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)

Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melanin - Wenhui Liang; Bochao Li; Qing Zhou; Yufei Yuan; Jia nan Chen; Jia Liu; Xiaohui Song; Zezhen Li; Yu Wang; Jianbing Di (Meat Science, 2026)

Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein - Jhih-Ting Hsiao; Ting-Wei Chang; Li-Yu Chen; Fuu Sheu (Meat Science, 2025)

Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing - Yu Zhou; Qiong Pan; Wen Li; Lifang Zou; Qing-fei Du; Wu Wang; Cong-gui Chen (Meat Science, 2025)

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)

Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution - Yu Zhou; Xia Yu; Ran Xiao; Li-fang Zou; Qing-fei Du; Fei Ma; Cong-gui Chen (Meat Science, 2024)

Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs - Yiqiang Li; Yadi Feng; Xiaoling Chen; Jun He; Yuheng Luo; Bing Yu; Daiwen Chen; Zhiqing Huang (Meat Science, 2024)

Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties - Yu Wang; Jing-jing Yuan; Ke Li; Jia-le Wang; Jun-guang Li; Bo Chen; Yan-hong Bai (Meat Science, 2023)