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NARA Subscribed Scholarly Literature Discovery
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NARA Subscribed60
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Elsevier48
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Critical Reviews in Food Science and Nutrition1
Food Bioscience16
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Physicochemical and structural characterization of self-assembled nanoparticles from whey protein isolate–dextran Maillard conjugates and binding mechanism with capsaicinNARA Subscribed
Food Chemistry · 2026 · Vol. 522 · Elsevier
Chen Huang; Xinjing Li; Guzalnur Askar; Heping Cui; Jingyang Yu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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Phenolic mediated browning of sushi ginger slices during storage and its inhibition by enzyme inactivation and reduced phenolic availability during mild blanchingNARA Subscribed
Food Bioscience · 2026 · Vol. 83 · Elsevier
Jingyang Yu; Jiahui Zhou; Tong Zhou; Yishun Yao; Shuqin Xia; Heping Cui; Jianzeng Liu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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Toward accurate extraction of Earth’s free oscillation through a novel deep-learning-based window selectionNARA Subscribed
Journal of Geodesy · 2026 · Vol. 100 · Issue 8 · Springer
Shiyu Zeng; Binbin Liao; Rumeng Guo; Kun Dai; Yijun Zhang; Xiaoming Cui; Jiangcun Zhou; Jianqiao Xu; Xiaodong Chen; Mingqiang Hou; Heping Sun
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Saltiness enhancement of microwave-heated gel matrix focused on Na+ “burst” release behavior and matrix fragmentation during oral processingNARA Subscribed
Food Research International · 2026 · Vol. 235 · Elsevier
Min Zhang; Yaqi Hou; Shuqin Xia; Song Miao; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain; Long Zhang
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Modulating the microstructure of acid-tolerant W1/O/W2 high internal phase double emulsions by OSA starch to alter sodium salt distribution and enhance saltiness perceptionNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 176 · Elsevier
Xinshuo Wang; Xuejiao Wang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
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Oral processing and saltiness enhancement mechanism of NaCl-loaded high internal phase emulsions stabilized by OSA-GA complexesNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 173 · Elsevier
Yaqi Hou; Min Zhang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
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Aroma formation in peptide-involved Maillard reaction: mechanistic insights, key factors, and control strategiesNARA Subscribed
Food Chemistry · 2026 · Vol. 504 · Elsevier
Tong Zhou; Heping Cui; Xinjing Li; Chen Huang; Guzalnur Askar; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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Mechanism of water regulation-flexible extrusion in promoting garlic peeling: cell wall disruption and adhesion weakeningNARA Subscribed
Food Bioscience · 2026 · Vol. 77 · Elsevier
Gaoqun He; Xinshuo Wang; Wenjian Yang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
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The Spatial Hazard Early Warning Method for Coal Burst Based on Fusion of Multi-parameter IndicatorsNARA Subscribed
Rock Mechanics and Rock Engineering · 2026 · Vol. 59 · Issue 3 · Springer
Shifeng He; Heping Xie; Minghui Li; Feng Cui; Jingyang Zhang; Jun Lu; Farui Shi
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Enhancing pepper peeling efficiency and product quality based on steam explosion-induced cell wall disruption and enzymatic browning inhibitionNARA Subscribed
Food Bioscience · 2026 · Vol. 76 · Elsevier
Jingyi Jiang; Min Zhang; Shuqin Xia; Wenjian Yang; Khizar Hayat; Shahzad Hussain; Heping Cui; Jingyang Yu
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Production and functional characterization of an extracellular galactoglucan G2 secreted by the Sinorhizobium sp. ACT002NARA Subscribed
Carbohydrate Polymers · 2026 · Vol. 374 · Elsevier
Heping Sun; Yue Cui; Aocheng Liu; Deyao Meng; Junpeng Hu; Dan Qin; Jing Li
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Current progress in the ginger oleoresin: bioactivities, extraction and encapsulation technologiesNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2026 · Vol. 66 · Issue 1 · Taylor & Francis
