He Li

6PUBLICATIONS
5CO-AUTHORS
Beverage chemistry and beverage sensory scienceFood properties (incl. characteristics and health benefits)Polymerisation mechanismsFood engineeringFood chemistry and food sensory science
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Publications (6)

|Sep 14, 2026
Comparison study of the total sugar, amino acids, Maillard reaction products and volatile compounds of Huangjiu from Shaoxing and Daixian in China.

|Jan 11, 2025
Comprehensive Review of Biological Functions and Therapeutic Potential of Perilla Seed Meal Proteins and Peptides.

Yangfan Hu, Huan Luo, Vasudeva Reddy Netala

|Nov 06, 2024
Formation of advanced glycation end products in glucose-amino acid models of Maillard reaction under dry- and wet-heating conditions.

Chen-Yang Zhang, Yu-Rong Guo, Tian-Yu Hou

|Jun 22, 2022
Effects of moisture content on the enolization products formation in glucose-proline Maillard reaction models.

He Li, Fu-Han Yang, Wen-Chao Zhang

|Sep 20, 2021
Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review.

He Li, Li-Feng Li, Zhi-Jun Zhang

|Sep 13, 2021
Effects of ethanol, activated carbon, and activated kaolin on perilla seed oil: Volatile organic compounds, physicochemical characteristics, and fatty acid composition.

Xin Wang, Zhijun Zhang, Huizhen Li

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Frequent Collaborators

3 joint publications

Zhijun Zhang

1 joint publications

Shu-Juan Yu

1 joint publications

Yangfan Hu

1 joint publications

Vasudeva Reddy Netala