Showing 1 - 2 results of 2 for search 'Wuchao MA', query time: 0.01s Refine Results
  1. 1
    Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein

    Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein by Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai

    Published 2025-01-01
    Get full text
    Article
    Save to List
    Saved in:
  2. 2
    Effects of Ultrasound Treatment of Chickpea Protein Isolate Emulsion on the Quality and Freeze-thaw Stability of Low-fat Pork Meat Batter

    Effects of Ultrasound Treatment of Chickpea Protein Isolate Emulsion on the Quality and Freeze-thaw Stability of Low-fat Pork Meat Batter by Yixue ZHANG, Shangxi JIA, Bingbing CUI, Xue HAN, Wuchao MA, Yu WANG, Yanhong BAI, Ke LI

    Published 2025-04-01
    Get full text
    Article
    Save to List
    Saved in:

Search Tools: