Qingfeng L. Ge

Yangzhou, 225101, China

Last Updated: 09/26/2026

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Found 47 publications

Short-term nitric oxide gaseous treatment of post-rigor pork: Multidimensional impacts on meat quality, protein oxidation and proteolysis, and microstructure.

Short-term nitric oxide gaseous treatment of post-rigor pork: Multidimensional impacts on meat quality, protein oxidation and proteolysis, and microstructure.

Journal: Food chemistry

Published: February 01, 2026

Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters.

Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters.

Journal: Foods (Basel, Switzerland)

Published: October 25, 2025

Fabrication and physicochemical characterization of SPI-gallic acid-guar gum ternary complexes: Insights into covalent bonding and structural tunability.

Fabrication and physicochemical characterization of SPI-gallic acid-guar gum ternary complexes: Insights into covalent bonding and structural tunability.

Journal: Food chemistry

Published: October 11, 2025

Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballs.

Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballs.

Journal: Food chemistry

Published: June 05, 2025

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma.

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma.

Journal: Food chemistry: X

Published: May 15, 2025

Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements.

Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements.

Journal: Food chemistry

Published: November 21, 2024

Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA Lactiplantibacillus plantarum NJAU-01: The Antioxidant's Role.

Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA Lactiplantibacillus plantarum NJAU-01: The Antioxidant's Role.

Journal: Foods (Basel, Switzerland)

Published: November 19, 2024

Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography-mass spectrometry combined with electronic nose.

Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography-mass spectrometry combined with electronic nose.

Journal: Meat science

Published: September 19, 2024

Effect of lard-derived diacylglycerol on the physicochemical properties and quality of frankfurters.

Effect of lard-derived diacylglycerol on the physicochemical properties and quality of frankfurters.

Journal: Journal of the science of food and agriculture

Published: September 01, 2024

Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels.

Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels.

Journal: Food chemistry: X

Published: June 19, 2024

Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel.

Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel.

Journal: Journal of the science of food and agriculture

Published: June 01, 2024

The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against D-galactose induced oxidative stress: a hepatic proteomics and gut microbiota analysis.

The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against D-galactose induced oxidative stress: a hepatic proteomics and gut microbiota analysis.

Journal: Food & function

Published: May 21, 2024

Showing 1-12 of 47

Last Updated: 09/26/2026