Haotian Liu

发表

Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

Qian Chen, B. Kong, Qiang Wang, 2022, Foods.

Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress

Qian Chen, B. Kong, Huan Zhang, 2021 .

Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

Qian Liu, B. Kong, Huan Zhang, 2019, Food Hydrocolloids.

High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly

Qian Chen, B. Kong, Jingnan Zhang, 2021, Ultrasonics sonochemistry.

Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound.

Qian Liu, Qian Chen, B. Kong, 2020, Ultrasonics sonochemistry.

Inhibitory effects of hydrocolloids on the formation of heterocyclic aromatic amines in smoked chicken drumsticks and the underlying mechanism

Qian Chen, B. Kong, Xiufang Xia, 2022, Food Hydrocolloids.

Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review.

Yingying Hu, Qian Liu, Qian Chen, 2022, Critical reviews in food science and nutrition.

Research progress on quality deterioration mechanism and control technology of frozen muscle foods.

Xin Du, Xiufang Xia, Bo Wang, 2022, Comprehensive reviews in food science and food safety.

Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods.

Qian Chen, B. Kong, Xiufang Xia, 2021, International journal of biological macromolecules.

Hyaluronic acid and cholecalciferol conjugate based nanomicelles: Synthesis, characterization, and cytotoxicity against MCF-7 breast cancer cells.

Weinan Li, Haotian Liu, Yu-long Fu, 2022, Carbohydrate research.

Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions

Qian Liu, B. Kong, Yuanyuan Li, 2018 .

Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage

Qian Chen, B. Kong, Xiufang Xia, 2022, LWT.

Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine.

Qian Liu, Qian Chen, B. Kong, 2022, Journal of food science.

Future trends of processed meat products concerning perceived healthiness: A review.

Qian Chen, B. Kong, Xiufang Xia, 2021, Comprehensive reviews in food science and food safety.

Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPME-GC-MS, molecular docking and dynamics simulation

Qian Chen, B. Kong, Hongwei Zhang, 2021, LWT.

In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations.

Qian Chen, B. Kong, Qiang Wang, 2020, Food & function.

Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes.

B. Kong, Xiufang Xia, Haotian Liu, 2022, Food research international.

Cooperative antioxidative effects of zein hydrolysates with sage (Salvia officinalis) extract in a liposome system.

Qian Liu, B. Kong, Yuanyuan Li, 2017, Food chemistry.

Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein

B. Kong, Xiufang Xia, Chao Zhang, 2021 .

Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior

Qian Liu, Qian Chen, B. Kong, 2022, Ultrasonics sonochemistry.

Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions

Qian Liu, B. Kong, Yuanyuan Li, 2019, Food Hydrocolloids.

Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.

Qian Liu, B. Kong, Shuai Jiang, 2020, Meat science.

Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation.

Qian Chen, B. Kong, Xiufang Xia, 2022, Food chemistry.

Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels

Qian Liu, B. Kong, Qinxiu Sun, 2020 .

Enhanced physical and oxidative stability of porcine plasma protein hydrolysates based oil-in-water emulsions by adding oxidized chlorogenic acid

Qian Liu, B. Kong, Chao Wang, 2018, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

Qian Liu, Qian Chen, B. Kong, 2022, Ultrasonics sonochemistry.

Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards.

Qian Liu, Qian Chen, B. Kong, 2022, Food research international.

Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying

Shaotong Jiang, Min Pang, Pengpeng Jia, 2023, Foods.

Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions

Qian Liu, B. Kong, Haotian Liu, 2018, Food Biophysics.

Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.

Qian Liu, Qian Chen, B. Kong, 2023, Meat science.

Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies

Qian Liu, Qian Chen, B. Kong, 2021, Trends in Food Science & Technology.

Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages

Qian Liu, B. Kong, Qixuan Li, 2019, LWT.

Proteomic response strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages to oxidative stress

Qian Chen, B. Kong, Huan Zhang, 2021, Food Bioscience.

Role of bZIP Transcription Factors in Plant Salt Stress

Shigui Li, H. Si, N. Zhang, 2023, International journal of molecular sciences.

The Effect of Different Outer Cations on the Stability of Fluorotitanium Complex

Haotian Liu, Junfeng Liu, X. Zuo, 2022, Minerals.

The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage.

Qian Liu, Qian Chen, B. Kong, 2023, International journal of biological macromolecules.

Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water.

Qian Liu, Qian Chen, B. Kong, 2021, Food chemistry.

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review

Yongliang Zhuang, Liping Sun, Xuejing Fan, 2023, Foods.

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin

Qian Liu, B. Kong, Ziyi Wang, 2023, Foods.

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

B. Kong, Haotian Liu, Jingnan Zhang, 2023, Foods.

High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles

Qian Liu, Qian Chen, B. Kong, 2023, Food Hydrocolloids.

Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China

Qian Chen, B. Kong, Jiasheng Lu, 2023, Food chemistry: X.

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications.

Xin Du, Xiufang Xia, Fangda Sun, 2024, Comprehensive reviews in food science and food safety.

High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution.

Qian Liu, Qian Chen, B. Kong, 2023, International journal of biological macromolecules.

Solubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly.

Qian Liu, Qian Chen, B. Kong, 2023, Food chemistry.

Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers.

M. Jaspal, Haotian Liu, I. Badar, 2024, Meat science.

Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.

Chuanai Cao, Haotian Liu, Sumeng Wei, 2024, Food chemistry.

Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels.

Qian Chen, M. Jaspal, Haotian Liu, 2024, Food chemistry.