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Ying Wang

Hefei University of Technology

193 Tunxi Rd

Baohe

Hefei

China

  • Hefei University of Technology

SCHOLARLY PAPERS

2

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80

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Scholarly Papers (2)

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1.

Mechanisms of Chicken Processing Quality Changes During the Early Post Mortem Time: The Role of Structural Protein Degradation

Number of pages: 27 Posted: 10 Sep 2022
Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Ling Kong, Hui Zhou and Baocai Xu
Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, affiliation not provided to SSRN, Hefei University of Technology and Hefei University of Technology
Downloads 59 (970,490)

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chicken, myofibrillar, protein, post mortem, muscle ultrastructure, texture

2.

Spoilage Characteristics and Interaction of Lactobacillus Curvatus and Brochothrix Thermosphacta

Number of pages: 30 Posted: 25 Mar 2025
Ying Wang, Li Zhang, Mengxia Wu, Qin Xu and Baocai Xu
Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology and Hefei University of Technology
Downloads 21 (1,436,435)

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Lactobacillus curvatus, Brochothrix thermosphacta, Spoilage microorganisms, Transcriptomic, Braised chicken