刘平｜西华大学｜学者主页

2026

热加工食品中呋喃类化合物的形成及检测

王丹彤，赵旭东，范赛，刘平

《卫生研究》

DOI

2026

Enhancing Repeated Frying Stability of Soybean Oil by Blending With Beef Tallow

Xiaoyu Zhang, Qiaojun Wang, Man Yu, Qin Xiang, Min Xu, Ping Liu

Journal of Food Science

DOI

2026

Nondestructive Determination for Multiple Quality Indicators of Fermented Fava Bean Paste: Synergistic Fusion Strategies for Combining the NIR and Hyperspectral Information

Min Xu, Junwei Xie, Lan Li, Zedong Xu, Yang Kang, Pengfei Jia, Yuzhen Wei, Jie Tang, Hongbin Lin, Ping Liu

Journal of Food Science

DOI

2025

不同品种辣椒的品质特性分析及复水工艺的影响研究

宋晓妍，姜典典，葛勇韬，郭雨欣，刘瑜，孙维新，赵清，刘平，徐敏

《中国调味品》

2025

Rapid evaluation of Pixian Douban meju in the tank fermentor Based on the image features and multi‐model analysis

Mengmeng Li, Yuhui Zheng, Xiaoqing Mei, Yu Chen, Ziqi Xiao, Yusheng Xu, Jing Ding, Ping Liu, Qi Zhu, Yuan Liu, Wenwu Ding

Journal of Food Science

DOI

2025

Characterization of main protein fraction from red pepper seeds: antioxidant capacity, physicochemical and functional properties, and enzymatic hydrolysis for peptides generation

Houqi Ning, Yifang Tang, Enchao Liu, Ping Liu

Food Chemistry X

DOI

2025

Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)

Qin Xiang, Lijuan Yao, Jiao Zhou, Songling Li, Wei Zeng, Ping Liu

Food Chemistry

DOI

2025

Effects of salt substitute and Nisin on the flavor development of salt‐reduced Pixian douban (broad bean paste)

Qin Xiang, Yuan Xue, Aiping Yang, Songling Li, Wenjia Sun, Min Xu, Ping Liu

Journal of Food Science

DOI

2025

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts

Houqi Ning, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu

Food Chemistry X

DOI

2025

Metagenomics analysis reveals flavors formation and AFB1 metabolic network of doubanjiang-meju microbiota in rotary drum fermenter of Unsteady Temperature Field

Hong Liu, Xiaoqing Mei, Xiaoqing Ye, Yuan Liu, Yuhui Zheng, Yu Chen, Ziqi Xiao, Yusheng Xu, Jing Ding, Ping Liu, Min Xu, Wei Sun, Wenwu Ding

LWT

DOI

2025

Preparation and characterization of flaxseed oil emulsions stabilized by chitosan/gelatin complexes and evaluation of oxidation stability

Hanlin Wu, Xingzhong Zhang, Zhimin Cai, Jie Tang, Zhenming Che, Ping Liu, Tao Wu, Wenjie Shao

International Journal of Biological Macromolecules

DOI

2025

Off-odor removal in chicken meat: Role of phenolic Compound–Myofibrillar protein interactions

Qin Xiang, Man Yu, Shengchao Lin, Yuan Xue, Lijuan Yao, Wenjing Zhou, Ping Liu

LWT

DOI

2025

Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage

Min Xu, Yang Kang, Ying Wang, Lan Li, Yu Liu, Qin Xiang, Hongbin Lin, Ping Liu, Jie Tang

Foods

DOI

2025

Investigation of the flavor profiles on chili rapeseed oil: A study on flavor generation by chili addition and frying oil temperature

Wenwen Zhang, Songling Li, Hua Tang, Qin Huang, Ping Meng, Hongyu Deng, Ziyi He, Chuan Liu, Ping Liu, Taoying Li, Yongjun Yuan

