Qunli Yu

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Zonglin Guo, Xiangzhen Ge, Lihua Yang et al. · Ultrasonics Sonochemistry · 2020 · 167 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat

Linlin Wang, Qunli Yu, Ling Han et al. · Food Chemistry · 2017 · 162 citations

Life Sciences, Biochemistry, Food Science +16

Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging

Lin‐Lin Wang, Ling Han, Xiuli Ma et al. · Food Chemistry · 2017 · 138 citations

Agriculture, Biochemistry, Food Science +16

Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat

Yanlei Gao, Minghua Li, Li Zhang et al. · LWT · 2021 · 72 citations

Agriculture, Food Science, Nutrition +15

Proteome changes on water-holding capacity of yak longissimus lumborum during postmortem aging

Huixin Zuo, Qunli Yu, Kelan Niu et al. · Meat Science · 2016 · 56 citations

Life Sciences, Biochemistry, Physiology +15