Jibing Ma

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 · 155 citations · Full text

Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility

Jibing Ma, Xinyue Wang, Qiao Li et al. · LWT · 2021 · 56 citations

Food Chemistry, Myofibrillar Protein, Engineering +14

Effects of nitrite concentrations on the quality and protein oxidation of salted meat

Xinyue Wang, Qunli Yu, Long He et al. · Journal of Food Science · 2022 · 25 citations

Food Analysis, Meat Quality, Food Chemistry +20

Protective characterization of low dose sodium nitrite on yak meat myoglobin in a hydroxy radical oxidation environment: Fourier Transform Infrared spectroscopy and laser Micro-Raman spectroscopy

Guoyuan Ma, Hao Chen, Qing Zhang et al. · LWT · 2019 · 24 citations

Protective Characterization, Biochemistry, Natural Sciences +7

The effect of postmortem <scp>pH</scp> decline rate on caspase‐3 activation and tenderness of bovine skeletal muscle during aging

Jibing Ma, Qunli Yu · Journal of Food Biochemistry · 2022 · 20 citations