Haotian Liu - Concepedia

Author

Haotian Liu

Northeast Agricultural University ORCID

Also Known As

H.A.O.T.I.A.N. Liu, Hao-Tian Liu, Haotian Liu, Huy Q. Ngo, Junhan Li, Liu, Haidong, Liu, Haotian

155

Publications

4.5K

Citations

H-Index

Concepts

All Affiliations

Northeast Agricultural University University of Veterinary and Animal Sciences

About

Haotian Liu is an author at Northeast Agricultural University specializing in food engineering, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	678
2	Engineering	14	15	659
3	Medicine	12	12	490
4	Natural Sciences	4	4	166
5	Education	1	1	84

Haotian Liu

Publications

3.7K

Citations

H-Index

Page 1

	Year	Citations
Improved Baselines with Visual Instruction Tuning Haotian Liu, Chunyuan Li, Yuheng Li,	2024	916
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, Ultrasonics Sonochemistry	2020	190
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification Jingnan Zhang, Qian Liu, Qian Chen, Ultrasonics Sonochemistry	2022	158
Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions Yuanyuan Li, Haotian Liu, Qian Liu, Food Hydrocolloids Food ChemistryMyofibrillar ProteinBiochemistryBiotechnologyZein Hydrolysates	2018	113
Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates Haotian Liu, Ge Han, Huan Zhang, Food Hydrocolloids Tissue EngineeringFood ColloidEngineeringOxidative StabilityInterfacial Electrostatic Effects	2019	112
Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies Haotian Liu, Huan Zhang, Qian Liu, Trends in Food Science & Technology Protein ChemistryProtein FunctionalityFilamentous MyosinBiochemistryProtein Folding	2021	102
High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly Haotian Liu, Jingnan Zhang, Hui Wang, Ultrasonics Sonochemistry	2021	92
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin Tianfu Cheng, Zhongjiang Wang, Fuwei Sun, Food Hydrocolloids Rice Proteins-pectin CompositeFood BiophysicsGel PropertiesPolysaccharideDelivery Potential	2023	89
Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein Chao Zhang, Haotian Liu, Xiufang Xia, LWT EngineeringChicken Myofibrillar ProteinFood TechnologyProtein EngineeringFood Engineering	2021	88
Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters Yi‐Chun Chen, Xiwen Jia, Fangda Sun, Meat Science Food ChemistryNutritionAnimal ScienceAnimal NutritionTannic Acid	2019	84

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