Dengyong P. Liu

Jinzhou, 121013, China

Last Updated: 09/26/2026

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Found 87 publications

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

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

Journal: Journal of food science

Published: April 12, 2026

Inhibition of lipoxygenase by ellagic acid: Insights from multi-spectroscopic techniques and molecular docking.

Inhibition of lipoxygenase by ellagic acid: Insights from multi-spectroscopic techniques and molecular docking.

Journal: Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy

Published: March 05, 2026

Effect of glucose-induced glycation on the interaction behavior of furan derivatives with chicken skin collagen.

Effect of glucose-induced glycation on the interaction behavior of furan derivatives with chicken skin collagen.

Journal: Food chemistry: X

Published: February 13, 2026

Alleviating the damaged effects of mulberry polyphenols on the lipid retention capacity of myofibrillar protein: focusing on the gelling and emulsifying property improved by citrus fiber.

Alleviating the damaged effects of mulberry polyphenols on the lipid retention capacity of myofibrillar protein: focusing on the gelling and emulsifying property improved by citrus fiber.

Journal: Food research international (Ottawa, Ont.)

Published: January 13, 2026

Collaborative improvement effect of xanthan gum and L-arginine on myofibrillar protein-based emulsion under low sodium and low oil phase: Interfacial behavior, rheology and 3D printability.

Collaborative improvement effect of xanthan gum and L-arginine on myofibrillar protein-based emulsion under low sodium and low oil phase: Interfacial behavior, rheology and 3D printability.

Journal: Food chemistry

Published: January 04, 2026

Dual-functionalized bilayer colorimetric hydrogel label combined with deep learning for intelligent monitoring of chicken freshness.

Dual-functionalized bilayer colorimetric hydrogel label combined with deep learning for intelligent monitoring of chicken freshness.

Journal: Food research international (Ottawa, Ont.)

Published: December 30, 2025

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination.

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination.

Journal: Food chemistry: X

Published: December 21, 2025

Effects of citrus fiber as a partial phosphate replacer on the quality of grilled chicken sausages: a comprehensive study on water-holding capacity, texture, and flavor.

Effects of citrus fiber as a partial phosphate replacer on the quality of grilled chicken sausages: a comprehensive study on water-holding capacity, texture, and flavor.

Journal: Food chemistry

Published: December 11, 2025

A multi-method investigation into the sensory attributes and consumer preferences of batter-coated meat strips using web scraping, quantitative descriptive analysis (QDA), check-all-that-apply (CATA), and temporal dominance of sensations (TDS).

A multi-method investigation into the sensory attributes and consumer preferences of batter-coated meat strips using web scraping, quantitative descriptive analysis (QDA), check-all-that-apply (CATA), and temporal dominance of sensations (TDS).

Journal: Food chemistry

Published: December 02, 2025

Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach.

Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach.

Journal: Foods (Basel, Switzerland)

Published: November 26, 2025

Elucidation of the interaction mechanism between sarcoplasmic protein and aldehydes via multi-spectroscopic analysis and molecular docking simulation.

Elucidation of the interaction mechanism between sarcoplasmic protein and aldehydes via multi-spectroscopic analysis and molecular docking simulation.

Journal: Food research international (Ottawa, Ont.)

Published: November 06, 2025

Stabilization mechanism of ultrasonic treatment on diacylglycerol emulsion based on soy protein isolate and sodium alginate and its effect on diacylglycerol oxidation.

Stabilization mechanism of ultrasonic treatment on diacylglycerol emulsion based on soy protein isolate and sodium alginate and its effect on diacylglycerol oxidation.

Journal: Journal of the science of food and agriculture

Published: September 15, 2025

Showing 1-12 of 87

Last Updated: 09/26/2026