Rui Liu

Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat

Xiangli He, Rui Liu, Satoru Nirasawa et al. · Journal of Food Engineering · 2012 · 142 citations

Agriculture, Animal Sciences, Food Science +14

Effects of Oxidation <i>in Vitro</i> on Structures and Functions of Myofibrillar Protein from Beef Muscles

Qingquan Fu, Rui Liu, Haiou Wang et al. · Journal of Agricultural and Food Chemistry · 2019 · 118 citations

Life Sciences, Animal Sciences, Biochemistry +16

Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

Mangang Wu, Yan Cao, Shumin Lei et al. · International Journal of Food Properties · 2019 · 72 citations · Full text

Life Sciences, Biochemistry, Biophysics +16

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

Qingquan Fu, Rui Liu, Wangang Zhang et al. · Food and Bioprocess Technology · 2014 · 69 citations

Agriculture, Animal Sciences, Food Science +15

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Qingling Wang, Chen Gu, Ranran Wei et al. · Ultrasonics Sonochemistry · 2023 · 59 citations · Full text

Natural Sciences, Bioengineering, Biophysics +15