Qingqing Liu

机构：Xihua University, University of Science and Technology Beijing · ORCID：0000-0002-5188-4761

发表论文 29 篇 · 总被引 604 次 · h-index 9

代表论文

• Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds (2019 · Molecules · 被引 290)
• Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification (2023 · Ultrasonics Sonochemistry · 被引 54)
• Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment (2023 · Journal of Agricultural and Food Chemistry · 被引 49)
• Influence of the Bottom Color Modification and Material Color Modification Process on the Performance of Modified Poplar (2021 · Coatings · 被引 43)
• Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils (2023 · LWT · 被引 40)
• Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties (2024 · Food Research International · 被引 29)