LWT

DOI

2024

不同发酵期对不同糟层浓香型基酒风味成分的影响

刘平，张宿义，明红梅，敖宗华，敖灵，马龙，周燕妮，李孟涛，许德富

《食品与发酵工业》

DOI

2024

浓香型白酒中主要异嗅味研究进展

刘平，孙啸涛，许德富，张宿义，明红梅，敖宗华，贾俊杰，李孟涛

《食品与发酵工业》

DOI

2024

宫保鸡丁菜肴的呈味特性研究

赵金梅，周兴桃，李娜，林盛超，刘平

《食品与发酵工业》

DOI

2024

基于电子鼻和GC-MS评价腌制时间对猪肉脯品质的影响

张静，刘平

《中国调味品》

2024

Unraveling key non-volatiles responsible for taste differences of Pixian broad bean paste based on sensory analysis and untargeted metabolomics

Qin Xiang, Wenjing Zhou, Aiping Yang, Yilan Wei, Min Xu, Ping Liu

Food Chemistry

DOI

2024

Corrigendum to “Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study” [Food Chemistry 450 (2024) 139297/ FOCH_FOODCHEM-D-23-08808]

Hongbin Lin, Jianhua Zhao, Yuqing Xie, Jie Tang, Qin Wang, Jie Zhao, Min Xu, Ping Liu

Food Chemistry

DOI

2024

Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study

Hongbin Lin, Jianhua Zhao, Yuqing Xie, Jie Tang, Qin Wang, Jie Zhao, Min Xu, Ping Liu

Food Chemistry

DOI

2024

Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics

Jianhua Zhao, Yuqing Xie, Yue Xiang, Chunyan Jiang, Zhirui Tang, Jie Zhao, Min Xu, Ping Liu, Hongbin Lin, Jie Tang

Journal of Agricultural and Food Chemistry

DOI

2024

Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste)

Na Li, Shengchao Lin, Wenjia Sun, Min Xu, Ping Liu, Zhenming Che

Journal of Food Science

DOI

2024

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour

Min Xu, Yuxin Guo, Xiao‐Yan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lü, Wenwu Ding, Ping Liu, Jie Tang

Current Research in Food Science

DOI

2024

Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

Shengchao Lin, Na Li, Xingtao Zhou, Songling Li, Aiping Yang, Jiao Zhou, Ping Liu

Food Chemistry: X

DOI

2024

Aroma quality characterization for Pixian broad bean paste fermentation by electronic nose combined with machine learning methods

Min Xu, Xingbin Wang, Zedong Xu, Yao Wang, Pengfei Jia, Wenwu Ding, Shi-Rong Dong, Ping Liu

Journal of Food Measurement & Characterization

DOI

2024

Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.

Hongbin Lin, Shi-Qi Liao, Zesu Zhou, Zi-Ting Yan, Jian-Hua Zhao, Yue Xiang, Min Xu, Jie Zhao, Ping Liu, Weng-Wu Ding, Yu Rao, Jie Tang

Food Research International

DOI

2023

郫县豆瓣关键滋味组分的鉴定

魏依兰，李娜，刘佳莉，曾伟，姜典典，刘平，徐敏

《食品工业科技》

2023

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality

Jie Zhao, Ling Li, Jianhua Zhao, Shirong Dong, Gefei Liu, Yin Wang, Zedong Xu, Hongbin Lin, Jing Lü, Ping Liu, Min Xu

Journal of the Science of Food and Agriculture

DOI

2023

Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet

Yuan Ma, Siqi Chen, Ping Liu, Yezheng He, Fang Chen, Yifan Cai, Xianqin Yang

Foods

DOI

2023

Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

Xiaoli Pu, Jinggang Ruan, Zhicheng Wu, Yong Tang, Ping Liu, Dong Zhang, Hongjun Li

Foods

DOI

2022

Effect of a Konjac glucomannan/chitosan antibacterial composite membrane microencapsulated with oregano essential oil on the quality of chilled pork

