Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement by Mengzhuo LI, Xueyan DUAN, Junjuan WANG, Xiaoyan ZHAO, Peiyou QIN

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The Performance of Agronomic and Quality Traits of Quinoa under Different Altitudes in Northwest of China by Hongliang Cui, Qing Yao, Bao Xing, Bangwei Zhou, Syed Sadaqat Shah, Peiyou Qin

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Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch–Tea Polyphenol Complexes by Xin Zhang, Peiyou Qin, Dingtao Wu, Jingwei Huang, Jiayi Zhang, Yuanyuan Gong, Liang Zou, Yichen Hu

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The role of water distribution, cell wall polysaccharides, and microstructure on radish (Raphanus sativus L.) textural properties during dry-salting process by Qianqian Jiang, Shuang Zhao, Wenting Zhao, Pan Wang, Peiyou Qin, Junjuan Wang, Yuanyuan Zhao, Zhiwen Ge, Xiaoyan Zhao, Dan Wang

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Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior by Nuo Wang, Yongqiang Liang, Junjuan Wang, Liang Zou, Xiaoyan Zhao, Dan Wang, Yuanyuan Zhao, Zhiwen Ge, Lizhen Zhang, Peiyou Qin

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