Personal information

Keywords

Protein, Flavor

Countries

China

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Employment (1)

Jiangsu Second Normal University: Nanjing, CN

Employment
Source: Self-asserted source
Junya Liu

Works (10)

Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel

Journal of the Science of Food and Agriculture
2024-05 | Journal article
DOI: 10.1002/jsfa.13294
Contributors: Junya Liu; Xueshen Zhu; Wenzheng Shi
Source: check_circle
Crossref

Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS

Journal of Food Processing and Preservation
2022-05 | Journal article
DOI: 10.1111/jfpp.16567
Contributors: Qing Chen; Xin Jiang; Naiyong Xiao; Qian Feng; Junya Liu; Wenzheng Shi
Source: check_circle
Crossref

Effect of glycation on protein structure, amino acid composition and digestibility of silver carp mince

International Journal of Food Science & Technology
2022-04 | Journal article
DOI: 10.1111/ijfs.15617
Contributors: Junya Liu; Yun Hu; Huihui Wei; Wenzheng Shi
Source: check_circle
Crossref

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Journal of Food Processing and Preservation
2021-12-09 | Journal article
DOI: 10.1111/jfpp.16220
Part of ISSN: 0145-8892
Part of ISSN: 1745-4549
Source: Self-asserted source
Junya Liu

Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor

Journal of Food Biochemistry
2021-11 | Journal article
DOI: 10.1111/jfbc.13946
Part of ISSN: 0145-8884
Part of ISSN: 1745-4514
Source: Self-asserted source
Junya Liu

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Asian-Australasian Journal of Animal Sciences
2020-07-01 | Journal article
DOI: 10.5713/ajas.19.0215
Part of ISSN: 1011-2367
Part of ISSN: 1976-5517
Source: Self-asserted source
Junya Liu

Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

CyTA - Journal of Food
2020-01-01 | Journal article
DOI: 10.1080/19476337.2020.1800825
Part of ISSN: 1947-6337
Part of ISSN: 1947-6345
Source: Self-asserted source
Junya Liu

Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat

Asian-Australasian Journal of Animal Sciences
2019-05-01 | Journal article
DOI: 10.5713/ajas.18.0389
Part of ISSN: 1011-2367
Part of ISSN: 1976-5517
Source: Self-asserted source
Junya Liu

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Journal of Texture Studies
2019-04 | Journal article
DOI: 10.1111/jtxs.12379
Part of ISSN: 0022-4901
Part of ISSN: 1745-4603
Source: Self-asserted source
Junya Liu

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

CyTA - Journal of Food
2019-01-01 | Journal article
DOI: 10.1080/19476337.2019.1641161
Part of ISSN: 1947-6337
Part of ISSN: 1947-6345
Source: Self-asserted source
Junya Liu
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