Juqing Wu

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

Jun‐Hua Shao, Yufeng Zou, Xinglian Xu et al. · Food Research International · 2011 · 167 citations

Agriculture, Food Science, Materials Science +17

Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

Shuai Jiang, Di Zhao, Yingqun Nian et al. · Food Chemistry · 2021 · 112 citations

Agriculture, Biochemistry, Food Science +14

Effects of cations on the “salt in” of myofibrillar proteins

Lijun Wu, Tao Wu, Juqing Wu et al. · Food Hydrocolloids · 2016 · 85 citations

Natural Sciences, Biochemistry, Biophysics +11

The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein

Mengzhen Ding, Zixin Huang, Zhiying Jin et al. · Food Hydrocolloids · 2021 · 85 citations

Agriculture, Food Science, Nutritional Sciences +15

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

Changyu Zhou, Juqing Wu, Changbo Tang et al. · Food Control · 2019 · 57 citations

Life Sciences, Biochemistry, Food Science +16