Qiongling Chen

Shanxi Agricultural University — China

Agricultural and Biological Sciences · Life Sciences

15h-index1.2kcitations21works11.92yr avg
OpenAlex↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Proteins in Food Systems(17), Food composition and properties(11), Meat and Animal Product Quality(9), Microencapsulation and Drying Processes(7), Protein Hydrolysis and Bioactive Peptides(3)

Publications21 total

Effect of freezing on the properties of potato protein gels at different pH
LWT·2025Open Access
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Food Hydrocolloids·2025· 31 cited
Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense
Innovative Food Science & Emerging Technologies·2025· 3 cited
Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism
Foods·2024· 11 citedOpen Access
Effect of freezing on physicochemical properties and microstructure of soy protein gels
LWT·2024· 21 citedOpen Access
Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein
Food Chemistry X·2024· 17 citedOpen Access
Effects of Inulin with Different Polymerization Degrees on the Structural and Gelation Properties of Potato Protein
SSRN Electronic Journal·2024Open Access
Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin
Foods·2023· 3 citedOpen Access
Application of lipids and their potential replacers in plant-based meat analogs
Trends in Food Science & Technology·2023· 59 cited
Effect of Freezing on Soybean Protein Solution
Foods·2023· 29 citedOpen Access
Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat
Gels·2023· 10 citedOpen Access
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
Food Research International·2023· 53 cited
Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid
Food Hydrocolloids·2022· 68 cited
Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing
Food Chemistry·2022· 50 cited
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
Trends in Food Science & Technology·2022· 162 cited
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
Foods·2022· 34 citedOpen Access
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
Food Chemistry·2022· 71 cited
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
Food Hydrocolloids·2022· 133 cited
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
Food Hydrocolloids·2021· 156 cited
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure
Food Hydrocolloids·2020· 143 cited
page 1 of 2Next →

Frequent Co-authors

Qiang Wang(12), Jinchuang Zhang(11), Zhenjia Chen(9), Yujie Zhang(5), David L. Kaplan(4), Tongqing Li(4), Yu Wang(4), Haodong Liu(3), Xiaowen Wang(3), Xiaowen Wang(3), Ning He(2), Zhengli Wang(2), Xiaowen Wang(2), Wenhui Li(2), Jiaqi Li(2), Tianqi Guo(2), Peihan Guan(2), Jinyu Hou(2), Xuanhui He(1), Hongzhi Liu(1)