Shaolin Deng

Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

Tingxuan Gao, Xue Zhao, Ran Li et al. · Food Hydrocolloids · 2021 · 105 citations

Biomanufacturing, Food Biophysics, Protein Engineering +5

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

Jun Qi, Wenwen Zhang, Xianchao Feng et al. · Food Hydrocolloids · 2018 · 91 citations

Food Chemistry, Biochemistry, Aroma Compounds +3

Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS

Diaodiao Yang, Zhiyong He, Daming Gao et al. · Food Chemistry · 2018 · 78 citations

Food Safety, Food Chemistry, Baking Procedures +13

High pressure/thermal combinations on texture and water holding capacity of chicken batters

Haibo Zheng, Guoyuan Xiong, Minyi Han et al. · Innovative Food Science & Emerging Technologies · 2015 · 69 citations

Materials Science, Chicken Batters, Engineering +13

Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Yuan Xu, Yan Ping Chen, Shaolin Deng et al. · Food Research International · 2020 · 62 citations

Flavor Differences, Nutrition, Food Analysis +10