Publications by authors named "Yishun Yao"

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Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction.
Xiaomin Wang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat

Food Chem· December 2025

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Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching.
Mengzhuo Wang, Xiaomin Wang, Yishun Yao, Jianzeng Liu, Heping Cui

Food Res Int· December 2025

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Flavor strengthening Maillard-modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanism.
Jingyang Yu, Ye Zhou, Yishun Yao, Foxin Zhang, Shuqin Xia

J Sci Food Agric· December 2025

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Dynamic changes in fungal composition during the processing of Hainan areca nut and effects of water activity on dominant mold species.
Menjun Zhu, Juanjuan Li, Xinjing Li, Yishun Yao, Xing Xu

Int J Food Microbiol· September 2025

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Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics.
Yishun Yao, Meigui Huang, Qiuhong Liao, Xiaomin Wang, Jingyang Yu

Food Chem· February 2025

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Microencapsulation of glutathione through water/oil emulsification and complex coacervation: Improved encapsulation efficiency, physicochemical stability, and sustained release effect.
Jingyang Yu, Ge Du, Yishun Yao, Qiuhong Liao, Tong Zhou

Food Res Int· February 2025

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Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.
Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui

Food Chem· November 2024

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Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness.
Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui

J Food Sci· October 2024

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Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism.
Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui

Food Res Int· October 2024

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Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking.
Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui

Food Res Int· July 2024

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Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose-Corn Protein Hydrolysate.
Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu

J Agric Food Chem· January 2024

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Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception.
Yanqun Zhang, Yishun Yao, Tong Zhou, Foxin Zhang, Xue Xia

J Agric Food Chem· December 2023

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Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking.
Yishun Yao, Xiaomin Wang, Heping Cui, Khizar Hayat, Xiaoming Zhang

Food Chem· September 2023

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Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork.
Xiaomin Wang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat

Food Res Int· September 2023

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The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase.
Yishun Yao, Bo Zhang, Huiyun Pang, Yequn Wang, Hongfei Fu

Food Chem· January 2023

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Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology.
Yishun Yao, Yanan Sun, Baozhong Cui, Hongfei Fu, Xiangwei Chen

Food Chem· April 2021

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Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism.
Yishun Yao, Xunjiao Wei, Huiyun Pang, Ke Wang, Qiang Liu

Food Chem· August 2020

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