  | Qian, S. (2023). Study on the formation of thawing drip from frozen beef muscle in relation to freezing rate [Doctoral thesis, ULiège - University of Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/298175 |
 | 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., Hu, F., Mehmood, W., Li, X., Zhang, C., & Blecker, C. (2022). The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes. Food Chemistry, 373. doi:10.1016/j.foodchem.2021.131461 Peer Reviewed verified by ORBi |
 | Qian, S., Li, X., Wang, H., Mehmood, W., Zhang, C., & Blecker, C. (2021). Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein. Journal of Food Quality, 1-8. doi:10.1155/2021/8836749 Peer Reviewed verified by ORBi |
 | Qian, S., Li, X., Wang, H., Wei, X., Mehmood, W., Zhang, C., & Blecker, C. (2020). Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing. Food Chemistry, 324 (126892). doi:10.1016/j.foodchem.2020.126892 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 |
