang D, Zhou L, Wang J, Zhang W, Hu Y. Zhang J, et al. Among authors: kang d. Crit Rev Food Sci Nutr. 2024 Nov 21:1-26. doi: 10.1080/10408398.2024.2429002. Online ahead of print. Crit Rev Food Sci Nutr. 2024. PMID: 39573929 Review.

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