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✓Meat Science3
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Li-Yan Liu results 3 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Yan Liu ×Clear All Filters
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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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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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Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork filletNARA Subscribed
Meat Science · 2023 · Vol. 201 · Elsevier
Ling Li; Wenjing Liu; Xianqi Yao; Wei Wang; Chengying Yan; Dacheng Kang
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