Heping Cui

Formation and fate of Amadori rearrangement products in Maillard reaction

Heping Cui, Yun Zhai, Linhui Feng et al. · Trends in Food Science & Technology · 2021 · 214 citations

Food Chemistry, Amadori Rearrangement Products, Food Engineering +2

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

Heping Cui, Jingyang Yu, Shuqin Xia et al. · Food Chemistry · 2018 · 102 citations

Food Chemistry, Controlled Flavor Formation, Food Engineering +5

Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein

Xue Zhou, Heping Cui, Qıang Zhang et al. · Food Research International · 2020 · 95 citations

Food Chemistry, Pea Protein, Maillard Reaction Intermediates +10

Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

Yan Fang, Heping Cui, Qıang Zhang et al. · Food and Bioprocess Technology · 2021 · 93 citations

Nutrition, Pea Protein, Small Peptides Hydrolyzed +11

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

Heping Cui, Chengsheng Jia, Khizar Hayat et al. · RSC Advances · 2017 · 89 citations · Full text

Aqueous Medium, Engineering, Biochemistry +12