Qiufeng Ruan

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Xiaoying Luo, Shuting Xiao, Qiufeng Ruan et al. · Food Chemistry · 2021 · 201 citations

Agriculture, Food Science, Food Analysis +15

Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods

Ermeng Yu, Chuanyan Pan, Xu Luo et al. · International Journal of Biological Macromolecules · 2023 · 28 citations

Natural Sciences, Food Science, Materials Science +8

Gelatin from specific freshwater and saltwater fish extracted using six different methods: Component interactions, structural characteristics, and functional properties

Ermeng Yu, Chuanyan Pan, Weijie Chen et al. · LWT · 2023 · 17 citations · Full text

Life Sciences, Biochemistry, Food Science +15

Influences of Trypsin Pretreatment on the Structures, Composition, and Functional Characteristics of Skin Gelatin of Tilapia, Grass Carp, and Sea Perch

Qiufeng Ruan, Weijie Chen, Min Lv et al. · Marine Drugs · 2023 · 13 citations · Full text

Agriculture, Biochemistry, Food Science +15

The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid

Huawei Ma, Weijie Chen, Min Lv et al. · Food Chemistry · 2023 · 11 citations

Natural Sciences, Biochemistry, Chemistry +5