Skip To Main Content
Yingbo Peng on Muck Rack

Yingbo Peng

As seen in: MDPI, ACS Publications
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Yingbo

Contact Yingbo, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

Postmortem Changes of Desmin, Talin-2, Vinculin, and Integrin β1 in Chicken Breast and Their Effects on Tenderness

|
By Wanhong He, Yingbo Peng, Haixia Huang, Lu Hang
| dx.doi.org
Open in Who Shared Issue with article?

Postmortem Changes of Desmin, Talin-2, Vinculin, and Integrin β1 in Chicken Breast and Their Effects on Tenderness

|
By Wanhong He, Yingbo Peng, Haixia Huang, Lu Hang
| ACS Publications
Open in Who Shared Issue with article?

The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas

|
By Yingbo Peng, Wanhong He, Shuang Teng, Muneer Ahmed Jamali
| MDPI
1. Introduction Meat tenderness is a critical factor for consumer acceptance, which determines repeat purchasing, satisfaction, and willingness to pay premium prices [1]. The IMCT, which is mainly composed of fibrillar collagens embedded in a matrix of proteoglycans (PGs) [2], provides biomechanical strength and makes a key contribution to meat toughness [3].
Open in Who Shared Issue with article?
See all 4 articles