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Author

Deng-Yong Liu

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Sep 2026

Interactions between Myofibrillar Proteins and Quercetin: Underlying Mechanisms and Effects on Interfacial Film Formation and Emulsion Stability

Mechanisms underlying myofibrillar protein (MP)–quercetin interactions and the effects of these interactions on interfacial film formation and MP emulsification properties were investigated. These interactions represent an enthalpy-driven, spontaneous, and exothermic process predominantly driven by hydrogen bonds, va...

Chang Liu, Dong-Xue Guo, Na Jia et al. · 0 citations
Open access Sep 2026

Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips.

Repeated frying in soybean oil affects the flavor quality of fried meat products, but the mechanisms underlying flavor evolution remain unclear. Batter-coated meat strips (BCMSs) were used to investigate flavor changes during repeated frying. Sensory characteristics were evaluated using Check-All-That-Apply (CATA) and...

Xin-Yue Wang, M. Feng, Zaifei Zheng et al. · 0 citations

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