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Journal of Agricultural and Food Chemistry|June 23, 2016
Mechanism of Formation and Stabilization of Nanoparticles Produced by Heating Electrostatic Complexes of WPI-Dextran Conjugate and Chondroitin SulfateQingyuan Dai, Xiuling Zhu, Jingyang Yu, et al.Biotechnology Letters|November 29, 2008
Efficient lipase-selective synthesis of dilauryl mannoses by simultaneous reaction-extraction systemWenbin Zhang, Yinjiao Wang, Khizar Hayat, et al.Colloids and Surfaces. B, Biointerfaces|June 7, 2014
The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsulesYating Zhang, Chen Tan, Shabbar Abbas, et al.Journal of Agricultural and Food Chemistry|September 7, 2018
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard ReactionHeping Cui, Khizar Hayat, Chengsheng Jia, et al.Biotechnology Letters|October 31, 2007
Lipase-catalyzed selective synthesis of monolauroyl maltose using continuous stirred tank reactorQiaoyu Liu, Chengsheng Jia, Jin M Kim, et al.Journal of the Science of Food and Agriculture|February 9, 2011
Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysatesMeigui Huang, Ping Liu, Shiqing Song, et al.Journal of Agricultural and Food Chemistry|April 7, 2015
Stable nanoparticles prepared by heating electrostatic complexes of whey protein isolate-dextran conjugate and chondroitin sulfateQingyuan Dai, Xiuling Zhu, Shabbar Abbas, et al.Food Chemistry|September 29, 2012
Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysatesNa Song, Chen Tan, Meigui Huang, et al.Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|July 6, 2011
Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributesYunwei Niu, Xiaoming Zhang, Zuobing Xiao, et al.Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|July 17, 2012
Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributesYunwei Niu, Xiaoming Zhang, Zuobing Xiao, et al.Pageof 3