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Author: Jing Zhang

3 Articles are founded.

Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage
Jiangyong Yu, Mei Guo, Guishan Liu, Jingjing Zhang, Naiyun Fan, Xiaorui Li, Yourui Sun, Jiangtao Yuan, Rui Huang
Food Sci Anim Resour 2022;42(4):580-592.
https://doi.org/10.5851/kosfa.2022.e23
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Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology
Zixiang Wei, Ruidong Chu, Lanjie Li, Jingjing Zhang, Huachen Zhang, Xiaohong Pan, Yifan Dong, Guiqin Liu
Food Sci Anim Resour 2021;41(4):701-714.
https://doi.org/10.5851/kosfa.2021.e30
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Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying
Haiyue Sun, Xiaoman Hua, Minghao Zhang, Yu Wang, Yiying Chen, Jing Zhang, Chao Wang, Yuhua Wang
Food Sci Anim Resour 2020;40(1):118-131.
https://doi.org/10.5851/kosfa.2019.e94
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