Liu H - Search Results

1

Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation.

Han G, Xu J, Chen Q, Xia X, Liu H, Kong B. Han G, et al. Among authors: liu h. Food Chem. 2022 Nov 30;395:133590. doi: 10.1016/j.foodchem.2022.133590. Epub 2022 Jun 28. Food Chem. 2022. PMID: 35779510

2

Cooperative antioxidative effects of zein hydrolysates with sage (Salvia officinalis) extract in a liposome system.

Li Y, Liu H, Han Q, Kong B, Liu Q. Li Y, et al. Among authors: liu h, liu q. Food Chem. 2017 May 1;222:74-83. doi: 10.1016/j.foodchem.2016.12.012. Epub 2016 Dec 9. Food Chem. 2017. PMID: 28041562

3

Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.

Chen Y, Jia X, Sun F, Jiang S, Liu H, Liu Q, Kong B. Chen Y, et al. Among authors: liu h, liu q. Meat Sci. 2020 Feb;160:107968. doi: 10.1016/j.meatsci.2019.107968. Epub 2019 Oct 17. Meat Sci. 2020. PMID: 31675517

4

Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound.

Liu H, Zhang H, Liu Q, Chen Q, Kong B. Liu H, et al. Among authors: liu q. Ultrason Sonochem. 2020 Oct;67:105160. doi: 10.1016/j.ultsonch.2020.105160. Epub 2020 May 4. Ultrason Sonochem. 2020. PMID: 32388315 Free article.

5

In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations.

Zhang H , Wang Q , Liu H , Kong B , Chen Q . Zhang H , et al. Among authors: liu h. Food Funct. 2020 Jul 22;11(7):6376-6386. doi: 10.1039/c9fo02309g. Food Funct. 2020. PMID: 32613220

6

High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly.

Liu H, Zhang J, Wang H, Chen Q, Kong B. Liu H, et al. Ultrason Sonochem. 2021 Jun;74:105554. doi: 10.1016/j.ultsonch.2021.105554. Epub 2021 Apr 20. Ultrason Sonochem. 2021. PMID: 33887661 Free PMC article.

7

Future trends of processed meat products concerning perceived healthiness: A review.

Badar IH, Liu H, Chen Q, Xia X, Kong B. Badar IH, et al. Among authors: liu h. Compr Rev Food Sci Food Saf. 2021 Sep;20(5):4739-4778. doi: 10.1111/1541-4337.12813. Epub 2021 Aug 10. Compr Rev Food Sci Food Saf. 2021. PMID: 34378319 Review.

8

Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water.

Liu H, Wang Z, Badar IH, Liu Q, Chen Q, Kong B. Liu H, et al. Among authors: liu q. Food Chem. 2022 Jan 15;367:130756. doi: 10.1016/j.foodchem.2021.130756. Epub 2021 Aug 4. Food Chem. 2022. PMID: 34388633

9

Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods.

Wang H, Xia X, Yin X, Liu H, Chen Q, Kong B. Wang H, et al. Among authors: liu h. Int J Biol Macromol. 2021 Dec 15;193(Pt A):672-680. doi: 10.1016/j.ijbiomac.2021.10.105. Epub 2021 Oct 25. Int J Biol Macromol. 2021. PMID: 34710478

10

Effects of Modified Atmosphere Packaging with Various CO₂ Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs.

Wang Q, Chen Q, Xu J, Sun F, Liu H, Kong B. Wang Q, et al. Among authors: liu h. Foods. 2022 Feb 16;11(4):559. doi: 10.3390/foods11040559. Foods. 2022. PMID: 35206036 Free PMC article.

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