Dengyong Liu

Stabilization mechanism of ultrasonic treatment on diacylglycerol emulsion based on soy protein isolate and sodium alginate and its effect on diacylglycerol oxidation

Xiaoqin Diao, Niu Tian, Ying Wang, Gaojie Zhao et autres

BACKGROUND: Diacylglycerol (DAG) is a functional lipid, but it is easily oxidized. The present study aims to evaluate the stabilization mechanism of DAG-loaded emulsions stabilized by soy protein isolate (SPI) and sodium alginate (SA) under varying ultrasonic power levels (0, 150, 300, …

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Chili-mediated aroma-taste interactions improve saltiness and umami perception in reduced-salt beef sauce

Qiang Liu, Zixuan Wang, Tianlong Han, Dengyong Liu

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Emulsion characteristics and interfacial adsorption behavior of chicken white soup with added sarcoplasmic protein during stewing

Haining Guan, Chunmei Feng, Gaojie Zhao, Yuanhang Zhao et autres

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The threshold concentration capsaicin enhanced salty taste and reduced sodium: Sensory assessment and analysis of physiological and biochemical characteristics of saliva

Tianlong Han, Qiang Liu, Zixuan Wang, Min Wang et autres

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Transforming food consumer analysis: the role of machine learning in Food Consumer Demand 4.0

Xinnan Wu, Guanhua Cai, Meiqi Ding, Yuan Wang et autres

• The conception of Food Consumer Demand 4.0 was introduced for the first time. • The recent advances in food consumer analysis combined with ML were reviewed. • The advantages and disadvantages of common ML algorithms in food consumer analysis were summarized. …

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Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC–MS and ESR technologies

Teng Liu, Huan Liu, Jun Sheng Qi, Kexin Cheng et autres

Free radicals play crucial roles in the development of grilled meat flavors, but the mechanisms by which they contribute to the formation of flavor compounds in smoked chickens remain unclear. In this study, GC–MS, ESR, and UPLC techniques were employed to analyze …

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Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS

Weiming Hua, Huan Liu, Qichao Fei, Jincheng Wu et autres

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Evolution of key flavor compounds in sonit sheep lamb during grilling process using HS-GC-IMS, E-nose, E-tongue, and physicochemical techniques

Huiying Wu, Wensheng Yao, Shuangyu Ma, Dengyong Liu et autres

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Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics

Yuan Wang, Jun Sheng Qi, Kexin Li, Qingyong Zhang et autres

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Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue

Haining Guan, Wenxiu Zhang, Yanli Tian, Shifa Zhao et autres

The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E -nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white …

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In-Depth Exploration of 2,5-Dimethylpyrazine in Traditional Charcoal-Grilled Lamb: A Study Using Food and Model Reaction Systems and Density Functional Theory

Yang Hui, Huan Liu, Kexin Li, Guoqing Ye et autres

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Effects of Different Fat Addition Amounts on the Temporal Dominance of Sensations (Tds), Texture Characteristics and Flavor of Meat Paper

Mingcheng Zhang, Qiyuan Ni, Di Yu, Kaixian Zhu et autres

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