Textural properties of salt-soluble protein and the factors affecting functional characteristics of heat-induced gelation of CB and CT were studies by orthogonal design test L9(34) in this experiment with fresh chicken breast and chicken thigh.

Heat-induced Gelation of the salt-soluble myofibrillar proteins leads to the fomation of three-dimensional network,which helps to stabilize fat and water and to develop the desired texture in processed poultry products.

Effect of pH and polyphosphates on WHC of heat-induced gelation of chicken breast and leg salt-soluble proteins;

Study on the effect of distill condition for heat-induced gel properties of Chinese prawn salt-solutable protein;

Heat-induced Gel of the salt-soluble proteins leads to the formation of three-dimensional network, which helps to stabilize fat and water and to develop the desired texture in processed livestock products.

Molecular dynamics simulation of properties of solvent in gel network;

A series of novel gel network polymer electrolytes based on flexible polysiloxane and with polymer quaternary ammonium iodide PEO-based polymer electrolytes, PAN-based gel polymer electrolytes have been designed and synthesized in our laboratory.

For the gel network formed in the polycondensation of Aa-BbCc type,two different methods are proposed to calculate the number of dangling chains.

The pH value was the important parameter in the preparation processing of nickel-zine ferrite nano-powder via gelatin-network gel method,and the optimum pH value was in the range of 9-11.