Yuanhong Zhang

发表

pH-driven-assembled soy peptide nanoparticles as particulate emulsifier for oil-in-water Pickering emulsion and their potential for encapsulation of vitamin D3.

Mouming Zhao, Yuanhong Zhang, Feibai Zhou, 2022, Food chemistry.

Fabrication of Soy Protein Nanoparticles via Partial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion of Oil-in-Water Emulsions

Mouming Zhao, Yuanhong Zhang, Feibai Zhou, 2021, ACS Food Science & Technology.

Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value.

Mouming Zhao, D. Sun-Waterhouse, Baoguo Sun, 2017, Food & function.

Self-Assembled Soy Protein Nanoparticles by Partial Enzymatic Hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin

Mouming Zhao, Yuanhong Zhang, Feibai Zhou, 2021 .

Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles

Mouming Zhao, Yuanhong Zhang, Feibai Zhou, 2020 .

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

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

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

Lihua Huang, Mouming Zhao, Yuanhong Zhang, 2020 .

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 .

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.

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

Mouming Zhao, Yuanhong Zhang, Feibai Zhou, 2020 .

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.

Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage

W. Liu, Yuanhong Zhang, Xiaofang Zeng, 2023, Food Science and Technology.

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.