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List of works by Ke Li

Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat

scientific article published on 13 September 2018

Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls

scientific article

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study.

scientific article published on 5 October 2013

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

scientific article published on 26 August 2019

Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study

scientific article published on 07 June 2014

Effect of gellan gum on functional properties of low-fat chicken meat batters

scientific article published on 28 November 2018

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

scientific article

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

scientific article published on 14 July 2012

Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport.

scientific article

Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.

scientific article

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