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Food Chemistry|May 17, 2022
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product qualityQiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Foods (Basel, Switzerland)|July 29, 2023
Effect of Freezing on Soybean Protein SolutionWenhui Li, Qiongling Chen, Xiaowen Wang, et al.
Foods (Basel, Switzerland)|May 28, 2022
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product QualityYujie Zhang, Jinchuang Zhang, Qiongling Chen, et al.
Foods (Basel, Switzerland)|November 25, 2023
Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of KafirinYajing Yang, Qiongling Chen, Qingshan Liu, et al.
Foods (Basel, Switzerland)|November 9, 2024
Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying MechanismQiongling Chen, Jiewen Guan, Zhengli Wang, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extrudingJinchuang Zhang, Tongqing Li, Qiongling Chen, et al.
Gels (Basel, Switzerland)|June 27, 2023
Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal MeatHaodong Liu, Jinchuang Zhang, Qiongling Chen, et al.
Food Chemistry: X|May 2, 2024
Effects of inulin with different polymerization degrees on the structural and gelation properties of potato proteinQiongling Chen, Xiaowen Wang, Yu Wang, et al.
Food Chemistry|October 15, 2022
Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processingQiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
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