Yizhuang Tang

发表

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.

Dandan Pu, Wen Duan, Yongchao Huang, 2021, Food chemistry.

Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation

Dandan Pu, Yuyu Zhang, Baoguo Sun, 2021 .

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

Dandan Pu, Wen Duan, Li-li Zhang, 2020 .

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

Wen Duan, Yuyu Zhang, Yizhuang Tang, 2020, Food science & nutrition.

Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

Wen Duan, Yuyu Zhang, Baoguo Sun, 2020, Journal of Food Measurement and Characterization.

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Jian Li, Li-li Zhang, Yuyu Zhang, 2021, Food science & nutrition.

Characterization of the key odorants contributing to retronasal olfaction during bread consumption.

Dandan Pu, Wen Duan, Yuyu Zhang, 2020, Food chemistry.

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Dandan Pu, Yuyu Zhang, Baoguo Sun, 2020, Foods.

Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash

Dandan Pu, Yuyu Zhang, Yizhuang Tang, 2022, Foods.