Enhancing physical properties of chitosan/pullulan electrospinning nanofibers via green crosslinking strategies
Qin, Zeyu, Jia, Xiwen, Liu, Qian, Kong, Baohua, Wang, Hao
Published in Carbohydrate polymers (01.11.2020)
Published in Carbohydrate polymers (01.11.2020)
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Journal Article
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods
Li, Fangfei, Wang, Bo, Liu, Qian, Chen, Qian, Zhang, Hongwei, Xia, Xiufang, Kong, Baohua
Published in Meat science (01.01.2019)
Published in Meat science (01.01.2019)
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Journal Article
Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
Li, Fangfei, Zhong, Qiang, Kong, Baohua, Wang, Bo, Pan, Nan, Xia, Xiufang
Published in Food research international (01.07.2020)
Published in Food research international (01.07.2020)
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Journal Article
High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly
Liu, Haotian, Zhang, Jingnan, Wang, Hui, Chen, Qian, Kong, Baohua
Published in Ultrasonics sonochemistry (01.06.2021)
Published in Ultrasonics sonochemistry (01.06.2021)
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Journal Article
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification
Zhang, Jingnan, Liu, Qian, Chen, Qian, Sun, Fangda, Liu, Haotian, Kong, Baohua
Published in Ultrasonics sonochemistry (01.08.2022)
Published in Ultrasonics sonochemistry (01.08.2022)
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Journal Article
Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage
Chen, Jiaxin, Hu, Yingying, Wen, Rongxin, Liu, Qian, Chen, Qian, Kong, Baohua
Published in Meat science (01.10.2019)
Published in Meat science (01.10.2019)
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Journal Article
Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles
Du, Xin, Chang, Peng, Tian, Jiayi, Kong, Baohua, Sun, Fangda, Xia, Xiufang
Published in Food science & technology (01.04.2020)
Published in Food science & technology (01.04.2020)
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Journal Article
Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)
Li, Fangfei, Wang, Bo, Kong, Baohua, Xia, Xiufang, Bao, Yihong
Published in Ultrasonics sonochemistry (01.05.2022)
Published in Ultrasonics sonochemistry (01.05.2022)
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Journal Article
Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50
Zhang, Fengxue, Zhao, Honglei, Cao, Chuanai, Kong, Baohua, Xia, Xiufang, Liu, Qian
Published in Ultrasonics sonochemistry (01.03.2021)
Published in Ultrasonics sonochemistry (01.03.2021)
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Journal Article
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
Sun, Qinxiu, Kong, Baohua, Zheng, Ouyang, Liu, Shucheng, Dong, Xiuping
Published in Ultrasonics sonochemistry (01.12.2023)
Published in Ultrasonics sonochemistry (01.12.2023)
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Journal Article
Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake
Cao, Chuanai, Yuan, Dongxue, Li, Xin, Kong, Baohua, Chen, Qian, Sun, Fangda, Liu, Qian
Published in Meat science (01.03.2022)
Published in Meat science (01.03.2022)
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