Aspartic acid/arginine enhance the stability of gelatin emulsions
2023 · Journal of Food Engineering · 18 citations
https://doi.org/10.1016/j.jfoodeng.2023.111735
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Jun Qi
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Jun Qi is an academic researcher from Nanjing Agricultural University. The author has contributed to research in topics: Meat and Animal Product Quality & Proteins in Food Systems & Protein Hydrolysis and Bioactive Peptides. The author has an h-index of 32, co-authored 81 publications.
ORCID: 0000-0002-6539-1052Papers by this author
worksAeromonas salmonicida isolates: Attachment ability and sensitivity to four disinfectants
2017 · Food Control · 13 citations
https://doi.org/10.1016/j.foodcont.2017.12.027
The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
2024 · Food Chemistry · 9 citations
https://doi.org/10.1016/j.foodchem.2024.142649
Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/precipitation
2024 · Ultrasonics Sonochemistry · 6 citations
https://doi.org/10.1016/j.ultsonch.2024.107165
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
2025 · Food Chemistry · 6 citations
https://doi.org/10.1016/j.foodchem.2025.143445
Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties
2024 · Applied Food Research · 5 citations
https://doi.org/10.1016/j.afres.2024.100606
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