Chen J, Chai J, Chen X, et al. Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins[J]. Food Chemistry, 2023, 417: 135820.
Chen J, Gao Q, Zhang X, et al. A structural explanation for protein digestibility changes in different food matrices[J]. Food Hydrocolloids, 2023, 136: 108281.
Chen J, Zeng X, Chai J, et al. Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing[J]. Ultrasonics Sonochemistry, 2023, 95: 106397.
Chen J, Zeng X, Sun X, et al. A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications[J]. Ultrasonics Sonochemistry, 2023, 96: 106427.
Chen J, Zhang X, Bassey A P, et al. Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges[J]. Critical Reviews in Food Science and Nutrition, 2024, 64(11): 3583-3603.
Chen X, Liu H, Li C, et al. Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments[J]. Food Research International, 2024, 178: 113954.
Cheng H, Li J, Yang Y, et al. Identifying freshness of various chilled pork cuts using rapid imaging analysis[J]. Journal of the Science of Food and Agriculture, 2025, 105(2): 747-759.
Cui W, Xie Y, Zhang Y, et al. Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations[J]. Food Research International, 2025: 115953.
Duan L, Bao J, Yang H, et al. Classification of Chicken Carcass Breast Blood-Related Defects Using Hyperspectral Imaging Combined with Convolutional Neural Networks[J]. Foods, 2024, 13(23): 3745.
Fan S, Wang D, Wen X, et al. Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films[J]. Food Hydrocolloids, 2023, 138: 108438.
Gan J, Mukaddas M, Tao Y, et al. High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during− 1° C storage[J]. Innovative Food Science & Emerging Technologies, 2024, 94: 103700.
Gao Q, Chen J, Zhou G, et al. Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability[J]. Food chemistry, 2023, 427: 136693.
Geng Z, Ge J, Cui W, et al. Efficient de novo biosynthesis of heme by membrane engineering in Escherichia coli[J]. International Journal of Molecular Sciences, 2022, 23(24): 15524.
Huang Q, Zhang H, Zhang L, et al. Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence[J]. Critical Reviews in Food Science and Nutrition, 2025, 65(2): 287-302.
Li D, Zhang Z, Zhang K, et al. Comparative characterization of fatty acids and volatile substances in Chinese indigenous and hybrid pork in raw, cooked, and reheated states[J]. Food Bioscience, 2024, 61: 104865.
Li P, Xu F, Zhou H, et al. Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham[J]. LWT, 2022, 166: 113771.
Li W, Yang X, Wang J, et al. Water holding-capacity and flavor improvement of prepared meat patties induced by magnetic field-assisted marinating and preheating[J]. Journal of Food Engineering, 2024: 112194.
Li X, Che L, Huang Q, et al. Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles[J]. Food Chemistry, 2024, 443: 138446.
Li X, Nie W, Wu Y, et al. Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck[J]. LWT, 2024, 198: 115966.
Li X, Zang M, Li D, et al. Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines[J]. International Journal of Gastronomy and Food Science, 2024, 35: 100899.
Li Y, Liu X, Zhang J, et al. Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes[J]. Food Chemistry, 2025, 463: 140844.
Tao Y, Cai J, Wang P, et al. Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types[J]. Food Hydrocolloids, 2024, 154: 110086.
Tao Y, Cai J, Wang P, et al. Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology[J]. Food Hydrocolloids, 2025, 158: 110570.
Tao Y, Cai J, Wang P, et al. Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein[J]. Food Hydrocolloids, 2024, 146: 109287.
Tao Y, Guo Y, Li J, et al. Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork[J]. Meat Science, 2023, 198: 109096.
Teng S, Gan J, Chen Y, et al. The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef[J]. Foods, 2023, 12(12): 2410.
Wang H, Du Z, Li Y, et al. Non‐destructive prediction of TVB‐N using color‐texture features of UV‐induced fluorescence image for freeze–thaw treated frozen‐whole‐round tilapia[J]. Journal of the Science of Food and Agriculture, 2024, 104(5): 2574-2586.
Wang J, Lu Q, Gong J, et al. Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation[J]. Food Research International, 2023, 169: 112907.
