Chen CG - Search Results

1

Amelioration of Growth Performance, Lipid Accumulation, and Intestinal Health in Mice by a Cooked Mixture of Lean Meat and Resistant Starch.

Wang XX, Pan Q, Ma F, Li PJ, Xu BC, Chen CG. Wang XX, et al. Among authors: chen cg. Mol Nutr Food Res. 2019 May;63(10):e1801364. doi: 10.1002/mnfr.201801364. Epub 2019 Mar 19. Mol Nutr Food Res. 2019. PMID: 30817073

2

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan.

Ma F, Chen C, Zheng L, Zhou C, Cai K, Han Z. Ma F, et al. Meat Sci. 2013 Sep;95(1):22-6. doi: 10.1016/j.meatsci.2013.04.025. Epub 2013 Apr 16. Meat Sci. 2013. PMID: 23644049

3

Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin.

Zhou YZ, Chen CG, Chen X, Li PJ, Ma F, Lu QH. Zhou YZ, et al. Among authors: chen cg, chen x. J Agric Food Chem. 2014 Mar 26;62(12):2655-62. doi: 10.1021/jf405381z. Epub 2014 Mar 17. J Agric Food Chem. 2014. PMID: 24635768

4

Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages.

Ma F, Qin H, Shi K, Zhou C, Chen C, Hu X, Zheng L. Ma F, et al. Food Chem. 2016 Jan 1;190:142-149. doi: 10.1016/j.foodchem.2015.05.084. Epub 2015 May 19. Food Chem. 2016. PMID: 26212953

5

Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.

Ma F, Zhang B, Wang W, Li P, Niu X, Chen C, Zheng L. Ma F, et al. J Sci Food Agric. 2018 Mar;98(5):1832-1838. doi: 10.1002/jsfa.8659. Epub 2017 Oct 12. J Sci Food Agric. 2018. PMID: 28872679

6

Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel.

Yao J, Zhou Y, Chen X, Ma F, Li P, Chen C. Yao J, et al. Food Chem. 2018 Jan 15;239:1134-1142. doi: 10.1016/j.foodchem.2017.07.027. Epub 2017 Jul 10. Food Chem. 2018. PMID: 28873532

7

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions.

Chen X, Xu X, Han M, Zhou G, Chen C, Li P. Chen X, et al. Food Res Int. 2016 Jul;85:1-9. doi: 10.1016/j.foodres.2016.04.011. Epub 2016 Apr 16. Food Res Int. 2016. PMID: 29544823

8

Combined effect of CaCl₂ and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions.

Wang Y, Zhou Y, Li PJ, Wang XX, Cai KZ, Chen CG. Wang Y, et al. Among authors: chen cg. Food Chem. 2018 Dec 15;269:236-243. doi: 10.1016/j.foodchem.2018.06.107. Epub 2018 Jun 21. Food Chem. 2018. PMID: 30100429

9

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages.

Nie W, Cai KZ, Li YZ, Zhang S, Wang Y, Guo J, Chen CG, Xu BC. Nie W, et al. Among authors: chen cg. Molecules. 2018 Dec 19;23(12):3377. doi: 10.3390/molecules23123377. Molecules. 2018. PMID: 30572669 Free PMC article.

10

Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.

Huang P, Shao X, Zhu M, Xu B, Chen C, Li P. Huang P, et al. Int J Food Microbiol. 2020 Feb 16;315:108419. doi: 10.1016/j.ijfoodmicro.2019.108419. Epub 2019 Nov 5. Int J Food Microbiol. 2020. PMID: 31734616

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