Yan Wang

机构：Shihezi University, Chinese Academy of Sciences, University of Guelph · ORCID：0009-0007-8412-253X

发表论文 45 篇 · 总被引 861 次 · h-index 19

代表论文

• Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky (2019 · Meat Science · 被引 81)
• l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum (2022 · Food Chemistry · 被引 61)
• Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria (2022 · Food Bioscience · 被引 58)
• Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation (2021 · LWT · 被引 46)
• Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia (2020 · Meat Science · 被引 41)
• Fabrication and characterization of zein-encapsulated Litsea cubeba oil nanoparticles and its effect on the quality of fresh pork (2022 · Food Bioscience · 被引 32)