1Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

作者： Qian, Shuyi; Li, Xia; Wang, Hang; Mehmood, Waris; Zhang, Chunhui; Qian, Shuyi; Li, Xia; Blecker, Christophe; Zhong, Ming; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Unit Food Sci & Formulat, Passage Deportes 2, B-5030 Gembloux, Belgium; Changhong Meiling Co Ltd, Hefei 230051, Anhui, Peoples R China;

来源：JOURNAL OF FOOD ENGINEERING

关键词： Low voltage electrostatic field; Thawing; Myofibrillar proteins; Renaturation

年份：2019

2The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

作者： Qian, Shuyi; Hu, Feifei; Mehmood, Waris; Li, Xia; Zhang, Chunhui; Qian, Shuyi; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deport 2, B-5030 Gembloux, Belgium;

来源：FOOD CHEMISTRY

关键词： Freeze-thaw; Freezing rate; Ice crystallization; Myowater migration; Thaw loss

年份：2022

3Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

作者： Li, Xia; Wang, Hang; Mehmood, Waris; Sun, Zhen; Zhang, Chunhui; Li, Xia; Blecker, Christophe; Qian, Shuyi; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Unit Food Sci & Formulat, Passage Deportes 2, B-5030 Gembloux, Belgium; Tianjin Univ Commerce, Inst Biotechnol & Food Sci, Tianjin 300134, Peoples R China;

来源：JOURNAL OF FOOD QUALITY

年份：2018

4Dimensional changes in breast meat during early cooking process: a comparative study of 2 distinct broiler breeds

作者： Mehmood, Waris; Qian, Shuyi; Zhang, Chunhui; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

关键词： Dimensions; Commercial broilers; Yellow-feathered chicken; Water migration; Structural deformations

年份：2020

5Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process

作者： Mehmood, Waris; Qian, Shuyi; Zhang, Chunhui; Li, Xia; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Cooking; volumetric changes; broilers; yellow-feathered chicken; different temperatures

年份：2019

6Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing

作者： Qian, Shuyi; Li, Xia; Wang, Hang; Wei, Xiuli; Mehmood, Waris; Zhang, Chunhui; Qian, Shuyi; Li, Xia; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：FOOD CHEMISTRY

关键词： Calpain; Water-holding capacity; Postmortem storage; Protease inhibitors; Myowater distribution and mobility

年份：2020

7Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

作者： Qian, Shuyi; Li, Xia; Wang, Hang; Mehmood, Waris; Zhang, Chunhui; Qian, Shuyi; Li, Xia; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Unit Food Sci & Formulat, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：JOURNAL OF FOOD QUALITY

年份：2021