Qing-Feng Ge (Qingfeng Ge)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 12

Top Topics

Hyaluronic Acid

Protein Protein

Age Related Macular Degeneration

Top Venues

Foods (Basel, Switzerland)

Food & function

Journal of the science of food and agriculture

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

Publications

Du-Xin Jin, Chao-Yang Jia, Bo Yang, Yue-Hao Wu, Lei Chen, Rui Liu, Man-Gang Wu, Hai Yu, Qing-Feng Ge
The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against D-galactose induced oxidative stress: a hepatic proteomics and gut microbiota analysis. Food & function 15 (11) (2024)
Rui Liu, Wen Guan, Wei Lv, Zhuang-Li Kang, Qingling Wang, Duxin Jin, Xinxin Zhao, Qing-Feng Ge, Mangang Wu, Hai Yu
Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging. Foods (Basel, Switzerland) 13 (3) (2024)
Rui Liu, Wen Guan, Wei Lv, Zhuang-Li Kang, Qingling Wang, Duxin Jin, Xinxin Zhao, Qing-Feng Ge, Mangang Wu, Hai Yu
Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging. Foods (Basel, Switzerland) 13 (3) (2024)
Du-Xin Jin, Chao-Yang Jia, Bo Yang, Yue-Hao Wu, Lei Chen, Rui Liu, Man-Gang Wu, Hai Yu, Qing-Feng Ge
The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against D-galactose induced oxidative stress: a hepatic proteomics and gut microbiota analysis. Food & function (2024)
Qing-Feng Ge, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, Zhuangli Kang
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods (Basel, Switzerland) 12 (4) (2023)
Qing-Feng Ge, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, Zhuangli Kang
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods (Basel, Switzerland) 12 (4) (2023)
Qing-Feng Ge, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, Zhuangli Kang
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods (Basel, Switzerland) 12 (4) (2023)
Tianyi Yang, Rui Liu, Lun Yang, Wenxue Yang, Keyue Li, Man Qin, Qing-Feng Ge, Hai Yu, Mangang Wu, Xiaoyan Zhou
Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature. RSC advances 12 (12) (2022)
Mangang Wu, Zhikun Li, Ranran Wei, Yi Luan, Juan Hu, Qingling Wang, Rui Liu, Qing-Feng Ge, Hai Yu
Role of Disulfide Bonds and Sulfhydryl Blocked by N -Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions. Foods (Basel, Switzerland) 10 (12) (2021)
Mangang Wu, Juan Hu, Xiangchun Gu, Qingling Wang, Ranran Wei, Jiahao Wang, Zhikun Li, Rui Liu, Qing-Feng Ge, Hai Yu
Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties. Journal of the science of food and agriculture (2021)
Lei Chen, Rui Liu, Mangang Wu, Hai Yu, Qing-Feng Ge, Wangang Zhang
Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin. Foods (Basel, Switzerland) 10 (11) (2021)
Rui Liu, Guo-Yue Wu, Ke-Yue Li, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Sheng-Long Wu, Wen-Bin Bao
Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem. Foods (Basel, Switzerland) 10 (4) (2021)