Yimin Zhang

机构：Wuhan University, Institute of Hydrobiology, Hubei Zhongshan Hospital, Institute of Hydrobiology, Biology Centre, Academy of Sciences of the Czech Republic, University of Chinese Academy of Sciences · ORCID：0000-0001-6329-6847

发表论文 53 篇 · 总被引 1506 次 · h-index 23

代表论文

• Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters (2023 · Food Hydrocolloids · 被引 89)
• Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy (2023 · Meat Science · 被引 45)
• Legal Standards for Selenium Enriched Foods and Agricultural Products: Domestic and International Perspectives (2024 · Nutrients · 被引 39)
• Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef (2024 · Meat Science · 被引 32)
• The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar (2023 · Food Chemistry X · 被引 26)
• Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination (2024 · Meat Science · 被引 16)