Kong B - Search Results

1

Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes.

Hu X, Zhang B, Li XA, Dai X, Kong B, Liu H, Chen Q. Hu X, et al. Among authors: kong b. Food Chem. 2024 Sep 15;452:139567. doi: 10.1016/j.foodchem.2024.139567. Epub 2024 May 6. Food Chem. 2024. PMID: 38718456

2

Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1-2.8 kDa antioxidative peptides isolated from whey protein hydrolysate.

Kong B, Peng X, Xiong YL, Zhao X. Kong B, et al. Food Chem. 2012 Nov 15;135(2):540-7. doi: 10.1016/j.foodchem.2012.04.122. Epub 2012 Apr 30. Food Chem. 2012. PMID: 22868126

3

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.

Li P, Kong B, Chen Q, Zheng D, Liu N. Li P, et al. Among authors: kong b. Meat Sci. 2013 Jan;93(1):67-72. doi: 10.1016/j.meatsci.2012.08.003. Epub 2012 Aug 8. Meat Sci. 2013. PMID: 22926033

4

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.

Chen Q, Liu Q, Sun Q, Kong B, Xiong Y. Chen Q, et al. Among authors: kong b. Meat Sci. 2015 Feb;100:110-7. doi: 10.1016/j.meatsci.2014.10.001. Meat Sci. 2015. PMID: 25460113

5

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes.

Liu Q, Geng R, Zhao J, Chen Q, Kong B. Liu Q, et al. Among authors: kong b. J Agric Food Chem. 2015 May 20;63(19):4853-61. doi: 10.1021/acs.jafc.5b01331. Epub 2015 May 12. J Agric Food Chem. 2015. PMID: 25940322

6

Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage.

Huang L, Liu Q, Xia X, Kong B, Xiong YL. Huang L, et al. Among authors: kong b. Food Chem. 2015 Oct 15;185:459-69. doi: 10.1016/j.foodchem.2015.04.025. Epub 2015 Apr 13. Food Chem. 2015. PMID: 25952894

7

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model.

Chen Q, Kong B, Sun Q, Dong F, Liu Q. Chen Q, et al. Among authors: kong b. Meat Sci. 2015 Dec;110:180-8. doi: 10.1016/j.meatsci.2015.07.021. Epub 2015 Jul 29. Meat Sci. 2015. PMID: 26241464

8

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.

Chen H, Diao J, Li Y, Chen Q, Kong B. Chen H, et al. Among authors: kong b. Meat Sci. 2016 Jan;111:60-6. doi: 10.1016/j.meatsci.2015.08.017. Epub 2015 Aug 29. Meat Sci. 2016. PMID: 26340742

9

Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility.

Zhou F, Liu Q, Zhang H, Chen Q, Kong B. Zhou F, et al. Among authors: kong b. Int J Biol Macromol. 2016 Mar;84:410-7. doi: 10.1016/j.ijbiomac.2015.12.050. Epub 2015 Dec 19. Int J Biol Macromol. 2016. PMID: 26712699

10

Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols.

Diao X, Guan H, Zhao X, Chen Q, Kong B. Diao X, et al. Among authors: kong b. Meat Sci. 2016 May;115:16-23. doi: 10.1016/j.meatsci.2016.01.001. Epub 2016 Jan 8. Meat Sci. 2016. PMID: 26775153

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