Juan Yang

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Siliang Wu, Juan Yang, Hao Dong et al. · Food Chemistry · 2020 · 163 citations

Agriculture, Food Science, Food Analysis +15

Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

Meng-Ping Wang, Xiaowei Chen, Jian Guo et al. · Food Hydrocolloids · 2018 · 102 citations

Agriculture, Biochemistry, Food Science +14

Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches

Juan Yang, Yuran Huang, Chun Cui et al. · Food Chemistry · 2020 · 86 citations

Natural Sciences, Molecular Biology, Biomolecular Modeling +14

High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry

Yan Xu, Haixia Li, Jian Liang et al. · Food Chemistry · 2021 · 84 citations

Agriculture, Chemistry, Food Science +15

A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22

Juan Yang, Xiaobin Wu, Honglei Chen et al. · Food Chemistry · 2018 · 81 citations

Agriculture, Food Science, Nutritional Sciences +17