Yuezhong Mao

Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose

Jun Chen, Juanhong Gu, Rong Zhang et al. · Sensors · 2019 · 109 citations · Full text

Nutrition, Human Sensory Evaluation, Meat Packaging +13

Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model

Jian Gao, Yuezhong Mao, Chuyue Xiang et al. · Food Chemistry · 2021 · 95 citations

Micro-encapsulation, Drug Delivery Systems, Food Engineering +2

A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law

Yuezhong Mao, Shiyi Tian, Yumei Qin et al. · Food Chemistry · 2018 · 61 citations

Food Chemistry, Natural Sugars, Sweetness Conversion Method +2

Fabrication of PGFE/CN-stabilized β-carotene-loaded peppermint oil nanoemulsions: Storage stability, rheological behavior and intelligent sensory analyses

Hujun Xie, Yutong Zhang, Mengna Cao et al. · LWT · 2020 · 21 citations

Storage Stability, Emulsion, Green Chemistry +8

The Stevens law and the derivation of sensory perception

Jianshe Chen, Shiyi Tian, Xinmiao Wang et al. · Journal of Future Foods · 2021 · 17 citations · Full text

Modified Stevens Law, Cognitive Science, Stevens Law +15