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Elsevier3
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✓Meat Science3
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20242
20231
Li-Guo Ma results 3 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Guo Ma ×Clear All Filters
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Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar proteinNARA Subscribed
Meat Science · 2024 · Vol. 212 · Elsevier
Zhong-Wei Wu; Xue-Yan Shang; Qin Hou; Jing-Guo Xu; Zhuang-Li Kang; Han-Jun Ma
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Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory qualityNARA Subscribed
Meat Science · 2024 · Vol. 210 · Elsevier
Ruotong Guo; Jian Xiong; Pei Li; Chunlei Ma; Xiaoyun Zhao; Wudan Cai; Yaqiu Kong; Qilin Huang
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Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formationNARA Subscribed
Meat Science · 2023 · Vol. 201 · Elsevier
Hongsheng Chen; Jinming Ma; Deyin Pan; Jingjing Diao; Anqi Guo; Runnan Li; Youling L. Xiong
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