Mouming Zhao

Jiaoyan Ren, Mouming Zhao, Longjian Gu, 2012, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Identification of bioactive compounds in Phyllenthus emblica L. fruit and their free radical scavenging activities

Mouming Zhao, Bao Yang, Wei Luo, 2009 .

Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation.

Mouming Zhao, Feng Chen, X. Duan, 2013, Food chemistry.

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.

Mouming Zhao, D. Mcclements, E. Decker, 2015, Food research international.

Antioxidant, immunomodulatory and anti-breast cancer activities of phenolic extract from pine (Pinus massoniana Lamb) bark

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2008 .

Structural identification of isomallotusinin and other phenolics in Phyllanthus emblica L. fruit hull.

Jiaoyan Ren, Mouming Zhao, Bao Yang, 2012, Food chemistry.

Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce.

Mouming Zhao, Zuobing Xiao, Lianzhu Lin, 2018, Food chemistry.

Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities.

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2009 .

Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells

Mouming Zhao, Baoguo Sun, Jinyuan Sun, 2018, RSC advances.

Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2016 .

Antioxidant and antiproliferative capacities of phenolics purified from Phyllanthus emblica L. fruit

Jiaoyan Ren, Mouming Zhao, Bao Yang, 2011 .

Antioxidant and antiproliferative activities of loach ( Misgurnus anguillicaudatus ) peptides prepared by papain digestion.

J. Regenstein, Mouming Zhao, Lijun You, 2011, Journal of agricultural and food chemistry.

Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities

Mouming Zhao, Baozhen Li, Mouming Zhao, 2006 .

Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte.

Mouming Zhao, Baoguo Sun, Lianzhu Lin, 2019, Food research international.

Stable and pH-sensitive protein nanogels made by self-assembly of heat denatured soy protein.

Mouming Zhao, Weizheng Sun, Lianzhu Lin, 2014, Journal of agricultural and food chemistry.

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Jiaoyan Ren, Mouming Zhao, Jianshe Chen, 2011 .

Identification of polysaccharides from pericarp tissues of litchi (Litchi chinensis Sonn.) fruit in relation to their antioxidant activities.

Yang Liu, Wei Wang, Mouming Zhao, 2006, Carbohydrate research.

Bioactive Profiles, Antioxidant Activities, Nitrite Scavenging Capacities and Protective Effects on H2O2-Injured PC12 Cells of Glycyrrhiza Glabra L. Leaf and Root Extracts

Mouming Zhao, Lianzhu Lin, Tiantian Zhao, 2014, Molecules.

Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition

Mouming Zhao, D. Sun-Waterhouse, Geoffrey I N Waterhouse, 2014, Food and Bioprocess Technology.

Emerging proteins as precursors of bioactive peptides/hydrolysates with health benefits

Mouming Zhao, Jianping Wu, Hongbing Fan, 2022, Current Opinion in Food Science.

Enhanced acidic adaptation of Bacillus subtilis Ca-independent alpha-amylase by rational engineering of pKa values

Mouming Zhao, Ribo Huang, Bingfang He, 2018, Biochemical Engineering Journal.

Absorption and desorption behaviour of the flavonoids from Glycyrrhiza glabra L. leaf on macroporous adsorption resins.

Mouming Zhao, D. Sun-Waterhouse, Lianzhu Lin, 2015, Food chemistry.

The memory improving effects of round scad (Decapterus maruadsi) hydrolysates on sleep deprivation-induced memory deficits in rats via antioxidant and neurotrophic pathways.

Mouming Zhao, G. Su, Baoguo Sun, 2019, Food & function.

Walnut ( Juglans regia) Peptides Reverse Sleep Deprivation-Induced Memory Impairment in Rat via Alleviating Oxidative Stress.

Mouming Zhao, G. Su, Lin Zheng, 2018, Journal of agricultural and food chemistry.

Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce

Tao Chen, Mouming Zhao, Yunzi Feng, 2022, Food Bioscience.

Effect of protein oxidation on the stability of peanut beverage

Mouming Zhao, Weizheng Sun, L. Ye, 2015 .

The edible seaweed Laminaria japonica contains cholesterol analogues that inhibit lipid peroxidation and cyclooxygenase enzymes

M. Nair, Mouming Zhao, Jie Gao, 2021, bioRxiv.

Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities.

Jiaoyan Ren, Mouming Zhao, Longjian Gu, 2013, Food chemistry.

Structural analysis of water-soluble polysaccharides in the fruiting body of Dictyophora indusiata and their in vivo antioxidant activities.

Zhonghua Ma, Mouming Zhao, Bao Yang, 2012, Carbohydrate polymers.

Improvement of the ACE‐inhibitory and DPPH radical scavenging activities of soya protein hydrolysates through pepsin pretreatment

Mouming Zhao, G. Su, Weizheng Sun, 2015 .

Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase.

Haifeng Zhao, Mouming Zhao, Lianzhu Lin, 2011, Food chemistry.

Screening of xanthine oxidase inhibitor from selected edible plants and hypouricemic effect of Rhizoma Alpiniae Officinarum extract on hyperuricemic rats

Mouming Zhao, Lianzhu Lin, Xuemei Liu, 2018, Journal of Functional Foods.

Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes.

Mouming Zhao, Lianzhu Lin, Yong Wang, 2017, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Effects of ultrasonic extraction on the physical and chemical properties of polysaccharides from longan fruit pericarp

John Shi, Mouming Zhao, Mouming Zhao, 2008 .

Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp

John Shi, Mouming Zhao, Mouming Zhao, 2008 .

Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion.

Mouming Zhao, Donghui Luo, G. Su, 2021, Food chemistry.

Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2016 .

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

Jiaoyan Ren, Mouming Zhao, Bao Yang, 2011 .

Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages.

Mouming Zhao, G. Su, Yingchun Mu, 2022, Food chemistry.

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.

Mouming Zhao, Mingquan Huang, Baoguo Sun, 2018, Food research international.

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.

Mouming Zhao, Mingquan Huang, Baoguo Sun, 2016, Journal of agricultural and food chemistry.

Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment

Lihua Huang, Mouming Zhao, Yuanhong Zhang, 2020 .

Effect of oxidation on the emulsifying properties of soy protein isolate

Jiaoyan Ren, Mouming Zhao, Weizheng Sun, 2013 .

Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate.

Jiaoyan Ren, Mouming Zhao, Weizheng Sun, 2011, Journal of agricultural and food chemistry.

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

Jiaoyan Ren, Mouming Zhao, Xianli Gao, 2010 .

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates.

Haifeng Zhao, Chun Cui, Mouming Zhao, 2009 .

Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases

Jiaoyan Ren, Mouming Zhao, G. Su, 2011 .

Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor.

Mouming Zhao, Mingtao Huang, Yunzi Feng, 2022, International journal of food microbiology.

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

Haifeng Zhao, Mouming Zhao, G. Su, 2015, Food chemistry.

Effect of koji fermentation on generation of volatile compounds in soy sauce production

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2013 .

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Mouming Zhao, Xiaoling Liu, Xiaoying Zhao, 2022, Foods.

Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2014 .

Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2020, Food chemistry.

Assessment on the improvement of soy sauce fermentation by Aspergillus oryzae HG76

Mouming Zhao, Defeng Xu, Caihong Li, 2013 .

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Jiaoyan Ren, Mouming Zhao, G. Su, 2011 .

A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis

Mouming Zhao, Xianli Gao, Yunzi Feng, 2010 .

Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells.

Mouming Zhao, Weizheng Sun, Mingquan Huang, 2020, International journal of biological macromolecules.

Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin.

L. Skibsted, Mouming Zhao, Weizheng Sun, 2016, Journal of agricultural and food chemistry.

Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food chemistry.

Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2022, Food chemistry.

Emulsifying and surface properties of citric acid deamidated wheat gliadin

Mouming Zhao, Weizheng Sun, Qiangzhong Zhao, 2013 .

Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

Lihua Huang, Mouming Zhao, P. V. Meeren, 2021 .

Separation of diacylglycerols from enzymatically hydrolyzed soybean oil by molecular distillation

Mouming Zhao, Ying Wang, Yong Wang, 2010 .

The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food Hydrocolloids.

Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability

Mouming Zhao, Baoguo Sun, Yuanhong Zhang, 2018 .

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds.

Mouming Zhao, Weizheng Sun, H. Shen, 2019, Food chemistry.

Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food chemistry.

Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates

Mouming Zhao, Weizheng Sun, Qingyun Li, 2020 .

Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate

Jiaoyan Ren, Mouming Zhao, Bao Yang, 2011 .

Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface

Lihua Huang, P. Van der Meeren, Mouming Zhao, 2021 .

Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions

Mouming Zhao, Qiangzhong Zhao, Sumei Zhou, 2016 .

Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties.

Lihua Huang, Mouming Zhao, Feibai Zhou, 2021, Food chemistry.

Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose

Lihua Huang, P. Van der Meeren, Mouming Zhao, 2021, LWT.

Comparison of physicochemical properties and antidiabetic effects of polysaccharides extracted from three seaweed species.

Mouming Zhao, Baoguo Sun, Juan Wu, 2020, International journal of biological macromolecules.

pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery.

Mouming Zhao, Yuanhong Zhang, Feibai Zhou, 2021, Food chemistry.

Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface

Mouming Zhao, Qiangzhong Zhao, Tong-xun Liu, 2011 .

Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates.

Haifeng Zhao, Mouming Zhao, Qiangzhong Zhao, 2010, Journal of agricultural and food chemistry.

Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis

Mouming Zhao, Yuanhong Zhang, Feibai Zhou, 2020 .

In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation.

Mouming Zhao, Weizheng Sun, Lianzhu Lin, 2019, Food chemistry.

Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion.

Mouming Zhao, Weizheng Sun, Feibai Zhou, 2018, Food chemistry.

Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion

Mouming Zhao, Qiangzhong Zhao, Jucai Xu, 2012 .

Development of a Sono-Assembled, Bifunctional Soy Peptide Nanoparticle for Cellular Delivery of Hydrophobic Active Cargoes.

Mouming Zhao, Shujuan Yu, N. Tang, 2018, Journal of agricultural and food chemistry.

Characteristics of enzymatic hydrolysis of thermal-treated wheat gluten.

Mouming Zhao, Zhi-yan Wei, K. Bian, 2009 .

Heteroprotein complex of soy protein isolate and lysozyme: Formation mechanism and thermodynamic characterization

Mouming Zhao, Weizheng Sun, Chuan-he Tang, 2020 .

Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream

Lihua Huang, Mouming Zhao, Qiangzhong Zhao, 2021 .

Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2009 .

EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2008 .

Method for loading liposomes with soybean protein isolate hydrolysate influences the antioxidant efficiency of liposomal systems: Adding after liposomes formation or before lipid film hydration

Mouming Zhao, Weizheng Sun, D. Sun-Waterhouse, 2022, Food Hydrocolloids.

Adjustment of the structural and functional properties of okara protein by acid precipitation

Lihua Huang, P. Van der Meeren, Mouming Zhao, 2020 .

Pepsin Diffusivity and In Vitro Gastric Digestion of Soymilk as Affected by Binding of Tea Polyphenols to Soy Proteins.

Mouming Zhao, Jie Zhao, Weizheng Sun, 2021, Journal of agricultural and food chemistry.

Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme.

Mouming Zhao, Yijun Zhao, G. Su, 2015, Food chemistry.

Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions

Mouming Zhao, Ning Liu, Daoming Li, 2021 .

The effect of sucrose esters S1570 on partial coalescence and whipping properties

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2021, Food Hydrocolloids.

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties, and stability of O/W emulsions.

Lihua Huang, P. Van der Meeren, Mouming Zhao, 2020, Journal of the science of food and agriculture.

Preparation of a diacylglycerol-enriched soybean oil by phosphalipase A1 catalyzed hydrolysis

Mouming Zhao, Yong Wang, S. Ou, 2009 .

Gel properties of soy protein isolate modified by lipoxygenase catalyzed linoleic acid oxidation and their influence on pepsin diffusion and in vitro gastric digestion.

Mouming Zhao, Jie Zhao, Weizheng Sun, 2020, Journal of agricultural and food chemistry.

The effect of glycosylation with dextran chains of differing lengths on the thermal aggregation of β-conglycinin and glycinin.

Xiaoquan Yang, Mouming Zhao, Weizheng Sun, 2010 .

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

Mouming Zhao, G. Su, Weizheng Sun, 2014 .

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds.

Mouming Zhao, Mingquan Huang, F. Zheng, 2019, Food research international.

Interactions between p-Cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame-Flavor-Type Baijiu.

Mouming Zhao, Mingquan Huang, Jinyuan Sun, 2018, Langmuir : the ACS journal of surfaces and colloids.

Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach

Xuebo Song, Mouming Zhao, Baoguo Sun, 2021, Food Quality and Safety.

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.

Chenfei Ma, Feng Chen, Xuebo Song, 2019, Food chemistry.

Immobilisation of lecitase® ultra for production of diacylglycerols by glycerolysis of soybean oil

Mouming Zhao, Qiangzhong Zhao, Chun Cui, 2012 .

