Wang Qingling,耿晓茜,赵虹霏,于迪,邵俊花,李春强.Tetrasodium pyrophosphate ameliorates oxidative damage to the TGase-catalyzed gelation of actomyosins.FOOD CHEMISTRY,2022,378

Wang Qingling,韦冉冉,胡娟,栾艺,刘瑞,葛庆丰,于海.Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein.INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2022,81

Wang Qingling,孙悦,邵俊花,吕博文,于泽,赵思涵,李春强.Tetrasodium pyrophosphate promotes light meromyosin crosslinking by microbial transglutaminase.FOOD CHEMISTRY,2021,346

Wang Qingling,孙悦,邵俊花,吕博文,于泽,赵思涵,李春强.Tetrasodium pyrophosphate promotes light meromyosin crosslinking by microbial transglutaminase.FOOD CHEMISTRY,2021,346

Qingling Wang,Yue Sun,Junhua Shao,Baowen Lv,Ze Yu,Sihan Zhao.Tetrasodium pyrophosphate promotes light meromyosin crosslinking by microbial transglutaminase.[journalArticle].Food Chemistry,2020,346,128910.

Qingling Wang,Jiang Jiang.Genipin-aided protein crosslinking to modify structural and rheological properties of emulsion-filled hemp protein hydrogels.[journalArticle].Journal of Agricultural and Food Chemistry,2019,67(46):12895–12903.

Qingling Wang,Processing, nutrition, and functionality of hempseed protein: A review.[Review].Comprehensive Review of Food Science and Food Safety,2019,18(4):936-952.

Qingling Wang,Yan Jin.Heating-aided pH shifting modifies hemp seed protein structure, cross-linking, and emulsifying properties.[journalArticle].Journal of Agricultural and Food Chemistry,2018,66(41):10827-10834.

Qingling Wang,Zinc-binding behavior of hemp protein hydrolysates: Soluble versus insoluble zinc-peptide complexes.[journalArticle].Journal of Functional Foods,2018,49,105-112.

Qingling Wang,Jiang Jiang.High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk.[journalArticle].Food Research International,2018,106,487-494.