Artikkelit, joihin on yleisen käytön mandaatti - Maomao ZengLisätietoja
Ei saatavilla missään: 110
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
X Wang, Z He, M Zeng, F Qin, B Adhikari, J Chen
Food Chemistry 221, 130-138, 2017
Mandaatit: National Natural Science Foundation of China
Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
M Zeng, J Wang, M Zhang, J Chen, Z He, F Qin, Z Xu, D Cao, J Chen
Food chemistry 239, 111-118, 2018
Mandaatit: National Natural Science Foundation of China
Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
W Li, H Zhao, Z He, M Zeng, F Qin, J Chen
Colloids and Surfaces B: Biointerfaces 138, 70-77, 2016
Mandaatit: National Natural Science Foundation of China
Dietary luteolin: A narrative review focusing on its pharmacokinetic properties and effects on glycolipid metabolism
Z Wang, M Zeng, Z Wang, F Qin, J Chen, Z He
Journal of agricultural and food chemistry 69 (5), 1441-1454, 2021
Mandaatit: National Natural Science Foundation of China
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties
G Liang, W Chen, X Qie, M Zeng, F Qin, Z He, J Chen
Food Hydrocolloids 105, 105764, 2020
Mandaatit: National Natural Science Foundation of China
Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates
AB Shazly, Z He, M Abd El-Aziz, M Zeng, S Zhang, F Qin, J Chen
Food Chemistry 232, 753-762, 2017
Mandaatit: National Natural Science Foundation of China
Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes
Z Yin, Y Wu, Y Chen, X Qie, M Zeng, Z Wang, F Qin, J Chen, Z He
Food Chemistry 340, 127915, 2021
Mandaatit: National Natural Science Foundation of China
Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability
W Chen, G Liang, X Li, Z He, M Zeng, D Gao, F Qin, HD Goff, J Chen
Colloids and Surfaces B: Biointerfaces 177, 550-558, 2019
Mandaatit: National Natural Science Foundation of China
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
W Li, Y Wang, H Zhao, Z He, M Zeng, F Qin, J Chen
Food Hydrocolloids 60, 453-460, 2016
Mandaatit: National Natural Science Foundation of China
Recent advances in matrix‐assisted laser desorption/ionisation mass spectrometry imaging (MALDI‐MSI) for in situ analysis of endogenous molecules in plants
L Qin, Y Zhang, Y Liu, H He, M Han, Y Li, M Zeng, X Wang
Phytochemical Analysis 29 (4), 351-364, 2018
Mandaatit: National Natural Science Foundation of China
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
W He, H Mu, Z Liu, M Lu, F Hang, J Chen, M Zeng, F Qin, Z He
Food Research International 107, 394-405, 2018
Mandaatit: National Natural Science Foundation of China
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream
W Chen, G Liang, X Li, Z He, M Zeng, D Gao, F Qin, HD Goff, J Chen
Food Hydrocolloids 94, 279-286, 2019
Mandaatit: National Natural Science Foundation of China
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
X Wang, M Zeng, F Qin, B Adhikari, Z He, J Chen
Food chemistry 242, 459-465, 2018
Mandaatit: National Natural Science Foundation of China
Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS
D Yang, Z He, D Gao, F Qin, S Deng, P Wang, X Xu, J Chen, M Zeng
Food Chemistry 276, 195-201, 2019
Mandaatit: National Natural Science Foundation of China
Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds
J Guo, Z He, S Wu, M Zeng, J Chen
Food Hydrocolloids 100, 105388, 2020
Mandaatit: National Natural Science Foundation of China
Analysis of β-lactoglobulin–epigallocatechin gallate interactions: The antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic …
X Qie, Y Chen, W Quan, Z Wang, M Zeng, F Qin, J Chen, Z He
Food & Function 11 (5), 3867-3878, 2020
Mandaatit: National Natural Science Foundation of China
Formation of free and protein-bound heterocyclic amines in roast beef patties assessed by UPLC-MS/MS
J Chen, Z He, F Qin, J Chen, M Zeng
Journal of agricultural and food chemistry 65 (22), 4493-4499, 2017
Mandaatit: National Natural Science Foundation of China
Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability
X Qie, W Chen, M Zeng, Z Wang, J Chen, HD Goff, Z He
Food Hydrocolloids 121, 107059, 2021
Mandaatit: National Natural Science Foundation of China
Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in roasted beef patties
Y Li, C Xue, W Quan, F Qin, Z Wang, Z He, M Zeng, J Chen
Meat Science 177, 108489, 2021
Mandaatit: National Natural Science Foundation of China
Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes
W Quan, W He, X Qie, Y Chen, M Zeng, F Qin, J Chen, Z He
Food Chemistry 320, 126655, 2020
Mandaatit: National Natural Science Foundation of China
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