Fast synthesis of 1,3-DAG by Lecitase® Ultra-catalyzed esterification in solvent-free system

Mouming Zhao, Yong Wang, Qiangzhong Zhao, 2011, European journal of lipid science and technology : EJLST.

Preparation of diacylglycerol-enriched palm olein by phospholipase A1-catalyzed partial hydrolysis

Mouming Zhao, Yong Wang, S. Ou, 2009 .

Evaluation of the Oxidative Stability of Diacylglycerol-Enriched Soybean Oil and Palm Olein Under Rancimat-Accelerated Oxidation Conditions

Mouming Zhao, Yong Wang, S. Ou, 2010 .

Production of palm oil-based diacylglycerol using Lecitase Ultra-catalyzed glycerolysis and molecular distillation

Mouming Zhao, Yong Wang, Qiangzhong Zhao, 2014, Food Science and Biotechnology.

Partial hydrolysis of soybean oil by phospholipase A1 (Lecitase Ultra)

Mouming Zhao, Shu-ze Tang, W. W. Riley, 2010 .

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

Mouming Zhao, Qiangzhong Zhao, Zhao Long, 2012 .

Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2022, Food Hydrocolloids.

Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression.

Mouming Zhao, Weizheng Sun, Mingquan Huang, 2020, Food chemistry.

The effect of the pH on thermal aggregation and gelation of soy proteins

Mouming Zhao, F. Niepceron, T. Nicolai, 2017 .

Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates.

Mouming Zhao, Tong-xun Liu, 2010 .

Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking

Mouming Zhao, Jianshe Chen, Lin Yu, 2017 .

Particulate nanocomposite from oyster (Crassostrea rivularis) hydrolysates via zinc chelation improves zinc solubility and peptide activity.

Mouming Zhao, Feibai Zhou, Ziran Zhang, 2018, Food chemistry.

Antioxidant and Nitrite-Scavenging Capacities of Phenolic Compounds from Sugarcane (Saccharum officinarum L.) Tops

Mouming Zhao, Xue-mei He, Changbao Li, 2014, Molecules.

Optimization of tyrosinase inhibition activity of ultrasonic-extracted polysaccharides from longan fruit pericarp.

Mouming Zhao, Mouming Zhao, Bao Yang, 2008, Food chemistry.

Characterization and Exploration of Potential Neuroprotective Peptides in Walnut (Juglans regia) Protein Hydrolysate against Cholinergic System Damage and Oxidative Stress in Scopolamine-Induced Cognitive and Memory Impairment Mice and Zebrafish.

Mouming Zhao, G. Su, Lin Zheng, 2021, Journal of agricultural and food chemistry.

Whey protein hydrolysate enhances exercise endurance, regulates energy metabolism, and attenuates muscle damage in exercise mice

Mouming Zhao, Lin Zheng, Yurong Gong, 2023, Food Bioscience.

Stability, Bioavailability, and Structure-Activity Relationship of Casein-Derived Peptide YPVEPF with a Sleep-Enhancing Effect.

Mouming Zhao, Lin Zheng, Jingjing Qian, 2022, Journal of agricultural and food chemistry.

Arginine-Containing Peptides Derived from Walnut Protein Against Cognitive and Memory Impairment in Scopolamine-Induced Zebrafish: Design, Release, and Neuroprotection.

Zhichao Xiao, Mouming Zhao, G. Su, 2022, Journal of agricultural and food chemistry.

In vitro haem solubility of red cell fraction of porcine blood under various treatments.

Mouming Zhao, J. Wang, Tong-xun Liu, 2010 .

Xanthine oxidase inhibitory activity and antihyperuricemic effect of Moringa oleifera Lam. leaf hydrolysate rich in phenolics and peptides.

Mouming Zhao, Lianzhu Lin, Yuchen Tian, 2021, Journal of ethnopharmacology.

Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2021 .

Walnut protein hydrolysates, rich with peptide fragments of WSREEQEREE and ADIYTEEAGR ameliorate UV-induced photoaging through inhibition of the NF-κB/MMP-1 signaling pathway in female rats.

Mouming Zhao, Defeng Xu, Caihong Li, 2020, Food & function.

Inhibitory effects of walnut (Juglans regia) peptides on neuroinflammation and oxidative stress in lipopolysaccharide-induced cognitive impairment mice.

Mouming Zhao, G. Su, Baoguo Sun, 2020, Journal of agricultural and food chemistry.

Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility.

Mouming Zhao, Weizheng Sun, Feibai Zhou, 2011, Food chemistry.

Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate.

Mouming Zhao, Xiaoling Liu, Zilin Yu, 2018, Food research international.

Volatile compounds of Cantonese sausage released at different stages of processing and storage

Weizheng Sun, Mouming Zhao, Mouming Zhao, 2010 .

Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes.

Mouming Zhao, G. Su, Qiangzhong Zhao, 2016, Food chemistry.

Effect of protein oxidation on the in vitro digestibility of soy protein isolate.

Mouming Zhao, Weizheng Sun, Nannan Chen, 2013, Food chemistry.

Short-term anoxia treatment maintains tissue energy levels and membrane integrity and inhibits browning of harvested litchi fruit

D. Joyce, Mouming Zhao, Y. You, 2007 .

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals.

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2014, Meat science.

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages.

Mouming Zhao, Weizheng Sun, Qiangzhong Zhao, 2010, Meat science.

Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins.

Mouming Zhao, Bao Yang, Chun Cui, 2009 .

Ultrasound-Assisted Extraction of Phenolics from Longan (Dimocarpus longan Lour.) Fruit Seed with Artificial Neural Network and Their Antioxidant Activity

Chun Cui, Mouming Zhao, Mouming Zhao, 2012, Food Analytical Methods.

Microbial synthesis of poly-γ-glutamic acid: current progress, challenges, and future perspectives

Mouming Zhao, Hua Qiu, Shubo Li, 2016, Biotechnology for Biofuels.

Effects of mashing on total phenolic contents and antioxidant activities of malts and worts

Haifeng Zhao, Mouming Zhao, 2012 .

Antihyperuricemic effect of tuna protein hydrolysate and derived products after in vitro digestion or Maillard reaction on oteracil potassium‐induced hyperuricemia rats

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2018, International Journal of Food Science & Technology.

Physicochemical properties of polysaccharide fractions from Sargassum fusiforme and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats.

Mouming Zhao, Baoguo Sun, Juan Wu, 2019, International journal of biological macromolecules.

Beyond antioxidant actions: Insights into the antioxidant activities of tyr‐containing dipeptides in aqueous solution systems and liposomal systems

Mouming Zhao, Weizheng Sun, D. Sun-Waterhouse, 2020, International Journal of Food Science & Technology.

