Liqing Qiu - Concepedia

Author

Liqing Qiu

State Key Laboratory of Food Science and Technology ORCID

Also Known As

L. F. Qiu, Liqing Qiu

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

State Key Laboratory of Food Science and Technology Jiangnan University Agriculture and Food The University of Queensland RMIT University

About

Liqing Qiu is an author at State Key Laboratory of Food Science and Technology specializing in health sciences, food processing, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	548
2	Engineering	5	5	321
3	Public Health	2	2	81
4	Medicine	1	1	118
5	Natural Sciences	1	1	56

Liqing Qiu

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Investigation of 3D printing of apple and edible rose blends as a dysphagia food Liqing Qiu, Min Zhang, Bhesh Bhandari, Food Hydrocolloids Edible PackagingFood EngineeringFood ProcessingDysphagia FoodFood Technology	2022	147
Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules Liqing Qiu, Min Zhang, Benu Adhikari, Food Hydrocolloids BiomanufacturingEngineeringEdible PackagingEdible FilmBiochemical Engineering	2021	118
ZIF-8 derived Ag-doped ZnO photocatalyst with enhanced photocatalytic activity Xiaobing Yang, Liqing Qiu, Xuetao Luo RSC Advances Materials ScienceChemical EngineeringEngineeringPhotochemistryInorganic Photochemistry	2018	114
Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt Liqing Qiu, Min Zhang, Arun S. Mujumdar, Food Bioscience Food ChemistryFood FunctionHealth SciencesFood AnalysisFlower Extract Addition	2021	90
Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage Liqing Qiu, Min Zhang, Chang Lu Food Chemistry Food FermentationFood MicrobiologyFood ProcessingMicrobiologyShiitake Beverage	2022	65
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum Liqing Qiu, Min Zhang, Benu Adhikari, Journal of Food Engineering NutritionPrinted Texture-modified FoodMung Bean ProteinEdible PackagingFood Engineering	2023	64
Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties Liqing Qiu, Min Zhang, Bimal Chitrakar, Food Packaging and Shelf Life Rosemary ExtractCinnamon Essential OilEdible FilmEdible PackagingMicro-encapsulation	2022	59
Effect of different drying methods on the quality of restructured rose flower (<i>Rosa rugosa</i>) chips Liqing Qiu, Min Zhang, Ronghua Ju, Drying Technology Food ChemistryNutritionBiomanufacturingRose Flower ChipsFood Analysis	2019	56
Convenient use of near-infrared spectroscopy to indirectly predict the antioxidant activitiy of edible rose (Rose chinensis Jacq “Crimsin Glory” H.T.) petals during infrared drying Liqing Qiu, Min Zhang, Arun S. Mujumdar, Food Chemistry Food ChemistryConvenient UseBotanyNatural SciencesFood Analysis	2021	56
2D/2D SnS2/SnSe2 van der Waals heterostructure for highly sensitive room-temperature NO2 sensor: Key role of interface contact Ruozhen Wu, Kangkai Yan, Jinyun Zhao, Chemical Engineering Journal Materials ScienceInterface ContactKey RoleEngineeringNanotechnology	2023	45

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