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Ziying Gao on Muck Rack

Ziying Gao

As seen in: Wiley Online Library, Frontiers in Nutrition
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Articles

Comparative characterization of volatile components in commercial Huangjiu with different sweetness classifications using electronic nose, HS-SPME-GC-MS and GC-IMS

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By Ze Zheng, Xiaolei Tang, Jianan Qi, Yiwei Zhao, Yingqian Li, Zhen Dong, Ziying Gao, Di Zou, Bin Qi, li Liu, Dongxue Qi
| Frontiers in Nutrition
Abstract Background: Huangjiu has diverse flavor characteristics across four official sweetness classifications, and complementary analytical measurements can provide a more detailed comparison of volatile profiles among commercial products. Methods: Commercial Huangjiu samples representing dry, semi-dry, semi-sweet, and sweet types from the same manufacturer were characterized using an electronic nose, HS-SPME-GC-MS, and GC-IMS.
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Unveiling the Health Impact: A Comprehensive Review of Ultra‐Processed Beverages

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By Yerui Ouyang, Ziying Gao, Jiayi Tan
| Wiley Online Library Verified
1 Introduction Ultra-processed foods (UPFS) represent a category of commercially engineered edible products manufactured through industrial protocols involving sequential processing stages. Formulations of such foods systematically incorporate non-domestic formula components, such as enzymatically modified sweeteners (e.g., high-fructose corn syrup, HFCS), catalytically hydrogenated lipid compounds, and chemically restructured protein derivatives.
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