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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.Journal of Agricultural and Food Chemistry|January 25, 2023
Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanineTong Zhou, Xue Xia, Heping Cui, et al.Pageof 10