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Ru Liu

5PUBLICATIONS

8CO-AUTHORS

Food technologyExperimental methods in fluid flow, heat and mass transferFish physiology and genetics

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Publications (5)

Sort by Publication Date:

|Jun 18, 2026

Warmed-Over Flavor in High-Protein Ready-to-Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies.

|Apr 09, 2024

Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone.

Ramy M Khoder, Liangzi Zhang, Tao Yin

|Apr 01, 2024

A comprehensive review of the mechanisms on fish stress affecting muscle qualities: Nutrition, physical properties, and flavor.

Ling Peng, Liangzi Zhang, Shanbai Xiong

|Oct 09, 2023

Effect of material temperatures on quality of fish vermicelli, a noodle-shaped surimi product.

Libin Cai, Xia Gao, Shanbai Xiong

|Apr 16, 2018

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system.

Yueqi An, Qing Liu, Yaru Xie

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Frequent Collaborators

3 joint publications

Juan You

2 joint publications

Yueqi An

2 joint publications

Shanbai Xiong

2 joint publications

Qilin Huang

2 joint publications

Huawei Ma

2 joint publications

Tao Yin

1 joint publications

Ling Peng

1 joint publications

Defeng Xu

Frequent Collaborators

3 joint publications

Juan You

2 joint publications

Yueqi An

2 joint publications

Shanbai Xiong

2 joint publications

Qilin Huang