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NARA Subscribed57
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Elsevier57
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✓Meat Science57
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202613
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Li-Li Wang results 57 · Newest (Page 1/3, per page 25)
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Journal: Meat Science ×Author: Li-Li Wang ×Clear All Filters
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Preliminary characterization of Yunnan dry-cured beef using lipidomics and volatilomicsNARA Subscribed
Meat Science · 2026 · Vol. 242 · Elsevier
Shuai Tang; Jiayan Tan; Jiao Li; Wen Xun; Nannan Zhou; Yanfei Du; Yucai Yang; Chunying Weng; Keshi Yang; Huiwen Dong; Guozhou Liao; Guiying Wang
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Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide synthase activity and nos gene expressionNARA Subscribed
Meat Science · 2026 · Vol. 240 · Elsevier
Risu Na; Jiawang Wang; Jiasheng Lu; Zhengyi Li; Qian Chen; Baohua Kong
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The role of different ionic celluloses in modulating myofibrillar protein gelation through high internal phase Pickering emulsionsNARA Subscribed
Meat Science · 2026 · Vol. 243 · Elsevier
Cinan Li; Yang Wang; Chaoyue Yang; Lihua Shang; Yuqian Guan; Ning Liu; Ying Chen; Yuanyuan Liu; Qiujin Zhu; Ying Zhou
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Sausages color deterioration mechanism and storage stabilization strategies: A reviewNARA Subscribed
Meat Science · 2026 · Elsevier
Jingwen Huang; Juanjuan Zhao; Gaofeng Wu; Luoxin Li; Jun Wang; Yue Huang
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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 alterationsNARA Subscribed
Meat Science · 2026 · Vol. 239 · Elsevier
Yu Wang; Hao Chen; Ning-ning Liu; Ke Li; Bo Chen; Jun-guang Li; Yan-hong Bai
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Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausagesNARA Subscribed
Meat Science · 2026 · Vol. 239 · Elsevier
Yutong Liu; Yutong Wang; Chao Wang; Yangyang Feng; Xinning Huang; Huailiang Zhang; Min Li; Qian Liu; Chuanai Cao
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Integrated transcriptomics and metabolomics reveal the molecular mechanisms of intramuscular fat deposition in Yanbian yellow cattleNARA Subscribed
Meat Science · 2026 · Vol. 238 · Elsevier
Bin Sun; Haowen Wang; Jia Yu; Xuanying Xin; Sungkwon Park; Seong-Ho Choi; Changguo Yan; Xiangzi Li
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Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety qualityNARA Subscribed
Meat Science · 2026 · Vol. 237 · Elsevier
Jiaxin Liu; JianFang Li; Xingchen Kong; Xu Yang; Jiaxin Chen; Ruiyan Wang; Xintong Chen; Guishan Liu
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Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic fieldNARA Subscribed
Meat Science · 2026 · Vol. 237 · Elsevier
Lirong Jia; Haijun Qiao; Hong Zhu; Pengcheng Wen; Zhilong Jia; Pengjie Wang; Xingmin Li; Ju Qiu
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Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melaninNARA Subscribed
Meat Science · 2026 · Vol. 236 · Elsevier
Wenhui Liang; Bochao Li; Qing Zhou; Yufei Yuan; Jia nan Chen; Jia Liu; Xiaohui Song; Zezhen Li; Yu Wang; Jianbing Di
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Application of Thymus quinquecostatus Celak essential oil in lamb diet: Effects on growth performance and meat qualityNARA Subscribed
Meat Science · 2026 · Vol. 234 · Elsevier
Yabo Zhao; Tenglong Zhang; Yanyong Sun; Feng Tian; Xingfu Zhang; Bin Zhang; Jiuyu Li; Jingya Wang; Fengwu Wang; Hao Tian; Terigele Wang; Zhibi Bao; Shuyuan Xue
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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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Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheepNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Yuanyuan Kong; Xueying Zhang; Tajmal Hussain Solangi; Zhongyu Wang; Chongyang Liu; Wenqiao Li; Xing Liu; Joram Mwashigadi Mwacharo; Fadi Li; Xiangpeng Yue
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Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °CNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Yuexin Li; Wenting Hui; Qian Liu; Qian Chen; Fangda Sun; Baohua Kong; Hui Wang
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Based on the specific spoilage organisms to improve the storage stability of bulk sausageNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Xiaojing Tian; Yuxuan Liu; Bihong Gao; Xiuli Song; Ranran Li; Yunhao Ma; Yinglu Zhang; Wenhang Wang
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Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheepNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Long Li; Youqian Huang; Mengyin Wang; Chunhui Ma
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Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborumNARA Subscribed
Meat Science · 2025 · Vol. 228 · Elsevier
Jiqiang Li; Huizhen Wang; Rongrong Liang; Yanwei Mao; Xiaoyin Yang; Xin Luo; Lixian Zhu; Yimin Zhang
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Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezingNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Yu Zhou; Qiong Pan; Wen Li; Lifang Zou; Qing-fei Du; Wu Wang; Cong-gui Chen
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Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencingNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Zhijie Zheng; Wenxi Fu; Guiying Wang; Bo Li; Wen Xun; Nannan Zhou; Chunfang Yang; Ruwei Ren; Shuai Tang; Yanfei Du; Jiayan Tan; Dahai Gu; Guozhou Liao
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Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsionsNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Yu Wang; Ning-ning Liu; Ke Li; Bo Chen; Jia-le Wang; Jun-guang Li; Yan-hong Bai
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Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gelNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Jun Wang; Dewei Kong; Rongwei Han; Peng Li; Yongxin Yang; Baohua Kong
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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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Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausageNARA Subscribed
Meat Science · 2025 · Vol. 221 · Elsevier
Yuhang Cao; Lingyu Yin; Fei Li; Yi Deng; Baohua Kong; Qian Liu; Hao Wang; Hui Wang
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How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation processNARA Subscribed
Meat Science · 2025 · Vol. 221 · Elsevier
Haibo Shi; Yongjie Li; Jiabao Zheng; Xianqi Yao; Wei Wang; Igor Tomasevic; Weizheng Sun
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The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphateNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Rui Li; Xiaoqi Li; Chen Wang; Guiming Zhang; Yabin Niu; Fashan Wei; Lin Chen; Xianchao Feng
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