Publications by authors named "Xianna Chang"
Article Synopsis
- * High internal phase emulsions (HIPEs) made with 75% oil and 2% PuRP show great stability and improved texture when used in low-fat meatballs.
- * The PuRP-HIPEs effectively replace 100% of animal fat in meatballs, enhancing water retention and overall cooking characteristics compared to traditional fat sources.
A cathepsin L-like proteinase (CLP) with molecular weight of 30.9 kDa from the gut of sea cucumber (Stichopus japonicas, S. japonicus) was isolated and purified to homogeneity by several chromatographic procedures.
View Article and Find Full Text PDF