Qiang Xia

Ningbo University

H指数:30

被引数:2,959

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Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat

热加工鹅肉中蛋白质琥珀酰化及肌原纤维蛋白-脂质共氧化作用对杂环胺形成的影响

Food Research International

IF8

2026-08-010

PRE

Tailoring liver protein structure with physical fields to enhance emulsified pork sausage quality: A comparative study of ultrasonication and ultra-high pressure treatments

利用物理场调控肝蛋白结构以提升乳化猪肉香肠品质：超声处理与超高压处理的比较研究

International Journal of Biological Macromolecules

IF8.5

2026-08-010

PRE

Molecular mechanism of white spots accumulation in dry-cured ham: Integration of proteolysis, oxidative modification and metabolite crystallization

干腌火腿中白色斑点积累的分子机制：蛋白水解、氧化修饰和代谢物结晶的整合

Food Chemistry

IF9.8

2026-07-010

PRE

Reshaping myofibrillar proteins of meats and meat products with pulsed electric field: Structure, function, and application mechanisms

脉冲电场重塑肉类及肉制品肌原纤维蛋白：结构、功能及应用机制

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-06-050

PRE

Observational evidence of the interaction between myofibrillar protein and polycyclic aromatic hydrocarbons as influenced by heat, ultrasound, and heat-ultrasound treatments

热、超声及热-超声处理对肌原纤维蛋白与多环芳烃相互作用的影响：观测证据

Food Research International

IF8

2026-06-012

PRE

Separation and Identification of Novel Antithrombotic Protein and Peptides from Shrimp Paste Hydrolysates

从虾酱水解物中分离和鉴定新型抗血栓蛋白和多肽

Journal of Agricultural and Food Chemistry

IF6.2

2026-04-100

PRE

Molecular mechanism of γ-glutamyl transferase derived from Rhodotorula mucilaginosa on γ-glutamyl peptide biosynthesis: γ-glutamyl transferase–substrate recognition, substrate affinity and γ-glutamyl peptide profiling

红酵母菌（Rhodotorula mucilaginosa）来源的γ-谷氨酰转肽酶对γ-谷氨酰肽生物合成的分子机制：γ-谷氨酰转肽酶-底物识别、底物亲和力及γ-谷氨酰肽谱分析

International Journal of Biological Macromolecules

IF8.5

2026-04-040

PRE

Multiphase flow dynamics and flow pattern analysis in production wellbore during subsurface carbon storage

地下碳储存过程中生产井筒内的多相流动力学与流型分析

Fuel

IF7.5

2026-02-100

PRE

“Brake” and “accelerator”: revisiting tumor cell direct responses and the paradox of aggression in anti-VEGF therapy

Frontiers in Immunology

IF5.9

2026-01-300

Synergistic regulation of microbial metabolism and quality features in liver products using combined ultrasound-pulsed electric field assisted co-fermentation

Food Microbiology

IF4.6

2026-01-270

PRE

Zein-polysaccharide hydrogel loaded with basil and oregano essential oils: Insights of fabrication, stability and antibacterial mechanism

载有罗勒和牛至精油的长春碱-多糖水凝胶：制备、稳定性和抗菌机制的见解

International Journal of Biological Macromolecules

IF8.5

2025-12-090

PRE

Synergistic effects of plasma-activated water and potassium chloride on the structure, function, and digestibility of low-sodium chicken myofibrillar protein

等离子体激活水与氯化钾对低钠鸡肉肌原纤维蛋白结构、功能及消化性的协同效应

Food Research International

IF8

2025-11-190

PRE

The molecular mechanism of Rhodotorula mucilaginosa on the accumulation of γ-glutamyl peptides and taste development of dry-cured ham: the insights of metagenomics and metabolomics

红酵母菌(Rhodotorula mucilaginosa)对γ-谷氨酰肽积累及干腌火腿风味发展的分子机制：宏基因组学和代谢组学的见解

International Journal of Food Microbiology

IF5.2

2025-10-310

PRE

Dual strengthen of texture and salty perception for reconstructed duck ham via myofibrillar protein-gum Arabic complex

通过肌原纤维蛋白-阿拉伯胶复合物实现对重组鸭火腿质感和咸味感知的双重增强

Food Chemistry: X

IF8.2

2025-10-220

OAAI

Emerging physical fields-assisted nontraditional fermentation and novel processes for tailored performance

新兴物理场辅助的非传统发酵及定制性能的新型工艺

Trends in Food Science & Technology

IF15.4

2025-09-250

PRE

The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics

酵母发酵对干腌火腿风味物质演变和感官特性的影响：肽组学和代谢组学的见解

Food Chemistry: X

IF0

2025-09-230

OAAI

Processing–Microstructure–Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure

高压静水压力下肉源肌原纤维蛋白的加工-微观结构-性能关系

Journal of Agricultural and Food Chemistry

IF6.2

2025-09-190

PRE

Integrating thermodynamics and molecular kinetics into western blotting teaching

将热力学和分子动力学整合到Western Blot教学当中

Frontiers in Molecular Biosciences

IF4

2025-08-140

PRE

Effect of ultrasound-assisted high-pressure treatment on taste-active compounds in bovine bone soup based on peptidomics analysis

基于肽组学分析，超声波辅助高压处理对牛骨汤中风味活性化合物的影响

Ultrasonics Sonochemistry

IF9.7

2025-08-130

OAAI

Corrigendum to “Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide” [Carbohydrate Polymers 325 (2024) 121583]

勘误：“通过在超声辅助壳聚糖/壳寡糖复合过程中重塑部分展开来调节乳清蛋白分离物的皮克林颗粒特性” [Carbohydrate Polymers 325 (2024) 121583]

Carbohydrate Polymers

IF12.5

2025-08-050

PRE

Qiang Xia

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