Soybean protein isolate hydrolysates-liposomes interactions under oxidation: Mechanistic insights into system stability

Mouming Zhao, Weizheng Sun, D. Sun-Waterhouse, 2021 .

Action mechanisms and interaction of two key xanthine oxidase inhibitors in galangal: Combination of in vitro and in silico molecular docking studies.

Mouming Zhao, Lianzhu Lin, Rongrong Ou, 2020, International journal of biological macromolecules.

Free radical-mediated degradation of polysaccharides: Mechanism of free radical formation and degradation, influence factors and product properties.

Mouming Zhao, D. Sun-Waterhouse, Wanzi Yao, 2021, Food chemistry.

Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestion.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, Food chemistry.

Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity.

F. Toldrá, Mouming Zhao, L. Mora, 2020, Food research international.

Cantonese Sausage, Processing, Storage and Composition

Mouming Zhao, Weizheng Sun, Feibai Zhou, 2015 .

Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing.

Chun Cui, Weizheng Sun, Mouming Zhao, 2013, Meat science.

EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING

Mouming Zhao, Weizheng Sun, Qiangzhong Zhao, 2011 .

Photoaging induced by long-term exposure to UV irradiation and amelioration by Skipjack tuna skin hydrolysates: Targeting inhibition of MAPK and NF-κB signaling hyperactivation

Mouming Zhao, Defeng Xu, 2022, Journal of Functional Foods.

Theragra chalcogramma Hydrolysates, Rich in Gly-Leu-Pro-Ser-Tyr-Thr, Exerts Anti-Photoaging Potential via Targeting MAPK and NF-κB Pathways in SD Rats

Mouming Zhao, Defeng Xu, Caihong Li, 2022, Marine drugs.

Theragra chalcogramma Hydrolysate, Rich in Gly-Leu-Pro-Ser-Tyr-Thr, Alleviates Photoaging via Modulating Deposition of Collagen Fibers and Restoration of Extracellular Components Matrix in SD Rats

Mouming Zhao, Defeng Xu, Caihong Li, 2022, Marine drugs.

VARIATIONS IN WATER‐SOLUBLE SACCHARIDES AND PHENOLS IN LONGAN FRUIT PERICARP AFTER DRYING

Mouming Zhao, John Shi, G. Cheng, 2008 .

In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, Food chemistry.

Regulation by walnut protein hydrolysate on the components and structural degradation of photoaged skin in SD rats.

Mouming Zhao, Defeng Xu, Jiaxin Wu, 2019, Food & function.

Identification of the free phenolic profile of Adlay bran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids against xanthine oxidase.

Mouming Zhao, Lianzhu Lin, Qingyun Yang, 2018, Food chemistry.

Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility.

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2011, Meat science.

ACTIVITY DISTRIBUTION OF DIGESTIVE PROTEASES FROM NEMIPTERUS VIRGATUS AND THEIR RESPONSES TO pH VALUE AND TEMPERATURE

Mouming Zhao, Qiangzhong Zhao, Hui Wu, 2008 .

Effect of methylation on the structure and radical scavenging activity of polysaccharides from longan (Dimocarpus longan Lour.) fruit pericarp

Mouming Zhao, Mouming Zhao, Guoxiang Jiang, 2010 .

Preparation of Dialdehyde Konjac Glucomamman

Jiaoyan Ren, Mouming Zhao, Dongying Xu, 2011 .

Chicken-derived tripeptide KPC (Lys-Pro-Cys) stabilizes alcohol dehydrogenase (ADH) through peptide-enzyme interaction

F. Toldrá, Mouming Zhao, Donghui Luo, 2022, LWT.

Preparation of Diacylglycerol-Enriched Oil from Free Fatty Acids Using Lecitase Ultra-Catalyzed Esterification

Q. Cao, Mouming Zhao, Yong Wang, 2011 .

Immunomodulatory and anticancer activities of phenolics from Garcinia mangostana fruit pericarp.

Mouming Zhao, Bao Yang, Limei Yu, 2009 .

EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED-COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS

Mouming Zhao, Bao Yang, Jinshui Wang, 2008 .

A Correlation Between Diet and Longevity Characterization by Means of Element Profiles in Healthy People over 80 Years from a Chinese Longevous Region

Mouming Zhao, Shancang Zhao, X. Dou, 2015, Biological Trace Element Research.

Structural characterisation of acid- and alkali-soluble polysaccharides in the fruiting body of Dictyophora indusiata and their immunomodulatory activities

Mouming Zhao, Lijun You, Bao Yang, 2012 .

Flavor Enhancement Induced by Taste–Odor Interactions

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, Encyclopedia of Food Chemistry.

Tripeptide Leu-Ser-Trp Regulates the Vascular Endothelial Cells Phenotype Switching by Mediating the Vascular Smooth Muscle Cells-Derived Small Extracellular Vesicles Packaging of miR-145

Mouming Zhao, Lin Zheng, Tianyuan Song, 2022, Molecules.

Soybean-Derived Antihypertensive Peptide LSW (Leu-Ser-Trp) Antagonizes the Damage of Angiotensin II to Vascular Endothelial Cells through the Trans-vesicular Pathway.

Mouming Zhao, Mingtao Huang, Lin Zheng, 2021, Journal of agricultural and food chemistry.

Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals.

Jiaoyan Ren, Mouming Zhao, G. Su, 2013, Food chemistry.

EFFECT OF PROTEASE PRETREATMENT ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATE FROM DEFATTED PEANUT FLOUR

Jiaoyan Ren, Mouming Zhao, Bao Yang, 2013 .

Gut Microbiota Community and Its Assembly Associated with Age and Diet in Chinese Centenarians.

Mouming Zhao, Yang Yang, X. Liang, 2015, Journal of microbiology and biotechnology.

In Vitro Metabolic Stability of a Casein-derived Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptide VPYPQ and Its Controlled Release from Casein by Enzymatic Hydrolysis.

Mouming Zhao, Baoguo Sun, Xin‐an Zeng, 2019, Journal of agricultural and food chemistry.

Structural and surface properties of whey protein from buffalo milk as influenced by exopolysaccharide

Mouming Zhao, Quanyang Li, Zhengtao Zhao, 2017 .

Identification and Screening of Potential Bioactive Peptides with Sleep-Enhancing Effects in Bovine Milk Casein Hydrolysate.

Mouming Zhao, Donghui Luo, G. Su, 2021, Journal of agricultural and food chemistry.

Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2016 .

Changes in inhibitory activity and secondary conformation of soybean trypsin inhibitors induced by tea polyphenol complexation

Mouming Zhao, Qilong Ren, Huihua Huang, 2009 .

