11 results on '"Cui, Heping"'
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2. Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology
3. Directed preparation of N-(1-deoxy-d-ribulos-1-yl)-glutathione during short-term high temperature dehydration: Suppressing the side reactions of glutathione
4. Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
5. Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status
6. Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates
7. l-Cysteine involved Maillard peptides of distillers’ grain hydrolysates: Browning, formation of characteristic flavor and improvement on fracturability of sugared garlic
8. Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement
9. Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
10. Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate
11. Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor
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