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Sun Weizheng (孙为正)

Sun Weizheng (孙为正)

South China University of Technology - Guangzhou / China
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 682091
华南理工大学
person_outline Sun Weizheng (孙为正)'s MOST POPULAR ARTICLES
1-) Effect of oxidation on the emulsifying properties of myofibrillar proteins Food and Bioprocess Technology 6 (7), 1703-1712, 2013
2-) Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals Meat Science 96 (4), 1432-1439, 2014
3-) Effect of oxidation on the emulsifying properties of soy protein isolate Food Research International 52 (1), 26-32, 2013
4-) Effect of koji fermentation on generation of volatile compounds in soy sauce production International Journal of Food Science and Technology 48 (3), 609-619, 2013
5-) Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds Food Chemistry 287, 93-99, 2019