Chenqiang Qin

Effect of whey protein isolate/chitosan/microcrystalline cellulose/PET multilayer bottles on the shelf life of rosebud beverages

Zichun Wang, Chenqiang Qin, Xia Zhang et al. · Food Chemistry · 2021 · 24 citations

Shelf Life, Biomanufacturing, Engineering +11

Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2

Xu Wang, Jun Ma, Xue Bai et al. · Food and Bioproducts Processing · 2019 · 18 citations

Engineering, Biochemistry, Spirulina Platensis +9

Nanocapsules formed by interactions between chondroitin sulfate and egg white protein for encapsulating hydrophilic ingredients

Yuxiao Wang, Haiteng Tao, Kunli Wang et al. · Green Chemistry · 2021 · 17 citations

Food Colloid, Food Packaging, Engineering +16

Protective effect of Letinous�edodes foot peptides against ethanol‑induced liver injury in L02 cells

Lin Ma, Chunyan Huo, Xiaoyu Zhang et al. · Molecular Medicine Reports · 2018 · 14 citations · Full text

Redox Biology, Oxidative Stress, Foot Peptides +16

Influence of extraction pH and homogenization on soybean oleosome emulsion stability

Chenqiang Qin, Mingzhao Han, Rao Fu et al. · LWT · 2024 · 13 citations · Full text