Comprehensive Analysis of Signal Peptides in Saccharomyces cerevisiae Reveals Features for Efficient Secretion

Mouming Zhao, Mingtao Huang, Lin Zheng, 2022, Advanced science.

Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration

Xiaoquan Yang, Mouming Zhao, Jinshui Wang, 2006 .

Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

Haifeng Zhao, Mouming Zhao, Zhimin Yu, 2012, Applied Biochemistry and Biotechnology.

The anti-inflammatory effect of vasoactive peptides from soybean protein hydrolysates by mediating serum extracellular vesicles-derived miRNA-19b/CYLD/TRAF6 axis in the vascular microenvironment of SHRs.

Mouming Zhao, Lin Zheng, Tianyuan Song, 2022, Food research international.

Evaluation of the Hydrolysis Specificity of an Aminopeptidase from Bacillus licheniformis SWJS33 Using Synthetic Peptides and Soybean Protein Isolate.

Mouming Zhao, Baoguo Sun, Qiangzhong Zhao, 2017, Journal of Agricultural and Food Chemistry.

Data on the characterization of native soy globulin by SDS-Page, light scattering and titration

Mouming Zhao, T. Nicolai, Nannan Chen, 2016, Data in brief.

Overproduction, Purification and Characterization of Adenylate Deaminase from Aspergillus oryzae

Mouming Zhao, Shubo Li, Z. Pang, 2016, Applied Biochemistry and Biotechnology.

Characterization of a salt-tolerant aminopeptidase from marine Bacillus licheniformis SWJS33 that improves hydrolysis and debittering efficiency for soy protein isolate.

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2017, Food chemistry.

Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates.

B. Yuan, Jiaoyan Ren, Mouming Zhao, 2013, Journal of food science.

Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides

Mouming Zhao, Jianping Wu, Hongbing Fan, 2023, Foods.

Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins

Mouming Zhao, Xinhong Dong, Yue-Ming Jiang, 2019, Food science & nutrition.

The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates

Haifeng Zhao, Mouming Zhao, Wei Wang, 2018 .

&ggr;‐Glu‐Met synthesised using a bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV

Mouming Zhao, D. Sun-Waterhouse, Chun Cui, 2018 .

Effect of the structural features of hydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatic hydrolysis.

Haifeng Zhao, Jiaoyan Ren, Mouming Zhao, 2013, Journal of agricultural and food chemistry.

Enhanced butanol production from cassava with Clostridium acetobutylicum by genome shuffling

Mouming Zhao, Zong-wen Pang, Zheng-Wu Liang, 2016, World journal of microbiology & biotechnology.

Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins

Mouming Zhao, Liuyi Yang, Xiaolin Yao, 2022, Innovative Food Science & Emerging Technologies.

Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

Chun Cui, Weizheng Sun, Mouming Zhao, 2011 .

Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights

Haifeng Zhao, Mouming Zhao, Hongjie Lei, 2013, Applied Biochemistry and Biotechnology.

Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast

Haifeng Zhao, Mouming Zhao, Huipin Li, 2013, Applied Microbiology and Biotechnology.

Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion

Mouming Zhao, N. Xia, Baoyao Wei, 2019, Journal of Cereal Science.

Hydrogels prepared from pineapple peel cellulose using ionic liquid and their characterization and primary sodium salicylate release study

Mouming Zhao, Huihua Huang, Linlin Zeng, 2010 .

Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate/-Carrageenan Conjugates

Xiaoquan Yang, Mouming Zhao, Yue-ming Jiang, 2006 .

EFFECTS OF EXTRUSION TREATMENT ON ENZYMATIC HYDROLYSIS PROPERTIES OF WHEAT GLUTEN

Haifeng Zhao, Mouming Zhao, Hua Chai, 2011 .

Phenolic profiles and antioxidant activities of commercial beers

Haifeng Zhao, Mouming Zhao, Jian Lu, 2010 .

EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL, BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING

Chun Cui, Weizheng Sun, Mouming Zhao, 2012 .

Effects of malondialdehyde modification on the in vitro digestibility of soy protein isolate.

Mouming Zhao, Weizheng Sun, Qiangzhong Zhao, 2013, Journal of agricultural and food chemistry.

Elucidation of The Anti-Inflammatory Effect of Vanillin In Lps-Activated THP-1 Cells.

Mouming Zhao, Mingquan Huang, Jinyuan Sun, 2019, Journal of food science.

Antioksidativna aktivnost hidrolizata proteina iz lišća duhana

Mouming Zhao, Wei-Tie Lin, G. Rao, 2007 .

Antioxidative Activity of Tobacco Leaf Protein Hydrolysates

Mouming Zhao, Wei-Tie Lin, G. Rao, 2007 .

Natural occurrence of deoxynivalenol in soy sauces consumed in China

Mouming Zhao, W. Yaqin, Haifeng Zhao, 2013 .

Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2016 .

Thermal pretreatment and chemical modifications as a means to alter hydrolytic characteristics and prevent bitterness in hydrolysates of fishery by-catch (Decapterus maruadsi) protein.

Mouming Zhao, Tong-xun Liu, 2010 .

Effect of homogenisation and storage time on surface and rheology properties of whipping cream

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2012 .

Anti-glycated activity of polysaccharides of longan (Dimocarpus longan Lour.) fruit pericarp treated by ultrasonic wave.

Mouming Zhao, Mouming Zhao, Bao Yang, 2009 .

Spectrophotometric Method for Determination of Tryptophan in Protein Hydrolysates

Jiaoyan Ren, Mouming Zhao, Jinshui Wang, 2007 .

Identification of novel peptides with high stability against in vitro hydrolysis from bovine elastin hydrolysates and evaluation of their elastase inhibitory activity

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, International Journal of Food Science & Technology.

Changes of trypsin in activity and secondary structure induced by complex with trypsin inhibitors and tea polyphenol

Mouming Zhao, Huihua Huang, 2008 .

Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii)

J. Regenstein, Haifeng Zhao, Jiaoyan Ren, 2015 .

The Beneficial Effects of Two Polysaccharide Fractions from Sargassum fusiform against Diabetes Mellitus Accompanied by Dyslipidemia in Rats and Their Underlying Mechanisms

Mouming Zhao, Donghui Luo, C. Chen, 2022, Foods.

Effect of native aggregation state of soluble wheat gluten on deamidation behavior in a carboxylic acid/heat water solution

Mouming Zhao, Li Ni, Liu Zhibin, 2016 .

Aggregation behavior of wheat gluten during carboxylic acid deamidation upon hydrothermal treatment

Haifeng Zhao, Mouming Zhao, Tong-xun Liu, 2011 .

Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates

Haifeng Zhao, Jiaoyan Ren, Mouming Zhao, 2010 .

