Qian Li
Qian Li

PhD Student


Publication year:
  1. 2020
  2. Published

    Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

    Zhang, L., Li, Qian, Hong, H. & Luo, Y., 2020, In : Food Chemistry. 316, 9 p., 126343.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2019
  4. Published

    Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

    Zhang, L., Gui, P., Zhang, Y., Lin, J., Li, Qian, Hong, H. & Luo, Y., 2019, In : LWT. 102, p. 142-149 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms

    Zhang, L., Zhang, Y., Jia, S., Li, Y., Li, Qian, Li, K., Hong, H. & Luo, Y., 2019, In : Food Chemistry. 295, p. 520-529

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 182566087