Aihua Lou

机构：Hunan Agricultural University

发表论文 13 篇 · 总被引 50 次 · h-index 4

代表论文

• Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties (2025 · Food Chemistry · 被引 13)
• Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs (2025 · Food Chemistry · 被引 10)
• Augmenting antioxidative capacity of myosin and cytoprotective potential of myosin digestion products through the integration of crocin and crocetin: A comprehensive analysis via quantum chemical computing and molecular dynamics (2024 · Food Chemistry · 被引 8)
• Applying polysaccharides to enhance the quality of protein-based emulsion gels: A comprehensive review (2026 · Journal of Future Foods · 被引 5)
• Effects of fermentation on the quality, flavor, and bacterial community changes of Longtian Zharou-a traditional Chinese fermented meat product (2025 · Innovative Food Science & Emerging Technologies · 被引 4)
• Inhibitory effects of cold plasma-activated water on the generation of advanced glycation end products and methylimidazoles in cookies and mechanistic evaluation using electron paramagnetic resonance (2024 · Food Chemistry · 被引 4)