Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds

Control strategies of pyrazines generation from Maillard reaction

Hang Yu, Ruyue Zhang, Fangwei Yang et al. · Trends in Food Science & Technology · 2021 · 234 citations

Engineering, Chemical Engineering, Reaction Engineering +1

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Xiaoying Luo, Shuting Xiao, Qiufeng Ruan et al. · Food Chemistry · 2021 · 201 citations

Agriculture, Food Science, Food Analysis +15

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

Hui Shen, Mouming Zhao, Weizheng Sun · Food Chemistry · 2019 · 178 citations

Life Sciences, Biochemistry, Biophysics +13

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

Hui Shen, J. Stephen Elmore, Mouming Zhao et al. · Food Chemistry · 2020 · 141 citations

Agriculture, Biochemistry, Food Science +17

Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition

Chao Xue, Juan You, Huimin Zhang et al. · Food Chemistry · 2021 · 135 citations

Agriculture, Biochemistry, Food Science +14