Liu Q - Search Results

1

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.

Chen Q, Liu Q, Sun Q, Kong B, Xiong Y. Chen Q, et al. Among authors: liu q. Meat Sci. 2015 Feb;100:110-7. doi: 10.1016/j.meatsci.2014.10.001. Meat Sci. 2015. PMID: 25460113

2

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles.

Xia X, Kong B, Liu Q, Liu J. Xia X, et al. Among authors: liu j, liu q. Meat Sci. 2009 Oct;83(2):239-45. doi: 10.1016/j.meatsci.2009.05.003. Epub 2009 May 10. Meat Sci. 2009. PMID: 20416749

3

Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats.

Liu Q, Kong B, Li G, Liu N, Xia X. Liu Q, et al. Among authors: liu n. Food Chem Toxicol. 2011 Jun;49(6):1316-21. doi: 10.1016/j.fct.2011.03.013. Epub 2011 Mar 22. Food Chem Toxicol. 2011. PMID: 21414373

4

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.

Jia N, Kong B, Liu Q, Diao X, Xia X. Jia N, et al. Among authors: liu q. Meat Sci. 2012 Aug;91(4):533-9. doi: 10.1016/j.meatsci.2012.03.010. Epub 2012 Mar 21. Meat Sci. 2012. PMID: 22483714

5

Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.

Huang L, Kong B, Zhao J, Liu Q, Diao X. Huang L, et al. Among authors: liu q. J Agric Food Chem. 2014 Jul 9;62(27):6390-9. doi: 10.1021/jf5008083. Epub 2014 Jun 30. J Agric Food Chem. 2014. PMID: 24950913

6

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes.

Liu Q, Geng R, Zhao J, Chen Q, Kong B. Liu Q, et al. J Agric Food Chem. 2015 May 20;63(19):4853-61. doi: 10.1021/acs.jafc.5b01331. Epub 2015 May 12. J Agric Food Chem. 2015. PMID: 25940322

7

Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage.

Huang L, Liu Q, Xia X, Kong B, Xiong YL. Huang L, et al. Among authors: liu q. Food Chem. 2015 Oct 15;185:459-69. doi: 10.1016/j.foodchem.2015.04.025. Epub 2015 Apr 13. Food Chem. 2015. PMID: 25952894

8

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model.

Chen Q, Kong B, Sun Q, Dong F, Liu Q. Chen Q, et al. Among authors: liu q. Meat Sci. 2015 Dec;110:180-8. doi: 10.1016/j.meatsci.2015.07.021. Epub 2015 Jul 29. Meat Sci. 2015. PMID: 26241464

9

Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch.

Kong B, Niu H, Sun F, Han J, Liu Q. Kong B, et al. Among authors: liu q. Int J Biol Macromol. 2016 Jan;82:637-44. doi: 10.1016/j.ijbiomac.2015.10.026. Epub 2015 Oct 23. Int J Biol Macromol. 2016. PMID: 26467491

10

Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility.

Zhou F, Liu Q, Zhang H, Chen Q, Kong B. Zhou F, et al. Among authors: liu q. Int J Biol Macromol. 2016 Mar;84:410-7. doi: 10.1016/j.ijbiomac.2015.12.050. Epub 2015 Dec 19. Int J Biol Macromol. 2016. PMID: 26712699

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