Yuan Ma, Kunyue Ye, Ping Liu, Anqi Yuan, Siqi Chen, Yezheng He

Applied Food Research

DOI

2022

Quality Change of Spicy Diced Chicken during Storage

Yao Wang, Ying WANG, Ping Wang, Min Xu, Zhenming Che, Ping Liu

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application

Min Xu, Jiayi Li, Ying Wang, Jiamin Liu, Ping Liu, Qin Wang, Zhenming Che

Food Science & Nutrition

DOI

2022

Correction to: Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics

Min Xu, Yao Wang, Xingbin Wang, Wenwu Ding, Pengfei Jia, Zhenming Che, Ping Liu

Journal of Food Measurement & Characterization

DOI

2022

Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics

Min Xu, Yao Wang, Xingbin Wang, Wenwu Ding, Pengfei Jia, Zhenming Che, Ping Liu

Journal of Food Measurement & Characterization

DOI

2022

Insight into the protein degradation during the broad bean fermentation process

Hongbin Lin, Binbin Zhou, Jianhua Zhao, Shiqi Liao, Jinlin Han, Jiaxing Fang, Ping Liu, Wenwu Ding, Zhenming Che, Min Xu

Food Science & Nutrition

DOI

2022

Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage

Yuan Ma, Yingping Xu, Yuanyuan Chen, Ailian Meng, Ping Liu, Kunyue Ye, Anqi Yuan

Molecules

DOI

2022

Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from Pleioblastus amarus (Keng) Shell

Yuan Ma, Ailian Meng, Ping Liu, Yuanyuan Chen, Anqi Yuan, Yemei Dai, Kunyue Ye, Yi Yang, Yiping Wang, Zhuoman Li

Molecules

DOI

2022

Isolation, identification and characterization of taste peptides from fermented broad bean paste

Jianhua Zhao, Shiqi Liao, Xiaopeng Bi, Jie Zhao, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang, Hongbin Lin

Food & Function

DOI

2022

Characteristics of flax oil and milk mixture

Cun-She Chen, Ping Liu, Mengfei Li, Xin Zhang

International Journal of Agricultural and Biological Engineering

DOI

2021

Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju

Wenwu Ding, Yan Liu, Changbo Peng, Xiaoqing Ye, Manna Zhang, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin, Min Xu

European Food Research and Technology

DOI

2021

Image-based nutrient estimation for Chinese dishes using deep learning

Peihua Ma, Chun Pong Lau, Ning Yu, An Li, Ping Liu, Qin Wang, Jiping Sheng

Food Research International

DOI

2021

Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation

Hongbin Lin, Xiaopeng Bi, Binbin Zhou, Jiaxing Fang, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang, Qiang He

Food Bioscience

DOI

2021

Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field

Wenwu Ding, Yan Liu, Xiaoyan Zhao, Changbo Peng, Xiaoqing Ye, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin, Jiaquan Huang, Min Xu

Food Science & Nutrition

DOI

2020

郫县豆瓣甜瓣子发酵阶段蛋白质组分及降解规律研究

林洪斌，方佳兴，毕小朋，周彬彬，刘平，丁文武，车振明

《食品与发酵工业》

DOI

2020

一种药膳火锅底料制备工艺及挥发性香气电子鼻分析

周州，刘平，车振明，许晓燕，李芳，贺黎铭，罗舒，罗霞

《中国调味品》

2020

Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature

Wenwu Ding, Xiaoyan Zhao, Si Xie, Yan Liu, Manna Zhang, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin

Journal of the Science of Food and Agriculture

DOI

2020

Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste

Ping Liu, Qin Xiang, Wenjia Sun, Xuemei Wang, Junfan Lin, Zhenming Che, Peihua Ma

