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康壮丽,姚鹏磊,谢静杰,李艳萍,马汉军.Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2024,104(10)5944-5954.
康壮丽,侯芹,徐敬国.Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products.FOODS,2024,13(22)
康壮丽,姚鹏磊,赵圣明,侯芹,徐敬国,马汉军.Effect of temperature and sodium bicarbonate combined on aggregation, rheology and conformation of low-salt chicken myofibrillar protein.LWT-FOOD SCIENCE AND TECHNOLOGY,2024,204
康壮丽,谢静杰,胡忠良,李艳萍,马汉军.Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions.FOOD HYDROCOLLOIDS,2023,142
康壮丽,孔令辉,胡忠良,李艳萍,马汉军.Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein.ARABIAN JOURNAL OF CHEMISTRY,2023,16(4)
康壮丽,谢静杰,李艳萍,宋万杰.Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.MEAT SCIENCE,2023,198
康壮丽,尚雪闫,李艳萍,马汉军.Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein.MOLECULES,2022,27(21)
康壮丽,谢静杰,李艳萍,宋万杰.Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.MEAT SCIENCE,2023,198
康壮丽,孔令辉,胡忠良,李艳萍,马汉军.Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein.ARABIAN JOURNAL OF CHEMISTRY,2023,16(4)
康壮丽,谢静杰,胡忠良,李艳萍,马汉军.Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions.FOOD HYDROCOLLOIDS,2023,142
