Showing 1 - 4 results of 4 for search 'Qingquan FU', query time: 0.02s Refine Results
  1. 1
    Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound

    Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasoun... by Qingquan Fu, Jingrong Cheng, Haibo Shi, Miaomiao Han, Quanzhan Chen, Shangxin Song

    Published 2025-01-01
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  2. 2
    Effects of Bamboo Shoot Dietary Fiber on the Stability, Rheological Behavior, and Microstructure of Chicken Myofibrillar Protein Emulsions

    Effects of Bamboo Shoot Dietary Fiber on the Stability, Rheological Behavior, and Microstructure of Chicken Myofibrillar Protein Emulsions by Qingquan FU, Jiajun XU, Yankai XU, Wei ZHANG, Quanzhan CHEN, Xin GE

    Published 2025-08-01
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  3. 3
    A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation

    A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation by Qingquan Fu, Fangfang Wang, Tiantian Tang, Zimen Liu, Lilin Wang, Qingling Wang, Xuewei Shi, Bin Wang

    Published 2025-03-01
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  4. 4
    Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis

    Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis by Chunyan Li, Xilei Pu, Piping Ye, Qingquan Fu, Yuxuan Zhou, Xin Zhou, Xuewei Shi, Bin Wang

    Published 2025-04-01
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