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Food Chemistry|January 9, 2025
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepperYue Qiu, Xinglan He, Wenbo Zheng, et al.Journal of Food Science|March 15, 2024
Effect of protein-polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoesYan Li, Zhi Cheng, Jianyou Zhang, et al.Food Chemistry|February 26, 2026
Metabolomic investigation of flavor and metabolite evolutions in the submerged fermentation of miiuy croaker (Miichthys miiuy) surimi induced by Monascus purpureusWenjia He, Min Wang, Tao Zhou, et al.Journal of the Science of Food and Agriculture|November 13, 2021
Rapid and non-destructive freshness evaluation of squid by FTIR coupled with chemometric techniquesZheng Xu, Shichen Zhu, Wenjie Wang, et al.Molecules (Basel, Switzerland)|December 24, 2021
Study on Purification and Characterization of Polyphenol Oxidase from Acetes chinensisJianyou Zhang, Guangcheng Zhou, Lifeng Fei, et al.Food Chemistry|December 17, 2022
Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil-water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsionsYufeng Chen, Yi Sun, Yueli Meng, et al.Carbohydrate Polymers|June 17, 2015
Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannanJianhua Liu, Qiuhong Xu, Jingjing Zhang, et al.Food Chemistry|October 18, 2024
Mechanisms of ammonia-like off-flavors formation in dried shrimp: Contribution of spoilage microbiota and their metabolismYan Bai, Min Wang, Xiaoyan Zhang, et al.International Journal of Biological Macromolecules|May 6, 2022
Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive propertiesWangli Dai, Lin Zhou, Saiqi Gu, et al.Food Research International (Ottawa, Ont.)|January 1, 2024
Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatmentsJiangxiang Wang, Zheng Xu, Wei Lu, et al.Pageof 681