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Peer Review reports

From: Effect of H2O2 and pH on properties of myofibrillar proteins from Yak muscle during thermal gelation process

Original Submission
8 Feb 2024 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
15 May 2024 Author responded Author comments - Gang Hao
Resubmission - Version 3
15 May 2024 Submitted Manuscript version 3
29 May 2024 Author responded Author comments - Gang Hao
Resubmission - Version 4
29 May 2024 Submitted Manuscript version 4
26 Jun 2024 Reviewed Reviewer Report
5 Jul 2024 Reviewed Reviewer Report
11 Jul 2024 Reviewed Reviewer Report
16 Aug 2024 Author responded Author comments - Gang Hao
Resubmission - Version 5
16 Aug 2024 Submitted Manuscript version 5
18 Aug 2024 Author responded Author comments - Gang Hao
Resubmission - Version 6
18 Aug 2024 Submitted Manuscript version 6
27 Aug 2024 Reviewed Reviewer Report
2 Sep 2024 Reviewed Reviewer Report
3 Sep 2024 Reviewed Reviewer Report
21 Oct 2024 Author responded Author comments - Gang Hao
Resubmission - Version 7
21 Oct 2024 Submitted Manuscript version 7
22 Oct 2024 Author responded Author comments - Gang Hao
Resubmission - Version 8
22 Oct 2024 Submitted Manuscript version 8
4 Nov 2024 Reviewed Reviewer Report
9 Feb 2025 Author responded Author comments - Gang Hao
Resubmission - Version 9
9 Feb 2025 Submitted Manuscript version 9
10 Feb 2025 Author responded Author comments - Gang Hao
Resubmission - Version 10
10 Feb 2025 Submitted Manuscript version 10
12 Feb 2025 Reviewed Reviewer Report
19 Feb 2025 Author responded Author comments - Gang Hao
Resubmission - Version 11
19 Feb 2025 Submitted Manuscript version 11
19 Feb 2025 Author responded Author comments - Gang Hao
Resubmission - Version 12
19 Feb 2025 Submitted Manuscript version 12
21 Feb 2025 Author responded Author comments - Gang Hao
Resubmission - Version 13
21 Feb 2025 Submitted Manuscript version 13
24 Feb 2025 Author responded Author comments - Gang Hao
Resubmission - Version 14
24 Feb 2025 Submitted Manuscript version 14
Publishing
25 Feb 2025 Editorially accepted
22 Apr 2025 Article published 10.1186/s13065-025-01434-0

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