Qian Liu

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 17

Top Topics

Recombinant Human

Atomic Force Microscopy

Gas Chromatography Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Yuexin Li, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods (Basel, Switzerland) 13 (2) (2024)
Yuexin Li, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods (Basel, Switzerland) 13 (2) (2024)
Siqi Zhao, Ziyi Wang, Xuefei Wang, Baohua Kong, Qian Liu, Xiufang Xia, Haotian Liu
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods (Basel, Switzerland) 12 (17) (2023)
Dongxue Yuan, Xue Liang, Baohua Kong, Fangda Sun, Xin Li, Chuanai Cao, Qian Liu
In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters. Foods (Basel, Switzerland) 12 (7) (2023)
Hui Wang, Jianhang Xu, Baohua Kong, Qian Liu, Xiufang Xia, Fangda Sun
Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages. Foods (Basel, Switzerland) 11 (8) (2022)
Xin Li, Chuanai Cao, Dongxue Yuan, Qian Liu, Jinhai Zhao
Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles. Foods (Basel, Switzerland) 11 (3) (2022)
Chuanai Cao, Yining Xu, Meiyue Liu, Baohua Kong, Fengxue Zhang, Hongwei Zhang, Qian Liu, Jinhai Zhao
Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters. Foods (Basel, Switzerland) 11 (22) (2022)
Hongzhen Du, Xiangao Li, Qiang Wang, Qian Liu, Qian Chen, Baohua Kong
Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon. Foods (Basel, Switzerland) 11 (2) (2022)
Hongzhen Du, Qiang Wang, Qian Liu, Qian Chen, Haotian Liu, Ming Xu, Baohua Kong
Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine. Journal of food science 87 (6) (2022)
Hongzhen Du, Ziyi Wang, Yuexin Li, Qian Liu, Qian Chen, Baohua Kong
Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. Foods (Basel, Switzerland) 11 (21) (2022)
Xiaoyu Yin, Qian Chen, Qian Liu, Yan Wang, Baohua Kong
Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry. Foods (Basel, Switzerland) 10 (6) (2021)
Jiaxin Chen, Jinhai Zhao, Baohua Kong, Qian Chen, Qian Liu, Chengguo Liu
Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products. Foods (Basel, Switzerland) 10 (3) (2021)
Nan Pan, Wei Wan, Xin Du, Baohua Kong, Qian Liu, Hong Lv, Xiufang Xia, Fangfei Li
Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles. Foods (Basel, Switzerland) 11 (1) (2021)
Chuanai Cao, Xin Li, Yongchao Yin, Baohua Kong, Fangda Sun, Qian Liu
Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior. Foods (Basel, Switzerland) 10 (5) (2021)
Chao Zhang, Qinxiu Sun, Qian Chen, Qian Liu, Baohua Kong
Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle. Journal of food science 86 (5) (2021)
Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu, Baohua Kong
Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods (Basel, Switzerland) 10 (7) (2021)
Shuai Jiang, Chuan-Ai Cao, Xiu-Fang Xia, Qian Liu, Bao-Hua Kong
Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo-reversible or Thermo-irreversible Curdlan Gels. Journal of food science 84 (5) (2019)