Kong B - Search Results

1

Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks.

Zhang L, Chen Q, Liu Q, Xia X, Wang Y, Kong B. Zhang L, et al. Among authors: kong b. Food Chem. 2022 Jan 15;367:130680. doi: 10.1016/j.foodchem.2021.130680. Epub 2021 Jul 23. Food Chem. 2022. PMID: 34348198

2

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles.

Xia X, Kong B, Liu Q, Liu J. Xia X, et al. Among authors: kong b. Meat Sci. 2009 Oct;83(2):239-45. doi: 10.1016/j.meatsci.2009.05.003. Epub 2009 May 10. Meat Sci. 2009. PMID: 20416749

3

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.

Xia X, Kong B, Xiong Y, Ren Y. Xia X, et al. Among authors: kong b. Meat Sci. 2010 Jul;85(3):481-6. doi: 10.1016/j.meatsci.2010.02.019. Epub 2010 Feb 20. Meat Sci. 2010. PMID: 20416818

4

Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats.

Liu Q, Kong B, Li G, Liu N, Xia X. Liu Q, et al. Among authors: kong b. Food Chem Toxicol. 2011 Jun;49(6):1316-21. doi: 10.1016/j.fct.2011.03.013. Epub 2011 Mar 22. Food Chem Toxicol. 2011. PMID: 21414373

5

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.

Jia N, Kong B, Liu Q, Diao X, Xia X. Jia N, et al. Among authors: kong b. Meat Sci. 2012 Aug;91(4):533-9. doi: 10.1016/j.meatsci.2012.03.010. Epub 2012 Mar 21. Meat Sci. 2012. PMID: 22483714

6

Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1-2.8 kDa antioxidative peptides isolated from whey protein hydrolysate.

Kong B, Peng X, Xiong YL, Zhao X. Kong B, et al. Food Chem. 2012 Nov 15;135(2):540-7. doi: 10.1016/j.foodchem.2012.04.122. Epub 2012 Apr 30. Food Chem. 2012. PMID: 22868126

7

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.

Li P, Kong B, Chen Q, Zheng D, Liu N. Li P, et al. Among authors: kong b. Meat Sci. 2013 Jan;93(1):67-72. doi: 10.1016/j.meatsci.2012.08.003. Epub 2012 Aug 8. Meat Sci. 2013. PMID: 22926033

8

Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.

Huang L, Kong B, Zhao J, Liu Q, Diao X. Huang L, et al. Among authors: kong b. J Agric Food Chem. 2014 Jul 9;62(27):6390-9. doi: 10.1021/jf5008083. Epub 2014 Jun 30. J Agric Food Chem. 2014. PMID: 24950913

9

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.

Chen Q, Liu Q, Sun Q, Kong B, Xiong Y. Chen Q, et al. Among authors: kong b. Meat Sci. 2015 Feb;100:110-7. doi: 10.1016/j.meatsci.2014.10.001. Meat Sci. 2015. PMID: 25460113

10

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes.

Liu Q, Geng R, Zhao J, Chen Q, Kong B. Liu Q, et al. Among authors: kong b. J Agric Food Chem. 2015 May 20;63(19):4853-61. doi: 10.1021/acs.jafc.5b01331. Epub 2015 May 12. J Agric Food Chem. 2015. PMID: 25940322

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