Qixing Jiang

10PUBLICATIONS
8CO-AUTHORS
Food packaging, preservation and processingAnimal protection (incl. pests and pathogens)Fish pests and diseasesNgā tikanga whakahaere mōhiotanga Māori (Māori knowledge management methods)Food chemistry and food sensory science
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Publications (10)

|Aug 05, 2026
Study on the changes and mechanisms on the quality of beef tripe during tenderization.

|Jul 22, 2026
Cryoprotection of Tremella polysaccharides in silver carp myofibrillar protein: stability improvement against freeze-thaw damage.

|May 07, 2026
Effects of rinsing processes on the quality and frozen storage stability of sturgeon surimi sol: Physicochemical and structural characteristics.

|Apr 17, 2026
Influence of reheating methods on the quality, protein oxidation, and aggregation of sturgeon-silver carp composite myofibrillar protein gel.

|Dec 06, 2025
Myofibrillar protein marination model: a calculation and its mechanism.

Zexu Wang, Fang Yang, Qixing Jiang

|Jun 19, 2025
Effect of salt reduction on fiber-like chewiness of dried pork and fish slices.

Xu Cheng, Fang Yang, Yi Wu

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Frequent Collaborators

6 joint publications

Dawei Yu

4 joint publications

Fang Yang

3 joint publications

Yanshun Xu

3 joint publications

Pei Gao