Yingqun Nian

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Jie Shi, Yingqun Nian, Dandan Da et al. · LWT · 2020 · 137 citations

Food Chemistry, Food Authentication, Sauce Spareribs +9

Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

Shuai Jiang, Di Zhao, Yingqun Nian et al. · Food Chemistry · 2021 · 108 citations

Meat Storage, Power Ultrasound, Ultrasonic Treatment +3

High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions

Wei Li, Yingqun Nian, Yuchen Huang et al. · Food Hydrocolloids · 2019 · 88 citations

Food Chemistry, Food Colloid, Micro-encapsulation +7

Overheating induced structural changes of type I collagen and impaired the protein digestibility

Miao Zhang, Di Zhao, Shuran Zhu et al. · Food Research International · 2020 · 81 citations

Mechanobiology, Biochemistry, Food Digestion +9

The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein

Mengzhen Ding, Zixin Huang, Zhiying Jin et al. · Food Hydrocolloids · 2021 · 77 citations

Nutrition, Engineering, Food Composition +8