Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film by Ruoyi Hao, Shiwen Pang, Jan Mraz, Yeye Geng, Yanqiu Liu, Jinfeng Pan

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Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage by Yanan Zhao, Wenhui Wang, Yuqi Wu, Qimeng Sun, Jinfeng Pan, Xiuping Dong, Shengjie Li

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Effects of different phenolic compounds on the oxidative stability of myofibrillar proteins after in vitro metal-catalyzed oxidation by Yuqi Wu, Wenhui Wang, Yanan Zhao, Qimeng Sun, Jinfeng Pan, Xiuping Dong, Shengjie Li

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The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (<i>Euphausia superba</i>) Oil as High Internal Phase Emul... by Yinyin Lv, Xiuqin Wang, Ruoyi Hao, Xianhao Zhang, Xianbing Xu, Shengjie Li, Xiuping Dong, Jinfeng Pan

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