Publications by authors named "Pengjuan Yu"

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Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing-Thawing.
Xiaotong Zhang, Pengjuan Yu, Jiayan Yan, Yishuang Shi, Jianhui Feng

Foods· September 2023

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Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze-Thaw Cycles.
Pengjuan Yu, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao

Foods· August 2023

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Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze-Thaw Cycles.
Chunyun Liu, Lingru Kong, Pengjuan Yu, Rongxin Wen, Xiaobo Yu

Foods· July 2022

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