11. Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method. (August 2020) Authors: Liu, Qian; Cui, Heping; Muhoza, Bertrand; Duhoranimana, Emmanuel; Xia, Shuqin; Hayat, Khizar; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Xiaoming Journal: Food hydrocolloids Issue: Volume 105(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat. Issue 4 (15th January 2021) Authors: Cui, Heping; Liu, Dinghao; Xia, Xue; Yu, Jingyang; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food & function Issue: Volume 12:Issue 4(2021) Page Start: 1547 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Formation and fate of Amadori rearrangement products in Maillard reaction. (September 2021) Authors: Cui, Heping; Yu, Junhe; Zhai, Yun; Feng, Linhui; Chen, Pusen; Hayat, Khizar; Xu, Yan; Zhang, Xiaoming; Ho, Chi-Tang Journal: Trends in food science & technology Issue: Volume 115(2021) Page Start: 391 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration. (1st May 2020) Authors: Zhan, Huan; Tang, Wei; Cui, Heping; Hayat, Khizar; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Songlin; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food chemistry Issue: Volume 311(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. (15th January 2019) Authors: Cui, Heping; Yu, Jingyang; Xia, Shuqin; Duhoranimana, Emmanuel; Huang, Qingrong; Zhang, Xiaoming Journal: Food chemistry Issue: Volume 271(2019) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Intriguing electronic insensitivity and high carrier mobility in monolayer hexagonal YN. Issue 18 (25th April 2018) Authors: Zheng, Kai; Yang, Xibin; Cui, Heping; Yang, Qun; Ye, Huaiyu; Xiong, Daxi; Ingebrandt, Sven; Chen, Xianping Journal: Journal of materials chemistry Issue: Volume 6:Issue 18(2018) Page Start: 4943 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Metal complexed-enzymatic hydrolyzed chitosan improves moisture retention of fiber papers by migrating immobilized water to bound state. (1st May 2020) Authors: Wang, Huijuan; Cui, Heping; Wang, Xuejiao; Lin, Chao; Xia, Shuqin; Hayat, Khizar; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Xiaoming Journal: Carbohydrate polymers Issue: Volume 235(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes. (April 2023) Authors: Wang, Xingwei; Fan, Chunli; Wang, Xuejiao; Feng, Tingting; Zhang, Xiaoming; Yu, Jingyang; Cui, Heping; Xia, Shuqin Journal: Food bioscience Issue: Volume 52(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Novel electronic structures and enhanced optical properties of boron phosphide/blue phosphorene and F4TCNQ/blue phosphorene heterostructures: a DFT + NEGF study. Issue 45 (12th November 2018) Authors: Du, Leqian; Zheng, Kai; Cui, Heping; Wang, Yunhao; Tao, Luqi; Chen, Xianping Journal: Physical chemistry chemical physics Issue: Volume 20:Issue 45(2018) Page Start: 28777 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Preparation of N‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process. Issue 8 (17th July 2019) Authors: Xu, Man; Cui, Heping; Sun, Fuli; Jia, Chengsheng; Zhang, Song‐Lin; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Xiaoming; Hayat, Khizar Journal: Journal of food science Issue: Volume 84:Issue 8(2019) Page Start: 2171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