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Yun Cai
Yun Cai
Jinan University
Chemistry
Chromatography
Acrylamide
Maillard reaction
Asparagine
3
Papers
63
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Mathematical Modeling of the Anthocyanins Adsorption/Desorption from Blueberries on Amberlite FPX-66 Resin in A Fixed Bed Column
2017
Journal of Food Process Engineering
Amandeep K. Sandhu
Yun Cai
Bhaskar Janve
Wade Yang
Yavuz Yagiz
Maurice R. Marshall
Liwei Gu
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Citations (4)
Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural
2015
Lwt - Food Science and Technology
Yueyu Zou
Caihuan Huang
Kehan Pei
Yun Cai
Guangwen Zhang
Changying Hu
Shiyi Ou
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Citations (26)
Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination.
2014
Journal of Hazardous Materials
Yun Cai
Zhenhua Zhang
Shanshan Jiang
Miao Yu
Caihuan Huang
Ruixia Qiu
Yueyu Zou
Qirui Zhang
Shiyi Ou
Hua Zhou
Yong Wang
Weibing Bai
Yiqun Li
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Citations (33)
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