427 results on '"Cui, Heping"'
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2. Influence of aroma binding factors of coffee matrix on characteristic aroma in a model system
3. Fabrication and characterization of long-lasting antifungal film containing cinnamaldehyde-loaded complex coacervation microcapsules based on gelatin and gum Arabic
4. Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism
5. Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology
6. Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound
7. Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel
8. Directed preparation of N-(1-deoxy-d-ribulos-1-yl)-glutathione during short-term high temperature dehydration: Suppressing the side reactions of glutathione
9. Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking
10. Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
11. Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status
12. Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing
13. Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating
14. Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates
15. l-Cysteine involved Maillard peptides of distillers’ grain hydrolysates: Browning, formation of characteristic flavor and improvement on fracturability of sugared garlic
16. Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
17. Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
18. Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
19. Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement
20. Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
21. Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate
22. Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid
23. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties
24. Frankincense-like Flavor Formation Through the Combined Effect of Moderate Enzymatically Hydrolyzed Milk Fat and Glutamic Acid-galactose Amadori Rearrangement Product During Thermal Processing
25. Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy
26. Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound
27. Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model
28. 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
29. Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal
30. Superior environmental stability of gelatin/CMC complex coacervated microcapsules via chitosan electrostatic modification
31. Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in Nα,Nε‑Di(1-deoxy‑d‑xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures.
32. Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness.
33. Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation Pathways
34. Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors
35. Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in Nα,Nε-Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures
36. Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
37. Monolayer h-BN/C3B lateral heterostructures with promising electronic and optical properties: A first-principles study
38. Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N‑(1-Deoxy‑d‑xylulos-1-yl)-alanine and Exogenous Alanine.
39. High sensitivity gas sensor to detect SF6 decomposition components based on monolayer antimonide phosphorus
40. Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method
41. Metal complexed-enzymatic hydrolyzed chitosan improves moisture retention of fiber papers by migrating immobilized water to bound state
42. Machine Learning Accelerated Discovery of Functional MXenes with Giant Piezoelectric Coefficients
43. Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate
44. SiAs2/GeP2 heterostructure for solar cell: A first-principles calculation
45. Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression
46. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine
47. Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2‑Furfural during Thermal Treatment.
48. Efficient Formation of N-(1-Deoxy-d-ribulos-1-yl)-Glutathione via Limited Oxidation and Degradation of Glutathione during the Atmospheric–Vacuum Thermal Reaction
49. Tunable electronic properties of silicene/GaP heterobilayer: Effects of electric field or biaxial tensile strain
50. Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction
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