Author

Dengyong Liu

Observed name: Dengyong LIU

Institution: Bohai University

Observed institution: Bohai University

ORCID: 0009-0009-4459-5345

Observed ORCID: 0009-0009-4459-5345

OpenAlex ID: A5039660835

Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton patties

2025 · Yumin Niu, Chaoxia Fan, et al. · Meat Science · 4

Exploring the formation pathway and antioxidant properties of the sugar-smoking pigment 5-GGMF

2024 · Teng Liu, Yumin Niu, et al. · Food Chemistry · 4

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 · 3

Flavor contributions of fat and sarcoplasmic protein in chicken white soup: A multimodal analysis using GC-MS, GC-IMS, E-nose, and E-tongue

2026 · Haining Guan, Yuanhang Zhao, et al. · International Journal of Gastronomy and Food Science · 2

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

2025 · Yuxia Fan, Chenxi Qiu, et al. · Foods · 2

Lactic acid bacteria and staphylococci improve swallowability of fermented meat pastes by modulating texture and flavor

2025 · An He, Yufeng Zou, et al. · Food & Function · 2

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

2026 · Jinyu Chen, Jinyu Chen, et al. · Food Chemistry · 1

Quality optimization of batter-coated meat strips (BCMSs): The influence of starch types and ratios and the determination of the optimal coating formula

2026 · Miao Feng, Xinyue Wang, et al. · International Journal of Gastronomy and Food Science · 1

Effects of different fat addition amounts on the temporal dominance of sensations (TDS), texture characteristics and flavor of pork chip snacks

2026 · Mingcheng Zhang, Qiyuan Ni, et al. · Food Chemistry

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)

2026 · Mingcheng Zhang, Miao Feng, et al. · SSRN Electronic Journal

Effects of Citrus Fiber as a Partial Phosphate Replacer on the Quality of Grilled Chicken Sausages: A Comprehensive Study on Water Retention, Texture, and Flavor

2026 · Mingcheng Zhang, Shuo Hu, et al. · SSRN Electronic Journal

Unraveling the effects of sugar coating types on the development of key aroma compounds in air-fried ducks

2026 · Jincheng Wu, Lin Li, et al. · SSRN Electronic Journal

Effect of glucose-induced glycation of smoked chicken collagen on the adsorption of furan derivatives

2026 · Guangyang Zhou, Kexin Cheng, et al. · SSRN Electronic Journal

Making Roasted Mutton Colourimetric Card Based on Machine Vision Technology

2022 · Bo WANG, Xiaoyan HU, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Works count: 14

Citation count: 19

H-index: 3

I10-index: