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Li-Li Guo results 10 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Li Guo ×Clear All Filters
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Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancementNARA Subscribed
Meat Science · 2026 · Vol. 238 · Elsevier
Yumeng Sui; Xinran Guo; Biying Zhang; Xiang-ao Li; Yuan Tian; Baohua Kong; Huan Zhang; Qian Chen
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Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork pattiesNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Huiyun Zhang; Xinling Li; Weishi Shan; Jingkun Guo; Xuyang Hu; Huaibin Kang
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Flax seed meal improved the meat tenderness, nutritional value of fatty acids, and catalase activity of Hu lambsNARA Subscribed
Meat Science · 2025 · Vol. 222 · Elsevier
Hangyu Zhang; Long Guo; Xueying Zhang; Xiangpeng Yue; Fei Li; Fadi Li; Jianyun Tang; Xinji Wang; Wei Zhang; Pengxia Hou
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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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Supplementation of chestnut tannins in diets can improve meat quality and antioxidative capability in Hu lambsNARA Subscribed
Meat Science · 2023 · Vol. 206 · Elsevier
Zhongyu Wang; Long Guo; Xing Ding; Fadi Li; Hui Xu; Shirong Li; Xinji Wang; Kaidong Li; Xiangpeng Yue
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Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballsNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Yanhui Li; Jinying Guo; Yingying Wang; Fan Zhang; Shuxing Chen; Yuxi Hu; Mingyi Zhou
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Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted porkNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Weiwei Li; Xin Wan; Chunli Chen; Yilin Guo; Ye Jiao; Zhiyong He; Jie Chen; Jianlin Li; Yan Yan
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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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Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw porkNARA Subscribed
Meat Science · 2023 · Vol. 198 · Elsevier
Yu Tao; Yiping Guo; Jingwen Li; Keping Ye; Yuanyuan Zhang; Xianming Zeng; Han Dou
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