Lidan Qiu

机构：Harbin University of Commerce, Heilongjiang University

发表论文 8 篇 · 总被引 91 次 · h-index 5

代表论文

Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions (2025 · Food Hydrocolloids · 被引 25)
Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios (2025 · Food Hydrocolloids · 被引 22)
Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios (2025 · Food Chemistry · 被引 14)
Effect of different frozen storage conditions on Yuba quality (2024 · LWT · 被引 10)
Effect of freezing-thawing treatment on the quality and structure of soymilk gels induced by different coagulants (2024 · Food Hydrocolloids · 被引 6)
Effect of freeze-thaw cycles on the quality of Yuba with different protein-lipid ratios on its protein-lipid network system (2024 · Food Chemistry · 被引 4)