Heping Cui

机构：Jiangnan University, State Key Laboratory of Food Science and Technology · ORCID：0000-0002-0183-0095

发表论文 137 篇 · 总被引 3086 次 · h-index 32

代表论文

• Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic (2025 · Food Hydrocolloids · 被引 12)
• Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of N,N-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control (2025 · Food Chemistry · 被引 10)
• Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking (2025 · Trends in Food Science & Technology · 被引 8)
• Characterization of inhomogeneous Na+ distribution in myofibrillar protein-based emulsion gels during microwave heating and mechanistic insights into migration attenuation (2025 · Food Chemistry · 被引 6)
• Structural and functional evolution of whey protein isolate-dextran Maillard conjugates during vacuum thermal reaction of spray-dried substrate (2025 · International Journal of Biological Macromolecules · 被引 5)
• Oral environment responsiveness of switchable water-in-oil high internal phase emulsions-based sodium salt carrier mediated by gelatin: Temperature sensitivity, phase inversion, and saltiness perception (2025 · Food Research International · 被引 5)