Yulong Bao

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

Yulong Bao, Sjef Boeren, Per Ertbjerg · Meat Science · 2017 · 170 citations · Full text

Biophysical Modeling, Biochemistry, Protein Folding +6

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Yulong Bao, Per Ertbjerg, Mario Estévez et al. · Comprehensive Reviews in Food Science and Food Safety · 2021 · 161 citations · Full text

Food Preservation, Meat Quality, Protein Refolding +19

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

Hui Hong, Yongkang Luo, Zhongyun Zhou et al. · Food Chemistry · 2012 · 151 citations

Freeze-thaw Cycling, Bighead Carp, Aquaculture +2

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

Hongbing Fan, Yongkang Luo, Xiaofei Yin et al. · Food Chemistry · 2014 · 135 citations

Biology, Aquatic Food System, Quality Changes +3

Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

Yaowei Liu, Wenjin Zhang, Keyu Wang et al. · Food and Bioprocess Technology · 2019 · 111 citations

Biopolymer Gel, Engineering, Microfabrication +10