Pengqi Bao

l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin

Linxian Li, Li Chen, Cheng Ning et al. · Food Hydrocolloids · 2019 · 63 citations

Food Colloid, Unfolding Behaviors, Soybean Oil–myosin Emulsions +4

L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast

Yinyin Zhang, Daojing Zhang, Yajun Huang et al. · Food Chemistry · 2020 · 59 citations

L-lysine Degrade Troponin-t, L-arginine Dissociates, Medicine +4

l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum

Pengqi Bao, Li Chen, Yue Hu et al. · Food Chemistry · 2022 · 55 citations

Protein Chemistry, L-lysine Retard Aggregation, Polar Residue Modifications +9

Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast

Yinyin Zhang, Daojing Zhang, Yajun Huang et al. · LWT · 2020 · 52 citations

Biochemistry, Animal Nutrition, Water Binding Capacity +6

Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution

Pengqi Bao, Li Chen, Yu Wang et al. · Meat Science · 2021 · 44 citations

Animal Physiology, L-lysine Solution, Muscle Function +4