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1 . Academic Journal
Reducing water activity and softening texture of Areca catechu L. by phosphates and Maillard peptides and their improvement on flavor
저자
by
Zhu, Menjun
;
Yao, Yishun
;
Li, Juanjuan
;
Zhang, Foxin
;
Yu, Jingyang
, et al.
소스
In
Food Bioscience
February 2024 57
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7 . Academic Journal
Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates
저자
by
Zhou, Wenyu
;
Huang, Cheng
;
Yao, Yishun
;
Zhou, Tong
;
Cui, Heping
, et al.
소스
In
Food Bioscience
December 2023 56
Full Text (ScienceDirect)
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7 . Academic Journal
l-Cysteine involved Maillard peptides of distillers’ grain hydrolysates: Browning, formation of characteristic flavor and improvement on fracturability of sugared garlic
저자
by
Feng, Yunqi
;
Deng, Shibin
;
Xia, Xue
;
Yao, Yishun
;
Cui, Heping
, et al.
소스
In
Food Bioscience
December 2023 56
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7 . Academic Journal
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
저자
by
Yao, Yishun
;
Wang, Xiaomin
;
Cui, Heping
;
Hayat, Khizar
;
Zhang, Xiaoming
, et al.
소스
In
Food Chemistry
30 September 2023 421
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7 . Academic Journal
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
저자
by
Wang, Xiaomin
;
Yao, Yishun
;
Yu, Jingyang
;
Cui, Heping
;
Hayat, Khizar
, et al.
소스
In
Food Research International
September 2023 171
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7 . Academic Journal
The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase
저자
by
Yao, Yishun
;
Zhang, Bo
;
Pang, Huiyun
;
Wang, Yequn
;
Fu, Hongfei
, et al.
소스
In
Food Chemistry
1 January 2023 398
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7 . Academic Journal
Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate.
저자
by
Li, Xinjing
;
Yao, Yishun
;
Xia, Xue
;
Zhang, Foxin
;
Yu, Jingyang
, et al.
소스
Journal of Agricultural & Food Chemistry; 1/10/2024, Vol. 72 Issue 1, p647-656, 10p
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7 . Academic Journal
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception.
저자
by
Zhang, Yanqun
;
Yao, Yishun
;
Zhou, Tong
;
Zhang, Foxin
;
Xia, Xue
, et al.
소스
Journal of Agricultural & Food Chemistry; 12/20/2023, Vol. 71 Issue 50, p20251-20259, 9p
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7 . Academic Journal
Sodium caseinate and OSA‐modified starch as carriers for the encapsulation of lutein using spray drying to improve its water solubility and stability.
저자
by
Zhang, Bo
;
Yao, Yishun
;
Lu, Yifan
;
Xu, Yanfeng
;
Li, Wenhao
, et al.
소스
International Journal of Food Science & Technology
. Oct2022, Vol. 57 Issue 10, p6409-6421. 13p.
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7 . Academic Journal
Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids.
저자
by
Yao, Yishun
;
Zhang, Bo
;
Zhou, Liangfu
;
Wang, Yequn
;
Fu, Hongfei
, et al.
소스
Food & Bioprocess Technology
. Aug2022, Vol. 15 Issue 8, p1907-1917. 11p.
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