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Food Chemistry|September 12, 2022
The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial propertiesTingting Feng, Xinshuo Wang, Chunli Fan, et al.Food Research International (Ottawa, Ont.)|July 2, 2025
Modulating the aggregation pattern of interface myofibrillar protein in emulsion gel to enhance Na+ inhomogeneous distribution during microwave heating: The effects of hydrophobic interactions and disulfide bondingMin Zhang, Yaqi Hou, Shuqin Xia, et al.Food Chemistry|July 25, 2024
Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gelMin Zhang, Tianyi Wei, Qianting Mai, et al.Journal of the Science of Food and Agriculture|December 15, 2025
Flavor strengthening Maillard-modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanismJingyang Yu, Ye Zhou, Yishun Yao, et al.Food Research International (Ottawa, Ont.)|November 21, 2025
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browningXiaotian Huang, Heping Cui, Khizar Hayat, et al.Food Research International (Ottawa, Ont.)|September 10, 2023
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork bellyXingwei Wang, Xinshuo Wang, Xiaoming Zhang, et al.Journal of Agricultural and Food Chemistry|August 24, 2021
Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement ProductHeping Cui, Ziyan Wang, Mengyu Ma, et al.Journal of Agricultural and Food Chemistry|March 7, 2023
Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated TemperaturesXue Xia, Tong Zhou, Han Zhang, et al.Food Research International (Ottawa, Ont.)|June 1, 2024
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cookingXiaomin Wang, Meigui Huang, Yishun Yao, et al.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.Pageof 10