Green Processing Technology of Meat and Meat Products

by Changyu Zhou, Jinxuan Cao
Published 2023-06-01

Flavor Formation and Quality Maintenance in Meat Processing

by Ying Wang, Yani Luo, Jinxuan Cao
Published 2023-10-01

Editorial: Insights into the role of microorganisms on food quality and food safety

by Jinxuan Cao, Ying Wang, Changyu Zhou, Fang Geng
Published 2023-07-01

Liposomes as Delivery System for Applications in Meat Products

by Li Huang, Wendi Teng, Jinxuan Cao, Jinpeng Wang
Published 2022-09-01

Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck

by Wendi Teng, Xinshuo Yao, Jingyi Li, Jinpeng Wang, Jinxuan Cao
Published 2023-02-01

The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones

by Ying Wang, Tao Feng, Qiang Xia, Changyu Zhou, Jinxuan Cao
Published 2022-05-01

Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce

by Ying Wang, Yanan Sheng, Yuemei Zhang, Fang Geng, Jinxuan Cao
Published 2022-07-01

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

by Yuhai Lin, Ying Wang, Guofeng Jin, Junjie Duan, Yuemei Zhang, Jinxuan Cao
Published 2022-06-01

The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications

by Yushan Chen, Wendi Teng, Jinpeng Wang, Ying Wang, Yuemei Zhang, Jinxuan Cao
Published 2024-05-01

Study on the Changes of Bone Calcium during the Fermentation of Bone Powders with Different Fermenters

by Jia Meng, Ying Wang, Jinxuan Cao, Wendi Teng, Jinpeng Wang, Yuemei Zhang
Published 2024-01-01

The modification of gelatin films: Based on various cross‐linking mechanism of glutaraldehyde at acidic and alkaline conditions

by Junjie Lin, Daodong Pan, Yangying Sun, Changrong Ou, Ying Wang, Jinxuan Cao
Published 2019-12-01

Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of Salmonella

by Yangying Sun, Xiaojun Cai, Jinxuan Cao, Zhen Wu, Daodong Pan, Daodong Pan
Published 2018-05-01

Study on the dynamic identification method of the weak part of the bar-shaped combined structure

by Tieneng Guo, Lingjun Meng, Jinxuan Cao, Chunsheng Bai, Xu Hua, Cheng Zhou
Published 2021-02-01

Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism

by Le Xu, Qiang Xia, Jinxuan Cao, Jun He, Changyu Zhou, Yuxing Guo, Daodong Pan
Published 2021-03-01

Charactering the spoilage mechanism of “three sticks” of Jinhua ham

by Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao
Published 2022-09-01

The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

by Yi Yang, Ying Wang, Daodong Pan, Yuyu Zhang, Jun He, Qiang Xia, Jinxuan Cao
Published 2020-09-01

Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin

by Chong Sun, Ye Zou, Daoying Wang, Zhiming Geng, Weimin Xu, Fang Liu, Jinxuan Cao
Published 2018-06-01

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

by Hong Chang, Ying Wang, Qiang Xia, Daodong Pan, Jun He, Haimeng Zhang, Jinxuan Cao
Published 2021-01-01

Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing

by Hong Chang, Changyu Zhou, Jun He, Daodong Pan, Ying Wang, Xin Zhang, Jinxuan Cao
Published 2021-03-01

Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham

by Renyong Liao, Ying Wang, Qiang Xia, Changyu Zhou, Fang Geng, Daodong Pan, Jinxuan Cao
Published 2024-01-01