Weizheng Sun

发表

Physicochemical changes and in vitro gastric digestion of modified soybean protein induced by lipoxygenase catalyzed linoleic acid oxidation.

Mouming Zhao, Jie Zhao, G. Su, 2019, Journal of agricultural and food chemistry.

Physicochemical and Structural Characteristics of Soybean Protein Isolates Induced by Lipoxygenase-Catalyzed Linoleic Acid Oxidation during In Vitro Gastric Digestion.

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

Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications.

Weizheng Sun, Chuan-he Tang, Jiabao Zheng, 2020, Advances in colloid and interface science.

Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates

Haifeng Zhao, Weizheng Sun, Yang Qian, 2016 .

The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes.

Mouming Zhao, Weizheng Sun, D. Sun-Waterhouse, 2020, Food chemistry.

Isolation and Identification of Antioxidative Peptides from Frog (Hylarana guentheri) Protein Hydrolysate by Consecutive Chromatography and Electrospray Ionization Mass Spectrometry

Jiaoyan Ren, Mouming Zhao, Weizheng Sun, 2014, Applied Biochemistry and Biotechnology.

Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima

Haifeng Zhao, Weizheng Sun, Lijun You, 2014 .

Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy.

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

Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid

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

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

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

Surface characterization of oxidized myofibrils using X-ray photoelectron spectroscopy and scanning electron microscopy.

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

Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system.

Mouming Zhao, G. Su, Weizheng Sun, 2014, Journal of agricultural and food chemistry.

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

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

Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates.

Mouming Zhao, Weizheng Sun, J. Wang, 2018, Food research international.

Effect of interaction between tea polyphenols with soymilk protein on inactivation of soybean trypsin inhibitor

Mouming Zhao, Weizheng Sun, Ge Ge, 2021 .

Anti-aging effect of sea cucumber (Cucumaria frondosa) hydrolysate on fruit flies and d-galactose-induced aging mice

Mouming Zhao, Weizheng Sun, Lianzhu Lin, 2018, Journal of Functional Foods.

Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties

Mouming Zhao, Weizheng Sun, Ge Ge, 2019, Food Hydrocolloids.

Changes in Structural and Gel Properties of Myofibrillar Proteins Induced by Sodium Chloride and Hydroxyl Radical

Mouming Zhao, Weizheng Sun, H. Shen, 2019, Food Science and Technology Research.

Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris).

Jiaoyan Ren, Mouming Zhao, Weizheng Sun, 2013, Food chemistry.

Flavour binding mechanism between a typical meat flavour compound (nonanal) and porcine myofibrillar proteins with consideration of conformational changes

Mouming Zhao, Weizheng Sun, H. Shen, 2018 .

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds.

Mouming Zhao, Weizheng Sun, J. Stephen Elmore, 2020, Food chemistry.

Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress.

Mouming Zhao, Weizheng Sun, Feibai Zhou, 2015, Journal of agricultural and food chemistry.

A highly sensitive electrochemical sensor containing nitrogen-doped ordered mesoporous carbon (NOMC) for voltammetric determination of l-tryptophan.

Weizheng Sun, Geoffrey I N Waterhouse, Chong Chen, 2020, Food chemistry.

Immobilization of Lecitase® Ultra onto a Novel Polystyrene DA-201 Resin: Characterization and Biochemical Properties

Mouming Zhao, Weizheng Sun, Yong Wang, 2012, Applied Biochemistry and Biotechnology.

MICROBIAL ANALYSIS AND TEXTURAL PROPERTIES OF CANTONESE SAUSAGE

Mouming Zhao, Weizheng Sun, Bao Yang, 2010 .

EFFECTS OF STAPHYLOCOCCUS CONDIMENTI AND MICROCOCCUS CASEOLYTICUS ON THE VOLATILE COMPOUNDS OF CANTONESE SAUSAGE

Mouming Zhao, Weizheng Sun, Bao Yang, 2009 .

Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2.

Mouming Zhao, Weizheng Sun, Ge Ge, 2020, Food chemistry.

Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds.

Mouming Zhao, Weizheng Sun, Mingquan Huang, 2019, Food chemistry.

Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

Xiaoquan Yang, Weizheng Sun, Shujuan Yu, 2011 .

Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field

Xiaoquan Yang, Weizheng Sun, Shujuan Yu, 2011 .

Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme

P. Van der Meeren, Mouming Zhao, Weizheng Sun, 2022, Food Hydrocolloids.

Dynamic equilibrium of β-conglycinin/lysozyme heteroprotein complex coacervates

Mouming Zhao, Weizheng Sun, Chuan-he Tang, 2022, Food Hydrocolloids.

Sodium chloride-programmed phase transition of β-conglycinin/lysozyme electrostatic complexes from amorphous precipitates to complex coacervates

Mouming Zhao, Weizheng Sun, Chuan-he Tang, 2022, Food Hydrocolloids.

Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure

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

Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

Mouming Zhao, Weizheng Sun, Feibai Zhou, 2015 .

Effect of Protein Oxidation on the Conformational Properties of Peanut Protein Isolate

Mouming Zhao, Weizheng Sun, L. Ye, 2013 .

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

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2009 .

Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2016 .

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.

Protective Effects of Natural Polysaccharides on Intestinal Barrier Injury: A Review.

Weizheng Sun, Mingquan Huang, Jihong Wu, 2022, Journal of agricultural and food chemistry.

Effect of protein oxidation on the stability of peanut beverage

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

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

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

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

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2016 .

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.

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

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2013 .

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

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2014 .

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.

Emulsifying and surface properties of citric acid deamidated wheat gliadin

Mouming Zhao, Weizheng Sun, Qiangzhong Zhao, 2013 .

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

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

Effects of pulsed electric field treatment on a bovine serum albumin-dextran model system, a means of promoting the Maillard reaction

Weizheng Sun, Shujuan Yu, Zhong Han, 2010 .

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.

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

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

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.

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.

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 .

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.

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.

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

Weizheng Sun, Mouming Zhao, Mouming Zhao, 2010 .

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

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

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.

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 .

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 .

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.

Effects of pressure on the glucose-ammonium sulphite caramel solutions.

Weizheng Sun, Shujuan Yu, Yongguang Guan, 2011, Food Chemistry.

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 .

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.

Structure, bioavailability and physicochemical properties of icariin-soymilk nanoparticle

Weizheng Sun, Hong Zhu, Bao Yang, 2023, Food Science and Human Wellness.

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.

Huangshui Polysaccharide Exerts Intestinal Barrier Protective Effects through the TLR4/MyD88/NF-κB and MAPK Signaling Pathways in Caco-2 Cells

Weizheng Sun, Mingquan Huang, Jinyuan Sun, 2023, Foods.

RNA-seq based elucidation of mechanism underlying the protective effect of Huangshui polysaccharide on intestinal barrier injury in Caco-2 cells.

Y. Wang, Weizheng Sun, Mingquan Huang, 2022, Food research international.

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.

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.

Structure-activity relationship of antioxidant polysaccharides from Huangshui based on the HPLC fingerprint combined with chemometrics methods

Weizheng Sun, Mingquan Huang, Jihong Wu, 2022, LWT.

The protective effects of peptides from Chinese baijiu on AAPH-induced oxidative stress in HepG2 cells via Nrf2-mediated signaling pathway

Weizheng Sun, Mingquan Huang, Huifeng Li, 2022, Food Science and Human Wellness.

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

Mouming Zhao, Weizheng Sun, Shujuan Yu, 2010 .

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.

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.

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.

Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures

Weizheng Sun, Hongwu Ji, Shucheng Liu, 2022, Foods.

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

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

Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products.

Weizheng Sun, I. Tomašević, Ruixia Chen, 2023, Meat science.

Micro- and Macroalgae in Meat Products

I. Tomasevic, Weizheng Sun, Volker Heinz, 2024, Foods.

Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties

G. Su, Weizheng Sun, Mouming Zhao, 2024, Cereal Chemistry.

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.

Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability

I. Tomasevic, Weizheng Sun, Jiabao Zheng, 2024, Food Hydrocolloids.