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Yuhao Zhang
Yuhao Zhang
College of Food Science, Southwest University
Verified email at swu.edu.cn
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Cited by
Year
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
H Dai, J Wu, H Zhang, Y Chen, L Ma, H Huang, Y Huang, Y Zhang
Trends in Food Science & Technology 102, 16-29, 2020
2422020
Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods
H Zhang, Y Chen, S Wang, L Ma, Y Yu, H Dai, Y Zhang
Carbohydrate polymers 238, 116180, 2020
2242020
Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin
L Cai, X Wu, Y Zhang, X Li, S Ma, J Li
Journal of functional foods 16, 234-242, 2015
1902015
Maillard reaction products derived from food protein-derived peptides: Insights into flavor and bioactivity
Y Fu, Y Zhang, OP Soladoye, RE Aluko
Critical reviews in food science and nutrition 60 (20), 3429-3442, 2020
1642020
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
Y Zhang, K Olsen, A Grossi, J Otte
Food Chemistry 141 (3), 2343-2354, 2013
1622013
Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: Influence of the nanoparticles concentration
X Feng, H Dai, L Ma, Y Fu, Y Yu, H Zhou, T Guo, H Zhu, H Wang, Y Zhang
Colloids and Surfaces B: Biointerfaces 196, 111294, 2020
1282020
Green pH/magnetic sensitive hydrogels based on pineapple peel cellulose and polyvinyl alcohol: Synthesis, characterization and naringin prolonged release
H Dai, H Zhang, L Ma, H Zhou, Y Yu, T Guo, Y Zhang, H Huang
Carbohydrate Polymers 209, 51-61, 2019
1282019
Synthesis and response of pineapple peel carboxymethyl cellulose-g-poly (acrylic acid-co-acrylamide)/graphene oxide hydrogels
H Dai, Y Zhang, L Ma, H Zhang, H Huang
Carbohydrate polymers 215, 366-376, 2019
1222019
Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths
W Xia, L Ma, X Chen, X Li, Y Zhang
Food Hydrocolloids 82, 135-143, 2018
1212018
Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption
H Dai, Y Huang, H Zhang, L Ma, H Huang, J Wu, Y Zhang
Carbohydrate polymers 230, 115599, 2020
972020
Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations
H Dai, X Li, J Du, L Ma, Y Yu, H Zhou, T Guo, Y Zhang
Food Hydrocolloids 101, 105557, 2020
952020
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins
YU Tang, Y Yang, Q Wang, Y Tang, F Li, J Zhao, Y Zhang, J Ming
Food Hydrocolloids 97, 105189, 2019
902019
Green and facile fabrication of pineapple peel cellulose/magnetic diatomite hydrogels in ionic liquid for methylene blue adsorption
H Dai, Y Huang, Y Zhang, H Zhang, H Huang
Cellulose 26, 3825-3844, 2019
882019
Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods
Q Wang, Y Tang, Y Yang, J Zhao, Y Zhang, L Li, Q Wang, J Ming
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 229, 117937, 2020
822020
A novel fluorescence aptasensor based on mesoporous silica nanoparticles for selective and sensitive detection of aflatoxin B1
H Tan, L Ma, T Guo, H Zhou, L Chen, Y Zhang, H Dai, Y Yu
Analytica Chimica Acta 1068, 87-95, 2019
822019
The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation
H Dai, X Chen, L Peng, L Ma, Y Sun, L Li, Q Wang, Y Zhang
Food Hydrocolloids 106, 105869, 2020
752020
Effects of pressure on gelatinization of collagen and properties of extracted gelatins
L Chen, L Ma, M Zhou, Y Liu, Y Zhang
Food Hydrocolloids 36, 316-322, 2014
752014
Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions
H Dai, Y Li, L Ma, Y Yu, H Zhu, H Wang, T Liu, X Feng, M Tang, W Hu, ...
Food Hydrocolloids 109, 106151, 2020
662020
Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds
H Dai, H Zhang, Y Chen, L Ma, J Wu, Y Zhang
Food Hydrocolloids 120, 106884, 2021
652021
Effect of carboxymethyl chitosan magnetic nanoparticles plus herring antifreeze protein on conformation and oxidation of myofibrillar protein from red sea bream (Pagrosomus …
L Cai, L Nian, A Cao, Y Zhang, X Li
Food and Bioprocess Technology 13, 355-366, 2020
652020
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Articles 1–20