Jingyang Yu

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

Man Zhang, Xiao Chen, Khizar Hayat et al. · Food Research International · 2018 · 127 citations

Thermal Modulation, Food Analysis, Chicken Broth +6

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

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Xiao Chen, Jingyang Yu, Heping Cui et al. · Molecules · 2018 · 80 citations · Full text