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Elsevier5
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✓Meat Science5
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Li-jun Wang results 5 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-jun Wang ×Clear All Filters
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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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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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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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