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Shiqing Zhang

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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44

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0

Scholarly Papers (2)

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1.

Effects of Sterilization on Maillard Reaction Intermediate Products and Aroma Quality of Apple Juice: Comparison of HPP and Pasteurization

Number of pages: 35 Posted: 27 Oct 2025
Wan Qing li, Peng Tao Zhao, Shiqing Zhang, Xiao Fu, Shuai Zhang, Yali Yang, Yonghong Meng and Xiaoyu Wang
Shaanxi Normal University, Shaanxi Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University - Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China (MOE) and Shaanxi Normal University - College of Food Engineering and Nutritional Science
Downloads 23 (1,424,331)

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HPP, Apple juice, Aroma, Maillard reaction products, α-dicarbonyl compounds

2.

How the organic acids synergistically enhancing astringency in wine: from the view of organic acid-phenols-protein triadic interaction

Number of pages: 35 Posted: 18 Nov 2025
Yan Liu, Xiangjie Jiang, Shiqing Zhang, Qinghao Zhao, Yuefan Zhao, Wanrong Zhao, Shiyi Peng, Guorong Du, Xiao Yuan, Peng Tao Zhao and Xiaoyu Wang
Shaanxi Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaanxi Normal University and Shaanxi Normal University - College of Food Engineering and Nutritional Science
Downloads 21 (1,436,435)

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Wine astringency, Organic acids, Polyphenols, Acidity-astringency synergistic effect, Protein-phenols interaction, Model wine.