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Yuanqi Lv · SciRah

Researcher profile · Semantic Scholar

Yuanqi Lv

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Yuanqi Lv — researcher profile on SciRah

h-index: 13
Works: 21
Citations: 729

Most-cited papers

Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility
Yuanqi Lv, Lilan Xu, Ting-Cheng Tang, Jun-Hua Li +5 more
2022Food Hydrocolloids116 citations
Semantic Scholar
Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions
Yuanqi Lv, Lilan Xu, Yu-Jie Su, Cui-Hua Chang +3 more
202193 citations
Semantic Scholar
(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress.
Yuanqi Lv, Lin Chen, Hai-Zhou Wu, Xing-Lian Xu +3 more
2019Food Chemistry77 citations
Semantic Scholar
Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel.
Yuanqi Lv, Ting-Cheng Tang, Lilan Xu, Jing Wang +6 more
2022Food Research International68 citations
Semantic Scholar
Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress.
Yu-Meng Zhang, Lin Chen, Yuanqi Lv, Shuangxi Wang +6 more
2018Food Research International54 citations
Semantic Scholar
Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties
Lilan Xu, Jing Wang, Yuanqi Lv, Yu-Jie Su +4 more
2021Food Hydrocolloids53 citations
Semantic Scholar
Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and salts.
Lilan Xu, Yuanqi Lv, Yu-Jie Su, Cui-Hua Chang +3 more
2021Food Chemistry47 citations
Semantic Scholar
Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress.
Yu-Meng Zhang, Yuanqi Lv, Lin Chen, Hai-Zhou Wu +7 more
2018Journal of Agricultural and Food Chemistry39 citations
Semantic Scholar
The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate.
Yuanqi Lv, Xian-Chao Feng, Yujing Wang, Q. Guan +5 more
2020Food Chemistry37 citations
Semantic Scholar
Dual role (promotion and inhibition) of transglutaminase in mediating myoﬁbrillar protein gelation under malondialdehyde-induced oxidative stress.
Yuanqi Lv, Xian-Chao Feng, Rong Yang, Shan Qian +6 more
2021Food Chemistry30 citations
Semantic Scholar
To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation
Jing Wang, Lilan Xu, Yuanqi Lv, Yu-Jie Su +5 more
2021Innovative Food Science & Emerging Technologies26 citations
Semantic Scholar
Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism
Jing Wang, Lilan Xu, Lu-Ping Gu, Yuanqi Lv +3 more
2023Foods25 citations Open access
Semantic Scholar
Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl.
Yuanqi Lv, Jing Wang, Lilan Xu, Ting-Cheng Tang +6 more
2022The Journal of the Science of Food and Agriculture18 citations
Semantic Scholar
The differential non-covalent binding of epicatechin and chlorogenic acid to ovotransferrin and the enhancing efficiency of immunomodulatory activity.
Ting-Cheng Tang, Yuanqi Lv, Yu-Jie Su, Jun-Hua Li +3 more
2024International Journal of Biological Macromolecules11 citations
Semantic Scholar
Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure.
Yuanqi Lv, Mianzhang Zhang, Xi-Ying He, Fute Du +4 more
2024International Journal of Biological Macromolecules10 citations
Semantic Scholar
Study on gel properties of lysozyme-free egg white before and after Lactiplantibacillus plantarum fermentation.
Jie Chen, Jing Wang, Lilan Xu, Yuanqi Lv +7 more
2022The Journal of the Science of Food and Agriculture10 citations
Semantic Scholar
High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating
Li-Lan Xu, Yuanqi Lv, Yan Zhao, Yao Yao +3 more
2024Poultry Science8 citations Open access
Semantic Scholar
Functional modification of edible film based on egg white protein and its application in food preservation: A review.
Jing Wang, Pei Peng, Jun Li, Yiyi Chen +2 more
2025International Journal of Biological Macromolecules7 citations
Semantic Scholar
The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics
Yuanqi Lv, Xi-Ying He, Ting-Cheng Tang, H. Cui +4 more
2026Foods2 citations Open access
Semantic Scholar
Structural Modification and Enhanced Gel Properties of Peanut Protein via Co-Precipitation with Egg White Protein
Xiaoyu Liu, Ming Zhang, Manqi Yang, Cui Han +4 more
2026Foods0 citations Open access
Semantic Scholar
Synergistic modification of tilapia-chicken composite gelatin via Mg2+ Cross-linking: A sustainable alternative to porcine gelatin
Han Cui, Yuanqi Lv, Xiao-Yu Liu, Xiaojing Du +3 more
2025LWT0 citations Open access
Semantic Scholar

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