Lijun Ge

Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat

Haifeng Wang, Zhi Yang, Huijuan Yang et al. · LWT · 2021 · 74 citations · Full text

Engineering, Myofibrillar Proteins, Meat Science +20

Real-time authentication of minced shrimp by rapid evaporative ionization mass spectrometry

Weibo Lu, Pingya Wang, Lijun Ge et al. · Food Chemistry · 2022 · 26 citations

Food Forensics, Engineering, Food Authentication +10

A study on the synergistic interaction of pea protein isolate and whey protein isolate for enhancing the stability and quality of krill oil emulsion

Danping Jin, Yuping Qu, Weibo Lu et al. · Food Hydrocolloids · 2024 · 18 citations

Machine learning-guided REIMS pattern recognition of non-dairy cream, milk fat cream and whipping cream for fraudulence identification

Yiwei Cui, Weibo Lu, Jing Xue et al. · Food Chemistry · 2023 · 17 citations

Classification Method, Image Analysis, Machine Learning +9

Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety

Jing Xue, Huixiang Wu, Lijun Ge et al. · Trends in Food Science & Technology · 2024 · 17 citations

Lipid Analysis, Health Sciences, Lipidomics Application +10