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NARA Subscribed51
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Elsevier51
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✓Meat Science51
Publication Year
202612
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202412
202314
Li-li Liu results 51 · Newest (Page 1/3, per page 25)
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Journal: Meat Science ×Author: Li-li Liu ×Clear All Filters
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Improved quality profiles and decreased in vitro digestibility of frankfurters as influenced by synergistic effects of thermo-reversible/thermo-irreversible curdlan and transglutaminaseNARA Subscribed
Meat Science · 2026 · Vol. 240 · Elsevier
Dongxue Yuan; Yutong Liu; Cheng Li; Baohua Kong; Chuanai Cao; Hongwei Zhang; Huailiang Zhang; Qian Liu; Yangyang Feng
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A highly accurate framework for estimating eye muscle area and backfat thickness of pigs in vivo using deep learningNARA Subscribed
Meat Science · 2026 · Vol. 240 · Elsevier
Yongpeng Li; Yihao Liu; Rong Xu; Chenggan Li; Xian Tong; Liping Pan; Ziyun Liang; Qingshuang Zhou; Yaosheng Chen; Xiaohong Liu; Delin Mo
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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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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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Very fast chilling regulates Ca2+ release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortemNARA Subscribed
Meat Science · 2026 · Vol. 239 · Elsevier
Zhiyuan Xiao; Yuqiang Bai; Yuqian Xu; Xin Li; Shaobo Li; Shanshan Liu; Dequan Zhang; Chengli Hou
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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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Incorporation of ternary biological preservatives into reduced-salt frankfurters for extended shelf life and enhanced storage qualityNARA Subscribed
Meat Science · 2026 · Vol. 237 · Elsevier
Jingming Zhang; Xin Li; Yutong Liu; Didi Liu; Yangyang Feng; Chuanai Cao; Baohua Kong; Hongwei Zhang; Qian Liu; Songmin Cao
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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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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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Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausagesNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Yuhang Fan; Zhengyi Li; Ziyuan Zhang; Sitong Liu; Baohua Kong; Fangda Sun
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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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Dynamic profiling of myogenesis in developing ovine skeletal muscleNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Weiwei Duan; Zhenzhen Gu; Chenxi Liu; Wenrong Li; Sangang He; Bin Han; Lu Shi; Mingjun Liu
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Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausagesNARA Subscribed
Meat Science · 2025 · Vol. 230 · Elsevier
Dan Li; Yuyu Du; Liya Su; Yaqiu Lin; Jiong Zheng; Fidel Toldrá; Chenglin Zhu; Muying Du; Yuan Liu; Juan Chen
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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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Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovationsNARA Subscribed
Meat Science · 2025 · Vol. 228 · Elsevier
Yang Li; Fang Ma; Yuanlv Zhang; Qingqing Cao; Xiaoxue Li; Qian Zhang; Guishan Liu
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Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigsNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Zhimei Tian; Miao Yu; Yiyan Cui; Dun Deng; Min Song; Zhichang Liu; Ting Rong; Zhenming Li; Xianyong Ma
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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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Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezingNARA Subscribed
Meat Science · 2025 · Vol. 224 · Elsevier
Yuanzheng Li; Huan Zhang; Dongxu Du; Shuai Gao; Wenqing Ma; Miaomiao Liu; Li Feng; Yungang Cao; Youling Xiong
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Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meatNARA Subscribed
Meat Science · 2025 · Vol. 222 · Elsevier
Zihan Zhao; Nan Sun; Cheng Li; Baohua Kong; Xiufang Xia; Fangda Sun; Qian Liu; Chuanai Cao
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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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Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysisNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Yanxia Liu; Chun Liu; Lingxia Sun; Miaoyun Li; Yaodi Zhu; Wei Deng; Jiahuan Yu; Wentao Zhang; Zhenning Song
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Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meatNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Longquan Xiao; Molazi Lapu; Lin Cui; Jing Li; Xinhui Wang; Xiang Li; Mingxue Liu; Dayu Liu
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Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transitionNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Sumeng Wei; Xin Li; Jingming Zhang; Baohua Kong; Fangda Sun; Chuanai Cao; Qian Liu; Xinning Huang
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Apoptosis and its role in postmortem meat tenderness: A comprehensive reviewNARA Subscribed
Meat Science · 2025 · Vol. 219 · Elsevier
Yingxin Zhao; Can Xiang; Bimol C. Roy; Heather L. Bruce; Christophe Blecker; Yanyan Zhang; Chongxin Liu; Dequan Zhang; Li Chen; Caiyan Huang
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