Qingling Wang

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

Sha Lei, Aeneas O. Koosis, Qingling Wang et al. · Food Chemistry · 2021 · 190 citations

Agriculture, Biochemistry, Food Science +14

Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies

Ping-Hsuan Han, Ning An, Li Yang et al. · Food Hydrocolloids · 2022 · 152 citations

Natural Sciences, Biophysics, Chemistry +14

UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing

Xin Guo, Shi Di, Chengjiang Liu et al. · Food Chemistry · 2021 · 113 citations

Agriculture, Biochemistry, Food Science +13

The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

Shiling Lü, Hua Ji, Qingling Wang et al. · Food Control · 2014 · 97 citations

Agriculture, Food Science, Food Analysis +9

Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

Xin Guo, Yongqin Wang, Shiling Lu et al. · LWT · 2021 · 85 citations

Agriculture, Biochemistry, Food Science +14