Cunliu Zhou: search on Z-Library

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1

Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast

Zhang, Yinyin, Zhang, Daojing, Huang, Yajun, Chen, Li, Bao, Pengqi, Fang, Hongmei, Xu, Baocai, Zhou, Cunliu

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 793 KB

2020

2

Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin

Li, Shiyi, Li, Linxian, Zhu, Xiaoxu, Ning, Cheng, Cai, Kezhou, Zhou, Cunliu

Journal:

Food Hydrocolloids

Year:

2019

Language:

english

File:

PDF, 598 KB

english, 2019

3

Effect ofl-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage

Cunliu Zhou, Hui Wang, Yunlong Chen, Conggui Chen

Journal:

Food Science and Biotechnology

Year:

2012

Language:

english

File:

PDF, 294 KB

english, 2012

4

Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle

Qin, Hao, Xu, Peng, Zhou, Cunliu, Wang, Yajing

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 2.19 MB

english, 2015

5

l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin

Li, Linxian, Chen, Li, Ning, Cheng, Bao, Pengqi, Fang, Hongmei, Zhou, Cunliu

Journal:

Food Hydrocolloids

Year:

2019

File:

PDF, 1.73 MB

2019

6

l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin

Li, Linxian, Chen, Li, Ning, Cheng, Bao, Pengqi, Fang, Hongmei, Zhou, Cunliu

Journal:

Food Hydrocolloids

Year:

2019

Language:

english

File:

PDF, 1.73 MB

english, 2019

7

High regio- and stereoselective Barbier reaction of carbonyl compounds mediated by NaBF4/Zn (Sn) in waterElectronic supplementary information (ESI) available: spectral data of Barbier-type reaction products and quantum calculation results. See http://www.rsc.org/suppdata/nj/b3/b303187j/

Zha, Zhenggen, Xie, Zhen, Zhou, Cunliu, Chang, Mingxin, Wang, Zhiyong

Journal:

New Journal of Chemistry

Year:

2003

Language:

english

File:

PDF, 111 KB

english, 2003

8

A novel method to stabilize meat colour: ligand coordinating with hemin

Cunliu Zhou, Shengjiang Tan, Jun Li, Xiaoyan Chu…

Journal:

Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 267 KB

english, 2014

9

Effects of l -lysine/ l -arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

Zhu, Xiaoxu, Ning, Cheng, Li, Shiyi, Xu, Peng, Zheng, Yadong, Zhou, Cunliu

Journal:

International Journal of Food Science & Technology

Year:

2017

Language:

english

File:

PDF, 1.30 MB

english, 2017

10

Rapid and Non-destructive Detection of Iron Porphyrin Content in Pork Using Multispectral Imaging Approach

Ma, Fei, Qin, Hao, Zhou, Cunliu, Wang, Xia, Chen, Conggui, Zheng, Lei

Journal:

Food Analytical Methods

Year:

2016

Language:

english

File:

PDF, 1.05 MB

english, 2016

11

Effect ofl-lysine on the physicochemical properties of pork sausage

Cunliu Zhou,Jun Li,Shengjiang Tan

Journal:

Food Science and Biotechnology

Year:

2014

Language:

english

File:

PDF, 548 KB

english, 2014

12

Cadmium-Mediated Carbonyl Benzylation in Tap Water

Zhou, Cunliu, Wang, Zhiyong

Journal:

Year:

2005

Language:

english

File:

PDF, 479 KB

english, 2005

13

l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation

Ning, Cheng, Li, Linxian, Fang, Hongmei, Ma, Fei, Tang, Yuxiang, Zhou, Cunliu

Journal:

Year:

2019

File:

PDF, 767 KB

2019

14

Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels

Xia Yu, Conggui Chen, Kezhou Cai, Cunliu Zhou, Daorong Mao, Gaojun Sun

Journal:

Food Science and Biotechnology

Year:

2012

Language:

english

File:

PDF, 800 KB

english, 2012

15

Gelling Properties of Myosin as Affected by l -Lysine and l -Arginine by Changing the Main Molecular Forces and Microstructure

Fu, Yuan, Zheng, Yadong, Lei, Zhen, Xu, Peng, Zhou, Cunliu

Journal:

International Journal of Food Properties

Year:

2017

Language:

english

File:

PDF, 1.07 MB

english, 2017

16

The role of monoxide hemoglobin in color improvement of chicken sausage

Xu, Peng, Zhu, Xuefeng, Tan, Shengjiang, Qin, Hao, Zhou, Cunliu

Journal:

Food Science and Biotechnology

Year:

2016

Language:

english

File:

PDF, 456 KB

english, 2016

17

Application of Tin and Nanometer Tin in Allylation of Carbonyl Compounds in Tap Water

Wang, Zhiyong, Zha, Zhenggen, Zhou, Cunliu

Journal:

Organic Letters

Year:

2002

Language:

english

File:

PDF, 43 KB

english, 2002

18

Chemoselective Carbonyl Benzylation Mediated by Zn / CdCl2 / InCl3 in Tap Water

Zhou, Cunliu, Jiang, Jiaoyang, Zhou, Yuqing, Xie, Zhen, Miao, Qian, Wang, Zhiyong

