Showing results (31-40 of 99) with videos related to
Sort By:
Pageof 10
Food & Function|January 15, 2021
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fatHeping Cui, Dinghao Liu, Xue Xia, et al.Food Chemistry|September 25, 2021
Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxalHuan Zhan, Heping Cui, Junhe Yu, et al.Journal of Agricultural and Food Chemistry|November 15, 2022
Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori CompoundsXue Xia, Yun Zhai, Heping Cui, et al.Food Chemistry|October 14, 2022
Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acidYun Zhai, Xue Xia, Shibin Deng, et al.Journal of Food Science|August 11, 2025
Conversion of Glucose-Glycine Amadori Compound to 2-Furfural Induced by GlyoxalHeping Cui, Beibei Zong, Tong Zhou, et al.Food Chemistry|November 16, 2024
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compoundShibin Deng, Heping Cui, Shahzad Hussain, et al.Journal of Agricultural and Food Chemistry|July 22, 2024
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard ReactionHan Zhang, Heping Cui, Xue Xia, et al.Journal of Agricultural and Food Chemistry|July 13, 2023
Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of PyrazinesPusen Chen, Heping Cui, Tong Zhou, et al.Journal of Agricultural and Food Chemistry|January 25, 2021
Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-LinkingQian Liu, Heping Cui, Bertrand Muhoza, et al.Food Chemistry|May 20, 2022
Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compoundXue Xia, Yun Zhai, Heping Cui, et al.Pageof 10