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Profil

Xu Yuqian

TERRA Research Centre

See author's contact details
ORCID
0000-0002-1959-0309
Main Referenced Co-authors
Hou, Chengli (7)
Zhang, Dequan (7)
Schroyen, Martine  (6)
Li, Xin  (3)
Wang, Debao (3)
Main Referenced Keywords
Food Science (5); Electrostatic field (4); Freezing point (3); High-voltage electrostatic field (3); Field treatments (2);
Main Referenced Disciplines
Food science (4)
Agriculture & agronomy (3)

Publications (total 7)

The most downloaded
15 downloads
Xu, Y., Yang, Q., Zheng, X., Yang, H., Schroyen, M., Zhang, D., & Hou, C. (2025). Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds. Journal of the Science of Food and Agriculture. doi:10.1002/jsfa.14319 https://hdl.handle.net/2268/332903

The most cited

28 citations (OpenAlex)

Xu, Y., Zhang, D., Xie, F., Li, X., Schroyen, M., Chen, L., & Hou, C. (October 2023). Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action. Meat Science, 204, 109269. doi:10.1016/j.meatsci.2023.109269 https://hdl.handle.net/2268/316412

Xu, Y., Leng, D., Schroyen, M., Li, X., Wang, D., Zhang, D., & Hou, C. (June 2025). Structure and functional properties of myosin induced by electrostatic fields at different pH values. Innovative Food Science and Emerging Technologies, 102, 104004. doi:10.1016/j.ifset.2025.104004
Peer Reviewed verified by ORBi

Xu, Y., Yang, Q., Zheng, X., Yang, H., Schroyen, M., Zhang, D., & Hou, C. (2025). Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds. Journal of the Science of Food and Agriculture. doi:10.1002/jsfa.14319
Peer Reviewed verified by ORBi

Xu, Y., Hou, C., Li, X., Chen, L., Wang, Z., Zheng, X., & Zhang, D. (05 March 2025). Structure and functional properties of myosin induced by electrostatic fields at different pH values [Poster presentation]. 1st PhD Symposium Gembloux Agro Bio Tech, Gembloux, Belgium.
Peer reviewed

Xu, Y., Leng, D., Li, X., Wang, D., Chai, X., Schroyen, M., Zhang, D., & Hou, C. (01 May 2024). Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period. Food Chemistry, 439, 138096. doi:10.1016/j.foodchem.2023.138096
Peer Reviewed verified by ORBi

Xu, Y., Wen, X., Zhang, D., Schroyen, M., Wang, D., Li, X., & Hou, C. (April 2024). Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies. Food and Bioprocess Technology, 17 (4), 939 - 954. doi:10.1007/s11947-023-03180-4
Peer Reviewed verified by ORBi

Xu, Y., Zhang, D., Xie, F., Li, X., Schroyen, M., Chen, L., & Hou, C. (October 2023). Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action. Meat Science, 204, 109269. doi:10.1016/j.meatsci.2023.109269
Peer Reviewed verified by ORBi

Xu, Y., Schroyen, M., Zhang, D., & Hou, C. (20 August 2023). The effect of electrostatic field assisted controlled freezing point storage on the freshness of beef [Poster presentation]. 69th International Congress of Meat Science and Technology, Padova, Italy.
Peer reviewed

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