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Author: Yu Wang
5 Articles are founded.
![](/journal/kosfa/kosfa-42-5/gif/kosfa-42-5-816-g1.gif)
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34
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https://doi.org/10.5851/kosfa.2022.e34
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-802-g1.gif)
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37
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https://doi.org/10.5851/kosfa.2021.e37
![](/journal/kosfa/kosfa-40-4/gif/kosfa-40-4-588-g1.gif)
The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast
Food Sci Anim Resour 2020;40(4):588-600.
https://doi.org/10.5851/kosfa.2020.e36
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https://doi.org/10.5851/kosfa.2020.e36
![](/journal/kosfa/kosfa-40-1/gif/kosfa-40-1-118-g1.gif)
Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying
Food Sci Anim Resour 2020;40(1):118-131.
https://doi.org/10.5851/kosfa.2019.e94
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https://doi.org/10.5851/kosfa.2019.e94
![](/journal/kosfa/kosfa-39-3/gif/kosfa-39-3-459-g1.gif)
Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels
Food Sci Anim Resour 2019;39(3):459-473.
https://doi.org/10.5851/kosfa.2019.e42
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https://doi.org/10.5851/kosfa.2019.e42