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Author/Creator Cui, Heping

32. Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy. (December 2022)

Authors:
Huang, Chen; Cui, Heping; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang
Journal:
Food research international
Issue:
Volume 162(2022)Part B
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Record Type:
Journal Article
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33. Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles. (August 2021)

Authors:
Liu, Qian; Cui, Heping; Muhoza, Bertrand; Hayat, Khizar; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Xiaoming; Ho, Chi-Tang
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 148(2021)
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Record Type:
Journal Article
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