Li PJ - Search Results

1

Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice.

Wang XX , Yu X , Wang Y , Li PJ , Xu BC , Cai KZ , Chen CG . Wang XX , et al. Among authors: li pj. Food Funct. 2020 Aug 1;11(8):6834-6842. doi: 10.1039/d0fo01204a. Epub 2020 Jul 21. Food Funct. 2020. PMID: 32691810

2

Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin.

Zhou YZ, Chen CG, Chen X, Li PJ, Ma F, Lu QH. Zhou YZ, et al. Among authors: li pj. J Agric Food Chem. 2014 Mar 26;62(12):2655-62. doi: 10.1021/jf405381z. Epub 2014 Mar 17. J Agric Food Chem. 2014. PMID: 24635768

3

Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.

Ma F, Zhang B, Wang W, Li P, Niu X, Chen C, Zheng L. Ma F, et al. J Sci Food Agric. 2018 Mar;98(5):1832-1838. doi: 10.1002/jsfa.8659. Epub 2017 Oct 12. J Sci Food Agric. 2018. PMID: 28872679

4

Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel.

Yao J, Zhou Y, Chen X, Ma F, Li P, Chen C. Yao J, et al. Food Chem. 2018 Jan 15;239:1134-1142. doi: 10.1016/j.foodchem.2017.07.027. Epub 2017 Jul 10. Food Chem. 2018. PMID: 28873532

5

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions.

Chen X, Xu X, Han M, Zhou G, Chen C, Li P. Chen X, et al. Food Res Int. 2016 Jul;85:1-9. doi: 10.1016/j.foodres.2016.04.011. Epub 2016 Apr 16. Food Res Int. 2016. PMID: 29544823

6

Combined effect of CaCl₂ and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions.

Wang Y, Zhou Y, Li PJ, Wang XX, Cai KZ, Chen CG. Wang Y, et al. Among authors: li pj. Food Chem. 2018 Dec 15;269:236-243. doi: 10.1016/j.foodchem.2018.06.107. Epub 2018 Jun 21. Food Chem. 2018. PMID: 30100429

7

Amelioration of Growth Performance, Lipid Accumulation, and Intestinal Health in Mice by a Cooked Mixture of Lean Meat and Resistant Starch.

Wang XX, Pan Q, Ma F, Li PJ, Xu BC, Chen CG. Wang XX, et al. Among authors: li pj. Mol Nutr Food Res. 2019 May;63(10):e1801364. doi: 10.1002/mnfr.201801364. Epub 2019 Mar 19. Mol Nutr Food Res. 2019. PMID: 30817073

8

Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.

Huang P, Shao X, Zhu M, Xu B, Chen C, Li P. Huang P, et al. Int J Food Microbiol. 2020 Feb 16;315:108419. doi: 10.1016/j.ijfoodmicro.2019.108419. Epub 2019 Nov 5. Int J Food Microbiol. 2020. PMID: 31734616

9

Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase.

Huang P, Xu B, Shao X, Chen C, Wang W, Li P. Huang P, et al. Meat Sci. 2020 Mar;161:108022. doi: 10.1016/j.meatsci.2019.108022. Epub 2019 Nov 27. Meat Sci. 2020. PMID: 31838366

10

Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts.

Zhou Y, Wang Y, Ma F, Li PJ, Xu BC, Chen CG. Zhou Y, et al. Among authors: li pj. Poult Sci. 2020 Mar;99(3):1717-1723. doi: 10.1016/j.psj.2019.10.065. Epub 2019 Dec 26. Poult Sci. 2020. PMID: 32115039 Free PMC article.

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