Xiaoqin Diao
Biographic Data
| ID | 9491825 |
|---|---|
| NAME | Xiaoqin Diao |
| GIVEN NAMES | Xiaoqin |
| FAMILY NAME | Diao |
| SIGNATURE | DIAO X |
| AFFILIATIONS | Bohai University |
| ORCID | 0000-0002-9863-3943 |
| VERIFIED | Yes |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage
Purpose This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages. Design/methodology/approach Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) …
No prominent works on this page.
Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage
Purpose This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages. Design/methodology/approach Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) …
Antioxidant (1 work) · Biochemical effects in animals (1 work) · Biochemistry (1 work) · Biochemistry (1 work) · Butylated hydroxyanisole (1 work) · Chemistry (1 work) · Chewiness (1 work) · Emulsion (1 work) · Food Science (1 work) · Food Science (1 work)