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Food Chemistry|August 3, 2020
Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste studyTing Zhou, Yunzi Feng, Thierry Thomas-Danguin, et al.Meat Science|June 1, 2010
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausagesWeizheng Sun, Mouming Zhao, Chun Cui, et al.Journal of Agricultural and Food Chemistry|September 9, 2021
Pepsin Diffusivity and In Vitro Gastric Digestion of Soymilk as Affected by Binding of Tea Polyphenols to Soy ProteinsGe Ge, Jie Zhao, Jiabao Zheng, et al.Journal of the Science of Food and Agriculture|June 16, 2011
Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction systemGuowan Su, Chun Cui, Jiaoyan Ren, et al.Journal of Agricultural and Food Chemistry|July 13, 2011
Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolateXiao Hu, Mouming Zhao, Weizheng Sun, et al.International Journal of Food Microbiology|April 7, 2022
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavorJingwen Wang, Mouming Zhao, Nuoyi Xie, et al.Journal of Medicinal Food|May 23, 2009
Identification of volatile components in Phyllanthus emblica L. and their antimicrobial activityXiaoli Liu, Mouming Zhao, Wei Luo, et al.Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|July 7, 2017
Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytesYing Zou, Mouming Zhao, Kun Yang, et al.Food Chemistry|January 13, 2019
Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibilityWeizheng Sun, Feibai Zhou, Mouming Zhao, et al.Foods (Basel, Switzerland)|September 13, 2025
Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics SimulationYaqi Zhao, Jianan Zhang, Mouming Zhao, et al.Pageof 40