Publications by authors named "Ang Ru"

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Comparative Interaction Mechanisms and Solution Behavior of Cowhide Collagen with Xanthan Gum, Gellan Gum, and Chitosan Under Variable Environmental Conditions.
Kaiyuan Li, Zhuangzhuang Wang, Ang Ru, Ke Wang, Wenming Cui

Foods· November 2025

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Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens).
Xueyuan Bai, Feng Yin, Ang Ru, Ming Li, Wei Tian

Meat Sci· March 2024

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Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle.
Xueyuan Bai, Feng Yin, Ang Ru, Wei Tian, Qingwen Chen

Meat Sci· August 2023

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Muscle fiber composition affects the postmortem redox characteristics of yak beef.
Xueyuan Bai, Feng Yin, Ang Ru, Wei Tian, Jiahui Li

Food Chem· December 2022

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Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen.
Gai-Ming Zhao, Gui-Yan Zhang, Xue-Yuan Bai, Feng Yin, Ang Ru

Food Res Int· September 2022

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Age-specific effect on endogenous oxidative and antioxidative characteristics of longissimus thoracis muscle of yak during early postmortem period.
Xueyuan Bai, Wei Tian, Feng Yin, Kang Xiao, Qingwen Chen, Ang Ru

Food Chem· April 2022

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The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather.
Gaiming Zhao, Xueyuan Bai, Wei Tian, Ang Ru, Jiahui Li

Meat Sci· February 2022

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