Jinqiu Wang

Exogenous γ-aminobutyric acid treatment affects citrate and amino acid accumulation to improve fruit quality and storage performance of postharvest citrus fruit

Ling Sheng, Dandan Shen, Yi Luo et al. · Food Chemistry · 2016 · 183 citations

Agriculture, Agricultural Biotechnology, Horticultural Sciences +17

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

Yunxiao Xie, Jinqiu Wang, Yi Wang et al. · Ultrasonics Sonochemistry · 2019 · 138 citations · Full text

Agriculture, Biochemistry, Food Science +17

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Xin Liu, Jinqiu Wang, Qun Huang et al. · Food Hydrocolloids · 2020 · 132 citations

Engineering, Biochemistry, Food Science +8

Comparative analysis of surface wax in mature fruits between Satsuma mandarin (Citrus unshiu) and ‘Newhall’ navel orange (Citrus sinensis) from the perspective of crystal morphology, chemical composition and key gene expression

Jinqiu Wang, Haohao Hao, Runsheng Liu et al. · Food Chemistry · 2013 · 128 citations

Agriculture, Botany, Plant Sciences +16

Ovomucin may be the key protein involved in the early formation of egg-white thermal gel

Jinqiu Wang, Xin Liu, Shugang Li et al. · Food Chemistry · 2021 · 123 citations

Agriculture, Biochemistry, Molecular Biology +9