Xiangjun Li

Textural properties of firm tofu as affected by calcium coagulants

Yiqun Huang, Yongle Liu, Kai Chen, 2021, Journal of Food Measurement and Characterization.

Protein degradation and aggregation in silver carp (Hypophthalmichthys molitrix) muscle during hot air drying

Yiqun Huang, Xianghong Li, Yongle Liu, 2022, LWT.

Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness

Yiqun Huang, Yuxia Fan, Ke-qiang Lai, 2023, Journal of Food Composition and Analysis.

Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars.

Juming Tang, B. Rasco, Yiqun Huang, 2020, Food chemistry.

Effects of sucrose, glucose and fructose on the large deformation behaviors of fish skin gelatin gels

Yiqun Huang, Yuxia Fan, Ke-qiang Lai, 2020 .