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Li-li Yu results 21 · Newest (Page 1/1, per page 25)

Journal: Meat Science ×Author: Li-li Yu ×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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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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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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Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice proteinNARA Subscribed

Meat Science · 2025 · Vol. 227 · Elsevier

Jhih-Ting Hsiao; Ting-Wei Chang; Li-Yu Chen; Fuu Sheu

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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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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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Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigsNARA Subscribed

Meat Science · 2025 · Vol. 224 · Elsevier

Xiangyuan Li; Lin Zhang; Yimin Zhang; Xin Luo; Jiang Yu; Sufang Ren; Laixue Ni; Xianqi Yao; Jiaqiang Wu; Yanwei Mao

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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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Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layersNARA Subscribed

Meat Science · 2024 · Vol. 217 · Elsevier

Mi Tang; Xin Feng; Liang Ma; Yong Yu; Hankun Zhu; Yu Fu; Kangting Sun; Xiaoqian Wu; Jinyong Wang; Xiang Li; Yuhao Zhang

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Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solutionNARA Subscribed

Meat Science · 2024 · Vol. 216 · Elsevier

Yu Zhou; Xia Yu; Ran Xiao; Li-fang Zou; Qing-fei Du; Fei Ma; Cong-gui Chen

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Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C)NARA Subscribed

Meat Science · 2024 · Vol. 214 · Elsevier

Haojie Yu; Songshan Zhang; Xiaochang Liu; Yuanhua Lei; Yueyu Bai; Yiran Yang; Hongbo Li; Yinchu Liu; Yang Xiao; Peng Xie; Baozhong Sun

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Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigsNARA Subscribed

Meat Science · 2024 · Vol. 210 · Elsevier

Yiqiang Li; Yadi Feng; Xiaoling Chen; Jun He; Yuheng Luo; Bing Yu; Daiwen Chen; Zhiqing Huang

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Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattleNARA Subscribed

Meat Science · 2023 · Vol. 205 · Elsevier

Pengjia He; Yu Lei; Ke Zhang; Rui Zhang; Yunpeng Bai; Zeming Li; Li Jia; Jinping Shi; Qiang Cheng; Yannan Ma; Xiaoqiang Zhang; Lishan Liu; Zhaomin Lei

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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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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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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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Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw porkNARA Subscribed

Meat Science · 2023 · Vol. 198 · Elsevier

Yu Tao; Yiping Guo; Jingwen Li; Keping Ye; Yuanyuan Zhang; Xianming Zeng; Han Dou

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Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef qualityNARA Subscribed

Meat Science · 2023 · Vol. 195 · Elsevier

Bo Zou; LeLe Shao; Qianqian Yu; Yijie Zhao; Xingmin Li; Ruitong Dai

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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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Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEANARA Subscribed

Meat Science · 2023 · Vol. 195 · Elsevier

Yu Shi; Yueying Wang; Xuetao Hu; Zhihua Li; Xiaowei Huang; Jing Liang; Xinai Zhang; Di Zhang; Xiaobo Zou; Jiyong Shi

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