Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

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Structure and Processing Properties of Nine Yam (<i>Dioscorea opposita</i> Thunb) Starches from South China: A Comparison Study by Jinhao Zou, Yan Li, Xiaojun Su, Feng Wang, Qingming Li, Huiping Xia

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Research Progress on the Regulation of Meat Quality and Application of Fermentation Technology for Meat Products by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

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Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef by Jinhao Zou, Xueming Liu, Xuping Wang, Huaigu Yang, Jingrong Cheng, Yaosheng Lin, Daobang Tang

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Antigenicity, Solubility and Digestibility of β-Lactoglobulin Combined with Different Plant Polyphenols by Liyan NONG, Xueming LIU, Jingrong CHENG, Jinhao ZOU, Wenhong CAO, Daobang TANG, Huaigu YANG

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