| Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC H Liu, T Hui, X Zheng, S Li, X Wei, P Li, D Zhang, Z Wang Food Chemistry 374, 131723, 2022 | 62 | 2022 |
| Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: Myosin and aldehydes as a case study H Liu, X Wei, R Nie, C Xiang, T Hui, S Li, Z Wang, D Zhang Lwt 155, 112977, 2022 | 27 | 2022 |
| Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein C Huang, C Blecker, X Wei, X Xie, S Li, L Chen, D Zhang Food Hydrocolloids 150, 109717, 2024 | 22 | 2024 |
| Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation R Nie, C Zhang, H Liu, X Wei, R Gao, H Shi, D Zhang, Z Wang Food Chemistry: X 21, 101167, 2024 | 7 | 2024 |
| The effect of age on the myosin thermal stability and gel quality of Beijing duck breast X Wei, T Pan, H Liu, LAI Boga, Z Hussian, R Suleman, D Zhang, Z Wang Food Science of Animal Resources 40 (4), 588, 2020 | 6 | 2020 |
| Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study R Nie, Z Wang, H Liu, X Wei, C Zhang, D Zhang Food Chemistry 447, 138877, 2024 | 3 | 2024 |
| Exposure of hydrophobic groups affected the thermal aggregation of myosin based on experimental and molecular dynamics simulation X Wei, F Monahan, C Zhang, Z Wang, D Zhang LWT 187, 115315, 2023 | 3 | 2023 |
| Carbon module labeling approach combining with gas chromatography-olfactometry-mass spectrometry technology clarifies the formation mechanism of furan and thiophene derivatives … H Liu, R Nie, X Wei, H Shi, Y Yu, R Gao, Y Zhou, Z Wang, D Zhang LWT 182, 114874, 2023 | 1 | 2023 |
| Mechanism of adsorption of volatile flavor compounds by proteins, lipids and their interaction in meat products: a review. R Nie, X Wei, D Zhang, Z Wang, H Liu | 1 | 2023 |
| Effects of different heating modes on gel properties of Beijing duck myosin. Y Zhou, X Wei, D Zhang, Z Wang | | 2023 |
| Characterization and Discrimination of Key Lipids for Generating Aroma Compounds in Roasted Chicken Skin During Charcoal Roasting R Nie, Z Wang, H Liu, X Wei, C Zhang, D Zhang Available at SSRN 4659229, 0 | | |
