Chunqiang Li to Meat
This is a "connection" page, showing publications Chunqiang Li has written about Meat.
Connection Strength
0.676
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Li C, Xiong YL, Chen J. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase. J Food Sci. 2013 Jun; 78(6):C823-31.
Score: 0.443
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Li C, Xiong YL. Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminase. Meat Sci. 2015 Oct; 108:97-105.
Score: 0.128
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Li C, Xiong YL, Chen J. Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase. J Agric Food Chem. 2012 Aug 15; 60(32):8020-7.
Score: 0.105