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Journal of Agricultural and Food Chemistry|July 17, 2019
Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard BrowningYun Zhai, Heping Cui, Khizar Hayat, et al.Journal of Food Science|November 14, 2019
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal TreatmentFuli Sun, Heping Cui, Huan Zhan, et al.Food Research International (Ottawa, Ont.)|May 31, 2021
Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancementYuran Wang, Heping Cui, Qiang Zhang, et al.Journal of Agricultural and Food Chemistry|September 9, 2020
Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous DehydrationYun Zhai, Heping Cui, Khizar Hayat, et al.Food Research International (Ottawa, Ont.)|March 2, 2021
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea proteinXue Zhou, Heping Cui, Qiang Zhang, et al.Journal of Agricultural and Food Chemistry|May 25, 2019
Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine-Arabinose SystemSiyun Lu, Heping Cui, Huan Zhan, et al.Journal of Agricultural and Food Chemistry|July 27, 2019
N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-ReactionWei Tang, Heping Cui, Fuli Sun, et al.Journal of Agricultural and Food Chemistry|January 21, 2020
Interaction of (-)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl)alanineJunhe Yu, Heping Cui, Wei Tang, et al.Food Research International (Ottawa, Ont.)|June 11, 2021
Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oilsRan Ji, Heping Cui, Emmanuel Duhoranimana, et al.Food Research International (Ottawa, Ont.)|February 19, 2025
Microencapsulation of glutathione through water/oil emulsification and complex coacervation: Improved encapsulation efficiency, physicochemical stability, and sustained release effectJingyang Yu, Ge Du, Yishun Yao, et al.Pageof 13