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Li-yan Wang results 7 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-yan Wang ×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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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 grape seed procyanidins on the lipid metabolism of growing-finishing pigs based on transcriptomics and metabolomics analysesNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Yue Zhang; Yan Zhai; Xinxin Wei; Xu Yang; Chao Deng; Qinghong Li; Weiwei Wang; Ruirong Hao
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Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh porkNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Su Wang; Dequan Zhang; Qingfeng Yang; Xiangyuan Wen; Xin Li; Tongjing Yan; Rui Zhang; Wei Wang; Kumayl Hassan Akhtar; Caiyan Huang; Chengli Hou
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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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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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