Teng Pan

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Journal of Agricultural and Food Chemistry · 2019 · 242 citations

Flavoromics, Chemical Composition, Food Analysis +20

The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures

Teng Pan, Huiyuan Guo, Yuan Li et al. · Food Hydrocolloids · 2016 · 99 citations

Food Chemistry, Calcium Chloride, Biopolymer Gel +4

Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb

Huan Liu, Jianrong Ma, Teng Pan et al. · Meat Science · 2020 · 59 citations

Steam Methods, Volatile Compounds, Thermal Processing +5

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Junhong Song, Teng Pan, Fazheng Ren · Journal of Food Science and Technology · 2016 · 34 citations · Full text

Food Chemistry, Citrus Fiber, Food Analysis +5

Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork)

Teng Pan, Zhenyu Wang, Bing‐Huei Chen et al. · International Journal of Food Science & Technology · 2019 · 26 citations

Food Analysis, Meat Quality, Food Chemistry +20