Huaixiang Tian
Shanghai Institute of Technology
88 Papers
114 Citations
Huaixiang Tian is an academic researcher from Shanghai Institute of Technology. The author has contributed to research in topics: Chemistry & Aroma. The author has an hindex of 11, co-authored 46 publications.
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Papers
The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles.
TL;DR: Wang et al. as mentioned in this paper characterized the microbial communities of milk fan from 6 distinct geographical origins and investigated their generation of volatile organic compounds (VOC) by gas chromatography-mass spectrometry analysis.
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Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation
Chen Chen,Suyun Deng,Huaixiang Tian,Xingran Kou,Haiyan Yu,Juan Huang,Xinman Lou,Haibin Yuan +7 more
TL;DR: Researchers developed novel bioactive sponge mats using oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil, demonstrating improved thermal stability, antioxidant, and antibacterial properties for enhanced meat preservation up to 10 days.
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Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice
Xinman Lou,Juanjuan Xiong,Huaixiang Tian,Haiyan Yu,Chen Chen,Juan Huang,Haibin Yuan,Milford A. Hanna,Long Yuan,Huaide Xu +9 more
TL;DR: In this paper , the impact of high pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing on phenolic profiles from cloudy hawthorn berry juice (CHBJ) as well as their potential bioaccessibility during in vitro digestion were investigated.
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Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments.
TL;DR: In this paper , Wang et al. used gas chromatography-mass spectrometry and high-performance liquid chromatography for quantification of candidate compounds known to contribute to bitterness.
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The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation
TL;DR: In this article , the antibacterial nanofiber mats based on bacterial nanocellulose (BNC) and cinnamaldehyde (CMD) were fabricated to evaluate their potential on chilled meat preservation.
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