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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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Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Molecules (Basel, Switzerland), 2018-01, Vol.23 (2), p.247

2018

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Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

Food and bioprocess technology, 2021-06, Vol.14 (6), p.1132-1141

2021

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Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

Food and bioprocess technology, 2019-05, Vol.12 (5), p.809-819

2019

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Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation

Food analytical methods, 2024-05, Vol.17 (5), p.727-738

2024

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Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression

Food and bioprocess technology, 2017-07, Vol.10 (7), p.1337-1353

2017

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Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium

RSC advances, 2016-01, Vol.6 (100), p.97532-97545

2016

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Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products

Food and bioprocess technology, 2018-03, Vol.11 (3), p.694-704

2018

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Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

Food chemistry, 2019-01, Vol.271, p.47-53

2019

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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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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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Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating

Food hydrocolloids, 2023-01, Vol.134, p.108018, Article 108018

2023

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Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism

Food hydrocolloids, 2017-08, Vol.69, p.111-120

2017

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Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel

Food chemistry, 2024-12, Vol.460 (Pt 1), p.140503, Article 140503

2024

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Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor

Food chemistry, 2023-03, Vol.403, p.134381-134381, Article 134381

2023

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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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Tannic acid enhanced the oxidation stability of vitamin A-vitamin D3 coencapsulated in emulsion based on OSA starch/chitosan: Interfacial absorption, antioxidation and viscoelasticity

Food hydrocolloids, 2023-11, Vol.144, p.108912, Article 108912

2023

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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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Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources

Food chemistry, 2024-11, Vol.459, p.140335, Article 140335

2024

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Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

Journal of agricultural and food chemistry, 2023-06, Vol.71 (22), p.8569-8579

2023

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Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix

Food chemistry, 2023-11, Vol.426, p.136560-136560, Article 136560

2023

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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

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation

Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression

Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium

Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

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

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

Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating

Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism

Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel

Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor

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

Tannic acid enhanced the oxidation stability of vitamin A-vitamin D3 coencapsulated in emulsion based on OSA starch/chitosan: Interfacial absorption, antioxidation and viscoelasticity

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

Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix

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