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Shuyi Qian

Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
2019 · Shuyi Qian, Xia Li, et al. · Journal of Food Engineering · 171
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks
2021 · Feifei Hu, Shuyi Qian, et al. · LWT · 116
The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes
2021 · Shuyi Qian, Feifei Hu, et al. · Food Chemistry · 105
Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing
2020 · Shuyi Qian, Xia Li, et al. · Food Chemistry · 67
Effect of sub‐freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef
2018 · Shuyi Qian, Xia Li, et al. · International Journal of Food Science & Technology · 53
New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics
2022 · Xia Li, Shuyi Qian, et al. · Food Research International · 41
Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage
2022 · Shuyi Qian, Xia Li, et al. · International Journal of Refrigeration · 41
Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein
2021 · Shuyi Qian, Xia Li, et al. · Journal of Food Quality · 31
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Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef
2018 · Xia Li, Hang Wang, et al. · Journal of Food Quality · 30
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On the emerging of thawing drip: Role of myofibrillar protein renaturation
2022 · Shuyi Qian, Feifei Hu, et al. · Food Chemistry · 20
Effect of multiple freeze-thaw (F-T) cycles on the quality and protein oxidation of traditional Chinese sauce marinated beef
2024 · Jing Xu, Jiangwei Cao, et al. · International Journal of Gastronomy and Food Science · 11
Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process
2019 · Waris Mehmood, Shuyi Qian, et al. · International Journal of Food Properties · 10
Data-Independent Acquisition (Dia) Strategy Investigation of Protein Profile and Meat Quality in Bovine Longissimus Thoracic Frozen Under Different Temperatures
2022 · Xia Li, Shuyi Qian, et al. · Foods · 7
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Comprehensive review on the collagen anti-osteoporotic peptides: Discovery strategies, underlying mechanisms and structure-bioactivity relationship
2026 · Hong Liu, Shan He, et al. · Journal of Functional Foods · 3
Effect of electrostatic field-assisted freezing-thawing on water-holding capacity and physicochemical characteristics of beef muscle proteins.
2018 · Shang Ke, Fangwei Yang, et al. · 食品科学 · 2
Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy
2022 · Shuyi Qian, Xia Li, et al. · Journal of Food Biochemistry · 1
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Dimensional changes in breast meat during early cooking process: a comparative study of 2 distinct broiler breeds
2020 · Waris Mehmood, Shuyi Qian, et al. · Journal of Food Measurement & Characterization · 1
Freezing induced quality deterioration and protein characteristic alterations of beef muscle: implications of freezing rate
2026 · Shuyi Qian, Hong Liu, et al. · International Journal of Food Properties
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Freezing induced quality deterioration and protein characteristic alterations of beef muscle: implications of freezing rate
2026 · Shuyi Qian, Hong Liu, et al. · Figshare
Effect of UV-C irradiation on postharvest quality of white Hypsizygus marmoreus.
2018 · Shuyi Qian, Hongying Zhang, et al. · Storage and Process
Works count: 21
Citation count: 710
H-index: 11
I10-index: 12
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