No. 32072141/the National Natural Science Foundation of China[Grants and Funding] - Search Results

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Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing-Thawing.

Zhang X, Yu P, Yan J, Shi Y, Feng J, Peng X. Zhang X, et al. Foods. 2023 Sep 27;12(19):3597. doi: 10.3390/foods12193597. Foods. 2023. PMID: 37835250 Free PMC article.

Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze-Thaw Cycles.

Yu P, Yan J, Kong L, Yu J, Zhao X, Peng X. Yu P, et al. Foods. 2023 Aug 21;12(16):3135. doi: 10.3390/foods12163135. Foods. 2023. PMID: 37628134 Free PMC article.

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