Author

Yanli Tian

Observed name: Yanli TIAN

Institution: Bohai University

Observed institution: Bohai University

ORCID: 0009-0009-7007-8456

Observed ORCID: 0009-0009-7007-8456

OpenAlex ID: A5028412765

Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process

2023 · Haining Guan, Chang Yang, et al. · LWT · 49

Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue

2025 · Haining Guan, Wenxiu Zhang, et al. · Food Chemistry X · 30

Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton

2024 · Haining Guan, Chunmei Feng, et al. · Food Chemistry X · 15

Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking

2024 · Haining Guan, Yanli Tian, et al. · Foods · 13

Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup

2024 · Haining Guan, Xiaojun Xu, et al. · Polish Journal of Food and Nutrition Sciences · 6

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

2026 · Haining Guan, Wenxiu Zhang, et al. · Food Research International · 4

Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein

2022 · Haining Guan, Yanli Tian, et al. · Journal of the Science of Food and Agriculture · 2

Works count: 8

Citation count: 119

H-index: 5

I10-index: 4