Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage
2019 · Food Chemistry · 60 citations
https://doi.org/10.1016/j.foodchem.2019.05.154
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Qingfeng Ge
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Qingfeng Ge is an academic researcher from Yangzhou University. The author has contributed to research in topics: Meat and Animal Product Quality & Protein Hydrolysis and Bioactive Peptides & Proteins in Food Systems. The author has an h-index of 25, co-authored 64 publications.
ORCID: 0000-0001-7776-3709Papers by this author
worksAntioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging
2021 · BMC Microbiology · 58 citations
https://doi.org/10.1186/s12866-021-02248-5
Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism
2023 · Ultrasonics Sonochemistry · 51 citations
https://doi.org/10.1016/j.ultsonch.2023.106349
A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham
2017 · Biosensors and Bioelectronics · 43 citations
https://doi.org/10.1016/j.bios.2017.08.037
Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion
2023 · Food Chemistry X · 16 citations
https://doi.org/10.1016/j.fochx.2023.100974
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
2025 · Food Chemistry · 8 citations
https://doi.org/10.1016/j.foodchem.2025.143091
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