Jian‐ling Wei

Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

Yu-gang Shi, Xiu‐ping Dong, Yuewen Chen, 2021, International Journal of Food Properties.

Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C.

Yue‐wen Chen, Wen-qiang Cai, Yu-gang Shi, 2020, Food research international.

Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces

Wen-qiang Cai, Yu-gang Shi, Xiu‐ping Dong, 2021, Journal of Food Safety.

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Yue‐wen Chen, Wen-qiang Cai, Xiu‐ping Dong, 2020 .

Effect of the combination of Low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

Yu-gang Shi, Xiu-fang Dong, Yuewen Chen, 2022, International Journal of Food Science & Technology.

Effect of low temperature vacuum heating on physicochemical property of sturgeon (Acipenser gueldenstaedti) fillets.

Yue‐wen Chen, Wen-qiang Cai, Yu-gang Shi, 2020, Journal of the science of food and agriculture.

Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating.

Yue‐wen Chen, Shao-tian Ren, Jian‐ling Wei, 2023, Food chemistry.