Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °C - Yuexin Li; Wenting Hui; Qian Liu; Qian Chen; Fangda Sun; Baohua Kong; Hui Wang (Meat Science, 2025)

Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage - Yuhang Cao; Lingyu Yin; Fei Li; Yi Deng; Baohua Kong; Qian Liu; Hao Wang; Hui Wang (Meat Science, 2025)

Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion - Ying-ao Zhu; Fei Li; Meihui Wang; Yuhang Cao; Baohua Kong; Qian Liu; Hui Wang; Qian Chen (Meat Science, 2024)

Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions - Yuexin Li; Yubo Zhao; Fangda Sun; Qian Chen; Qian Liu; Hui Wang; Baohua Kong (Meat Science, 2024)

The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein - Shanshan Li; Xinyue Diao; Xinrui Mao; Hui Liu; Kai Shan; Di Zhao; Guanghong Zhou; Chunbao Li (Meat Science, 2023)