Effect of succinic acid deamidation-induced modification on wheat gluten

Haifeng Zhao, Jiaoyan Ren, Mouming Zhao, 2009 .

Chicken breast-derived alcohol dehydrogenase-activating peptides in response to physicochemical changes and digestion simulation: The vital role of hydrophobicity.

Mouming Zhao, Donghui Luo, G. Su, 2020, Food research international.

Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten.

Mouming Zhao, Qiangzhong Zhao, Yue Jiang, 2007, Journal of food science.

Optimized Nitrogen Recovery and Non-Bitter Hydrolysates from Porcine Hemoglobin

Mouming Zhao, Chun Cui, Chunyue Zhang, 2008 .

PROTEOLYTIC DEGRADATION AND AMINO ACID LIBERATION DURING EXTENSIVE HYDROLYSIS OF PORCINE BLOOD HEMOGLOBIN BY PROTEASE ADMIXTURE

Mouming Zhao, Jinshui Wang, Chun Cui, 2007 .

PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION

Mouming Zhao, Jinshui Wang, Tao Hong, 2008 .

The positive effects and underlying mechanisms of Undaria pinnatifida polysaccharides on type 2 diabetes mellitus in rats.

Mouming Zhao, Donghui Luo, Lianzhu Lin, 2021, Food & function.

Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property

Mouming Zhao, Lianzhu Lin, H. Rao, 2023, Food Bioscience.

A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.

Mouming Zhao, R. Wu, Junrui Wu, 2023, Comprehensive reviews in food science and food safety.

The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing

Mouming Zhao, Zhimin Yu, Chunyan Wan, 2011 .

Qualitative and Semiquantitative Analysis of Fecal Bifidobacterium Species in Centenarians Living in Bama, Guangxi, China

H. Gu, Mouming Zhao, P. Shen, 2015, Current Microbiology.

Correlation of glutenin macropolymer with viscoelastic properties during dough mixing

Mouming Zhao, Qiangzhong Zhao, Jinshui Wang, 2007 .

Characterizations of food-derived ellagic acid-Undaria pinnatifida polysaccharides solid dispersion and its benefits on solubility, dispersity and biotransformation of ellagic acid.

Mouming Zhao, Donghui Luo, C. Chen, 2023, Food chemistry.

Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress.

L. Skibsted, Mouming Zhao, Weizheng Sun, 2019, Food chemistry.

Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS.

Mouming Zhao, Mouming Zhao, G. Su, 2019, Food chemistry.

Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues

Mouming Zhao, Yijun Zhao, G. Su, 2016 .

Effect of thermal treatment on the characteristic properties of loach peptide

J. Regenstein, Mouming Zhao, Lijun You, 2012 .

Lasiodin Inhibits Proliferation of Human Nasopharyngeal Carcinoma Cells by Simultaneous Modulation of the Apaf-1/Caspase, AKT/MAPK and COX-2/NF-κB Signaling Pathways

Mouming Zhao, Lianzhu Lin, Wuguo Deng, 2014, PloS one.

Antibacterial activity-guided purification and identification of a novel C-20 oxygenated ent-kaurane from Rabdosia serra (MAXIM.) HARA.

Mouming Zhao, Lianzhu Lin, Bao Yang, 2013, Food chemistry.

Chemical constituents and biological activity of Chinese medicinal herb 'Xihuangcao'.

Mouming Zhao, Lianzhu Lin, Yi Dong, 2011, Combinatorial chemistry & high throughput screening.

Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions

Haifeng Zhao, Mouming Zhao, Zhimin Yu, 2011, Biotechnology Letters.

Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations.

Haifeng Zhao, Mouming Zhao, Zhimin Yu, 2016, Journal of bioscience and bioengineering.

Metabolic Flux and Nodes Control Analysis of Brewer’s Yeasts Under Different Fermentation Temperature During Beer Brewing

Mouming Zhao, Zhimin Yu, Huipin Li, 2012, Applied Biochemistry and Biotechnology.

Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2023, Food Hydrocolloids.

Lotus leaf polysaccharides prepared by alkaline water, deep eutectic solvent and high pressure homogenization-assisted dual enzyme extraction: A comparative study of structural features, prebiotic activities and functionalities

Mouming Zhao, Lianzhu Lin, Yuh-Fen Ke, 2023, Food Hydrocolloids.

Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction.

Mouming Zhao, G. Su, Baoguo Sun, 2018, Food & function.

Musculus senhousei as a promising source of bioactive peptides protecting against alcohol-induced liver injury.

F. Toldrá, Mouming Zhao, Suqing Zhao, 2023, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Data on bioactive peptides derived from chicken hydrolysate with potential alcohol dehydrogenase stabilizing activity and in silico analysis of their potential activity and applicability

F. Toldrá, Mouming Zhao, L. Mora, 2020, Data in brief.

Isolation and identification of alcohol dehydrogenase stabilizing peptides from Alcalase digested chicken breast hydrolysates

F. Toldrá, Mouming Zhao, L. Mora, 2020 .

Effect of solution pH and activated carbon dosage on the decolourization ability, nitrogen components and antioxidant activity of peanut meal hydrolysate

Mouming Zhao, G. Su, Lin Zheng, 2014 .

Sargassum fusiforme polysaccharide partly replaces acarbose against type 2 diabetes in rats.

Mouming Zhao, Juan Wu, Lianzhu Lin, 2020, International journal of biological macromolecules.

Enzymatic Hydrolysis of Grass Carp Myofibrillar Protein and Antioxidant Properties of Hydrolysates

Jiaoyan Ren, Mouming Zhao, Xiao Hu, 2018 .

The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, Food research international.

Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream

Mouming Zhao, G. Su, Qiangzhong Zhao, 2009 .

Screening of key flavonoids and monoterpenoids for xanthine oxidase inhibitory activity-oriented quality control of Chrysanthemum morifolium Ramat. 'Boju' based on spectrum-effect relationship coupled with UPLC-TOF-MS and HS-SPME-GC/MS.

Mouming Zhao, Lianzhu Lin, An Peng, 2020, Food research international.

Expression of a Salt-Tolerant Pseudolysin in Yeast for Efficient Protein Hydrolysis under High-Salt Conditions

Mouming Zhao, G. Su, Han Xiao, 2022, Biomolecules.

Antioxidant and anti‐acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory‐improving effects on scopolamine‐induced amnesia mice

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2017 .

EFFECT OF HIGH‐PRESSURE HOMOGENIZATION ON THE FUNCTIONAL PROPERTY OF PEANUT PROTEIN

Xiaoquan Yang, Mouming Zhao, John Shi, 2011 .

Enzymatic production of 5'-inosinic acid by AMP deaminase from a newly isolated Aspergillus oryzae.

