8 results on '"Yu, Jingyang"'
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2. Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing
3. Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
4. Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
5. Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils
6. Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement
7. Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
8. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots
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