Haijun Chang

发表

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Ming Huang, Chunbao Li, Guanghong Zhou, 2009, Food and Bioprocess Technology.

Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle

Guang-hong Zhou, Q. Wang, Haijun Chang, 2015 .

Application of Box-Behnken Design to the Hot-Water Extraction of Polysaccharide Fraction of Bletilla striata

Haijun Chang, J. Zhu, Q. Du, 2017 .

The difference of fatty acid composition from yak and yellow cattle

Yanrong Ren, Haijun Chang, Q. Wang, 2012, World Automation Congress 2012.

Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Haijun Chang, Zhengwei Xiong, Yuejie Xie, 2017 .

INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2010 .

A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING

Chunbao Li, Guanghong Zhou, Chunbao Li, 2011 .

Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment.

Xinglian Xu, Haijun Chang, Dengyong Liu, 2011, Journal of food science.

Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle

Xinglian Xu, Chunbao Li, Haijun Chang, 2011 .

Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fat.

Yanrong Ren, Haijun Chang, Xin Zhao, 2013, Meat science.