Qiaozhen Liu

机构：Dalian Polytechnic University · ORCID：0000-0003-4402-6213

发表论文 15 篇 · 总被引 237 次 · h-index 9

代表论文

• How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review (2022 · Trends in Food Science & Technology · 被引 88)
• Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome (2024 · Food Chemistry · 被引 52)
• Changes in the structure and emulsification properties of pea protein isolate during grinding (2020 · LWT · 被引 19)
• Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation (2023 · Food Bioscience · 被引 17)
• Lactic acid bacteria fermentation improves sensory properties, bioactivity, and metabolic profiles of carrot pulp (2025 · Food Bioscience · 被引 16)
• Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels (2021 · International Journal of Food Science & Technology · 被引 13)