Wang K, Qi L, Zhao L, et al. Degradation of chondroitin sulfate: Mechanism of degradation, influence factors, structure-bioactivity relationship and application[J]. Carbohydrate Polymers, 2023, 301: 120361.
Wang K, Wang W, Zhang R, et al. Preparation of low molecular weight chondroitin sulfate from different sources by H2O2/ascorbic acid degradation and its degradation mechanism[J]. Food Chemistry, 2024, 434: 137392.
Wu Y, Deng J, Xu F, et al. The mechanism of Leuconostoc mesenteroides subsp. IMAU: 80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities[J]. Food Chemistry, 2023, 428: 136751.
Wu Y, Deng J, Xu F, et al. Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams[J]. Food Research International, 2023, 174: 113500.
Xie Y, Zhou K, Chen B, et al. Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays[J]. Food Chemistry, 2023, 428: 136786.
Zeng X, Lv B, Zhang K, et al. Digestion Profiles of Protein in Edible Pork By-Products[J]. Foods, 2022, 11(20): 3191.
Zhang B, Dou H, Teng S, et al. Pseudomonas fragi and Pseudomonas lundensis drove the co-spoilage in chilled pork: Insights from the metabolome[J]. Food Chemistry, 2025, 464: 141717.
Zhang K, Li D, Zang M, et al. Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork[J]. LWT, 2022, 155: 112981.
Zhang K, Zang M, Wang S, et al. Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids[J]. LWT, 2023, 189: 115500.
Zhang W, Ni Y, Ma Y, et al. Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage[J]. Food Microbiology, 2024, 120: 104466.
Zhang Y, Cui W, Zhou H, et al. Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine[J]. Foods, 2025, 14(2): 192.
Zhou Z, Ren F, Huang Q, et al. Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers[J]. Food Chemistry, 2024, 444: 138562.
Zhu H, Li P, Wang L, et al. Flavor profile of “Dao Ban Xiang”(a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer[J]. Food Science & Nutrition, 2023, 11(6): 2733-2750.
陈娟,张德权,文向圆,等.纳米二氧化钛抗菌热收缩膜的制备与性能研究[J].包装工程,2023,44(07):1-9.
郭依萍,栗婧文,窦晗,等.精准温控对冰温贮藏生鲜猪肉保鲜效果的影响[J].南京农业大学学报,2023,46(01):150-158.
李成林,甘俊兰,陈宇,等.紫外预杀菌处理对生鲜猪肉贮藏品质的影响[J].食品安全质量检测学报,2025,16(01):266-274.
李潘,李平,王兆明,等.畜禽血液功能特性及加工适应性研究进展[J].食品研究与开发,2023,44(09):191-196.
李亚凯,周存六,李锐,等.珠蛋白水解物对肌球蛋白大豆油乳液理化性质的影响[J].合肥工业大学学报(自然科学版),2024,47(02):275-282.
刘思露,陈珊珊,邵良婷,等.肉源性葡萄球菌的安全与发酵特性[J].食品科学,2023,44(18):102-109.
刘晓妮,崔伟,张超,等.血红素肽铁的絮凝分离工艺优化及其抗氧化活性[J].食品研究与开发,2025,46(03):107-115.
王康宇,王雯芳,侯成立,等.芬顿反应制备低分子量硫酸软骨素及其降解机制[J].农业工程学报,2023,39(21):269-278.
王素,张德权,王卫,等.超快速冷却结合不同包装贮藏对冷鲜猪肉品质的影响[J].中国食品学报,2023,23(10):238-248.
王雯芳,王康宇,郭玉杰,等.硫酸软骨素低共熔溶剂法高效提取及其结构表征[J].农业工程学报,2023,39(23):276-284.
张宇康,段留奎,袁程勋,等.基于Faster RCNN模型的鸡胴体表皮破损缺陷高光谱图像检测方法研究[J].建模与仿真, 2024, 13(3):3033-3041.
邹昊,臧明伍,乔晓玲,等.屠宰过程中滩羊胴（屠）体表面微生物污染水平的变化[J].食品研究与开发,2023,44(02):151-155.
首页
项目介绍
生鲜肉
加工肉
副产品
未来肉制品
