Qiujin Zhu - Concepedia

Author

Qiujin Zhu

Guizhou University ORCID

Also Known As

Qiu-Jin Zhu, QiuJin Zhu, Qiujin Zhu, Qiu‐jin Zhu, Z. X. Qiu, Z.X QIU, Zhenchao Qiu, Zhu Qiu, Zhu Qiu-Jin, Zhu Xian Qiu

157

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

Guizhou University Guizhou Academy of Agricultural Sciences China Meat Research Centre Jiangnan University Guizhou Minzu University

About

Qiujin Zhu is an author at Guizhou University specializing in health sciences, food quality, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	17	402
2	Engineering	11	11	272
3	Medicine	9	9	201
4	Natural Sciences	3	3	63
5	Public Health	2	2	51

Qiujin Zhu

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein Shuyu Wang, Linggao Liu, Shenghui Bi, Food Hydrocolloids Myofibrillar ProteinFood ColloidMicroemulsionHigh Internal PhaseBiophysics	2023	71
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto Guangqun Lan, Cuiqin Li, Laping He, Journal of Food Science and Technology Food FermentationBiochemistryIn Vitro FermentationTanninDifferent Strains	2020	50
Development of multi-cross-linking, rapid curing, and easy cleaning, edible hydrogels for meat preservation Yuxin Cheng, Jiaxin Xu, Rongfan Zhang, Food Hydrocolloids Meat PreservationHydrogelsBiopolymer GelEngineeringEdible Packaging	2024	47
Application of Ag/Tannic acid-FeIII nanocomposite as multifunctional bacteriostatic to enhance the performance of chitosan/gelatin/polyvinyl alcohol complex films Yifan Zhang, Shaole Ling, Yueqisha Chen, Food Hydrocolloids Biofunctional MaterialAg/tannic Acid-feiii NanocompositeChemical EngineeringMultifunctional BacteriostaticBio-based Nanomaterials	2023	44
Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham Xiaohui Gong, Ruifang Mi, Xi Chen, Food Science and Human Wellness Yeast IsolatesEngineeringFood AnalysisKey Volatile CompoundsFood Chemistry	2022	42
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture Hongying Li, Qiujin Zhu, Xi Chen, Food Research International High Proteolytic ActivityCoagulase Negative StaphylococciFood FermentationPotential Starter CultureBiotechnology	2022	40
Selectivity of molecularly imprinted solid phase extraction for sterol compounds Qiujin Zhu, Liping Wang, Shengfang Wu, Food Chemistry Solvent ExtractionEngineeringMedicineOrganic ChemistryAnalytical Chemistry	2008	37
Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter Zhiqing Tian, Qiujin Zhu, Yuanshan Chen, Foods	2022	34
Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu) Ju Meng, Qin Yang, Weiyang Wan, Food Chemistry Food ChemistryTraditional ChineseSuan YuFood FermentationHealth Sciences	2021	33
Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel Yuanyuan Liu, Keshan Wang, Jiaxuan Ma, Food Chemistry Key Histological StructureYolk SpheresOral Sensation	2023	33

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