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Elsevier3
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✓Meat Science3
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20251
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Lin Wei results 3 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Lin Wei ×Clear All Filters
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The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphateNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Rui Li; Xiaoqi Li; Chen Wang; Guiming Zhang; Yabin Niu; Fashan Wei; Lin Chen; Xianchao Feng
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Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistanceNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Ying Xu; Wensong Wei; Hengxun Lin; Feng Huang; Ping Yang; Junmei Liu; Laiyu Zhao; Chunhui Zhang
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Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork modelNARA Subscribed
Meat Science · 2023 · Vol. 196 · Elsevier
Wei-Gang Xin; Gang Wu; Jian-Ping Ying; Yi-Zhou Xiang; Yu-Hang Jiang; Xian-Yu Deng; Lian-Bing Lin; Qi-Lin Zhang
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