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Food Research International (Ottawa, Ont.)|November 21, 2025
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanchingMengzhuo Wang, Xiaomin Wang, Yishun Yao, et al.Carbohydrate Polymers|March 4, 2020
Metal complexed-enzymatic hydrolyzed chitosan improves moisture retention of fiber papers by migrating immobilized water to bound stateHuijuan Wang, Heping Cui, Xuejiao Wang, et al.International Journal of Biological Macromolecules|January 14, 2020
Regulating water binding capacity and improving porous carbohydrate matrix's humectant and moisture proof functions by mixture of sucrose ester and Polygonatum sibiricum polysaccharideChao Lin, Heping Cui, Xuejiao Wang, et al.Journal of Agricultural and Food Chemistry|September 7, 2020
Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and ThermolysisJunhe Yu, Heping Cui, Qiang Zhang, et al.Food Chemistry|December 4, 2025
Exogenous cysteine oxidation induced secondary browning of light-colored glycine-xylose Maillard reaction products through promoted formation of glyoxal and methylglyoxalQian Hou, Tong Zhou, Xinjing Li, et al.International Journal of Biological Macromolecules|November 23, 2025
Structural and functional evolution of whey protein isolate-dextran Maillard conjugates during vacuum thermal reaction of spray-dried substrateChen Huang, Qingqing Chai, Man Zhang, et al.Journal of Agricultural and Food Chemistry|April 23, 2024
Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation PathwaysYue Luo, Siyue Zhu, Jie Peng, et al.Journal of Agricultural and Food Chemistry|April 23, 2021
Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning FormationShibin Deng, Heping Cui, Khizar Hayat, et al.Food Chemistry|November 30, 2019
Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydrationHuan Zhan, Wei Tang, Heping Cui, et al.Journal of Food Science|July 18, 2019
Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking ProcessMan Xu, Heping Cui, Fuli Sun, et al.Pageof 13