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Chaoying Qiu

Observed names: CHAOYING QIU, Chao-Ying Qiu, Chao-ying Qiu, Qiu Chaoying
Institution: Jinan University
ORCID: 0000-0002-3577-3391
Observed ORCID: 0000-0002-3577-3391
OpenAlex ID: A5006575050
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
2016 · Mingzhu Zhuang, Lianzhu Lin, et al. · Food Chemistry · 193
Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition
2014 · Chaoying Qiu, Mouming Zhao, et al. · Food Hydrocolloids · 182
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein
2014 · Chaoying Qiu, Mouming Zhao, et al. · Food Chemistry · 170
Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes
2018 · Chaoying Qiu, Yu Huang, et al. · Journal of Agricultural and Food Chemistry · 143
Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion
2015 · Chaoying Qiu, Mouming Zhao, et al. · Food Research International · 103
Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes
2022 · Qiqi Huang, Yee Ying Lee, et al. · Food Hydrocolloids · 100
Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates
2017 · Juan Wang, Mouming Zhao, et al. · Food Research International · 87
Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions
2020 · Jia Yang, Chaoying Qiu, et al. · Food Chemistry · 76
W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions
2021 · Yingwei Liu, Wan Jun Lee, et al. · Food Chemistry · 71
Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions
2017 · Yu Huang, Aijun Li, et al. · Food & Function · 65
Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten
2013 · Chaoying Qiu, Weizheng Sun, et al. · Food Chemistry · 63
Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
2018 · Tiantian Zhao, Qi Zhang, et al. · LWT · 60
Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
2019 · Mengting Lei, Ning Zhang, et al. · Food Chemistry · 59
The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions
2017 · Xue-Feng Zhu, Jie Zheng, et al. · Food & Function · 59
Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol
2021 · Chaoying Qiu, Mengting Lei, et al. · Food Chemistry · 56
Flexible and Hierarchical 3D Interconnected Silver Nanowires/Cellulosic Paper-Based Thermoelectric Sheets with Superior Electrical Conductivity and Ultrahigh Thermal Dispersion Capability
2019 · Jinpeng Li, Bin Wang, et al. · ACS Applied Materials & Interfaces · 56
Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing
2012 · Chaoying Qiu, Mouming Zhao, et al. · Meat Science · 55
Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol
2016 · Chaoying Qiu, Yong Wang, et al. · Food Chemistry · 51
Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability
2017 · Chaoying Qiu, Bin Wang, et al. · Food Hydrocolloids · 47
Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice
2016 · Guowan Su, Tiantian Zhao, et al. · Food Research International · 45
Stabilisation of oleofoams by lauric acid and its glycerol esters
2022 · Chaoying Qiu, Shaolin Wang, et al. · Food Chemistry · 42
Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal
2018 · Yaqi Zhao, Dongxiao Sun-Waterhouse, et al. · LWT · 41
Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates
2010 · Lan Liao, Chao-ying Qiu, et al. · Journal of Cereal Science · 40
Effect of surfactants on the interfacial behaviors of diacylglycerol-based solid lipid nanoparticles and physical stability of W/O emulsion
2023 · Dechu Chen, Yasi Yu, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 36
Emulsifying and surface properties of citric acid deamidated wheat gliadin
2013 · Chaoying Qiu, Weizheng Sun, et al. · Journal of Cereal Science · 34
Works count: 64
Citation count: 2,336
H-index: 27
I10-index: 44
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