Dequan Zhang

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Food Research International · 2020 · 112 citations

Key Aroma Compounds, Food Quality, Food Analysis +4

Effects of protein phosphorylation on color stability of ground meat

Meng Li, Xin Li, Jianzeng Xin et al. · Food Chemistry · 2016 · 66 citations

Biochemistry, Animal Nutrition, Natural Sciences +8

Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain

Zheng Li, Xin Li, Xing Gao et al. · Food Chemistry · 2016 · 63 citations

Cardiac Muscle, Protein Function, Signal Transduction +9

COSMO-SAC-supported evaluation of natural deep eutectic solvents for the extraction of tea polyphenols and process optimization

Zhifang Cui, Alexandra Victoria Enjome Djocki, Jinhao Yao et al. · Journal of Molecular Liquids · 2021 · 53 citations

Food Chemistry, Tea Polyphenols, Chemical Engineering +10

Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle

Feng Huang, Ming Huang, Hong Zhang et al. · Food Chemistry · 2013 · 49 citations

Animal Physiology, Calpain Inhibitor, Muscle Function +10