Author

Qianrong Wu

Observed name: Qian-rong Wu

Institutions: Beijing Academy of Food Sciences, China Meat Research Centre

Observed institutions: Nanjing Agricultural University, Beijing Academy of Food Sciences, China Meat Research Centre

ORCID: 0000-0002-4590-6880

Observed ORCID: 0000-0002-4590-6880

OpenAlex ID: A5035717124

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

2020 · Bing Zhao, Huimin Zhou, et al. · Food Science and Human Wellness · 120

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions

2022 · Ning Zhu, Mingwu Zang, et al. · Food Chemistry · 93

Environmental decentralization, environmental regulation, and green technology innovation: evidence based on China

2022 · Yanjun Jiang, Qianrong Wu, et al. · Environmental Science and Pollution Research · 38

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

2021 · Huimin Zhou, Bing Zhao, et al. · Food Science and Human Wellness · 34

Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate

2022 · Qianrong Wu, Mingwu Zang, et al. · LWT · 31

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Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study

2022 · Chenyan Zhu, Shunliang Zhang, et al. · Food Bioscience · 30

Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein

2023 · Chenyan Zhu, Shouwei Wang, et al. · Foods · 29

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Effect of different cooking water on flavor characteristics of mutton soup

2021 · Bing Zhao, Baoguo Sun, et al. · Food Science & Nutrition · 27

Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

2023 · Qianrong Wu, Mingwu Zang, et al. · Food Bioscience · 26

Effect of processing on protein degradation and quality of emulsion sausages

2020 · Ning Zhu, Shun-liang Zhang, et al. · Food Bioscience · 23

How does platform certification affect the marketing performance of sellers in food e-commerce? Interaction with reputation mechanisms

2023 · Hu Xue, Shanshan Jin, et al. · China Agricultural Economic Review · 20

Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins

2022 · Bing Zhao, Yuyu Zhang, et al. · Food Research International · 19

Ecological efficiency of hog scale production under environmental regulation in China: based on an optimal super efficiency SBM-Malmquist–Tobit model

2022 · Qianrong Wu, Lanzhuang Xu, et al. · Environmental Science and Pollution Research · 18

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Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing

2021 · Ning Zhu, Shou-wei Wang, et al. · Food Bioscience · 13

Effect of salt on volatile flavor substances in meat products-a review

2025 · Erhong Liang, Bowen Liu, et al. · LWT · 11

The Impact of Development Zones on Economic Growth in Less Developed Regions: Evidence from Guangxi, China

2022 · Lanzhuang Xu, Hu Xue, et al. · Land · 8

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How did consumers’ self-protective behavior formed during the COVID-19 pandemic?

2023 · Hu Xue, Shanshan Jin, et al. · Frontiers in Psychology · 2

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Has Environmental Regulation Promoted the Spatial Agglomeration of Hog Production in Administrative Border Regions? Evidence from the Yangtze River Basin in China

2024 · Qianrong Wu, Lanzhuang Xu, et al. · Sustainability · 1

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Effects of different heating temperatures on quality attributes of tan sheep meat.

2019 · Bing Zhao, Huimin Zhou, et al.

Three Essays on Applied Human Behavioral Economics and Individual Choices

2017 · Qianrong Wu · Iowa State University Digital Repository (Iowa State University)

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Works count: 20

Citation count: 543

H-index: 13

I10-index: 15