Ru Liu

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Ru Liu, Siming Zhao, Bijun Xie et al. · Food Hydrocolloids · 2010 · 331 citations

Protein Chemistry, Biochemistry, Protein Folding +8

Role of secondary structures in the gelation of porcine myosin at different pH values

Ru Liu, Siming Zhao, Shanbai Xiong et al. · Meat Science · 2008 · 327 citations

Protein Chemistry, Different Ph Values, Biochemistry +6

Effect of pH on the gel properties and secondary structure of fish myosin

Ru Liu, Siming Zhao, Youming Liu et al. · Food Chemistry · 2009 · 186 citations

Fish Myosin, Biochemistry, Secondary Structure +6

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

Ikram Ullah, Yang Hu, Juan You et al. · Food Hydrocolloids · 2018 · 171 citations

Tofu Gel, Nutrition, Okara Dietary Fiber +3

Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch

Wei Wang, Zhou Hong-xian, Hong Yang et al. · Food Chemistry · 2016 · 145 citations

Food Chemistry, Maize Starch, Retrogradation Properties +3