Food Science of Animal Resources

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2022 Impact Factor: 3.0

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Author: Yu Wang

5 Articles are founded.

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Yingxin Zhao, Li Chen, Heather L. Bruce, Zhenyu Wang, Bimol C. Roy, Xin Li, Dequan Zhang, Wei Yang, Chengli Hou

Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34

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Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Yue Ge, Dequan Zhang, Huimin Zhang, Xin Li, Fei Fang, Ce Liang, Zhenyu Wang

Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37

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The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

Xiangru Wei, Teng Pan, Huan Liu, Laetithia Aude Ingrid Boga, Zubair Hussian, Raheel Suleman, Dequan Zhang, Zhenyu Wang

Food Sci Anim Resour 2020;40(4):588-600.
https://doi.org/10.5851/kosfa.2020.e36

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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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Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels

Minghao Zhang, Dan Cai, Qiumei Song, Yu Wang, Haiyue Sun, Chunhong Piao, Hansong Yu, Junmei Liu, Jingsheng Liu, Yuhua Wang

Food Sci Anim Resour 2019;39(3):459-473.
https://doi.org/10.5851/kosfa.2019.e42

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