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International and National Collaboration Publications and projects within past five years.

Publications 2016 2018

  • 2 Conference contribution
  • 2 Article
  • 1 Doctoral Thesis

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

Bao, Y., Boeren, S. & Ertbjerg, P., Jan 2018, In : Meat Science. 135, p. 102-108 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Protein oxidation in meat: Effects on texture and water-holding

Bao, Y., 2018, Helsinki: Helsingin yliopisto.

Research output: ThesisDoctoral ThesisCollection of Articles

Open Access

Oxidation increases myofibrillar protein net charge

Bao, Y. & Ertbjerg, P., Aug 2017, Proceedings of 63rd International Congress of Meat Science and Technology: Nurturing locally, growing globally. Troy, D., McDonnell, C., Hinds, L. & Kerry, J. (eds.). IcoMST, p. 834-835 2 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

Open Access
File

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

Bao, Y., Puolanne, E. & Ertbjerg, P., Nov 2016, In : Meat Science. 121, p. 189-195 7 p.

Research output: Contribution to journalArticleScientificpeer-review

EFFECT OF PROTEIN OXIDATION ON PARTICLE SIZE OF MYOFIBRILS

Bao, Y., Allegaert, S. & Ertbjerg, P., Jul 2016, Proceedings of 62nd International Congress of Meat Science and Technology. IcoMST, 4 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Open Access
File