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Journal of Agricultural and Food Chemistry|May 26, 2023
Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its MechanismXue Xia, Tong Zhou, Jingyang Yu, et al.Food Chemistry|June 17, 2026
Physicochemical and structural characterization of self-assembled nanoparticles from whey protein isolate-dextran Maillard conjugates and binding mechanism with capsaicinChen Huang, Xinjing Li, Guzalnur Askar, et al.Journal of Agricultural and Food Chemistry|September 25, 2023
Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation StagesYun Zhai, Heping Cui, Khizar Hayat, et al.Journal of Agricultural and Food Chemistry|December 3, 2021
Dependence and Conversion Mechanism for Selective Preparation of a Xylose-Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard ReactionMengyu Ma, Heping Cui, Ziyan Wang, et al.Journal of Agricultural and Food Chemistry|August 31, 2021
Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard ReactionYun Zhai, Heping Cui, Qiang Zhang, et al.Journal of Agricultural and Food Chemistry|March 4, 2022
Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate PreparationPusen Chen, Heping Cui, Linhui Feng, et al.Critical Reviews in Food Science and Nutrition|June 22, 2025
Current progress in the ginger oleoresin: bioactivities, extraction and encapsulation technologiesChen Huang, Heping Cui, Xinjing Li, et al.Food Chemistry|July 9, 2024
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sourcesYishun Yao, Meigui Huang, Xiaomin Wang, et al.Food Research International (Ottawa, Ont.)|September 4, 2024
Improving the texture of braised pork by gradient-temperature heating and its molecular mechanismYishun Yao, Meigui Huang, Xiaomin Wang, et al.Journal of Food Science|August 23, 2024
Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tendernessXiaomin Wang, Meigui Huang, Yishun Yao, et al.Pageof 13