Mouming Zhao, Shubo Li, Z. Pang, 2017, Food chemistry.

Mitigation mechanisms of Hizikia fusifarme polysaccharide consumption on type 2 diabetes in rats.

Mouming Zhao, Baoguo Sun, Juan Wu, 2020, International journal of biological macromolecules.

Dual function of ammonium acetate in acetone-butanol-ethanol fermentation by Clostridium acetobutylicum.

Mouming Zhao, Shubo Li, Z. Pang, 2018, Bioresource technology.

Identifying mechanisms underlying the amelioration effect of Chrysanthemum morifolium Ramat. 'Boju' extract on hyperuricemia using biochemical characterization and UPLC-ESI-QTOF/MS-based metabolomics.

Mouming Zhao, Baoguo Sun, Lianzhu Lin, 2019, Food & function.

Co-extraction of soy protein and polysaccharide with lipid-lowering activity: Characterization of functional property, nutritional property and colonic fermentation property through a metabolomics approach

Mouming Zhao, Lianzhu Lin, Fei-Ping Chen, 2023, Food Hydrocolloids.

Antihyperuricemic activities of an ethanolic and aqueous extract of Walnut (Juglans regia L.) shell and a new aldehyde xanthine oxidase inhibitor

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2016 .

Rhamnogalacturonan I-Enriched Pectin, Flavonoids, and Alkaloids from Lotus Leaf Infusion in Regulating Glycolipid Absorption and Metabolism: Isolation, In Vitro Bioactivity Verification, and Structural Characterization.

Mouming Zhao, Lianzhu Lin, Yu Ke, 2023, Journal of agricultural and food chemistry.

Application of electronic tongue in umami detection and soy sauce refining process.

Mouming Zhao, G. Su, Jianan Zhang, 2023, Food chemistry: X.

Theragra chalcogramma Hydrolysates, Rich of Fragment Gly-Leu-Pro-Ser-Tyr-Thr, Ameliorate Alcohol-Induced Cognitive Impairment via Attenuating Neuroinflammation and Enhancing Neuronal Plasticity in Sprague-Dawley Rats.

Mouming Zhao, Defeng Xu, 2022, Journal of agricultural and food chemistry.

Identification and function of penaeidin 3 and penaeidin 5 in Fenneropenaeus merguiensis

Bin Wu, Mouming Zhao, X. Qin, 2019, Fish & shellfish immunology.

Effects of reaction medium type and concentration on the physicochemical properties and flavors of soybean meal hydrolysate-based Maillard reaction products

Mouming Zhao, Donghui Luo, G. Su, 2023, LWT.

Adulteration Identification of Commercial Honey with the C-4 Sugar Content of Negative Values by an Elemental Analyzer and Liquid Chromatography Coupled to Isotope Ratio Mass Spectroscopy.

Hao Dong, Chao Li, Mouming Zhao, 2016, Journal of agricultural and food chemistry.

In Vitro Simulated Gastrointestinal Digestion Stability of a Neuroprotective Octapeptide WCPFSRSF and Prediction of Potential Bioactive Peptides in Its Digestive Fragments by Multiple Bioinformatics Tools.

Mouming Zhao, Donghui Luo, Lin Zheng, 2023, Journal of Agricultural and Food Chemistry.

Stability towards the gastrointestinal simulated digestion and bioactivity of PAYCS and its digestive product PAY with cognitive improving properties.

Mouming Zhao, G. Su, Qiangzhong Zhao, 2019, Food & function.

Application of ultrasonication or high-pressure extraction of flavonoids from litchi fruit pericarp.

Mouming Zhao, K. Prasad, Bao Yang, 2009 .

Walnut protein hydrolysates ameliorate alcohol-induced cognitive impairment (AICI) by alleviating oxidative stress and inflammation in the brain and improving hippocampal synaptic plasticity in Sprague-Dawley rats.

Mouming Zhao, Defeng Xu, 2022, Food & function.

Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2023, Food Hydrocolloids.

Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp

Mouming Zhao, Jian Sun, Bao Yang, 2009 .

Sargassum fusiforme polysaccharide is a potential auxiliary substance for metformin in the management of diabetes.

Mouming Zhao, Donghui Luo, Juan Wu, 2022, Food & function.

Emulsifying and whipping properties of mixing polysaccharide dispersions: Effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2022, The Journal of the Science of Food and Agriculture.

Frozen, chilled and spray dried emulsions for whipped cream: Influence of emulsion preservation approaches on product functionality

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2015 .

Structural characterization and immuno-stimulating activities of a novel polysaccharide from Huangshui, a byproduct of Chinese Baijiu.

Mouming Zhao, Weizheng Sun, Mingquan Huang, 2020, Food Research International.

Complex coacervation of type II collagen with anionic polysaccharides: Effects of solution pH and molecular conformation of polysaccharide

Mouming Zhao, Mingtao Huang, Lin Zheng, 2023, Food Hydrocolloids.

Comparison of Neuroprotective and Cognition-Enhancing Properties of Hydrolysates from Soybean, Walnut, and Peanut Protein

Mouming Zhao, G. Su, Jianan Zhang, 2016 .

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system.

Jiaoyan Ren, Mouming Zhao, G. Su, 2011, Journal of the science of food and agriculture.

Screening of bioactivity-oriented extraction approach and quality control standards of lotus leaf extracts with dual functions

Mouming Zhao, Lianzhu Lin, Yuchen Tian, 2021, Food Bioscience.

A fast stop-flow two-dimensional liquid chromatography tandem mass spectrometry and its application in food-derived protein hydrolysates.

Mouming Zhao, G. Su, Baoguo Sun, 2022, Food chemistry.

Additional band broadening of peptides in the first size-exclusion chromatographic dimension of an automated stop-flow two-dimensional high performance liquid chromatography.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2017, Journal of chromatography. A.

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2023, The Journal of the Science of Food and Agriculture.

Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage

Mouming Zhao, Qiangzhong Zhao, Cui Chun, 2006 .

Preparation, chemical composition, glycolipid-lowering activity and functional property of high-purity polysaccharide from Moringa oleifera Lam. leaf: A novel plant-based functional hydrophilic colloid

Mouming Zhao, Lianzhu Lin, Xinyi Yang, 2023, Food Hydrocolloids.

Construction of in vitro fermentation model using gut microbiota relating to glucose and lipid metabolism: a supplementary method for initial screening of polysaccharides with hypoglycemic potentials.

Mouming Zhao, Lianzhu Lin, Jiaqi Fan, 2022, Journal of the science of food and agriculture.

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream.

Mouming Zhao, Qiangzhong Zhao, Tong-xun Liu, 2023, Food chemistry.

