Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage-Reference-Cited by-同舟云学术

Self-assembly mechanism study of Xiaoqu Baijiu in the distillation and condensation stage

Published:2024-07-02 Issue:1 Volume:27 Page:951-959
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Liu Ruicong¹^ORCID,Jiang Xinyue²^ORCID,Zheng Yulin¹^ORCID,Jiang Guodong³^ORCID,Yang Shengzhi⁴^ORCID,Cheng Xiang⁴^ORCID,Xie Yuqun¹^ORCID

Affiliation:

1. School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China

2. State Key Laboratory of Water Resources and Hydropower Engineering Science, Wuhan University, Wuhan, China

3. School of Material Science and Chemical Engineering, Hubei University of Technology, Wuhan, China

4. Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food, Jing Brand Research Institute, Jing Brand Co. Ltd., Daye, Hubei, China

Funder

research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2375055

Reference26 articles.

1. Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach

2. Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process

3. Spectroscopic Characterization of the Binding and Release of Hydrophilic, Hydrophobic and Amphiphilic Molecules from Ovalbumin Supramolecular Hydrogels

4. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

5. Nematode homologs of the sour taste receptor Otopetrin1 are evolutionarily conserved acid-sensitive proton channels