Search Results - "Zhou, Cunliu"

L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical by Xu, Peng, Zheng, Yadong, Zhu, Xiaoxu, Li, Shiyi, Zhou, Cunliu

“…To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. Four…”
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Effect of l-lysine on the physicochemical properties of pork sausage by Zhou, Cunliu, Li, Jun, Tan, Shengjiang

“…Effects of l -lysine on physicochemical properties of pork sausage were investigated. WHC values significantly increased using 0.8% l -lysine, but…”
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Study on Gas Migration Law of Mining Coal Seam under the Influence of Normal Fault by Kang, Xiangtao, Tang, Meng, Jiang, Mingquan, Zhou, Cunliu, Hu, Jinguo, Ren, Jiachi, Deng, Bozhi

“…In order to study the coupling law of mining and gas migration in close coal seams in fault structure area, taking the coal mining face in Guizhou as the…”
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Study on Prediction of Outburst Risk of Excavation Face by Initial Gas Emission by Gao, Lu, Kang, Xiangtao, Tang, Meng, Hu, Jinguo, Ren, Jiachi, Zhou, Cunliu

“…In order to improve the accuracy of coal and gas outburst risk prediction for an excavation face, an outburst equilibrium equation for the excavation face was…”
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Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage by Huang, Yajun, Zhang, Yinyin, Zhang, Daojing, Chen, Li, Bao, Pengqi, Fang, Hongmei, Zhou, Cunliu

“…This study was aimed to investigate the effects of ultrasound, basic amino acids ( l -lysine and l -arginine), and their combination treatments on the…”
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l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron by Zhou, Cunliu, Ye, Huiqiong, Nishiumi, Tadayuki, Qin, Hao, Chen, Conggui

“…The objective of this investigation was to evaluate the effects of l-histidine on the stability of porcine hemoglobin concentrates during storage. The results…”
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Effects of l-lysine on thermal gelation properties of chicken breast actomyosin by Lei, Zhen, Fu, Yuan, Zheng, Yadong, Xu, Peng, Zhou, Cunliu

“…The effects of l -lysine ( l -Lys) on the water holding capacity (WHC) and texture of actomyosin (AM) gel and the possible mechanisms were investigated. l -Lys…”
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The role of monoxide hemoglobin in color improvement of chicken sausage by Xu, Peng, Zhu, Xuefeng, Tan, Shengjiang, Qin, Hao, Zhou, Cunliu

“…The role of monoxide hemoglobin (COHb) in improvement of chicken sausage color was investigated. COHb and NaNO 2 synergistically increased a* values. Addition…”
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Effect of amaranthus pigments on quality characteristics of pork sausages by Zhou, Cunliu, Zhang, Lin, Wang, Hui, Chen, Conggui

“…The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five…”
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Application of Tin and Nanometer Tin in Allylation of Carbonyl Compounds in Tap Water by Wang, Zhiyong, Zha, Zhenggen, Zhou, Cunliu

“…Nanometer tin-mediated allylation of aldehydes or ketones in distilled or tap water gave rise to corresponding homoallyl alcohol in high yield without any…”
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Effect of L-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage by Zhou, Cunliu, Hefei University of Technology, Hefei, China, Wang, Hui, Hefei University of Technology, Hefei, China, Chen, Yunlong, Hefei University of Technology, Hefei, China, Chen, Conggui, Hefei University of Technology, Hefei, China

“…The objective of this work was to establish a method to stabilize the color of porcine red blood cell (RBC). First, L-cysteine was chosen to react with hemin…”
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l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations by Gao, Xun, Li, Axiang, Zhou, Cunliu

“…Herein, we investigated the effect and potential mechanisms of l-arginine (Arg) and l-lysine (Lys) on the emulsifying and dissolution properties of pale, soft,…”
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Effect of Carboxy-hemoglobin on Color Stability of Cooked Pork Sausage by Zhou, Cunliu, Hefei University of Technology, Hefei, China, Wang, Jixia, Hefei University of Technology, Hefei, China, Wang, Hui, Hefei University of Technology, Hefei, China, Zhang, Lin, Hefei University of Technology, Hefei, China, Cai, Kezhou, Hefei University of Technology, Hefei, China

“…To investigate the effect of carboxy-hemoglobin (CO-Hb) on the color of cooked pork sausage (CPS), 6 treatments with 5 levels of CO-Hb (0, 0.2, 0.4, 0.6, and…”
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l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation by Fan, Xiaokang, Gao, Xun, Zhou, Cunliu

“…•Arg/Lys induced the A-band to become shallower and even shorter.•NaCl caused damage to the Z-lines alone.•Arg/Lys collaborated with NaCl to destroy the…”
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l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility by Li, Shiyi, Zheng, Yadong, Xu, Peng, Zhu, Xiaoxu, Zhou, Cunliu

“…•Lysine/arginine increased myosin solubility at the tested pH values.•Lysine/arginine decreased the hydrodynamic size of myosin.•Lysine/arginine enhanced the…”
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l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum by Bao, Pengqi, Chen, Li, Hu, Yue, Wang, Yan, Zhou, Cunliu

“…•Arginine (Arg) and lysine (Lys) alleviated the decline in myosin heavy chain density.•Arg and Lys abated the drop in myofibrillar proteins (MPs) solubility of…”
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l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water by Zhu, Xiaoxu, Li, Linxian, Li, Shiyi, Ning, Cheng, Zhou, Cunliu

“…The effects of l–arginine (Arg) and l–lysine (Lys) on the emulsifying properties of the salt-soluble meat proteins (SSMPs)–soybean oil emulsion (SSOE) and…”
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Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels by Yu, Xia, Hefei University of Technology, Hefei, China, Chen, Conggui, Hefei University of Technology, Hefei, China, Cai, Kezhou, Hefei University of Technology, Hefei, China, Zhou, Cunliu, Hefei University of Technology, Hefei, China, Mao, Daorong, Hefei University of Technology, Hefei, China, Sun, Gaojun, Hefei University of Technology, Hefei, China

“…The effects of blood plasma (BP, 0-2.5%), agar (0-1.0%), and microbial transglutaminase (MTG, 0-0.5%) on water-binding capacity, color (L*, a*, and b* values)…”
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Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl? by Fan, Xiaokang, Gao, Xun, Li, Rui, Pan, Dongmei, Zhou, Cunliu

“…•Combined treatments were more effective in tenderizing meat than single treatments.•Myofibrillar proteins' (MPs') degradation did not well agree with the…”
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Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion by Huang, Yajun, Zhang, Daojing, Zhang, Yinyin, Fang, Hongmei, Zhou, Cunliu

“…This work investigated the mechanisms underlying the combined effects of ultrasound and l-lysine/l-arginine on the physical stability of myosin-soybean oil…”
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