Study on the characteristic of bovine serum albumin-glucose model system, treated by ultrasonic

Mouming Zhao, Weizheng Sun, Shujuan Yu, 2010 .

Emulsifying Properties of Cross-Linking Between Proteins Extracted from Cold/Hot Pressed Peanut Meal and Hydrolysed Fish (Decapterus Maruadsi) Proteins

X. Yang, Jiaoyan Ren, Mouming Zhao, 2014 .

Heteroprotein Complex Coacervate Based on β-Conglycinin and Lysozyme: Dynamic Protein Exchange, Thermodynamic Mechanism, and Lysozyme Activity.

Mouming Zhao, Weizheng Sun, Chuan-he Tang, 2021, Journal of agricultural and food chemistry.

Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk.

Mouming Zhao, Weizheng Sun, Ge Ge, 2022, Food & function.

Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce.

Mouming Zhao, Yunzi Feng, Zikun Huang, 2023, Critical reviews in food science and nutrition.

Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions.

P. Van der Meeren, Mouming Zhao, Feibai Zhou, 2023, Food chemistry.

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2023, Soft Matter.

Maillard Mimetic Food-grade Synthesis of N-(β-D-Deoxyfructos-1-yl)-L-glutamic acid and N-(β-D-Deoxyfructos-1-yl)- β-alanyl-L-histidine by a Combination of Lyophilization and Thermal Treatment.

Mouming Zhao, Chi-Tang Ho, G. Su, 2020, Journal of agricultural and food chemistry.

Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce.

Mouming Zhao, Yunzi Feng, Ting Zhou, 2022, Food chemistry.

Comparison And Application Of The Extraction Method For The Determination Of Enzymatic Profiles In Matured Soybean Koji

Mouming Zhao, G. Su, Yunzi Feng, 2022, SSRN Electronic Journal.

Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids

Mouming Zhao, G. Su, Tiantian Zhao, 2018, LWT.

Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates

Da‐Wen Sun, Jiaoyan Ren, Mouming Zhao, 2013, Food and Bioprocess Technology.

Chemical basis and self-assembly mechanism of submicroparticles forming in chrysanthemum tea infusion.

Mouming Zhao, Lianzhu Lin, An Peng, 2023, Food chemistry.

Aggregates from the concentration process for soybean protein isolate hydrolysates: Impacts, characteristics and preventive strategies

W. He, Mouming Zhao, G. Su, 2023, LWT.

EFFECT OF HYDROGEN PEROXIDE PRETREATMENT ON THE ENZYMATIC HYDROLYSIS OF CELLULOSE

Dongqi Wen, Mouming Zhao, Mouming Zhao, 2011 .

Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions

Haifeng Zhao, Mouming Zhao, Zhimin Yu, 2012, Biotechnology Letters.

Combination of Lycium barbarum L. and Laminaria japonica polysaccharides as a highly efficient prebiotic: Optimal screening and complementary regulation of gut probiotics and their metabolites.

Mouming Zhao, Lianzhu Lin, Jiaqi Fan, 2023, International journal of biological macromolecules.

Heteroprotein complex between soy protein isolate and lysozyme: Protein conformation, lysozyme activity, and structural characterization.

Mouming Zhao, Weizheng Sun, Chuan-he Tang, 2023, Food chemistry.

Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal

Jiaoyan Ren, Mouming Zhao, Xianli Gao, 2009 .

Improved protein production in yeast using cell engineering with genes related to a key factor in the unfolded protein response.

Mouming Zhao, Mingtao Huang, Lin Zheng, 2023, Metabolic engineering.

Sea cucumber (Holothuria nobilis) hydrolysates improve diabetic nephropathy via suppression of oxidative stress in high-fat diet/streptozotocin-induced diabetic rats

Mouming Zhao, Lin Zheng, Xiaoling Liu, 2023, Journal of Functional Foods.

Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin.

L. Skibsted, Mouming Zhao, Weizheng Sun, 2016, Journal of agricultural and food chemistry.

d cytoprotection by vanillin , 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG 2 cells †

Mouming Zhao, Baoguo Sun, Jinyuan Sun, 2018 .

Identification and Screening of Potential ACE2 Activating Peptides from Soybean Protein Isolate Hydrolysate against Ang II-Induced Endothelial Dysfunction.

Mouming Zhao, Mingtao Huang, Lin Zheng, 2023, Journal of agricultural and food chemistry.

Pectin-type polysaccharide from galangal: An efficient emulsifier to construct the emulsion-based delivery system for galangal flavonoids.

Mouming Zhao, Lianzhu Lin, Chunyang Geng, 2022, International journal of biological macromolecules.

Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2023, Food Hydrocolloids.

Konjac glucomannan promoted fabrication of diacylglycerol oil-based oleogels through emulsion-templated approach: Comparison with triacylglycerol oleogels.

Mouming Zhao, Ping-Ting Lin, Dan Li, 2023, International journal of biological macromolecules.

A Correlation Between Diet and Longevity Characterization by Means of Element Profiles in Healthy People over 80 Years from a Chinese Longevous Region

Mouming Zhao, Shancang Zhao, X. Dou, 2015, Biological Trace Element Research.

Secretion of collagenases by Saccharomyces cerevisiae for collagen degradation

Mouming Zhao, Han Xiao, Mingtao Huang, 2022, Biotechnology for Biofuels and Bioproducts.

PARTIAL HYDROLYSIS OF SOYBEAN OIL BY PHOSPHOLIPASE A1 TO PRODUCE DIACYLGLYCEROL‐ENRICHED OIL

Mouming Zhao, Yong Wang, S. Ou, 2009 .

Construction of galangin-loaded soy extract nanoparticles using pH-driven method: Process optimization, stability evaluation, and structure characterization

Mouming Zhao, Lianzhu Lin, Fei Chen, 2023, Food Hydrocolloids.

Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality

Mouming Zhao, Ziming Xie, Mingtao Huang, 2023, Food Control.

Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten.

Mouming Zhao, Weizheng Sun, Chun Cui, 2013, Food Chemistry.

Fucus vesiculosus polysaccharide alleviates type 2 diabetes in rats via remodeling gut microbiota and regulating glycolipid metabolism-related gene expression.

Mouming Zhao, Donghui Luo, C. Chen, 2023, International journal of biological macromolecules.

The industrial applications of cassava: current status, opportunities and prospects.

Mouming Zhao, Shubo Li, Jidong Liu, 2017, Journal of the science of food and agriculture.

In vitro and in vivo studies on adlay-derived seed extracts: phenolic profiles, antioxidant activities, serum uric acid suppression, and xanthine oxidase inhibitory effects.

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2014, Journal of agricultural and food chemistry.