Yanlei Li

Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique

Yanlei Li, Xiuying Tang, Zhixiong Shen et al. · Food Chemistry · 2019 · 124 citations

Meat Packaging, Laser Technique, Mechanical Engineering +7

Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic

Yanlei Li, Kaining Han, Zhili Wan et al. · Food Hydrocolloids · 2020 · 59 citations

Food Chemistry, Biopolymer Gel, Salt Reduction +7

Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation

Wenya Xu, Qianyun Ma, Jianfeng Sun et al. · Journal of Food Composition and Analysis · 2022 · 43 citations

Quality Characteristics, Shelf Life, Alternative Protein Source +9

Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam

Teng Hui, Zhengfeng Fang, Qianli Ma et al. · Meat Science · 2022 · 35 citations

Beef Meat, Volatile Composition, Heterocyclic Amines +3

Physical stability, microstructure and antimicrobial properties of konjac glucomannan coatings enriched with Litsea cubeba essential oil nanoemulsion and its effect on citruses preservation

Shangrong Lou, Xuewen Ni, Weilu Xiao et al. · International Journal of Biological Macromolecules · 2023 · 35 citations

Chemical Engineering, Edible Film, Edible Packaging +5