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2.Qian Liu, Baohua Kong, Youling L. Xiong, Xiufang Xia. Antioxidant activity and functional properties of porcine plasma protein as influenced by the degree of hydrolysis. Food Chemistry, 2010, 118, 403-410. (SCI检索, IF=3.052).
3.Xinyan Peng, Baohua Kong, Xiufang Xia, Qian Liu. Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal, (2010), doi:10.1016/j.idairyj.2009.11.019. (SCI检索, IF=2.031).
4.Qian Liu, Baohua Kong. Antioxidant activity of porcine plasma protein hydrolysates. 14th World Congress of Food Science & Technology. Shanghai, China, 2008.
5.Xiufang Xia, Baohua Kong, Qian Liu, Jing Liu. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Meat Science, 2009, 83, 239–245 (SCI检索,IF=2.183).
6.Qian Liu, Baohua Kong, Guangxing Li, Ning Liu, Xiufang Xia. Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats. Food and Chemical Toxicology?, on review.