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Jie Cheng

Chengdu University

No. 1 Shi Lin Upper Street

Chengdu

China

  • Chengdu University

SCHOLARLY PAPERS

4

DOWNLOADS

96

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Effect of Glycosylation Modification on the Structural and Functional Properties of Bovine Lactoferrin

Number of pages: 39 Posted: 19 May 2025
Jie Cheng, Chang Sun, Zhou Luo, Meijun Zeng, Enqi Pei, mingfeng xu, Sida Fu and Rongrong Yu
Chengdu University, Chengdu University, Chengdu University, Chengdu University, Hangzhou Normal University, Hangzhou Normal University - College of Life and Environmental Sciences, Jiaxing University and Wenzhou Medical University
Downloads 53 (1,086,013)
Citation 1

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Bovine lactoferrin, Glycosylation, Functional Properties, thermal stability

2.

Activated Porous Hard Carbon Electrode for the Sensitive Electrochemical Detection of Clenbuterol

Number of pages: 32 Posted: 27 Jun 2025
Yanxue Xu, Xilan Gao, Jie Cheng, Hong Chen, Tao Tao, Maoping Liu and Dan Xiao
Chengdu University, Chengdu University, Chengdu University, Chengdu University, affiliation not provided to SSRN, affiliation not provided to SSRN and Sichuan University
Downloads 34 (1,263,436)

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Clenbuterol, Electrochemical sensor, porous hard carbon, biomass waste

3.

Comprehensive Study on the Influence Mechanism of Boil and Air-fry Cooking Methods on the Flavor Formation of Yak meat: Integration of Physicochemical Characteristics and Flavoromics

Number of pages: 58 Posted: 25 Feb 2026
Ju Guan, Tianyang Wang, Haibin Yuan, Chunyuan Ping, Yang Liu, Wei Chen, Chuantao Zeng, Jingjing Luo, Zhoulin Wu, Jie Cheng, Xiaoming Chen and Huachang Wu
Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Henan Institute of Science and Technology, Sichuan Tourism University, affiliation not provided to SSRN, Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Chengdu University, Southwest University of Science and Technology and Sichuan Tourism University
Downloads 5 (1,571,455)

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yak meat, Cooking methods, Physicochemical property, Flavoromics, pathway analysis

4.

Unraveling flavor formation in yak meat during boiling and air-frying: Integrated flavoromics and physicochemical characteristics approach

Number of pages: 57 Posted: 22 May 2026
Ju Guan, Tianyang Wang, Haibin Yuan, Chunyuan Ping, Yang Liu, Wei Chen, Chuantao Zeng, Jingjing Luo, Zhoulin Wu, Jie Cheng, Xiaoming Chen and Huachang Wu
Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Henan Institute of Science and Technology, Sichuan Tourism University, affiliation not provided to SSRN, Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Chengdu University, Southwest University of Science and Technology and Sichuan Tourism University
Downloads 4 (1,579,934)

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yak meat, Cooking methods, Physicochemical property, flavoromics, Potential pathway analysis