Liu Y - Search Results

1

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules.

Xuan J, Xia Q, Li Y, Wang Z, Liu Y, Xia W, Barrow CJ, Liu S, Wang B. Xuan J, et al. Among authors: liu y, liu s. Food Chem. 2024 Aug 1;448:139135. doi: 10.1016/j.foodchem.2024.139135. Epub 2024 Mar 28. Food Chem. 2024. PMID: 38569405

2

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods.

Jin W, Fan X, Jiang C, Liu Y, Zhu K, Miao X, Jiang P. Jin W, et al. Among authors: liu y. Food Chem X. 2023 Jan 21;17:100584. doi: 10.1016/j.fochx.2023.100584. eCollection 2023 Mar 30. Food Chem X. 2023. PMID: 36845502 Free PMC article.

3

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction.

Cheng K, Pan Y, Han Z, Wang Z, Sun Q, Wei S, Xia Q, Liu Y, Liu S, Shao JH. Cheng K, et al. Among authors: liu y, liu s. Food Chem. 2024 Feb 1;433:137323. doi: 10.1016/j.foodchem.2023.137323. Epub 2023 Sep 1. Food Chem. 2024. PMID: 37678124

4

Distinct changes of taste quality and metabolite profile in different tomato varieties revealed by LC-MS metabolomics.

Cai WQ, Jiang PF, Liu Y, Miao XQ, Liu AD. Cai WQ, et al. Among authors: liu y, liu ad. Food Chem. 2024 Jun 1;442:138456. doi: 10.1016/j.foodchem.2024.138456. Epub 2024 Jan 18. Food Chem. 2024. PMID: 38271909

5

Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel.

Jiang C, Liu Y, Jin W, Zhu K, Miao X, Dong X, Jiang P. Jiang C, et al. Among authors: liu y. Food Chem X. 2024 Jan 6;21:101126. doi: 10.1016/j.fochx.2024.101126. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38292676 Free PMC article.

6

Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel.

Li J, Liu Y, Jiang CY, Miao XQ, Dong XP, Du M, Jiang PF. Li J, et al. Among authors: liu y. Food Chem. 2024 Aug 15;449:139329. doi: 10.1016/j.foodchem.2024.139329. Epub 2024 Apr 10. Food Chem. 2024. PMID: 38615634

7

Isolation and differential structure characteristics of calcium-binding peptides derived from Pacific cod bones by hydroxyapatite affinity.

Tian Q, Hao L, Song X, Liu Y, Fan C, Zhao Q, Zhang H, Hou H. Tian Q, et al. Among authors: liu y. Food Chem. 2024 Sep 1;451:139268. doi: 10.1016/j.foodchem.2024.139268. Epub 2024 Apr 10. Food Chem. 2024. PMID: 38663247

8

The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC-MS combined with HS-GC-IMS.

Miao X, Li S, Liu Y, Li J, Dong X, Du M, Jiang P. Miao X, et al. Among authors: liu y. Food Chem X. 2024 Aug 2;23:101709. doi: 10.1016/j.fochx.2024.101709. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39211767 Free PMC article.

9

Nutritional evaluation and antioxidant activity of sesame sprouts.

Liu B, Guo X, Zhu K, Liu Y. Liu B, et al. Among authors: liu y. Food Chem. 2011 Dec 1;129(3):799-803. doi: 10.1016/j.foodchem.2011.05.024. Epub 2011 May 8. Food Chem. 2011. PMID: 25212301

10

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.

Chen Y, Li P, Liao L, Qin Y, Jiang L, Liu Y. Chen Y, et al. Among authors: liu y. Food Chem. 2021 Nov 1;361:130055. doi: 10.1016/j.foodchem.2021.130055. Epub 2021 May 13. Food Chem. 2021. PMID: 34023693

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