Ling Zhu

发表

Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions.

Jin-xiao Li, Hao Zhang, Xijuan Yang, 2022, Food research international.

Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization.

Zhengbiao Gu, Yan Hong, Ling Zhu, 2018, International journal of biological macromolecules.

Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity.

Ling Zhu, Gangcheng Wu, X. Qi, 2019, Food chemistry.

Research on migration path and structuring role of water in rice grain during soaking

Ling Zhu, Gangcheng Wu, X. Qi, 2019, Food Hydrocolloids.

Effect of dandelion root polysaccharide on the pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch.

Jingyu Gao, Yu Yang, Ling Zhu, 2021, Food & function.

APOBEC Alteration Contributes to Tumor Growth and Immune Escape in Pan-Cancer

Y. Xiong, Ling Zhu, Zhen Sun, 2022, Cancers.

Buckwheat digestibility affected by the chemical and structural features of its main components

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, Food Hydrocolloids.

Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulation

Ling Zhu, Gangcheng Wu, X. Qi, 2022, Critical reviews in food science and nutrition.

Using RVA-full pattern fitting to develop rice viscosity fingerprints and improve type classification

Ling Zhu, Gangcheng Wu, X. Qi, 2018 .

Design of amino-functionalized hollow mesoporous silica cube for enzyme immobilization and its application in synthesis of phosphatidylserine.

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021, Colloids and surfaces. B, Biointerfaces.

Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis

Ling Zhu, X. Qi, H. Qian, 2017 .

Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates

Xingguo Wang, Ling Zhu, Gangcheng Wu, 2022, LWT.

Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021, Food Chemistry.

Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes.

F. Kong, Ling Zhu, Gangcheng Wu, 2020, International journal of biological macromolecules.

Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application

Ling Zhu, Gangcheng Wu, Emad Karrar, 2023, Trends in Food Science & Technology.

Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties

Ling Zhu, Gangcheng Wu, Yiling Chen, 2023, International Journal of Biological Macromolecules.

Characteristics of low‐fat whipped cream containing protein‐based fat replacers

Ling Zhu, Gangcheng Wu, X. Qi, 2023, International Journal of Dairy Technology.

Study on the interaction mechanism of virgin olive oil polyphenols with mucin and α-amylase

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2022, Food Bioscience.

Preparation, structure and stability of protein-pterostilbene nanocomplexes coated by soybean polysaccharide and maltodextrin

Ling Zhu, Gangcheng Wu, Fan Yang, 2022, Food Bioscience.

Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice

Hao Zhang, Ling Zhu, Gangcheng Wu, 2021 .

Influence of spatial structure on properties of rice kernel as compared with its flour and starch in limited water

Ling Zhu, Gangcheng Wu, X. Qi, 2019, LWT.

Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients

Jian Sun, Yan-yun Hong, Ling Zhu, 2020, Frontiers in Nutrition.

Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker

Ling Zhu, Gangcheng Wu, X. Qi, 2020 .

Effect of structure evolution of starch in rice on the textural formation of cooked rice.

Ling Zhu, Gangcheng Wu, X. Qi, 2020, Food chemistry.

Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking.

Ling Zhu, Gangcheng Wu, X. Qi, 2020, Food chemistry.

Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice

Ling Zhu, Gangcheng Wu, Cheng‐An Yu, 2022, Foods.

Rapid Screening of Novel Dipeptidyl Peptidase-4 Inhibitory Peptides from Pea (Pisum sativum L.) Protein Using Peptidomics and Molecular Docking.

Ling Zhu, Gangcheng Wu, X. Qi, 2022, Journal of agricultural and food chemistry.

The interaction mechanisms, biological activities and digestive properties between Tartary buckwheat protein and phenolic extract under pH-driven methods.

Ling Zhu, Gangcheng Wu, Hui Zhang, 2023, Food chemistry.

Different interactions between Tartary buckwheat protein and Tartary buckwheat phenols during extraction: Alterations in the conformation and antioxidant activity of protein.

Ling Zhu, Gangcheng Wu, Qiming Wu, 2023, Food chemistry.

Effects of composition, starch structural orders, and kernel structure on starch in vitro digestion of highland barley.

Xiaoyu Chen, Jin-xiao Li, Ling Zhu, 2022, Carbohydrate polymers.

Enzymatic preparation of lysophosphatidylserine containing DHA from sn-glycero-3-phosphatidylserine and DHA in a solvent-free system

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021, LWT.

A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals

Ling Zhu, Gangcheng Wu, X. Qi, 2021, Critical reviews in food science and nutrition.

Identification of rice varieties and determination of their geographical origin in China using Raman spectroscopy

Ling Zhu, Gangcheng Wu, X. Qi, 2018, Journal of Cereal Science.

Insight into the effect of fatty acid composition on the texture of French fries.

Xiaojing Li, Ling Zhu, Gangcheng Wu, 2021, Journal of the science of food and agriculture.

Whether the degradation of frying oil affects oil absorption: Tracking fresh and degraded oil in fried potato strips during frying and cooling and microstructure characterization

Ling Zhu, Gangcheng Wu, Peiyan Li, 2022, Food and Bioproducts Processing.

Effects of structural barriers on digestive properties of highland barley as compared with unpolished rice and oats

Jin-xiao Li, Ling Zhu, Gangcheng Wu, 2022, Food Bioscience.

A novel immobilized enzyme enhances the conversion of phosphatidylserine in two-phase system

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021 .

Identification of Novel Dipeptidyl Peptidase-IV Inhibitory Peptides in Chickpea Protein Hydrolysates.

Ling Zhu, Gangcheng Wu, Hui Zhang, 2023, Journal of agricultural and food chemistry.

Effects of sugar, salt and acid on tapioca starch and tapioca starch‐xanthan gum combinations

Yan Hong, Ling Zhu, Zheng-biao Gu, 2014 .

Advances in the formation mechanism of set-type plant-based yogurt gel: a review.

Jin-xiao Li, Ling Zhu, Hui Zhang, 2023, Critical reviews in food science and nutrition.

Methylglyoxal scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its modulation on methylglyoxal-interfered gut microbiota.

Hao Zhang, Jin-xiao Li, Ling Zhu, 2023, Food chemistry.

Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels.

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2022, The Journal of the Science of Food and Agriculture.

The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries

Jin-xiao Li, Hao Zhang, Ling Zhu, 2023, Food Bioscience.

Identification of Novel Peptides with Alcohol Dehydrogenase (ADH) Activating Ability in Chickpea Protein Hydrolysates

Ling Zhu, Gangcheng Wu, Hui Zhang, 2023, Foods.

The impacts and mechanisms of dietary proteins on glucose homeostasis and food intake: a pivotal role of gut hormones.

Ling Zhu, Gangcheng Wu, X. Qi, 2023, Critical reviews in food science and nutrition.

Transepithelial Transport of the Bifunctional Peptide IPYWTY Indirectly Induced Insulin Release Mediated by Active GLP-1.

Xingguo Wang, Ling Zhu, Gangcheng Wu, 2023, Journal of agricultural and food chemistry.

Fabrication of soy protein microgels via two top-down methods and characterization of the foaming behavior

Ling Zhu, Gangcheng Wu, Hui Zhang, 2024, Food Bioscience.

Virtual Screening of GLP-1-Secreting Peptides from Pea Protein Hydrolysates via Peptide Transporter 1 (PepT1) Activation-Based Molecular Docking.

Ling Zhu, Gangcheng Wu, Hui Zhang, 2024, Journal of agricultural and food chemistry.