Qingqing Jiang

Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

Qingqing Jiang, Naho Nakazawa, Yaqin Hu et al. · Food Chemistry · 2019 · 133 citations

Animal Physiology, Tissue Histology, Tuna Meat +8

Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

Qingqing Jiang, Ru Jia, Naho Nakazawa et al. · Food Chemistry · 2018 · 124 citations

Animal Physiology, Tuna Meat, Tissue Histology +7

Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

Ru Jia, Qingqing Jiang, Maki Kanda et al. · Food Hydrocolloids · 2018 · 112 citations

Materials Science, Biopolymer Gel, Engineering +10

Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting

Qingqing Jiang, Naho Nakazawa, Yaqin Hu et al. · LWT · 2018 · 98 citations

Food Microstructure, Thunnus Obesus, Microstructural Modification +5

Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince

Junya Liu, Siyuan Shen, Naiyong Xiao et al. · Food Chemistry · 2022 · 45 citations

Food Chemistry, Health Sciences, Flavoromics +5