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Elsevier5
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✓Meat Science5
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Li-Jing Wang results 5 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Jing Wang ×Clear All Filters
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Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gelNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Rong Bai; Hongqing Nie; Jing Xi; Aitmagambetova Madina; Lin Li; Huiyu Han; Shengqi Jiang; Gege Wang; Wu Ding
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Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meatNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Longquan Xiao; Molazi Lapu; Lin Cui; Jing Li; Xinhui Wang; Xiang Li; Mingxue Liu; Dayu Liu
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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 propertiesNARA Subscribed
Meat Science · 2023 · Vol. 201 · Elsevier
Yu Wang; Jing-jing Yuan; Ke Li; Jia-le Wang; Jun-guang Li; Bo Chen; Yan-hong Bai
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Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meatNARA Subscribed
Meat Science · 2023 · Vol. 198 · Elsevier
Zhen Zeng; Yu-Jing Yang; Qian Tu; Yu-Ying Jian; Da-Ming Xie; Ting Bai; Shan-Shan Li; Yun-Tao Liu; Cheng Li; Cai-Xia Wang; Ai-Ping Liu
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Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEANARA Subscribed
Meat Science · 2023 · Vol. 195 · Elsevier
Yu Shi; Yueying Wang; Xuetao Hu; Zhihua Li; Xiaowei Huang; Jing Liang; Xinai Zhang; Di Zhang; Xiaobo Zou; Jiyong Shi
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