Z. Teng

发表

Carboxymethyl chitosan-soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D₃.

Z. Teng, Yangchao Luo, Qin Wang, 2013, Food chemistry.

Cationic beta-lactoglobulin nanoparticles as a bioavailability enhancer: Effect of surface properties and size on the transport and delivery in vitro.

Z. Teng, Yangchao Luo, Qin Wang, 2016, Food chemistry.

Identification of marker compounds for predicting browning of fresh-cut lettuce using untargeted UHPLC-HRMS metabolomics

Pei Chen, L. Yu, Z. Teng, 2021 .

Identification of romaine lettuce (Lactuca sativa var. longifolia) Cultivars with reduced browning discoloration for fresh-cut processing

Z. Teng, Yaguang Luo, Ivan Simko, 2019, Postharvest Biology and Technology.

Solid lipid nanoparticles for oral drug delivery: chitosan coating improves stability, controlled delivery, mucoadhesion and cellular uptake.

Z. Teng, Yangchao Luo, Qin Wang, 2015, Carbohydrate polymers.

Impacts and interactions of organic compounds with chlorine sanitizer in recirculated and reused produce processing water

Z. Teng, Qin Wang, Yaguang Luo, 2018, PloS one.

Chemistry and Safety of 3-MCPD

Z. Teng, Qin Wang, Zi Teng, 2014 .

Phenotypic characterization and inheritance of enzymatic browning on cut surfaces of stems and leaf ribs of romaine lettuce

Jorge M. Fonseca, Bin Zhou, Z. Teng, 2021 .

Dynamic changes in the physicochemical properties of fresh-cut produce wash water as impacted by commodity type and processing conditions

Z. Teng, Yaguang Luo, B. Vinyard, 2019, PloS one.

Sequential Application of Peracetic Acid and UV Irradiation (PAA–UV/PAA) for Improved Bacterial Inactivation in Fresh-Cut Produce Wash Water

Bin Zhou, Z. Teng, Yaguang Luo, 2022, ACS ES&T Water.

An entrapped metal-organic framework system for controlled release of ethylene.

Z. Teng, Qin Wang, Yaguang Luo, 2019, Journal of colloid and interface science.

Silver Nanocluster-Embedded Zein Films as Antimicrobial Coating Materials for Food Packaging.

Z. Teng, Qin Wang, Yaguang Luo, 2017, ACS applied materials & interfaces.

Enhancement of aqueous stability of allyl isothiocyanate using nanoemulsions prepared by an emulsion inversion point method.

Pei Chen, Z. Teng, Yangchao Luo, 2015, Journal of colloid and interface science.

Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation.

Z. Teng, Qin Wang, Yaguang Luo, 2018, Food microbiology.

Investigation on chlorine-based sanitization under stabilized conditions in the presence of organic load.

Z. Teng, Qin Wang, Yaguang Luo, 2018, International journal of food microbiology.

A Novel Sensing Chip for Probing Chlorine Permeation into Simulated Produce Cracks

Bin Zhou, Z. Teng, Qin Wang, 2018 .

Identification of bioactive metabolites dihydrocanadensolide, Kojic acid, and vanillic acid in soy sauce using GC-MS, NMR spectroscopy, and single-crystal X-ray diffraction.

Mouming Zhao, Z. Teng, Qin Wang, 2014, Journal of agricultural and food chemistry.

Extraction, identification and characterization of the water-insoluble proteins from tobacco biomass.

Z. Teng, Qin Wang, Zi Teng, 2012, Journal of the science of food and agriculture.

Stabilization of soybean oil body emulsions using κ, ι, λ-carrageenan at different pH values

Jian-Hua Zhu, Xiaoquan Yang, Z. Teng, 2011 .

Salmonella inactivation and sponge/microfiber mediated cross-contamination during papaya wash with chlorine or peracetic acid as sanitizer.

Z. Teng, Yaguang Luo, P. Millner, 2021, Food microbiology.

Agarose hydrogel composite supports microgreen cultivation with enhanced porosity and continuous water supply under terrestrial and microgravitational conditions.

Bin Zhou, Z. Teng, Yaguang Luo, 2022, International journal of biological macromolecules.

Development of silver/titanium dioxide/chitosan adipate nanocomposite as an antibacterial coating for fruit storage

Z. Teng, Qin Wang, Yaguang Luo, 2015 .

Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process

Xiaoquan Yang, Z. Teng, Zhi Gao, 2014 .

Comparison of Flavor Volatiles and Some Functional Properties of Different Soy Protein Products

Xiaoquan Yang, Z. Teng, S. Yin, 2011 .

Development of zein nanoparticles coated with carboxymethyl chitosan for encapsulation and controlled release of vitamin D3.

Z. Teng, Yangchao Luo, Qin Wang, 2012, Journal of agricultural and food chemistry.

Effects of Different Light-Emitting Diode Illuminations on Bioactive Compounds in Ruby Streaks Mustard Microgreens by Ultra-High Performance Liquid Chromatography–High-Resolution Mass Spectrometry

Bin Zhou, Pei Chen, L. Yu, 2022, ACS Food Science & Technology.

Encapsulation of indole-3-carbinol and 3,3'-diindolylmethane in zein/carboxymethyl chitosan nanoparticles with controlled release property and improved stability.

Pei Chen, Z. Teng, Yangchao Luo, 2013, Food chemistry.

Metal–Organic Framework-Stabilized High Internal Phase Pickering Emulsions Based on Computer Simulation for Curcumin Encapsulation: Comprehensive Characterization and Stability Mechanism

Z. Teng, Qin Wang, Yaguang Luo, 2021, ACS omega.

Nanoparticles synthesized from soy protein: preparation, characterization, and application for nutraceutical encapsulation.

Z. Teng, Yangchao Luo, Qin Wang, 2012, Journal of agricultural and food chemistry.

Development of carboxymethyl chitosan hydrogel beads in alcohol-aqueous binary solvent for nutrient delivery applications

Z. Teng, Yangchao Luo, Qin Wang, 2013 .

Aggregation kinetics and ζ-potential of soy protein during fractionation

Xiaoquan Yang, Chong Liu, Z. Teng, 2011 .

Insight into curcumin-loaded β-lactoglobulin nanoparticles: incorporation, particle disintegration, and releasing profiles.

Z. Teng, Qin Wang, Ying Li, 2014, Journal of agricultural and food chemistry.

Development and application of nanoparticles synthesized with folic acid conjugated soy protein.

Z. Teng, Yangchao Luo, Qin Wang, 2013, Journal of agricultural and food chemistry.

Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability

Xiaoquan Yang, Z. Teng, S. Yin, 2013 .

Cationic β-lactoglobulin nanoparticles as a bioavailability enhancer: protein characterization and particle formation.

Z. Teng, Yangchao Luo, Qin Wang, 2013, Biomacromolecules.

FOOD PROTEIN-BASED NANOPARTICLES AS BIOAVAILABILITY ENHANCING ENCAPSULANTS

Z. Teng, Zi Teng, 2015 .

Development, physicochemical characterization and cytotoxicity of selenium nanoparticles stabilized by beta-lactoglobulin.

Z. Teng, Qin Wang, Seong-ho Lee, 2018, International journal of biological macromolecules.

Development of tyrosinase-aided crosslinking procedure for stabilizing protein nanoparticles

Z. Teng, Qin Wang, Ruoyang Xu, 2016 .