Chen Huang; Heping Cui; Xinjing Li; Guzalnur Askar; Jingyang Yu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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Exogenous cysteine oxidation induced secondary browning of light-colored glycine-xylose Maillard reaction products through promoted formation of glyoxal and methylglyoxalNARA Subscribed
Food Chemistry · 2026 · Vol. 499 · Elsevier
Qian Hou; Tong Zhou; Xinjing Li; Cuimin Hua; Heping Cui; Foxin Zhang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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Improving essential oil extraction and characteristic aroma retention of black pepper through efficient cell rupture and enzymatic hydrolysisNARA Subscribed
Food Bioscience · 2026 · Vol. 75 · Elsevier
Xiaozhen Sun; Heping Cui; Tong Zhou; Yishun Yao; Jianzeng Liu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho; Wenjian Yang
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Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browningNARA Subscribed
Food Research International · 2025 · Vol. 222 · Elsevier
Xiaotian Huang; Heping Cui; Khizar Hayat; Jingyang Yu; Ahmad Mohammad Salamatullah; Shuqin Xia; Chi-Tang Ho
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Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanchingNARA Subscribed
Food Research International · 2025 · Vol. 222 · Elsevier
Mengzhuo Wang; Xiaomin Wang; Yishun Yao; Jianzeng Liu; Heping Cui; Wenjian Yang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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Oral environment responsiveness of switchable water-in-oil high internal phase emulsions-based sodium salt carrier mediated by gelatin: Temperature sensitivity, phase inversion, and saltiness perceptionNARA Subscribed
Food Research International · 2025 · Vol. 221 · Elsevier
Xinshuo Wang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Ahmad Mohammad Salamatullah
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Low moisture-dependent synthesis of methionine–glucose Amadori compound: Suppression of secondary degradation by pH–temperature synergyNARA Subscribed
Food Chemistry · 2025 · Vol. 494 · Elsevier
Shibin Deng; Heping Cui; Shahzad Hussain; Khizar Hayat; Jiahui Xiao; Xiaoming Zhang
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Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reactionNARA Subscribed
Food Chemistry · 2025 · Vol. 495 · Elsevier
Xiaomin Wang; Yishun Yao; Jingyang Yu; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho; Ahmad Mohammad Salamatullah
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Characterization of inhomogeneous Na+ distribution in myofibrillar protein-based emulsion gels during microwave heating and mechanistic insights into migration attenuationNARA Subscribed
Food Chemistry · 2025 · Vol. 494 · Elsevier
Min Zhang; Yaqi Hou; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
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Amino acid promotes the formation of enals and 1-octen-3-ol from linoleic acid during the thermal reaction between alanine-xylose Amadori compound and Agrocybe aegerita enzymatic hydrolysatesNARA Subscribed
Food Bioscience · 2025 · Vol. 73 · Elsevier
Tong Zhou; Qingqing Chai; Man Zhang; Heping Cui; Mingzhou Song; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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Modulating the aggregation pattern of interface myofibrillar protein in emulsion gel to enhance Na+ inhomogeneous distribution during microwave heating: The effects of hydrophobic interactions and disulfide bondingNARA Subscribed
Food Research International · 2025 · Vol. 217 · Elsevier
Min Zhang; Yaqi Hou; Shuqin Xia; Khizar Hayat; Di Hua; Heping Cui; Jingyang Yu; Shahzad Hussain
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Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cookingNARA Subscribed
Trends in Food Science & Technology · 2025 · Vol. 163 · Elsevier
Yishun Yao; Shaoyun Wang; Xiaomin Wang; Heping Cui; Jingyang Yu; Khizar Hayat; Qingrong Huang; Xiaoming Zhang; Chi-Tang Ho
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Role of exogenous xylose during its co-heating with alanine-xylose Amadori compound: Competitively promoting 2-furfural formation and limiting pyrazines generationNARA Subscribed
Food Chemistry · 2025 · Vol. 487 · Elsevier
Tong Zhou; Qingqing Chai; Man Zhang; Heping Cui; Ahmad Mohammad; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
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Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum ArabicNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 165 · Elsevier
Yaqi Hou; Min Zhang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu
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