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 · 134 citations

Electrical Engineering, Meat Packaging, High Voltage Electrical Fields +4

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 · 111 citations

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

Qingquan Fu, Rui Liu, Wangang Zhang et al. · Food and Bioprocess Technology · 2014 · 65 citations

Protein Modifications, Meat Packaging, Animal Science +7

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 · 62 citations · Full text

Effect of protein S-nitrosylation on autolysis and catalytic ability of μ-calpain

Rui Liu, Yupin Li, Mengqin Wang et al. · Food Chemistry · 2016 · 56 citations

Biosynthesis, Biochemistry, Reactive Nitrogen Specie +6