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Journal of the Science of Food and Agriculture|June 24, 2026
Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried porkXinru Yan, Qiuya Ji, Hao Zhang, et al.Journal of the Science of Food and Agriculture|June 26, 2024
Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics toolsWendi Zhang, Yongsheng Ni, Yong Xie, et al.International Journal of Molecular Sciences|December 21, 2017
Mussel-Inspired Fabrication of Konjac Glucomannan/Poly (Lactic Acid) Cryogels with Enhanced Thermal and Mechanical PropertiesLin Wang, Yi Yuan, Ruo-Jun Mu, et al.International Journal of Biological Macromolecules|February 17, 2018
Mussel-inspired fabrication of konjac glucomannan/microcrystalline cellulose intelligent hydrogel with pH-responsive sustained release behaviorLin Wang, Yu Du, Yi Yuan, et al.RSC Advances|May 11, 2022
Robust microfluidic construction of hybrid microfibers based on konjac glucomannan and their drug release performanceYongsheng Ni, Wanmei Lin, Ruo-Jun Mu, et al.Food Chemistry|November 20, 2023
Multifunctional packaging film with sustained release behavior triggered by pH microenvironment for efficient preservation of porkWenze Wang, Liang Zhang, Puyuan Hu, et al.Food Research International (Ottawa, Ont.)|May 22, 2026
A pre-chilling intervention strategy for enhancing frozen quality of cooked lamb: Ultrasonic immersionKequan Xing, Anliang Yang, Xiandong Huang, et al.Food Microbiology|March 2, 2024
Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storageWendi Zhang, Yongsheng Ni, Yunhao Ma, et al.Food Chemistry|February 8, 2024
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 biomarkersZhonglian Zhou, Fangqi Ren, Qianli Huang, et al.Critical Reviews in Food Science and Nutrition|September 13, 2023
Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunitiesLijun Tan, Yongsheng Ni, Yong Xie, et al.Pageof 4