Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations - Yu Wang; Hao Chen; Ning-ning Liu; Ke Li; Bo Chen; Jun-guang Li; Yan-hong Bai (Meat Science, 2026)

Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions - Yu Wang; Ning-ning Liu; Ke Li; Bo Chen; Jia-le Wang; Jun-guang Li; Yan-hong Bai (Meat Science, 2025)

Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet - Ling Li; Wenjing Liu; Xianqi Yao; Wei Wang; Chengying Yan; Dacheng Kang (Meat Science, 2023)