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Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

Food research international, 2018-07, Vol.109, p.72-81

2018

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Becoming Christian to Remain Chinese: Language Socialization and Identity Formation at the Chinese Christian Church of Berlin

Asian ethnology, 2021-09, Vol.80 (2), p.413-430

Yu, Jingyang

2021

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Practical Obstacle-Overcoming Robot with a Heterogeneous Sensing System: Design and Experiments

Machines (Basel), 2022-05, Vol.10 (5), p.289

2022

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Party Branch Embeddedness and Urban–Rural Environmental Inequality: Self-Regulation or Pollution Shelter?

Sustainability, 2024-08, Vol.16 (16), p.6713

2024

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Investigating the thermodynamic properties and healing behaviour of salt storage asphalt mastic based on molecular dynamics

Construction & building materials, 2024-08, Vol.438, p.137181, Article 137181

2024

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Preparation and in vitro digestion of algal oil emulsion gel candy with high oxidation stability based on cold‐set gelation method

International journal of food science & technology, 2024-08

2024

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A Survey on Digital Forensics in Internet of Things

IEEE internet of things journal, 2020-01, Vol.7 (1), p.1-15

2020

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Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure

Meat science, 2022-10, Vol.192, p.108899-108899, Article 108899

2022

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Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein

Food research international, 2021-02, Vol.140, p.109985-109985, Article 109985

2021

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Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review

Critical reviews in food science and nutrition, 2024-08, p.1-18

2024

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Effect of moisture transfer on texture uniformity of cooked rice after heat preservation with electric rice cooker

Journal of cereal science, 2020-01, Vol.91, p.102862, Article 102862

2020

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Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork

Food research international, 2023-09, Vol.171, p.113081-113081, Article 113081

2023

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Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism

Food research international, 2024-10, Vol.194, p.114881, Article 114881

2024

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Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking

Food research international, 2024-07, Vol.188, p.114506, Article 114506

2024

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Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness

Journal of food science, 2024-08

2024

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Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly

Food research international, 2023-10, Vol.172, p.113106-113106, Article 113106

2023

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Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement

Food bioscience, 2023-06, Vol.53, p.102703, Article 102703

2023

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Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing

Food research international, 2024-04, Vol.181, p.114075-114075, Article 114075

2024

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Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)

Food hydrocolloids, 2018-07, Vol.80, p.149-159

2018

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Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement

Food research international, 2021-06, Vol.144, p.110319-110319, Article 110319

2021

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High dielectric constant and good thermal stability from −55°C to 450°C in BaTiO3-based ceramics

Materials letters, 2015-12, Vol.160, p.128-131

2015

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Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils

Food research international, 2021-07, Vol.145, p.110411-110411, Article 110411

2021

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Rapid adsorption and enhanced removal of emodin and physcion by nano zirconium carbide

The Science of the total environment, 2019-01, Vol.647, p.57-65

2019

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Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes

Food bioscience, 2023-04, Vol.52, p.102438, Article 102438

2023

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High dielectric constant and good thermal stability from -55 degree C to 450 degree C in BaTiO3-based ceramics

Materials letters, 2015-12, Vol.160, p.128-131

2015

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Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

Becoming Christian to Remain Chinese: Language Socialization and Identity Formation at the Chinese Christian Church of Berlin

Practical Obstacle-Overcoming Robot with a Heterogeneous Sensing System: Design and Experiments

Party Branch Embeddedness and Urban–Rural Environmental Inequality: Self-Regulation or Pollution Shelter?

Investigating the thermodynamic properties and healing behaviour of salt storage asphalt mastic based on molecular dynamics

Preparation and in vitro digestion of algal oil emulsion gel candy with high oxidation stability based on cold‐set gelation method

A Survey on Digital Forensics in Internet of Things

Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure

Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein

Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review

Effect of moisture transfer on texture uniformity of cooked rice after heat preservation with electric rice cooker

Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork

Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism

Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking

Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness

Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly

Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement

Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing

Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)

Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement

High dielectric constant and good thermal stability from −55°C to 450°C in BaTiO3-based ceramics

Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils

Rapid adsorption and enhanced removal of emodin and physcion by nano zirconium carbide

Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes

High dielectric constant and good thermal stability from -55 degree C to 450 degree C in BaTiO3-based ceramics

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