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Food Chemistry|January 11, 2026
Aroma formation in peptide-involved Maillard reaction: mechanistic insights, key factors, and control strategiesTong Zhou, Heping Cui, Xinjing Li, et al.
Food Chemistry|May 20, 2025
Role of exogenous xylose during its co-heating with alanine-xylose Amadori compound: Competitively promoting 2-furfural formation and limiting pyrazines generationTong Zhou, Qingqing Chai, Man Zhang, et al.
Food Chemistry|September 10, 2025
Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reactionXiaomin Wang, Yishun Yao, Jingyang Yu, et al.
RSC Advances|May 11, 2022
Two-dimensional penta-Sn3H2 monolayer for nanoelectronics and photocatalytic water splitting: a first-principles studyPeng Zhang, Xibin Yang, Wei Wu, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Saltiness enhancement of microwave-heated gel matrix focused on Na+ "burst" release behavior and matrix fragmentation during oral processingMin Zhang, Yaqi Hou, Shuqin Xia, et al.
Journal of Agricultural and Food Chemistry|May 18, 2023
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt ReductionXue Xia, Shiqing Song, Tong Zhou, et al.
Food Research International (Ottawa, Ont.)|November 21, 2025
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanchingMengzhuo Wang, Xiaomin Wang, Yishun Yao, et al.
Carbohydrate Polymers|March 4, 2020
Metal complexed-enzymatic hydrolyzed chitosan improves moisture retention of fiber papers by migrating immobilized water to bound stateHuijuan Wang, Heping Cui, Xuejiao Wang, et al.
International Journal of Biological Macromolecules|January 14, 2020
Regulating water binding capacity and improving porous carbohydrate matrix's humectant and moisture proof functions by mixture of sucrose ester and Polygonatum sibiricum polysaccharideChao Lin, Heping Cui, Xuejiao Wang, et al.
Journal of Agricultural and Food Chemistry|September 7, 2020
Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and ThermolysisJunhe Yu, Heping Cui, Qiang Zhang, et al.
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