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Yiping Yang

Chinese Academy of Agricultural Sciences (CAAS)

  • Chinese Academy of Agricultural Sciences (CAAS)

SCHOLARLY PAPERS

4

DOWNLOADS

107

TOTAL CITATIONS

2

Scholarly Papers (4)

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1.

New Strategy to Improve the Quality and Microstructure of Chinese Stewed Dishes (Beef with Potato): Ultrasound-Assisted Immersion Freezing Method

Number of pages: 32 Posted: 13 Mar 2025
Liye Cui, Hengxun Lin, Xiaojia Hu, Xia Li, Wenqiang Guan, Wei Jia, Yiping Yang, Yong Chen and Chunhui Zhang
Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Tianjin University of Commerce, Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS) and National Taiwan University - Institute of Food Science and Technology
Downloads 55 (1,020,567)
Citation 1

Abstract:

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Prepared dish, Braised beef with potato, Ultrasound-assisted immersion freezing, Microstructure, Meat quality

2.

Integrating Multiple Microstructure and Water Distribution Visual Analysis to Reveal the Myowater Release and Texture Deterioration of Precooked Beef During Freezing-Thawing-Reheating Processes

Number of pages: 33 Posted: 18 Jun 2024
Hengxun Lin, Liye Cui, Yong Chen, Yiping Yang, Xiangning Chen, Prince Chisoro, Chunhui Zhang, Christophe Blecker and Xia Li
Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Beijing University of Agriculture, Chinese Academy of Agricultural Sciences (CAAS), National Taiwan University - Institute of Food Science and Technology, University of Liège and Chinese Academy of Agricultural Sciences (CAAS)
Downloads 23 (1,424,331)
Citation 1

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Freezing-thawing-reheating sequence, Precooked meat, Prepared dishes, Myowater loss, Structure visualization analysis.

3.

Evaluation of the Water State and Protein Characteristics of Tibetan Pork Under the Storage Conditions of Modified Atmosphere Packaging: Effect of Oxygen Concentration

Number of pages: 31 Posted: 25 Aug 2024
Yong Chen, Chuan Yang, Yiping Yang, Hengxun Lin, Liye Cui, Zongyuan Zhen, Xinfu Li, Chunhui Zhang, Xia Li and Jingjun Li
Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Anhui Science and Technology University, Nanjing Tech University, National Taiwan University - Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) and Anhui Science and Technology University
Downloads 19 (1,459,862)

Abstract:

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Tibetan pork, Oxygen concentration, 2D LF-NMR, Water status, Protein characteristics

4.

Effect of alternating electric field on the inhibition of ice nucleation and its application for non-crystal freezing preservation of chicken breast

Number of pages: 40 Posted: 16 May 2026
Yiping Yang, Yong Chen, Hengxun Lin, Liye Cui, Junrong Huang, Hongliang Li, Chunhui Zhang, Hui Zhang, Jiansheng He, Xuemei Sun and Xia Li
Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, National Taiwan University - Institute of Food Science and Technology, Shihezi University, affiliation not provided to SSRN, affiliation not provided to SSRN and Chinese Academy of Agricultural Sciences (CAAS)
Downloads 10 (1,584,314)

Abstract:

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Alternating electric field, Non-crystals freezing, Infrared thermography, Ice nucleation, meat preservation