Qijing Du

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Dewei Kong, Chunli Quan, Qian Xi et al. · Ultrasonics Sonochemistry · 2022 · 58 citations · Full text

Food Biophysics, Protein Refolding, Protein Folding +19

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein

Dewei Kong, Rongwei Han, Mengdi Yuan et al. · Ultrasonics Sonochemistry · 2023 · 57 citations · Full text

Marination ingredients on meat quality and safety—a review

S. M. E. Rahman, Sharmeen Islam, Junyu Pan et al. · Food Quality and Safety · 2023 · 44 citations · Full text

Meat Packaging, Biochemistry, Food Analysis +13

Identification of mare milk adulteration with cow milk by liquid chromatography-high resolution mass spectrometry based on proteomics and metabolomics approaches

Zhongyuan Ji, Junyu Zhang, Chunxia Deng et al. · Food Chemistry · 2022 · 37 citations

Mare Milk Adulteration, Biochemistry, Medicine +15

Evaluation of plasma-activated water: Efficacy, stability, physicochemical properties, and mechanism of inactivation against Escherichia coli

Hexiang Wang, Rongwei Han, Mengdi Yuan et al. · LWT · 2023 · 37 citations · Full text

Paw Thawing, Engineering, Escherichia Coli +16