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Jiaying Qian on Muck Rack

Jiaying Qian

As seen in: Wiley Online Library, MDPI, Taylor & Francis Online
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Articles

A Comprehensive Review of Photooxidation Browning in Food Systems: Substrates, Mechanisms, Effects, and Inhibition Strategies

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By Jiaying Qian, Minli Tian, Fuliang Cao, Erzheng Su
| Wiley Online Library Verified
The color of food plays a crucial role in purchasing decisions, as consumers frequently associate its appearance with quality. Browning reactions often damage food color, reducing visual appeal and consumer acceptance. Currently, comprehensive understanding has focused on enzymatic browning and nonenzymatic Maillard reactions, whereas complex photooxidation browning (POB) remains inadequately and systematically understood.
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Unlocking Bamboo’s Potential in Food Processing: Opportunities and Challenges for Full-Resource Valorization

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By Jiaying Qian, Fuliang Cao, Erzheng Su, Minli Tian
| Taylor & Francis Online
ABSTRACT Bamboo, a fast-growing and sustainable resource, has garnered increasing attention for its multifaceted applications in food processing. Compared with other plant-based materials like wheat bran and sugarcane bagasse, bamboo demonstrates superior growth efficiency and broader applications in functional food development.
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Identification and Characterization of the DOF Gene Family in Phoebe bournei and Its Role in Abiotic Stress-Drought, Heat and Light Stress

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By Kehui Zheng, Mengmeng Lv, Jiaying Qian, Yiran Lian
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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