Guangyu Wu

Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics

Guangyu Wu, Chuan Yang, Heather L. Bruce et al. · Food Chemistry · 2022 · 33 citations

Muscle Function, Engineering, Muscle Injury +11

Effects of alternating electric field during freezing and thawing on beef quality

Guangyu Wu, Chuan Yang, Heather L. Bruce et al. · Food Chemistry · 2023 · 28 citations

Animal Science, Beef Quality, Pulsed Electric Field +4

Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing

Chuan Yang, Guangyu Wu, Yunhe Liu et al. · Food Chemistry · 2023 · 28 citations

Animal Physiology, Lamb Protein, Biochemistry +8

Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles

Chuan Yang, Guangyu Wu, Yingbiao Li et al. · Food and Bioprocess Technology · 2023 · 26 citations

Animal Physiology, Myofibrillar Protein, Lamb-subjected Freeze–thaw Cycles +8

Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community

Yong Chen, Hengxun Lin, Yiping Yang et al. · Food Research International · 2024 · 22 citations