Qian Chen

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

Fangfei Li, Bo Wang, Qian Liu et al. · Meat Science · 2018 · 200 citations

Animal Physiology, Mechanobiology, Stuctural Modification +9

Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound

Haotian Liu, Huan Zhang, Qian Liu et al. · Ultrasonics Sonochemistry · 2020 · 190 citations

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Yingying Hu, Lang Zhang, Qian Liu et al. · Food Microbiology · 2020 · 189 citations

Northeast China, Foodborne Illness, Food Microbiology +8

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

Rongxin Wen, Yingying Hu, Lang Zhang et al. · Meat Science · 2019 · 185 citations

Food Chemistry, Nutrition, Harbin Dry Sausage +10

Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

Qinxiu Sun, Qian Chen, Xiufang Xia et al. · Ultrasonics Sonochemistry · 2019 · 169 citations · Full text