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2022 Vol. 36, No. 12
Published: 31 December 2022
Reviews
Basic Research
Processing Technology
Basic Research
1
Effects of High-Speed Shear Homogenization on Emulsifying Properties and Structure of Chicken Myofibrillar Protein
HAN Keying, YANG Yuling
DOI: 10.7506/rlyj1001-8123-20220829-101
2022 Vol. 36 (12): 1-6 [
Abstract
] (
100
)
全文
(
114
)
7
Effects of Enzymatic Hydrolysate of Alginate Oligosaccharides on in vitro Digestion Characteristics of Scallop Myofibrillar Protein
CONG Haihua, CHANG Kexin, ZHU Jiawen, LU Xiaoyan, ZHOU Qian, GENG Wenhao, YANG Tian
DOI: 10.7506/rlyj1001-8123-20220711-079
2022 Vol. 36 (12): 7-14 [
Abstract
] (
99
)
全文
(
85
)
15
Characteristics of Peptides Derived from Muscle Matrix Proteins of Andrias davidianus by Collagenase and Elastase
ZENG Yunhao, CHEN Dejing, DONG Mengyao, DANG Xinxin
DOI: 10.7506/rlyj1001-8123-20220526-062
2022 Vol. 36 (12): 15-21 [
Abstract
] (
65
)
全文
(
222
)
22
Analysis and Evaluation of Nutritional Composition of Commercial Black and White Pig Meat
LI Qi, TAN Xinyue, WANG Qing, ZHANG Xiaolin, LI Xiaomin
DOI: 10.7506/rlyj1001-8123-20220805-091
2022 Vol. 36 (12): 22-27 [
Abstract
] (
111
)
全文
(
147
)
Processing Technology
28
Application of Whey Protein Isolate-Soybean Oil Pre-Emulsions Stabilized by Ethanol and Rutin in Low-Fat Meatballs
ZHANG Guangyao, LIN Shiwen, LI Lingli, JIA Na, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20220829-102
2022 Vol. 36 (12): 28-35 [
Abstract
] (
126
)
全文
(
93
)
Reviews
36
Progress in the Application of Bioprotective Bacteria Combined with Modified Atmosphere Packaging for Meat Preservation
MA Jing, ZHANG Chao, LIU Qian, CHEN Qian, KONG Baohua
DOI: 10.7506/rlyj1001-8123-20220613-068
2022 Vol. 36 (12): 36-42 [
Abstract
] (
78
)
全文
(
113
)
43
Progress in Research on the Effects of Lipid Hydrolysis on Meat Quality and Flavor
Lü Jingxiu, LIU Yu, WANG Lingjuan, JIANG Tao, LI Pengpeng, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20220722-084
2022 Vol. 36 (12): 43-48 [
Abstract
] (
96
)
全文
(
151
)
49
Progress in Research on the Effect of Sous-Vide on the Eating Quality and Shelf-life of Meat Products
LIU Xinrui, KONG Baohua, XIA Xiufang, SUN Fangda, ZHANG Hongwei, LIU Qian
DOI: 10.7506/rlyj1001-8123-20220808-094
2022 Vol. 36 (12): 49-56 [
Abstract
] (
266
)
全文
(
175
)
57
Progress in Meat Thawing Technologies
JIN Zichun, ZHAO Yuming, ZHANG Mingcheng, GUO Rui, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20220605-065
2022 Vol. 36 (12): 57-66 [
Abstract
] (
113
)
全文
(
295
)
67
Progress in Research on Bioactive Peptides in Fermented Meat Products
ZHOU Tianshuo, ZHAO Jiayuan, MENG Caiyun, LI Yanqing, LI He, HAN Qi
DOI: 10.7506/rlyj1001-8123-20220630-075
2022 Vol. 36 (12): 67-71 [
Abstract
] (
75
)
全文
(
152
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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Supported by:
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