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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, Vol.17 (5), p.727-738

2024

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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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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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Gene chip analysis of differentially expressed genes in transgenic SlNAC1 Arabidopsis

Shengwu gongcheng xuebao, 2017-01, Vol.33 (1), p.111

2017

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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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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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IEEE_Xplore

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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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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Quickly and efficiently remove multiple pesticides in tea infusions by low-cost carbonized bacterial cellulose

Food chemistry, 2022-05, Vol.375, p.131899-131899, Article 131899

2022

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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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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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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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Simultaneous photodegradation of multi-herbicides by oxidized carbon nitride: performance and practical application

Applied catalysis. B, Environmental, 2017-12, Vol.219, p.194-199

2017

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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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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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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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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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Hydrophobic-action-driven removal of six organophosphorus pesticides from tea infusion by modified carbonized bacterial cellulose

Food chemistry, 2023-06, Vol.412, p.135546-135546, Article 135546

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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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

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

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

Gene chip analysis of differentially expressed genes in transgenic SlNAC1 Arabidopsis

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

A Survey on Digital Forensics in Internet of Things

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

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

Quickly and efficiently remove multiple pesticides in tea infusions by low-cost carbonized bacterial cellulose

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

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

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

Simultaneous photodegradation of multi-herbicides by oxidized carbon nitride: performance and practical application

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

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

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

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

Hydrophobic-action-driven removal of six organophosphorus pesticides from tea infusion by modified carbonized bacterial cellulose

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

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