PENG WAN

Employment

Employment history is unavailable.

Education

• Hainan University
  2012 - 2016

Projects & Funding

Projects & funding information is unavailable.

Publications (23)

• The impact of neutral lipids and phospholipids on the generation of beany odorants during the heating process of soybean
  Journal of Food Composition and Analysis 2025 DOI: 10.1016/j.jfca.2025.107844
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• Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat
  Applied Food Research 2025 DOI: 10.1016/j.afres.2025.100736
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• Oleogel containing egg yolk phospholipids: an ideal flavored oil of fatty note
  Journal of the Science of Food and Agriculture 2025 DOI: 10.1002/jsfa.14380
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• Use of nuclear magnetic resonance spectroscopy to identify phospholipids in food: A brief review
  Journal of Food Composition and Analysis 2025 DOI: 10.1016/j.jfca.2025.107268
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• Lutein as an antioxidant inhibits the Maillard reaction in heated egg yolk
  LWT 2025 DOI: 10.1016/j.lwt.2025.117490
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• 2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro
  International Journal of Gastronomy and Food Science 2024 DOI: 10.1016/j.ijgfs.2024.100968
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• Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil
  Food Chemistry 2024 DOI: 10.1016/j.foodchem.2024.139423
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• Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing
  Journal of Food Composition and Analysis 2024 DOI: 10.1016/j.jfca.2024.106076
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• Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process
  Journal of Food Composition and Analysis 2024 DOI: 10.1016/j.jfca.2024.105984
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• The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model
  Food Chemistry: X 2023 DOI: 10.1016/j.fochx.2023.100945
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• Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis
  International Journal of Gastronomy and Food Science 2023 DOI: 10.1016/j.ijgfs.2023.100803
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• Membrane filtration without adding lime water combined with vacuum heating enhances green odor in brown sugar processing
  LWT 2023 DOI: 10.1016/j.lwt.2023.114834
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• Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review
  Food Chemistry 2023 DOI: 10.1016/j.foodchem.2022.135177
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• Monitoring of the oxidation process of egg yolk phospholipids at frying temperature by nuclear magnetic resonance
  Food Bioscience 2023 DOI: 10.1016/j.fbio.2022.102303
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• Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR
  Current Research in Food Science 2023 DOI: 10.1016/j.crfs.2022.100411
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• Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue
  LWT 2022 DOI: 10.1016/j.lwt.2022.113702
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• Use of egg yolk to imitate meat aroma
  Food Chemistry 2022 DOI: 10.1016/j.foodchem.2021.131112
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• Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods
  LWT 2022 DOI: 10.1016/j.lwt.2021.112940
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• Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup
  Microchemical Journal 2021 DOI: 10.1016/j.microc.2021.106436
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• Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin
  Journal of Food Processing and Preservation 2021 DOI: 10.1111/jfpp.15390
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