Publications by authors named "Zehui Qiu"

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Altered Digestive and Absorptive Characteristics of Food Proteins in Older Adults: Mechanisms, Model Applications, and Innovative Strategies.
Zehui Qiu, Yuyao Shi, Yi Wu, Yao Zheng, Wenzheng Shi

Compr Rev Food Sci Food Saf· January 2026

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Metabolite composition and taste quality of Eriocheir sinensis under different steaming methods.
Renyue Zhang, Fengyi Qiao, Yuyao Shi, Zehui Qiu, Liu Lin

Food Chem· December 2025

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Food-derived umami peptides: bioactive ingredients for enhancing flavor.
Yi Wu, Yuyao Shi, Zehui Qiu, Jiahui Zhang, Taiang Liu

Crit Rev Food Sci Nutr· October 2025

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Corrigendum to "Key non-volatile taste components and characteristics of abdominal muscle in Eriocheir sinensis under various thermal processing methods" [Food chemistry 464 (2025) 141902].
Yuyao Shi, Zehui Qiu, Mingyu Yin, Long Zhang, Yulong Zhao

Food Chem· April 2025

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Improvement of Physiological Metabolism and Flavor Quality of Ovaries by Dietary Supplementation with Antarctic Krill Meal.
Siqi Zhou, Renyue Zhang, Zehui Qiu, Yuyao Shi, Shaicheng Zhu

Foods· April 2025

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Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods.
Yuyao Shi, Zehui Qiu, Mingyu Yin, Long Zhang, Yulong Zhao

Food Chem· February 2025

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Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods.
Xinlei Yu, Jingjing Wu, Zehui Qiu, Yuyao Shi, Liu Lin

Food Res Int· February 2025

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Effect of temperature fluctuations during frozen storage on ice crystal distribution and quality of tilapia (Oreochromis mossambicus).
Mingyu Yin, Ke Dai, Zehui Qiu, Yuyao Shi, Jian Shi

Food Chem· January 2025

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Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions.
Zehui Qiu, Yuyao Shi, Yao Zheng, Wenzheng Shi, Long Zhang

Food Chem· January 2025

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Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus).
Mingyu Yin, Yinci Xi, Yuyao Shi, Zehui Qiu, Ryosuke Matsuoka

Food Chem· May 2023

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Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system.
Yao Zheng, Long Zhang, Zehui Qiu, Zheng Yu, Wenzheng Shi

Food Chem· December 2022

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Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles.
Yuyao Shi, Hongli Wang, Yao Zheng, Zehui Qiu, Xichang Wang

Foods· January 2022

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