Jianan Zhang

发表

New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2019, Trends in Food Science & Technology.

Neuroprotective Effects of Acetylcholinesterase Inhibitory Peptides from Anchovy (Coilia mystus) against Glutamate-Induced Toxicity in PC12 Cells.

Mouming Zhao, G. Su, Baoguo Sun, 2017, Journal of agricultural and food chemistry.

Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate‐like amino acids

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

Transforming insect biomass into consumer wellness foods: A review.

D. Sun-Waterhouse, Geoffrey I N Waterhouse, Jianan Zhang, 2016, Food research international.

Effect of walnut protein hydrolysate on scopolamine-induced learning and memory deficits in mice

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2017, Journal of Food Science and Technology.

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates.

Mouming Zhao, Chi-Tang Ho, G. Su, 2022, Journal of agricultural and 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.

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.

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

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

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.

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

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

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.

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

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