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Yin, Feng

Henan Agricultural University

H指数:0

被引数:3

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Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties

IF6.1

2025-04-010

PRE

Yield twice the result with half the effort: Effect of ionic strength on quality of myofibrillar protein micro-gel pickering emulsion mediated by (-)-epigallocatechin-3-gallate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-010

PRE

Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein

翻滚固化改善牛肉品质的机制: 肌原纤维蛋白的结构和功能特性的见解

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-09-014

OAAI

Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)

IF6.1

2024-03-016

PRE

Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle

屠宰年龄和宰后老化时间对牦牛胸肌 (Bos grunniens) 最长肌嫩度和持水性的影响

IF6.1

2023-08-0113

PRE

Muscle fiber composition affects the postmortem redox characteristics of yak beef

IF9.8

2022-12-0113

PRE

Age-specific effect on endogenous oxidative and antioxidative characteristics of longissimus thoracis muscle of yak during early postmortem period

IF9.8

2022-04-015

PRE

Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-0130

PREAI