Kong B - Search Results

1

Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.

Huang L, Kong B, Zhao J, Liu Q, Diao X. Huang L, et al. Among authors: kong b. J Agric Food Chem. 2014 Jul 9;62(27):6390-9. doi: 10.1021/jf5008083. Epub 2014 Jun 30. J Agric Food Chem. 2014. PMID: 24950913

2

Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action.

Kong B, Xiong YL. Kong B, et al. J Agric Food Chem. 2006 Aug 9;54(16):6059-68. doi: 10.1021/jf060632q. J Agric Food Chem. 2006. PMID: 16881717

3

Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork.

Kong B, Wang J, Xiong YL. Kong B, et al. J Food Prot. 2007 Mar;70(3):641-7. doi: 10.4315/0362-028x-70.3.641. J Food Prot. 2007. PMID: 17388053 Free article.

4

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles.

Xia X, Kong B, Liu Q, Liu J. Xia X, et al. Among authors: kong b. Meat Sci. 2009 Oct;83(2):239-45. doi: 10.1016/j.meatsci.2009.05.003. Epub 2009 May 10. Meat Sci. 2009. PMID: 20416749

5

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.

Xia X, Kong B, Xiong Y, Ren Y. Xia X, et al. Among authors: kong b. Meat Sci. 2010 Jul;85(3):481-6. doi: 10.1016/j.meatsci.2010.02.019. Epub 2010 Feb 20. Meat Sci. 2010. PMID: 20416818

6

Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats.

Liu Q, Kong B, Li G, Liu N, Xia X. Liu Q, et al. Among authors: kong b. Food Chem Toxicol. 2011 Jun;49(6):1316-21. doi: 10.1016/j.fct.2011.03.013. Epub 2011 Mar 22. Food Chem Toxicol. 2011. PMID: 21414373

7

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.

Jia N, Kong B, Liu Q, Diao X, Xia X. Jia N, et al. Among authors: kong b. Meat Sci. 2012 Aug;91(4):533-9. doi: 10.1016/j.meatsci.2012.03.010. Epub 2012 Mar 21. Meat Sci. 2012. PMID: 22483714

8

Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1-2.8 kDa antioxidative peptides isolated from whey protein hydrolysate.

Kong B, Peng X, Xiong YL, Zhao X. Kong B, et al. Food Chem. 2012 Nov 15;135(2):540-7. doi: 10.1016/j.foodchem.2012.04.122. Epub 2012 Apr 30. Food Chem. 2012. PMID: 22868126

9

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler.

Huang L, Xiong YL, Kong B, Huang X, Li J. Huang L, et al. Among authors: kong b. Meat Sci. 2013 Oct;95(2):295-301. doi: 10.1016/j.meatsci.2013.04.034. Epub 2013 Apr 24. Meat Sci. 2013. PMID: 23747621

10

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.

Chen Q, Liu Q, Sun Q, Kong B, Xiong Y. Chen Q, et al. Among authors: kong b. Meat Sci. 2015 Feb;100:110-7. doi: 10.1016/j.meatsci.2014.10.001. Meat Sci. 2015. PMID: 25460113

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