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Elsevier6
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✓Meat Science6
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Li-Ying Wang results 6 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Ying Wang ×Clear All Filters
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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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Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsionNARA Subscribed
Meat Science · 2024 · Vol. 216 · Elsevier
Ying-ao Zhu; Fei Li; Meihui Wang; Yuhang Cao; Baohua Kong; Qian Liu; Hui Wang; Qian Chen
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Resveratrol improves meat quality traits by activating the lncRNAs-KEAP1-NRF2 axis in pigsNARA Subscribed
Meat Science · 2024 · Vol. 209 · Elsevier
Sanbao Zhang; Peng Pan; Hongyue Xie; Chongwan Wei; Qian Wang; Bao Yang; Yanjie Sun; Yin Li; Yunyan Luo; Ying Song; Qinyang Jiang; Yanna Huang
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Effect of sodium salt on meat products and reduction sodium strategies — A reviewNARA Subscribed
Meat Science · 2023 · Vol. 205 · Elsevier
Ji Wang; Xu-Hui Huang; Yu-Ying Zhang; Shengjie Li; Xiuping Dong; Lei Qin
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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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Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)NARA Subscribed
Meat Science · 2023 · Vol. 195 · Elsevier
Ying Wang; Yi-Tong Du; Wan-Yu Xue; Liang Wang; Rong Li; Zi-Tao Jiang; Shu-Hua Tang; Jin Tan
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