Cikun Liu - Concepedia

Author

Cikun Liu

State Key Laboratory of Food Science and Technology

Also Known As

Cikun Liu, Liu, Cikun

Publications

594

Citations

H-Index

Concepts

All Affiliations

State Key Laboratory of Food Science and Technology Jiangnan University Bohai University Zhejiang Ocean University

About

Cikun Liu is an author at State Key Laboratory of Food Science and Technology specializing in engineering, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	229
2	Health Sciences	3	3	130
3	Biochemistry	3	3	120
4	Medicine	2	2	38
5	Biomolecular Engineering	1	1	63

Cikun Liu

Publications

579

Citations

H-Index

Page 1

	Year	Citations
Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels Cikun Liu, Lixin Fan, Yunyi Yang, Food Hydrocolloids Materials ScienceFood ColloidChemical EngineeringEngineeringParticles Concentration	2021	86
Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel Cikun Liu, Wenxie Li, Boyan Lin, LWT Environmental ChemistryEngineeringEnvironmental EngineeringWater PurificationWater Treatment	2021	65
Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus) Xuepeng Li, Cikun Liu, Jinxiang Wang, Food Biophysics Food ChemistryMyofibrillar ProteinPolyphenolicsBiochemistryGrass Carp	2020	63
The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process Lixin Fan, Dongna Ruan, Jiandong Shen, LWT Food ChemistryNutritionJuiciness LossFreeze-thaw CyclingFood Physic	2022	52
Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (<i>Pseudosciaena crocea</i>) Xuepeng Li, Cikun Liu, Jinxiang Wang, Journal of Food Biochemistry	2019	42
Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp ( <i>Ctenopharyngodon idellus</i> ) surimi Cikun Liu, Wenxie Li, Boyan Lin, Journal of Food Processing and Preservation EngineeringEnvironmental PhotochemistryChemical ContaminantAquatic Food SystemEnvironmental Chemistry	2021	32
Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes Cikun Liu, Yanshun Xu, Wenshui Xia, Ultrasonics Sonochemistry	2021	29
Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles Jun Li, Ruonan Feng, Jiandong Shen, LWT	2022	27
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles Ruonan Feng, Jun Li, Cikun Liu, Food Research International Protein ChemistryBiochemistryProtein FoldingMedicinePhysiology	2022	25
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan Cikun Liu, Beibei Ye, Shumin Yi, Food Hydrocolloids Materials ScienceEmulsified Surimi GelsBiopolymer GelEngineeringSurimi Particles	2024	25

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