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Connection

Chunqiang Li to Oxidation-Reduction

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This is a "connection" page, showing publications Chunqiang Li has written about Oxidation-Reduction.
Chunqiang Li
Connection Strength
0.196
Oxidation-Reduction
  1. 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.
    View in: PubMed
    Score: 0.100
  2. 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.
    View in: PubMed
    Score: 0.095
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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