Study on color browning of lactic acid injection to yak meat von Zhao, Gaiming, Zhu, Chaozhi, Wang, Ke

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Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing von Zhan, Feili, Sun, Lingxia, Zhao, Gaiming, Li, Miaoyun, Zhu, Chaozhi

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Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds von Zhao, Gaiming, Zhang, Jiali, Wang, Sen, Yu, Xiaoling, Zhang, Qiuhui, Zhu, Chaozhi

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Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics von Zhao, Gaiming, Zhang, Ying, Zhang, Jiali, Wang, Sen, Wang, Ke, Xu, Long, Zhang, Qiuhui, Zhu, Chaozhi

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Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat von ZHU, Chaozhi, ZHENG, Yangyi, ZHANG, Guiyan, YU, Xiaoling, ZHANG, Qiuhui, ZHAO, Gaiming, LI, Fuqiang

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RESEARCH ON TOURISM ATTRACTION, TOURISM EXPERIENCE VALUE PERCEPTION AND PSYCHOLOGICAL TENDENCY OF TRADITIONAL RURAL TOURISM DESTINATIONS von Han, Guangming, Zhu, Chaozhi

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Intercropping garlic at different planting times and densities for insect pest or crop yield and value management in tobacco fields von Lai, Rongquan, Zhu, Chaozhi, Bai, Jingjing, Wu, Xiaoting, Gu, Gang, Bai, Jianbao, Zhou, Ting, Wang, Dingfeng, Hu, Hanqing, Lin, Tianran

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Distribution of the benefits of agricultural supply chain cooperation based on interval-valued least-squares pre-nucleolus solutions von Zhou, Fang, Zhu, Chaozhi

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Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures von Chen, Hua, Zhao, Gaiming, Yu, Xiaoling, Zhang, Qiuhui, Zhu, Chaozhi, Tong, Lin, Hao, Jiangang

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Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages von Li, Xuan, Zhao, Gaiming, Zheng, Yangyi, Wang, Yi, Bai, Xueyuan, Li, Fuqiang, Gu, Yue, Zhu, Chaozhi

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Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins von Zhu, Chaozhi, Zhang, Mengjie, Chen, Hua, Zhang, Qiuhui, Li, Fuqiang, Gu, Yue, Wang, Ke, Zhao, Gaiming

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Yield twice the result with half the effort: Effect of ionic strength on quality of myofibrillar protein micro-gel pickering emulsion mediated by (−)-epigallocatechin-3-gallate von Zhao, Gaiming, Yin, Feng, Zhu, Chaozhi, Liu, Huan, Ru, Ang, Tian, Yadong, Wang, Ke

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Rapid determination of spore germinability of Clostridium perfringens based on microscopic hyperspectral imaging technology and chemometrics von Zhu, Yaodi, Zhang, Jiaye, Li, Miaoyun, Zhao, Lijun, Ren, Hongrong, Yan, Longgang, Zhao, Gaiming, Zhu, Chaozhi

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Having their cake and eat it too: Effects of different cations in reduced-salt myofibrillar protein microgel pickering emulsion under high-intensity ultrasound von Zhu, Chaozhi, Tian, Yadong, Liu, Huan, Zhao, Gaiming, Ma, Yangyang, Bai, Xueyuan, Wang, Ke

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Analysis of Differences in Meat Quality Characteristics of Different Parts of Brazilian Nellore Cattle von Lingxia SUN, Jiahui LI, Chaozhi ZHU, Gaiming ZHAO, Fashan WEI

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Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China von Zhang, Qiuhui, Shen, Jialong, Meng, Gaoge, Wang, Han, Liu, Chang, Zhu, Chaozhi, Zhao, Gaiming, Tong, Lin

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Comparison of water mobility and distribution in Dioscorea opposita Thunb. cv. Tiegun during hot‐air and microwave drying processes von Pang, Lingyun, Guo, Shuihuan, Zhan, Lijuan, Zhu, Chaozhi, Qu, Shanshan, Pan, Siyi

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The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather von Zhao, Gaiming, Bai, Xueyuan, Tian, Wei, Ru, Ang, Li, Jiahui, Wang, Han, Wang, Ke, Xiao, Kang, Zhu, Chaozhi, Li, Hang

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Screening and application of functional autochthonous starter culture from cured meat, which can reduce nitrite content von Zhang, Qiuhui, Shen, Jialong, Meng, Gaoge, Wang, Han, Liu, Chang, Zhu, Chaozhi, Zhao, Gaiming

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Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein von Yin, Feng, Bai, Xueyuan, Wang, Ke, Ru, Ang, Xu, Long, Tian, Wei, Hao, Jiangang, Zhu, Chaozhi, Zhao, Gaiming

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