Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies by Haozhen Zhang, Haozhen Zhang, Haozhen Zhang, Haozhen Zhang, Xue Zhao, Xue Zhao, Xue Zhao, Xue Zhao, Xing Chen, Xing Chen, Xinglian Xu, Xinglian Xu, Xinglian Xu, Xinglian Xu

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Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties by Jiahang Yu, Huixin Tian, Mingyuan Huang, Xinglian Xu

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Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue by Tianjiao Bian, Tong Xing, Xue Zhao, Xinglian Xu

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Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectora... by Tong Xing, Xinglian Xu, Lin Zhang, Feng Gao

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Optimization of Processing Technology and Quality Determination of Salt-reduced Chicken Pine by Response Surface Methodology by Yue SUN, Zhen LI, Peng WANG, Xinglian XU

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3D printing based on meat materials: Challenges and opportunities by Hualin Dong, Peng Wang, Zongyun Yang, Xinglian Xu

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Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System by Jiahang Yu, Mingyuan Huang, Huixin Tian, Xinglian Xu

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New insights into the ultrasound impact on covalent reactions of myofibrillar protein by Jiahui Chen, Xing Chen, Guanghong Zhou, Xinglian Xu

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Emulsifying Properties of Dietary Fiber from Different Sources by Yao WANG, Xue ZHAO, Hao WU, Xinglian XU

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iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation by Muhan Zhang, Daoying Wang, Xinglian Xu, Weimin Xu, Guanghong Zhou

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Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation by Guanghong Zhou, Meixiu Zhang, Xichang Wang, Yuan Liu, Xinglian Xu

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Model prediction of inactivation of Aeromonas salmonicida grown on poultry in situ by intense pulsed light by Jingwen Wang, Zhenzhen Ning, Yifan Chen, Xinglian Xu, Huhu Wang

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Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age by Shaolin Deng, Rui Liu, Chunbao Li, Xinglian Xu, Guanghong Zhou

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Heterogeneity of Spoilage Potential of Meat-borne Bacillus by Hui ZHANG, Silu LIU, Shanshan CHEN, Xinglian XU, Huhu WANG

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Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review by Shiqi Hu, Xinglian Xu, Wangang Zhang, Chunbao Li, Guanghong Zhou

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Multivariate statistical regression analysis and relative quantification based on dimensional-reduction method to compare the taste-active components of different chicken breeds by Na Xu, Hao Wang, Lei Liu, Xinglian Xu, Peng Wang

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A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrat... by Yanjie Zhao, Peng Wang, Yujuan Xu, Xianming Zeng, Xinglian Xu

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Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens by Li Zhang, Hongbing Huang, Peng Wang, Tong Xing, Xinglian Xu

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Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein by Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Xinglian Xu

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Effect of postmortem aging time on flavor profile of stewed pork rib broth by Miaomiao Hou, Dongmei Liu, Xinglian Xu, Guanghong Zhou, Chunbao Li

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