H
Huaixiang Tian
Researcher at Shanghai Institute of Technology
Publications - 73
Citations - 1205
Huaixiang Tian is an academic researcher from Shanghai Institute of Technology. The author has contributed to research in topics: Chemistry & Aroma. The author has an hindex of 11, co-authored 46 publications receiving 651 citations.
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Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system: further insights into thermal degradation and cross-linking.
Xiaohong Lan,Ping Liu,Shuqin Xia,Chengsheng Jia,Daniel Mukunzi,Xiaoming Zhang,Wenshui Xia,Huaixiang Tian,Zuobing Xiao +8 more
TL;DR: In this article, the authors investigated the characteristics of Maillard reaction and the effect of temperature on amino acids and peptides, and found that both peptide degradation and peptide cross-linking occurred in the Maillard reactions.
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Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice
TL;DR: This paper evaluated the influence of 4 lactic acid bacteria (LAB), Lactobacillus acidophilus, L. casei and L. acidophillus, on the flavor profile of fermented apple juice.
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Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry
TL;DR: To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatography-mass spectrometry (GC-MS, GC-O, and sensory evaluation), and the contributions to the flavor characteristics were determined by partial least squares regression.
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Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow
Shiqing Song,Xiaoming Zhang,Khizar Hayat,Khizar Hayat,Ping Liu,Chengsheng Jia,Shuqin Xia,Zuobing Xiao,Huaixiang Tian,Yunwei Niu +9 more
TL;DR: In this article, a correlation analysis of chemical parameters and volatile compounds showed that the beef flavour precursors were positively related to PV, and the off-flavour compounds were highly correlated to AV.
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Preparation and characterization of citral-loaded solid lipid nanoparticles.
TL;DR: Citral-loaded solid lipid nanoparticles (citral-SLNs) were prepared via a high-pressure homogenization method, using glyceryl monostearate as the solid lipid and a mixture of Tween 80 and Span 80 at a weight ratio of 1:1 as the surfactant to enhance its stability in acidic surroundings.