Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

by Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, Xiaoming Zhang, Baoru Yang
Published 2018-01-01

Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction

by Bertrand Muhoza, Yating Zhang, Shuqin Xia, Jibao Cai, Xiaoming Zhang, Jiakun Su
Published 2018-06-01