He Liu

17PUBLICATIONS
12CO-AUTHORS
Food packaging, preservation and processingFood properties (incl. characteristics and health benefits)Proteins and peptidesFood engineeringFood chemistry and food sensory science
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Publications (17)

|Aug 07, 2026
Study on the Quality Characteristics of Preprocessed, Cooked and Frozen-Reheated Tofu Balls.

|Oct 05, 2025
Identification of novel saltiness-enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation.

Hongbo Yi, Peng Wang, Jun Li

|May 04, 2025
Molecular elucidation of the identification of novel saltiness-enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel-like 4 (TMC4).

Peng Wang, Jun Li, Hongbo Yi

|Apr 22, 2025
Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein.

Peng Wang, Jun Li, Hongbo Yi

|Dec 11, 2024
Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt.

Yaxin Yan, Xiangrong Fan, Dong Hua

|Sep 09, 2024
Investigation of the impact of papain on the volatile and non-volatile metabolites of soybean meal yogurt.

Yaxin Yan, Dong Hua, Xiaoqing Liu

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Frequent Collaborators

6 joint publications

Lina Yang

6 joint publications

Shengnan Wang

3 joint publications

Na Zhang

2 joint publications

Danshi Zhu