Shiling Lü

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

Xiaorong Deng, Yigang Ma, Yongdong Lei et al. · Ultrasonics Sonochemistry · 2021 · 99 citations · Full text

The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

Shiling Lü, Hua Ji, Qingling Wang et al. · Food Control · 2014 · 95 citations

Food Chemistry, Nutrition, Starter Cultures +10

Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage

Shiling Lü, Xinglian Xu, Guanghong Zhou et al. · Food Control · 2009 · 91 citations

Starter Cultures, Food Fermentation, Microbial Contamination +9

Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS

Yu Liu, Xin Guo, Niannian Wang et al. · Food Chemistry · 2022 · 71 citations

Food Chemistry, Nutrition, Egg Yolk Lipids +10

Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage

Liyuan Huang, Yuan Wang, Ruiting Li et al. · Food Bioscience · 2021 · 49 citations

Food Chemistry, Biogenic Amine Formation, Sausage Diameter Effects +10