Author/Creator: Huang, Yechuan - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Huang, Yechuan

1. Effect of high‐pressure combined with coating on quality of sodium‐reduced sliced smoke‐cured bacon. Issue 11 (17th August 2022)

Authors:: Huang, Yechuan; Xiong, Shuangli
Journal:: Journal of food processing and preservation
Issue:: Volume 46:Issue 11(2022)
Page Start:: n/a
Record Type:: Journal Article
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2. Effects of high pressure in combination with thermal treatment on lipid hydrolysis and oxidation in pork. Issue 1 (September 2015)

Authors:: Huang, Yechuan; Gan, Yi; Li, Feng; Yan, Cheng; Li, Hongjun; Feng, Qing
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 63:Issue 1(2015:Sep.)
Page Start:: 136
Record Type:: Journal Article
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3. Lactobacillus plantarum SHY130 isolated from yak yogurt attenuates hyperglycemia in C57BL/6J mice by regulating the enteroinsular axis. Issue 2 (22nd December 2021)

Authors:: Wang, Guangqi; Song, Jiajia; Huang, Yechuan; Li, Xueqiong; Wang, Hongwei; Zhang, Yu; Suo, Huayi
Journal:: Food & function
Issue:: Volume 13:Issue 2(2022)
Page Start:: 675
Record Type:: Journal Article
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4. Modeling the effect of thermal combined with high‐pressure treatment on intramuscular lipid oxidation in pork. (11th September 2019)

Authors:: Huang, Yechuan; Zhang, Wen; Xiong, Shuangli
Journal:: Journal of food process engineering
Issue:: Volume 42:Number 6(2019)
Page Start:: n/a
Record Type:: Journal Article
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5. Oxidation and flavor changes in smoked bacon cured using bamboo extract concentrate combined with bamboo poles during storage. Issue 5 (11th April 2022)

Authors:: Zhang, Yunqi; Yun, Zhoumiao; Zhu, Meilin; Liu, Zhijun; Huang, Yechuan
Journal:: Journal of food processing and preservation
Issue:: Volume 46:Issue 5(2022)
Page Start:: n/a
Record Type:: Journal Article
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6. Property and structure changes of myofibril protein in pork treated by high pressure combined with heat. (October 2016)

Authors:: Huang, Yechuan; Guo, Liping; Xiong, Shuangli; Li, Anlin
Journal:: Food science and technology international
Issue:: Volume 22:Number 7(2016:Oct.)
Page Start:: 647
Record Type:: Journal Article
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