Author Page for Qifu Yang

Elevating Sensory Quality Through a Dual-Acid Preservation Strategy in Ready-to-Eat Crayfish (Procambarus Clarkia)

Number of pages: 46 Posted: 30 Sep 2024

Wensi Xu, Qifu Yang, Deyang Li, Xiaoyang Liu, Aihua Deng, Liang Song, Yu-Xin Liu, Pinhong Yang and Da-Yong Zhou

Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Hunan University of Arts and Science, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Hunan University of Arts and Science and Dalian Polytechnic University

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Abstract:

2.

Deciphering the Impact of Air Frying vs. Oven Roasting on Crayfish (Procambarus clarkii) Quality: A Multiscale Journey from Water Migration and Protein Denaturation to Texture, Flavor, and Digestibility

Number of pages: 41 Posted: 16 Sep 2025

Wensi Xu, Shengcai Xu, Aihua Deng, Xiaoyang Liu, Liang Song, Da-Yong Zhou and Qifu Yang

Dalian Polytechnic University, Hunan University of Arts and Science, Hunan University of Arts and Science, Dalian Polytechnic University, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University and Dalian Polytechnic University

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Abstract:

3.

Salt-Mediated Flavor Dynamics in Marinated Crayfish (Procambarus clarkii): Multi-omics Evidence for the Dual Role of NaCl in Regulating Saltiness and Flavor Formation

Number of pages: 45 Posted: 09 Oct 2025

Qifu Yang, Yu-Ying Zhang, Xuhui Huang, Aihua Deng, Ruisong Wang, Wensi Xu and Lei Qin

Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Hunan University of Arts and Science, Hunan University of Arts and Science, Dalian Polytechnic University and Dalian Polytechnic University

Downloads 22 (1,424,331)

Abstract:

4.

Elucidating the Effects of Precooked Treatments on the Quality Attributes of Red Swamp Crayfish (Procambarus Clarkia): Insights from Water Boiling vs. Microwaving

Number of pages: 41 Posted: 25 Jun 2024

Wensi Xu, Qifu Yang, Deyang Li, Xiaoyang Liu, Pinhong Yang, Liang Song and Da-Yong Zhou

Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Hunan University of Arts and Science, Dalian Polytechnic University - Department of Food Science and Technology and Dalian Polytechnic University

Downloads 18 (1,470,786)

Citation 1

Qifu Yang

Dalian Polytechnic University

4

104

1

Scholarly Papers (4)

Elevating Sensory Quality Through a Dual-Acid Preservation Strategy in Ready-to-Eat Crayfish (Procambarus Clarkia)

Abstract:

Deciphering the Impact of Air Frying vs. Oven Roasting on Crayfish (Procambarus clarkii) Quality: A Multiscale Journey from Water Migration and Protein Denaturation to Texture, Flavor, and Digestibility

Abstract:

Salt-Mediated Flavor Dynamics in Marinated Crayfish (Procambarus clarkii): Multi-omics Evidence for the Dual Role of NaCl in Regulating Saltiness and Flavor Formation

Abstract:

Elucidating the Effects of Precooked Treatments on the Quality Attributes of Red Swamp Crayfish (Procambarus Clarkia): Insights from Water Boiling vs. Microwaving

Abstract: