Xiaoming Zhang

6PUBLICATIONS
2CO-AUTHORS
Food packaging, preservation and processingAnimal welfareFish pests and diseasesChemical and thermal processes in energy and combustionFood engineering
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Publications (6)

|Dec 15, 2025
Flavor strengthening Maillard-modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanism.

Jingyang Yu, Ye Zhou, Yishun Yao

|Aug 23, 2024
Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness.

Xiaomin Wang, Meigui Huang, Yishun Yao

|Mar 08, 2021
Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l-lysine and l-arginine at low ionic strength.

Xuejiao Wang, Tingting Feng, Xingwei Wang

|Nov 14, 2019
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment.

Fuli Sun, Heping Cui, Huan Zhan

|Jul 18, 2019
Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process.

Man Xu, Heping Cui, Fuli Sun

|Apr 04, 2019
Antioxidant Activity In Vitro of N-(1-deoxy-α-d-xylulos-1-yl)-Phenylalanine: Comparison Among Maillard Reaction Intermediate, End-Products and Xylose-Phenylalanine.

Heping Cui, Khizar Hayat, Xiaoming Zhang

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Frequent Collaborators

2 joint publications

Shuqin Xia

1 joint publications

Heping Cui