Publications by authors named "Qiongling Chen"

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Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism.
Qiongling Chen, Jiewen Guan, Zhengli Wang, Yu Wang, Xiaowen Wang, Zhenjia Chen

Foods· October 2024

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Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein.
Qiongling Chen, Xiaowen Wang, Yu Wang, Tianqi Guo, Peihan Guan, Zhenjia Chen

Food Chem X· June 2024

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Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin.
Yajing Yang, Qiongling Chen, Qingshan Liu, Xiaowen Wang, Wenbin Bai, Zhenjia Chen

Foods· November 2023

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E
Effect of Freezing on Soybean Protein Solution.
Wenhui Li, Qiongling Chen, Xiaowen Wang, Zhenjia Chen

Foods· July 2023

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Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat.
Haodong Liu, Jinchuang Zhang, Qiongling Chen, Anna Hu, Tongqing Li

Gels· June 2023

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Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding.
Jinchuang Zhang, Tongqing Li, Qiongling Chen, Haodong Liu, David L Kaplan

Food Res Int· April 2023

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Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing.
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Haodong Liu, Tongqing Li

Food Chem· March 2023

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E
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality.
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Qiang Wang

Food Chem· October 2022

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High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality.
Yujie Zhang, Jinchuang Zhang, Qiongling Chen, Ning He, Qiang Wang

Foods· May 2022

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