Yingchun Zhu
6PUBLICATIONS
6CO-AUTHORS
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Publications (6)
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|Feb 27, 2026
Active Biological Film Improves the Quality of Mutton During Super-Chilling Storage: Effects on Myofibrillar Protein Characteristics and Physicochemical Properties.Ruiying Chen, Yingying Dong, Yingchun Zhu
|Aug 29, 2024
Improving Structural, Physical, and Sensitive Properties of Sodium Alginate-Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature.Wenxin Li, Mengna Zhao, Xiufang Xia
|Feb 24, 2024
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze-Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative.Zhiming Meng, Ying Liu, Yueyang Xi
|Oct 28, 2023
Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices.Yong Li, Hua Li, Yinchun Zhu
|Mar 10, 2022
Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3.Ji Wang, Jinna Hou, Xin Zhang
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