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Li Xia

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Main Referenced Co-authors
Zhang, Chunhui (7)
Blecker, Christophe  (6)
Qian, Shuyi  (6)
Guo, Yujie (2)
Huang, Feng (2)
Main Referenced Keywords
Food Science (4); Freezing (3); Ice crystal (2); Longissimus dorsi (2); Myofibrillar proteins (2);
Main Referenced Disciplines
Food science (7)
Chemistry (1)

Publications (total 8)

The most downloaded
7 downloads
Qian, S., Li, X., Wang, H., Mehmood, W., Zhong, M., Zhang, C., & Blecker, C. (2019). Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle. Journal of Food Engineering, 261, 140-149. doi:10.1016/j.jfoodeng.2019.06.013 https://hdl.handle.net/2268/248572

The most cited

97 citations (Scopus®)

Qian, S., Li, X., Wang, H., Mehmood, W., Zhong, M., Zhang, C., & Blecker, C. (2019). Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle. Journal of Food Engineering, 261, 140-149. doi:10.1016/j.jfoodeng.2019.06.013 https://hdl.handle.net/2268/248572

Zhang, H., Liu, H., Qi, L., Xv, X., Li, X., Guo, Y., Jia, W., Zhang, C., & Richel, A. (May 2023). Application of steam explosion treatment on the collagen peptides extraction from cattle bone. Innovative Food Science and Emerging Technologies, 85, 103336. doi:10.1016/j.ifset.2023.103336
Peer reviewed

Li, X. (2023). Study on the mechanism of meat quality deterioration induced by the freezing temperature [Doctoral thesis, ULiège - University of Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/298474

Qian, S., Hu, F., Li, X., Zhang, C., & Blecker, C. (01 November 2022). On the emerging of thawing drip: Role of myofibrillar protein renaturation. Food Chemistry, 393, 133398. doi:10.1016/j.foodchem.2022.133398
Peer Reviewed verified by ORBi

Qian, S., Li, X., Liu, C., Zhang, C., & Blecker, C. (October 2022). Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy. Journal of Food Biochemistry, 46 (10), 14330. doi:10.1111/jfbc.14330
Peer Reviewed verified by ORBi

Li, X., Qian, S., Huang, F., Li, K., Song, Y., Liu, J., Guo, Y., Zhang, C., & Blecker, C. (17 June 2022). The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy. Foods, 11 (12), 1791. doi:10.3390/foods11121791
Peer reviewed

Qian, S., Li, X., Zhang, C., & Blecker, C. (June 2022). Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage. International Journal of Refrigeration, 143, 148-156. doi:10.1016/j.ijrefrig.2022.06.028
Peer Reviewed verified by ORBi

Li, X., Qian, S., Song, Y., Guo, Y., Huang, F., Han, D., Zhang, C., & Blecker, C. (2022). New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics. Food Research International, 161, 111757. doi:10.1016/j.foodres.2022.111757
Peer Reviewed verified by ORBi

Qian, S., Li, X., Wang, H., Mehmood, W., Zhong, M., Zhang, C., & Blecker, C. (2019). Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle. Journal of Food Engineering, 261, 140-149. doi:10.1016/j.jfoodeng.2019.06.013
Peer Reviewed verified by ORBi

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