Xiangru Wei

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Huan Liu, Teng Hui, Xiaochun Zheng et al. · Food Chemistry · 2021 · 117 citations

Lipid Analysis, Biochemistry, Aroma Compounds +6

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

Caiyan Huang, Christophe Blecker, Xiangru Wei et al. · Food Hydrocolloids · 2024 · 105 citations

Biomanufacturing, Fat Substitutes, Gel Properties +4

Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: Myosin and aldehydes as a case study

Huan Liu, Xiangru Wei, Ruotong Nie et al. · LWT · 2021 · 46 citations · Full text

Protein Assembly, Functional Property, Food Biophysics +21

Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

Ruotong Nie, Chunjiang Zhang, Huan Liu et al. · Food Chemistry X · 2024 · 38 citations · Full text

Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study

Ruotong Nie, Zhenyu Wang, Huan Liu et al. · Food Chemistry · 2024 · 19 citations

Food Chemistry, Lipid Analysis, Biochemistry +6