Biomass feeding for thermochemical reactors von Dai, Jianjun, Cui, Heping, Grace, John R.

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Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate von Chen, Xiao, Yu, Jingyang, Cui, Heping, Xia, Shuqin, Zhang, Xiaoming, Yang, Baoru

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Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement von Yan, Fang, Cui, Heping, Zhang, Qiang, Hayat, Khizar, Yu, Jingyang, Hussain, Shahzad, Tahir, Muhammad Usman, Zhang, Xiaoming, Ho, Chi-Tang

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Fluidization of biomass particles: A review of experimental multiphase flow aspects von Cui, Heping, Grace, John R.

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Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides von Chen, Huining, Cui, Heping, Zhang, Man, Hayat, Khizar, Yu, Jingyang, Xia, Shuqin, Zhai, Yun, Zhang, Xiaoming

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Spouting of biomass particles: A review von Cui, Heping, Grace, John R.

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Gas jet penetration lengths from upward and downward nozzles in dense gas–solid fluidized beds von Sauriol, Pierre, Cui, Heping, Chaouki, Jamal

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Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products von Yang, Jun, Deng, Shibin, Yin, Jie, Yu, Jingyang, Chu, Guohai, Cui, Heping, Zhang, Yunlian, Zhang, Xiaoming, Liu, Jinli, Lu, Xinbo

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Factors affecting the physical properties of edible composite film prepared from zein and wheat gluten von Guo, Xingfeng, Lu, Yanan, Cui, Heping, Jia, Xiangxing, Bai, Hongchao, Ma, Yuxiang

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Flow of pulp fibre suspension and slurries: A review von Cui, Heping, Grace, John R.

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Superior Selectivity and Sensitivity of C3N Sensor in Probing Toxic Gases NO2 and SO2 von Cui, Heping, Zheng, Kai, Zhang, Yingying, Ye, Huaiyu, Chen, Xianping

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Characterization of dynamic gas–solid distribution in fluidized beds von Cui, Heping, Mostoufi, Navid, Chaouki, Jamal

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Exploration of remediation of acid rock drainage with clinoptilolite as sorbent in a slurry bubble column for both heavy metal capture and regeneration von Cui, Heping, Li, Loretta Y., Grace, John R.

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Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine von Cui, Heping, Yu, Jingyang, Xia, Shuqin, Duhoranimana, Emmanuel, Huang, Qingrong, Zhang, Xiaoming

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Formation and fate of Amadori rearrangement products in Maillard reaction von Cui, Heping, Yu, Junhe, Zhai, Yun, Feng, Linhui, Chen, Pusen, Hayat, Khizar, Xu, Yan, Zhang, Xiaoming, Ho, Chi-Tang

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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 von Yao, Yishun, Wang, Xiaomin, Cui, Heping, Hayat, Khizar, Zhang, Xiaoming, Ho, Chi-Tang

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Indium Selenide/Antimonene Heterostructure for Multifunctional Optoelectronics von Zheng, Kai, Cui, Heping, Yu, Jiabing, Chen, Xianping

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Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating von Huang, Xiaotian, Feng, Tingting, Cui, Heping, Xia, Shuqin, Zhu, Hanjiang

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Antioxidant Activity In Vitro of N‐(1‐deoxy‐α‐d‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine... von Cui, Heping, Hayat, Khizar, Zhang, Xiaoming

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Superior environmental stability of gelatin/CMC complex coacervated microcapsules via chitosan electrostatic modification von Li, Diewei, Cui, Heping, Hayat, Khizar, Zhang, Xiaoming, Ho, Chi-Tang

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