Food Research International

DOI

2020

Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the maillard reaction

Ping Liu, Yalong Li, Liu Gao, Xingtao Zhou, Peihua Ma, Qin Wang

Journal of Cereal Science

DOI

2019

三种香型食用牛油的挥发性风味物质分析及鉴定

黄玉坤，田红媚，陈芳，陈廷廷，车振明，刘平，丁文武

《食品与发酵工业》

DOI

2019

Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

Ping Liu, Qin Xiang, Liu Gao, Xuemei Wang, Jiayi Li, Xiaohong Cui, Junfan Lin, Zhenming Che

Journal of Food Science

DOI

2019

Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values

Hongbin Lin, Yan Liu, Qiang He, Ping Liu, Zhengming Che, Xuemei Wang, Jiaquan Huang

International Journal of Food Properties

DOI

2018

郫县豆瓣的营养、多酚含量与抗氧化活性评价

袁旭，伍小宇，李伟丽，王庆慧，刘平，林洪斌，车振明，吴韬

《食品与发酵工业》

2018

基于电子鼻的花椒油氧化判别分析

向琴，高柳，车振明，刘平，林俊帆，李之友

《食品与发酵工业》

DOI

2018

不同干燥方法对郫县豆瓣挥发性风味成分的影响

刘燕，王雪梅，陶璇，张大凤，车振明，刘平

《食品与发酵工业》

DOI

2018

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

Hongbin Lin, Xiaoyu Yu, Jiaxing Fang, Yunhao Lu, Ping Liu, Yage Xing, Qin Wang, Zhenming Che, Qiang He

Molecules

DOI

2018

Consumer preference of Chinese traditional fermented fava pastes

Ping Liu, Qin Xiang, Gong Chen, Yan Liu, Gang Zhai, Shixu Lu, Zhenming Che

International Journal of Food Properties

DOI

2017

混合菌种发酵红豆腐特征香气成分的鉴定

崔晓红，高柳，邓小飞，赵金梅，马力，刘平

《食品与发酵工业》

DOI

2017

香茅精油风味指纹图谱的构建

黄梅桂，张文静，刘平

《中国调味品》

2017

热反应猪肉香精的制备及其挥发性风味物质的分析

崔晓红，马力，刘平

《中国调味品》

2016

不同菌种发酵对腐乳品质的影响研究

崔晓红，马力，刘平

《中国调味品》

2016

棕榈油基灯影牛肉丝品质变化及货架期预测

黄湛，陆阳，刘平，车振明，胡明明，黄清吉

《中国调味品》

2016

电子鼻在酱油气味识别中的应用

俞慧红，崔晓红，刘平

《中国调味品》

2015

郫县豆瓣特征香气物质的研究鉴定

刘平，翟刚，陈功，黄湛，李峰，谢彪

《中国酿造》

2015

不同方法制备的回锅肉调味料的风味特征

刘平，黄湛，陆阳，崔晓红

《食品与发酵工业》

2015

棕榈油在灯影牛肉丝中的应用研究

黄湛，刘平，车振明，胡明明，黄清吉，马力

《中国酿造》

2014

腐乳发酵过程挥发性风味成分的变化

卢靖，刘平，张丽珠，车振明

《食品科学》

2014

“郫县豆瓣”色价和辣度的分析

马嫄，樊巧，刘平，车振明

《食品科学》

2012

不同分子量分布的美拉德产物的呈味特性及抗氧化抗菌活性研究

刘平，黄梅桂，张晓鸣，贾承胜，夏书芹

《食品工业科技》

2011

L-抗坏血酸对大豆肽美拉德反应体系色香味的影响

黄梅桂，刘平，张晓鸣

《食品与发酵工业》

2010

芦丁对大豆肽美拉德反应色香味的影响

黄梅桂，汪剑，张晓鸣，刘平，宋诗清，夏书芹，贾承胜

《食品与发酵工业》

精选作品

期刊论文

热加工食品中呋喃类化合物的形成及检测

Enhancing Repeated Frying Stability of Soybean Oil by Blending With Beef Tallow

Nondestructive Determination for Multiple Quality Indicators of Fermented Fava Bean Paste: Synergistic Fusion Strategies for Combining the NIR and Hyperspectral Information

