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Xiaoyang Pang

Chinese Academy of Agricultural Sciences (CAAS)

SCHOLARLY PAPERS

3

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Scholarly Papers (3)

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1.

The Evaluation of Lipases Specificity and Their Effects on Enzyme-Modified Cheese Flavor

Number of pages: 24 Posted: 02 Dec 2022
Peng Gao, Wenyuan Zhang, Yumeng Zhang, Huiquan Zhu, Ning Xie, Yunna Wang, Xiaoyang Pang, Marie Laure Fauconnier, Shuwen Zhang and Jiaping Lv
affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS), affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, China Agricultural University, Chinese Academy of Agricultural Sciences (CAAS), University of Liège, affiliation not provided to SSRN and affiliation not provided to SSRN
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Enzyme-modified cheese, Proteolysis, Lipolysis, Free fatty acids, Volatile compounds

2.

The Effect of Maillard Reaction on Flavour Development of Protein Hydrolysates from Cheese

Number of pages: 28 Posted: 30 Mar 2023
Peng Gao, Wenyuan Zhang, Xiaoxuan Zhao, Chen Xu, Xiaoyang Pang, Marie Laure Fauconnier, Shuwen Zhang and Jiaping Lv
affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS), affiliation not provided to SSRN, affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS), University of Liège, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 63

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Maillard reaction (MR), Flavour development, Degrease, Lipolysis, peptidomics

3.

The Evaluation of Five Lipases on Enzyme-Modified Cheese's Flavor

Number of pages: 21 Posted: 16 Feb 2023
Peng Gao, Wenyuan Zhang, Yumeng Zhang, Huiquan Zhu, Ning Xie, Yunna Wang, Xiaoyang Pang, Marie Laure Fauconnier, Shuwen Zhang and Jiaping Lv
affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS), affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, China Agricultural University, Chinese Academy of Agricultural Sciences (CAAS), University of Liège, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 61

Abstract:

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Enzyme-modified cheese, Lipolysis, Free fatty acids, flavor, volatile compounds