14 results on '"Zhang, Xiaoming"'
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2. Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism
3. Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing
4. Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
5. Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
6. 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
7. Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils
8. Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement
9. Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
10. Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat
11. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots
12. Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression
13. Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system
14. Lipase-catalyzed synthesis of O-lauroyl l-serinamide and O-lauroyl l-threoninamide
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