Identification of umami peptides and mechanism of the interaction with umami receptors T1R1/T1R3 in pigeon meat by Yue Zheng, Mengnan Cao, Dengyong Liu

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Making Roasted Mutton Colourimetric Card Based on Machine Vision Technology by Bo WANG, Xiaoyan HU, Fangzhu YU, Dengyong LIU

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Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model by Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, Guan Wang

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Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance (LF-NMR) by Shengmei Gai, Zhonghui Zhang, Yufeng Zou, Dengyong Liu

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Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process by Kexin Cheng, Teng Liu, Cong Yang, Hui Yang, Dengyong Liu

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Research Progress of Meat Product Flavor Based on Molecular Sensory Science by Haining GUAN, Shifa ZHAO, Dengyong LIU, Xiaoqin DIAO, Shuang MIN

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Progress in Cell-Based Biosensors for Food Flavor Evaluation by GUO Chenglin, FAN Yuxia, CHEN Gaole, LIU Dengyong, LIU Yuan

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Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks by Mingcheng Zhang, Mingyang Li, Fangfang Bai, Wensheng Yao, Litang You, Dengyong Liu

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Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluatio... by Wensheng Yao, Huiying Wu, Yingxuan Cai, Yu Chen, Dengyong Liu, Mingcheng Zhang

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Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time by Kexin Cheng, Teng Liu, Yan Ma, Chaoxia Fan, Ying Yu, Dengyong Liu

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Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky by Lingli Li, Guangyao Zhang, Yue Zheng, Xinxin Bi, Na Jia, Dengyong Liu

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Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis by Dengyong Liu, Yajun Deng, Ana Gong, Yaohui Han, Hui-Min David Wang

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Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage by Xiaoqin Diao, Weiting Sun, Dengyong Liu, Haining Guan, Ruixin Jia, Ying Wang

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Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate by Xiaoqin Diao, Weiting Sun, Ruixin Jia, Ying Wang, Dengyong Liu, Haining Guan

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Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup by Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

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Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure by Haining Guan, Chunmei Feng, Min Ren, Xiaojun Xu, Dengyong Liu, Xiaoqin Diao

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Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology by Wensheng YAO, Zihui GOU, Dengyong LIU, Mingcheng ZHANG, Jing YANG, Yingxuan CAI, Huiying WU

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Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties by Mingcheng Zhang, Mingyang Li, Danyang Zhang, Ying Yu, Kaixian Zhu, Xiaodan Zang, Dengyong Liu

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Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginat... by Xiaoqin Diao, Ying Wang, Ruixin Jia, Xiaodong Chen, Guanhua Liu, Dengyong Liu, Haining Guan

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The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms by Na Jia, Shiwen Lin, Yuzhen Yu, Guangyao Zhang, Lingli Li, Duoduo Zheng, Dengyong Liu

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