Effects of Cherry (Prunus cerasus L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage

por Fu, Qingquan, Song, Shangxin, Xia, Tianlan, Wang, Rongrong
Publicado 2022

Effects of 2,2′-Azobis(2-methylpropionamidine) Dihydrochloride Stress on the Gel Properties of Duck Myofibrillar Protein Isolate

por Zhu, Xueshen, Zhang, Jin, Zhang, Xinyu, Dai, Qun, Fu, Qingquan
Publicado 2023

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

por Liu, Rui, Xing, Lujuan, Fu, Qingquan, Zhou, Guang-hong, Zhang, Wan-gang
Publicado 2016

Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems

por Zhu, Xueshen, Shi, Xiandong, Liu, Shaohua, Gu, Ying, Liu, Junya, Fu, Qingquan, Wang, Renlei
Publicado 2022

Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis

por Li, Chunyan, Xu, Youyou, Wu, Huimin, Zhao, Ruirui, Wang, Xinwei, Wang, Fangfang, Fu, Qingquan, Tang, Tiantian, Shi, Xuewei, Wang, Bin
Publicado 2023