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Yuchen Qin

Shanxi Agricultural University

Shanxi

China

  • Shanxi Agricultural University

SCHOLARLY PAPERS

2

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34

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0

Scholarly Papers (2)

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1.

Enhancement of Quality Induced by Ultrasonic-Assisted Stewing Improved the Nutritional Concentration, Emulsifying Property, and Favor Characteristic of the Chicken Soup

Number of pages: 33 Posted: 03 Dec 2024
Ziyan Yue, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu and Yingchun Zhu
Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University, Shanxi Agricultural University and Shanxi Agricultural University
Downloads 24 (1,399,036)

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Chicken soup, Ultrasonic-assisted stewing (UAS), Nutrients, Micro-nano particles (MNPs), Emulsification property, Volatile compounds(VOCs)

2.

Development and application of an anthocyanin-loaded, citric acid modified β-cyclodextrin metal-organic framework sensor for real-time freshness monitoring of stewed beef

Number of pages: 44 Posted: 20 Apr 2026
Yingchun Zhu, Ning He, Yiqun Zhang, Yingying Dong, Xiaodong Li, Yuchen Qin and Xiaoyu Zhang
Shanxi Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shanxi Agricultural University, affiliation not provided to SSRN, Shanxi Agricultural University and Shanxi Agricultural University
Downloads 10 (1,548,648)

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Citric acid, β-cyclodextrin, Metal-organic framework, Colorimetric sensor, Freshness