不同品种辣椒的品质特性分析及复水工艺的影响研究

Rapid evaluation of Pixian Douban meju in the tank fermentor Based on the image features and multi‐model analysis

Characterization of main protein fraction from red pepper seeds: antioxidant capacity, physicochemical and functional properties, and enzymatic hydrolysis for peptides generation

Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)

Effects of salt substitute and Nisin on the flavor development of salt‐reduced Pixian douban (broad bean paste)

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts

Metagenomics analysis reveals flavors formation and AFB1 metabolic network of doubanjiang-meju microbiota in rotary drum fermenter of Unsteady Temperature Field

Preparation and characterization of flaxseed oil emulsions stabilized by chitosan/gelatin complexes and evaluation of oxidation stability

Off-odor removal in chicken meat: Role of phenolic Compound–Myofibrillar protein interactions

Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage

Investigation of the flavor profiles on chili rapeseed oil: A study on flavor generation by chili addition and frying oil temperature

不同发酵期对不同糟层浓香型基酒风味成分的影响

浓香型白酒中主要异嗅味研究进展

宫保鸡丁菜肴的呈味特性研究

基于电子鼻和GC-MS评价腌制时间对猪肉脯品质的影响

Unraveling key non-volatiles responsible for taste differences of Pixian broad bean paste based on sensory analysis and untargeted metabolomics

Corrigendum to “Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study” [Food Chemistry 450 (2024) 139297/ FOCH_FOODCHEM-D-23-08808]

Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study

Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics

Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste)

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour

Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

Aroma quality characterization for Pixian broad bean paste fermentation by electronic nose combined with machine learning methods

Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.

郫县豆瓣关键滋味组分的鉴定

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality

Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet

Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

Effect of a Konjac glucomannan/chitosan antibacterial composite membrane microencapsulated with oregano essential oil on the quality of chilled pork

Quality Change of Spicy Diced Chicken during Storage

Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application

Correction to: Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics

Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics

Insight into the protein degradation during the broad bean fermentation process

Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage

Reflux Extraction Optimization and Antioxidant Activity of Phenolic Compounds from Pleioblastus amarus (Keng) Shell

Isolation, identification and characterization of taste peptides from fermented broad bean paste

Characteristics of flax oil and milk mixture

Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju

Image-based nutrient estimation for Chinese dishes using deep learning

Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation

Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field

郫县豆瓣甜瓣子发酵阶段蛋白质组分及降解规律研究

一种药膳火锅底料制备工艺及挥发性香气电子鼻分析

Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature

Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste

Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the maillard reaction

三种香型食用牛油的挥发性风味物质分析及鉴定

Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values

郫县豆瓣的营养、多酚含量与抗氧化活性评价

基于电子鼻的花椒油氧化判别分析

不同干燥方法对郫县豆瓣挥发性风味成分的影响

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

Consumer preference of Chinese traditional fermented fava pastes

混合菌种发酵红豆腐特征香气成分的鉴定

香茅精油风味指纹图谱的构建

热反应猪肉香精的制备及其挥发性风味物质的分析

不同菌种发酵对腐乳品质的影响研究

棕榈油基灯影牛肉丝品质变化及货架期预测

电子鼻在酱油气味识别中的应用

郫县豆瓣特征香气物质的研究鉴定

不同方法制备的回锅肉调味料的风味特征

棕榈油在灯影牛肉丝中的应用研究

腐乳发酵过程挥发性风味成分的变化

“郫县豆瓣”色价和辣度的分析

不同分子量分布的美拉德产物的呈味特性及抗氧化抗菌活性研究

L-抗坏血酸对大豆肽美拉德反应体系色香味的影响

芦丁对大豆肽美拉德反应色香味的影响

会议论文

茶汤回甘滋味及其电子舌应用分析研究

基于电子舌的茶汤回甘滋味化学效应初步研究

研究方向