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Qian Liu

Northeast Agricultural University

Harbin, 150038

China

  • Northeast Agricultural University

SCHOLARLY PAPERS

16

DOWNLOADS

559

TOTAL CITATIONS

6

Scholarly Papers (16)

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1.

The Improvement of Storage Quality of Harbin Red Sausage by Coating with Oregano Essential Oil Loaded Zein-Pectin-Chitosan Nanoparticles

Number of pages: 37 Posted: 06 Dec 2023
Xu Fan, Lingyu Yin, Yingao Zhu, Pengyuan Peng Sun, Qian Chen, Baohua Kong, Qian Liu and Hui Wang
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 80 (803,225)

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Harbin red sausage, Nano encapsulation, Oregano essential oil, Storage quality, Coating

2.

Synergistic Modification of Pea Protein Structure Using Ultrasound and Ph-Shifting Technology to Improve Solubility and Emulsification

Number of pages: 37 Posted: 15 Jun 2022
Jingnan Zhang, Qian Liu, Qian Chen, Fangda Sun, Haotian Liu and Baohua Kong
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 77 (830,555)
Citation 2

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Pea protein, high-intensity ultrasound, pH-shifting, solubility, emulsifying

3.

Impact and Correlation of Fermentation Temperature on the Bacterial Community, Flavor Characteristics, and Proteolysis of Harbin Dry Sausages

Number of pages: 52 Posted: 07 Sep 2024
Yuhang Fan, Kaida Zhang, Qian Liu, Haotian Liu, Hui Wang, Fangda Sun and Baohua Kong
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 53 (1,041,696)

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Fermented sausages, Fermentation temperature, protein hydrolysis, flavour, Bacterial communities

4.

Ultrasonic Enhancement of Structural and Emulsifying Properties of Heat-Treated Soy Protein Isolate Nanoparticles to Fabricate Flaxseed-Derived Diglyceride-Based Pickering Emulsions

Number of pages: 29 Posted: 16 Oct 2023
Iftikhar Hussain Badar, Ziyi Wang, Qian Chen, Qian Liu, Haotian Liu and Baohua Kong
University of Veterinary and Animal Sciences, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 48 (1,086,013)
Citation 2

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Pickering particles, ultrasound intensity, Emulsion stability, plant-based DAG oil, micro rheological properties

5.

An Innovative Perspective on Fermented Foods: Isolation, Purification, Biochemical Properties, and Evaluation of the Flavor Formation Potential of Meat Protein Hydrolysis by Saccharomyces Cerevisiae Proteases

Number of pages: 47 Posted: 17 Mar 2025
Yuhang Fan, Wenting Hui, Qian Liu, Jinxuan Cao, Sitong Liu, Fangda Sun and Baohua Kong
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Beijing Technology and Business University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 39 (1,196,171)

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Saccharomyces cerevisiae, Protease, Purification, proteolysis, Protein Flavor

6.

Impact of Power Density and Drying Time on the Drying Kinetics, Quality Profiles and Microstructure of Pork Chip Snacks Dehydrated by Microwave Vacuum Drying

Number of pages: 37 Posted: 17 Feb 2024
Xue Liang, Xin Li, Jingming Zhang, Baohua Kong, Chuanai Cao, Hongwei Zhang, Qian Liu and Liuyang Shen
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 36 (1,236,159)

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Pork chip snacks, Microwave vacuum drying, Drying characteristics, Microstructure, Quality attributes

7.

Effect on 3d-Printability and Microstructure of Pork Paste Partially Replaced with Yellow Mealworm Larvae Paste

Number of pages: 27 Posted: 17 Jan 2025
Jinbo Xu, jiaqi Liu, Hui Wang, Qian Liu, Qian Chen, Fangda Sun and Baohua Kong
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 32 (1,304,549)

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3D printing, Yellow mealworm larvae, Rheological property

8.

Investigating the Rheological Properties and 3d Printability of Tomato-Starch Paste with Different Types of Starch

Number of pages: 34 Posted: 17 Feb 2024
Yubo Zhao, Yuexin Li, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong and Fangda Sun
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 30 (1,318,317)
Citation 1

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3D printing, Tomato-starch paste, Starch molecular, rheological property, Gel property

9.

Construction and characterization of 3D printable whey isolate protein-carrageenan emulsion gels incorporating different vegetable oils

Number of pages: 42 Posted: 18 Nov 2025
Yubo Zhao, Xinyu Shi, qian Chen, Haotian Liu, Qian Liu, Fangda Sun and Baohua Kong
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 29 (1,332,057)

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Emulsion gel, Vegetable oil, Rheological properties, Stability, 3D Printing

10.

