Use of transglutaminase and non-meat proteins in the processing of restructured mutton rolls;

Changes of silver carp muscle proteins during chilled storage;

The changes of rheology,texture and color of minced pork after the cooking respectively in water bath,retort and microwave were tested,based on which the effects of muscle protein and transglutaminase(MTGase) contents on the gel properties of minced pork were then investigated.

Mechanism of the enzymolysis of muscle proteins from Harengula Zunasi Bleeker by compound enzyme that obtainedfrom mixture with papain and flavorease was studied.

The mechanisms and the progresses of fish protein frozen denaturation and cryoprotective effects of fish protein by sugars,salts,dairy ingredients and protein or chitin hydrolysates are reviewed.

Amino acids production by using fish protein not only has economic benefits,but also provides technical support for efficient biomass use.

Effect of heating treatment on the properties of enzymatic hydrolysis of chicken protein;

Study on the bittering of chicken protein by the enzymatic hydrolysis;

Study on enzymatic hydrolysis of chicken protein and antioxidant activities of its hydrolysate;