Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

Yating Zhang, Chen Tan, Shabbar Abbas, +3

Food Hydrocolloids

Food ChemistryFood ColloidModified SpiChemical EngineeringFish Oil Microcapsules +5

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Karangwa Eric, Linda Virginie Raymond, Meigui Huang, +5

Food Research International

Sensory AttributesEngineeringBiochemistryFood QualityFood Analysis +8

Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

Na Song, Chen Tan, Meigui Huang, +5

Food Chemistry

Food ChemistryNutritionEngineeringBiochemistryFood Analysis +7

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

Yunwei Niu, Xiaoming Zhang, Zuobing Xiao, +5

Journal of Chromatography B

Food ChemistryGas Chromatography–mass SpectrometrySensory AttributesGas ChromatographyChemical Composition +7

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

Karangwa Eric, Linda Virginie Raymond, Shabbar Abbas, +4

Food Research International

NutritionBiochemistryFood AnalysisCysteine Addition EffectSensory Characteristics +3

Dual Effects of Chitosan Decoration on the Liposomal Membrane Physicochemical Properties As Affected by Chitosan Concentration and Molecular Conformation

Chen Tan, Jin Xue, Karangwa Eric, +3

Journal of Agricultural and Food Chemistry

Proteinlipid InteractionMolecular ConformationMembrane FormationChitosan ConformationBiochemistry +6

Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate

Yating Zhang, Chen Tan, Xiaoming Zhang, +6

European Food Research and Technology

Protein GlycosylationEngineeringBiochemistryNatural SciencesSoybean Protein Isolate +11

The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules

Yating Zhang, Chen Tan, Shabbar Abbas, +4

Colloids and Surfaces B Biointerfaces

Food ChemistryFood ColloidFish Oil MicrocapsulesOxidative StabilityMicro-encapsulation +5

Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

Shiqing Song, Xiaoming Zhang, Zuobing Xiao, +3

Journal of Chromatography A

Food ChemistryGas Chromatography–mass SpectrometryHealth SciencesFlavoromicsFood Analysis +6

Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono‐δ‐Lactone and Calcium Sulfate‐Induced Tofu Gels

Nicole Murekatete, Caimeng Zhang, Joseph Hategekimana, +2

Journal of Texture Studies

Food ChemistryBiopolymer GelEngineeringMechanical PropertiesFood Physic +12