Haitao Chen

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

Yan Kong, Xiao Yang, Qi Ding et al. · Food Research International · 2017 · 159 citations

Food Chemistry, Engineering, Food Composition +11

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Huiying Zhang, Dandan Pu, Baoguo Sun et al. · Food Chemistry · 2018 · 155 citations

Food Chemistry, Key Aroma Compounds, Food Analysis +4

Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS

Yan Kong, Lili Zhang, Jing Zhao et al. · Food Research International · 2018 · 122 citations

Shiitake Mushroom, Biochemistry, Analytical Chemistry +5

Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics

Wenjia Yan, Xin Jia, Qipeng Zhang et al. · Food Hydrocolloids · 2020 · 120 citations

Biopolymer Gel, Hydrogels, Soy Protein Isolate +8

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Yan Kong, Lili Zhang, Ying Sun et al. · Journal of Food Science · 2017 · 109 citations

Engineering, Amino Acids, Food Analysis +16