18 results on '"He, Wenmeng"'
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2. Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products
3. Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee
4. Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production
5. Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates
6. Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream
7. Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests.
8. Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels.
9. Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer.
10. Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat.
11. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts.
12. Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd).
13. The effect of acid‐deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream.
14. Immortalization and Characterization of Rat Lingual Keratinocytes in a High-Calcium and Feeder-Free Culture System Using ROCK Inhibitor Y-27632.
15. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd).
16. Optimization of adlay (Coix lacryma-jobi) bran oil extraction: Variability in fatty acids profile and fatty acid synthase inhibitory activities.
17. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.
18. Development of a lexicon for red sufu.
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