Journal:

Letters in Organic Chemistry

Year:

2005

Language:

english

File:

PDF, 78 KB

english, 2005

19

Protective role of Lactobacillus fermentum R6 against Clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions

Li, Peijun, Jia, Shanshan, Zhou, Cunliu, Fang, Hongmei, Chen, Conggui

Journal:

Innovative Food Science & Emerging Technologies

Year:

2017

Language:

english

File:

PDF, 1.64 MB

english, 2017

20

Coordination ofl-arginine and iron cation improves stability of hemoglobin concentrates

Zhou, Cunliu, Ye, Huiqiong, Wang, Hui, Qin, Hao, Li, Junhong

Journal:

European Food Research and Technology

Year:

2015

Language:

english

File:

PDF, 456 KB

english, 2015

21

Organometallic Reactions in Aqueous Media: The Allylations of Carbonyl Compounds Mediated in Zn/CdSO4 and Zn/SnCl2 Bimetal Systems.

Cunliu Zhou, Yuqing Zhou, Jiaoyang Jiang, Zhen Xie, Zhiyong Wang, Jiahai Zhang, Jihui Wu, Hao Yin

Journal:

Year:

2004

File:

PDF, 46 KB

2004

22

Evaluation of Strawberry Pigments as Pork Sausage Colorant

ZHOU, Cunliu, ZHANG, Lin, WANG, Hui, CHEN, Conggui

Journal:

Food Science and Technology Research

Year:

2013

Language:

english

File:

PDF, 381 KB

english, 2013

23

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

Ma, Fei, Qin, Hao, Shi, Kefu, Zhou, Cunliu, Chen, Conggui, Hu, Xiaohua, Zheng, Lei

Journal:

Year:

2016

Language:

english

File:

PDF, 1.24 MB

english, 2016

24

l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water

Zhu, Xiaoxu, Li, Linxian, Li, Shiyi, Ning, Cheng, Zhou, Cunliu

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.19 MB

english, 2018

25

l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron

Zhou, Cunliu, Ye, Huiqiong, Nishiumi, Tadayuki, Qin, Hao, Chen, Conggui

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 893 KB

english, 2014

26

l-Arginine and l-lysine degrade troponin-T, and l-arginine dissociates actomyosin: their roles in improving the tenderness of chicken breast

Zhang, Yinyin, Zhang, Daojing, Huang, Yajun, Chen, Li, Bao, Pengqi, Fang, Hongmei, Zhou, Cunliu

Journal:

Year:

2020

Language:

english

File:

PDF, 767 KB

english, 2020

27

Organometallic reactions in aqueous media: the allylations of carbonyl compounds mediated in Zn/CdSO4 and Zn/SnCl2 bimetal systems

Cunliu Zhou, Yuqing Zhou, Jiaoyang Jiang, Zhen Xie, Zhiyong Wang, Jiahai Zhang, Jihui Wu, Hao Yin

Journal:

Tetrahedron Letters

Year:

2004

Language:

english

File:

PDF, 245 KB

english, 2004

28

Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage

Tan, Shengjiang, Zhou, Cunliu, Han, Zhuo, Li, Jun, Qin, Hao

Journal:

Advance Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 217 KB

english, 2014

29

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

Ma, Fei, Chen, Conggui, Zheng, Lei, Zhou, Cunliu, Cai, Kezhou, Han, Zhuo

Journal:

Year:

2013

Language:

english

File:

PDF, 508 KB

english, 2013

30

Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage

Zhou, Cunliu, Li, Jun, Tan, Shengjiang, Sun, Gaojun

Journal:

Advance Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 715 KB

english, 2014

31

Application of Tin and Nanometer Tin in Allylation of Carbonyl Compounds in Tap Water.

Zhiyong Wang, Zhenggen Zha, Cunliu Zhou

Journal:

Year:

2002

File:

PDF, 28 KB

2002

32

High Regio- and Stereoselective Barbier Reaction of Carbonyl Compounds Mediated by NaBF4/Zn (Sn) in Water.

Zhenggen Zha, Zhen Xie, Cunliu Zhou, Mingxin Chang, Zhiyong Wang

Journal:

Year:

2004

File:

PDF, 152 KB

2004

33

Cadmium-Mediated Carbonyl Benzylation in Tap Water.

Cunliu Zhou, Zhiyong Wang

Journal:

Year:

2005

File:

PDF, 23 KB

2005

34

l -Lysine and l -Arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: the role in increasing myosin solubility

Li, Shiyi, Zheng, Yadong, Xu, Peng, Zhu, Xiaoxu, Zhou, Cunliu

Journal:

Year:

2017

Language:

english

File:

PDF, 419 KB

english, 2017

35

Effect of carboxy-hemoglobin on color stability of cooked pork sausage

Cunliu Zhou, Jixia Wang, Hui Wang, Lin Zhang, Kezhou Cai

Journal:

Food Science and Biotechnology

Year:

2012

Language:

english

File:

PDF, 204 KB

english, 2012

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