Underlying Mechanism of Sucrose Esters on Myofibrillar Protein O/W Emulsion Gel Behaviour Under Different Ionic Strengths: Focus on Emulsion Characterisation, Protein Structural Changes, and Molecular Interactions

Number of pages: 52 Posted: 17 Feb 2025
Xiang Li, Bo Wang, Wenwen Hou, Jie Tang, Hongbin Lin, Junqiang Lian, Qian Liu, mingfeng xu, Yuan Ma, Dong Yu, Dong Zhang and Jiaxin Chen
Xihua University, Chengdu University, Xihua University, Xihua University, Xihua University, affiliation not provided to SSRN, Northeast Agricultural University, Hangzhou Normal University - College of Life and Environmental Sciences, Xihua University, Chengdu University, Xihua University and Xihua University
Downloads 29 (1,332,057)
Citation 1

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Myofibrillar proteins, Sucrose esters, Ionic strengths, O/W emulsion gels, Gel mechanism

11.

Effects of Fatty Acids with Various Chain Lengths and Concentrations on the Structure, Physicochemical and Emulsification Properties of Cassava Starch-Fatty Acid Complexes

Number of pages: 46 Posted: 15 May 2025
Wenwen Hou, Xiang Li, Yi Yang, Ke Chen, Chengju Zhang, Jie Tang, Hongbin Lin, Qian Liu, Junqiang Lian and Jiaxin Chen
Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Xihua University, Northeast Agricultural University, affiliation not provided to SSRN and Xihua University
Downloads 26 (1,385,945)

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Fatty acid concentration, Chain length, Cassava starch-lipid complexes, Pickering emulsion stability

12.

Influence of whey isolate protein emulsion gels substitution ratio on structural, sensory and rheological properties of chicken paste and its suitability for 3D printing

Number of pages: 40 Posted: 18 Oct 2025
Yubo Zhao, Zhengyi Li, Xinyu Shi, Fangda Sun, Qian Chen, Qian Liu and Baohua Kong
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 20 (1,448,301)

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3D printing, Emulsion gel, Whey isolate protein, Fat Replacement, rheological properties

13.

Interfacial Adsorption Properties and Lipid Oxidation of O/W Emulsions Stabilised by Using Aaph-Oxidised Whey Protein Isolate with Different Oxidation Degrees

Number of pages: 27 Posted: 13 Feb 2024
Xin Li, Jingming Zhang, Xue Liang, Jie Tang, Fangda Sun, Qian Liu and Jiaxin Chen
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Xihua University, Northeast Agricultural University, Northeast Agricultural University and Xihua University
Downloads 20 (1,448,301)

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Oxidised whey protein isolates, Molecular Docking, oil-in-water emulsion, Interfacial adsorption properties, Lipid oxidation

14.

Single-starter replacement strategy: Insights from untargeted metabolomics and GC–MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausage

Number of pages: 57 Posted: 07 Nov 2025
Yuhang Fan, Fangda Sun, Qian Chen, Qian Liu, Chao Zhang and Baohua Kong
Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University, Northeast Agricultural University and Northeast Agricultural University
Downloads 18 (1,481,165)

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Staphylococcal protease, Untargeted metabolomics, Fermented meat, Flavor formation, Protein hydrolysis, volatile compounds

15.

Unraveling themechanisms of fatty acid chain length and concentration on the formation ofcassava starch complexes: S tructure characteri sationand emulsifying capacity

Number of pages: 34 Posted: 17 Sep 2025
Wenwen Hou, Yiting Ye, Yi Yang, Chengju Zhang, Ke Chen, Qian Liu, Hongbin Lin, Jiaxin Chen, mingfeng xu and Rongrong Yu
Xihua University, Hangzhou Normal University, Xihua University, Xihua University, Xihua University, Northeast Agricultural University, Xihua University, Xihua University, Hangzhou Normal University - College of Life and Environmental Sciences and Wenzhou Medical University
Downloads 17 (1,500,778)

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Fatty acid concentration, Chain length, Cassava starch-fatty acid complexes, Microstructure, emulsion stability

16.

Revealing the synergistic mechanism of ionic strength and cassava starch-lauric acid complexes in driving the transition of myofibrillar protein emulsion to emulsion gel

Number of pages: 53 Posted: 21 Mar 2026
Wenwen Hou, Xiuwen Lin, Linjing Gao, Hongbin Lin, Jiaxin Chen and Qian Liu
Xihua University, Xihua University, Xihua University, Xihua University, Xihua University and Northeast Agricultural University
Downloads 5 (1,575,921)

Abstract:

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Myofibrillar proteins, Cassava starch-lauric acid complexes, ionic strength, Emulsion stability, Gel properties