| Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression S Song, Q Tang, L Fan, X Xu, Z Song, K Hayat, T Feng, Y Wang Meat Science 124, 15-24, 2017 | 88 | 2017 |
| Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares … S Song, Q Tang, K Hayat, E Karangwa, X Zhang, Z Xiao Meat science 96 (3), 1191-1200, 2014 | 70 | 2014 |
| A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction S Song, S Li, L Fan, K Hayat, Z Xiao, L Chen, Q Tang Food Chemistry 208, 81-88, 2016 | 61 | 2016 |
| Plant protein versus dairy proteins: A pH-dependency investigation on their structure and functional properties Q Tang, YH Roos, S Miao Foods 12 (2), 368, 2023 | 28 | 2023 |
| Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation Q Tang, YH Roos, S Miao Food Hydrocolloids 146, 109240, 2024 | 8 | 2024 |
| Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels Q Tang, YH Roos, S Miao Food Hydrocolloids 143, 108838, 2023 | 7 | 2023 |
| Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles Q Tang, YH Roos, N Vahedikia, S Miao Food Hydrocolloids 149, 109618, 2024 | 4 | 2024 |
| Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies Q Tang, YH Roos, S Miao Trends in Food Science & Technology, 104464, 2024 | 1 | 2024 |
| Plant protein powders S Miao, Q Tang Handbook of Food Powders, 521-542, 2024 | | 2024 |
