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Author

E Liao

Observed names: E. Liao, Enze Liao
Observed institutions: Qingdao University, Jiangnan University, Wuhan Polytechnic University, Shandong University, State Key Laboratory of Food Science and Technology, Ocean University of China
ORCID: 0000-0001-7107-1445
Observed ORCID: 0000-0001-7107-1445
OpenAlex ID: A5030170342
Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork
2022 · Rui Li, Mengyan Guo, et al. · Food Chemistry · 74
Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish
2018 · E Liao, Yanshun Xu, et al. · Food Chemistry · 65
Nitrite, biogenic amines and volatile N -nitrosamines in commercial Chinese traditional fermented fish products
2021 · Yuxin Wu, Lerong Qin, et al. · Food Additives and Contaminants Part B · 26
Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures
2020 · Wei Zhang, Jiwang Chen, et al. · Journal of Food Quality · 25
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Effects of superchilling on quality of crayfish ( Procambarus clarkii ): water migration, biogenic amines accumulation, and nucleotides catabolism
2021 · Lerong Qin, Yuxin Wu, et al. · International Journal of Food Science & Technology · 24
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
2022 · Rui Li, Cuizhu Geng, et al. · Journal of Food Science · 21
Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets
2020 · Chaofan Chen, Jiwang Chen, et al. · Journal of Food Science · 21
Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish
2018 · E Liao, Yanshun Xu, et al. · Journal of Food Processing and Preservation · 13
Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction
2022 · Jiaqi Feng, Jiwang Chen, et al. · Journal of Food Quality · 12
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Characterisation of dominant autochthonous strains for nitrite degradation of Chinese traditional fermented fish
2018 · E Liao, Yanshun Xu, et al. · International Journal of Food Science & Technology · 12
Dynamic changes in physicochemical properties, flavor, and microbial communities during kombucha fermentation with dominant autochthonous strains inoculation
2025 · E. Liao, Na Liu, et al. · Food Research International · 11
Cryoprotective Effects of Carrageenan Oligosaccharides on Crayfish (Procambarus clarkii) during Superchilling
2023 · E Liao, Yuxin Wu, et al. · Foods · 11
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Multi-stage countercurrent process for extracting protein from Antarctic Krill (Euphausia superba)
2018 · Xiangming Qi, E. Liao, et al. · Journal of Food Science and Technology · 11
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Inhibitory effects of glutathione peroxidase on microbial spoilage of crayfish (Procambarus clarkii) during refrigerated storage
2024 · Lerong Qin, Han Li, et al. · Food Chemistry X · 10
Extracting Protein from Antarctic Krill (Euphausia superba)
2015 · Xiang-Ming Qi, E. Liao, et al. · Journal of Aquatic Food Product Technology · 10
Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen
2024 · Haiqi Yang, Hongyan Lu, et al. · International Journal of Refrigeration · 9
Inhibitory effects of tea polyphenols and ε-polylysine incorporated chitosan-based coating on quality deterioration in crayfish (Procambarus clarkii) during superchilled storage
2025 · Han Li, Bei Yang, et al. · LWT · 6
Modulation of intestinal microbiota and metabolites mediates the improvement of cyclophosphamide-induced immunodeficiency in mice by Monopterus albus slime protein
2026 · E Liao, Xiang Gao, et al. · Food Research International · 5
Behavior of Spoilage Bacterial Communities in Different Cuts of Enshi Black Pork under Refrigerated Storage (4 °C)
2024 · Ying Zhang, Jiang Yang, et al. · Foods · 5
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Tandem Mass Tag-based proteomic analysis of protein changes in superchilled crayfish (Procambarus clarkii) presoaked with carrageenan oligosaccharides
2024 · Lerong Qin, Han Li, et al. · Food Chemistry · 5
Investigation of protein structure and quality of Acipenser sinensis frozen by liquid nitrogen
2025 · Ling Tan, Jiwang Chen, et al. · Journal of the Science of Food and Agriculture · 4
Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion
2024 · Han Li, Qian Li, et al. · Foods · 4
Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck
2021 · Rui Li, Wei Kuang, et al. · Journal of Food Science · 3
Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage
2025 · Yu Chen, Qiaoyun Wang, et al. · Food Chemistry X · 2
A new insight on oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect
2025 · Xiaoyue He, Zongna Teng, et al. · Journal of Food Engineering · 2
Works count: 32
Citation count: 392
H-index: 11
I10-index: 15
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