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Lin-Lin Wang results 7 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Lin-Lin Wang ×Clear All Filters
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Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gelNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Rong Bai; Hongqing Nie; Jing Xi; Aitmagambetova Madina; Lin Li; Huiyu Han; Shengqi Jiang; Gege Wang; Wu Ding
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Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cookingNARA Subscribed
Meat Science · 2026 · Vol. 232 · Elsevier
Han Wang; Yuandong Lin; Jun-Hu Cheng
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Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurtersNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Shiwen Lin; Yutong Liu; Jianrong Wang; Chuanai Cao; Baohua Kong; Qian Liu; Xinning Huang
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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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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 exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheepNARA Subscribed
Meat Science · 2024 · Vol. 211 · Elsevier
Lin Su; Congying Zhao; Bing Sun; Lu Dou; Chenlei Wang; Zhihao Yang; Tianle Li; Ye Jin
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The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitroNARA Subscribed
Meat Science · 2023 · Vol. 202 · Elsevier
Jingrong Cheng; Daobang Tang; Huaigu Yang; Xuping Wang; Yaosheng Lin; Xueming Liu
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