Feibai Zhou

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.

Alcalase-hydrolyzed oyster (Crassostrea rivularis) meat enhances antioxidant and aphrodisiac activities in normal male mice.

Mouming Zhao, G. Su, Feibai Zhou, 2019, Food research international.

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

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

In Vitro Digestion and Fermentation of Three Polysaccharide Fractions from Laminaria japonica and Their Impact on Lipid Metabolism-Associated Human Gut Microbiota.

Mouming Zhao, Baoguo Sun, Jie Gao, 2019, Journal of agricultural and food chemistry.

Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions

Mouming Zhao, Feibai Zhou, Penghui Shen, 2021, Current Opinion in Food Science.

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.

In vitro and in silico analysis of potential antioxidant peptides obtained from chicken hydrolysate produced using Alcalase.

F. Toldrá, Mouming Zhao, Donghui Luo, 2022, Food research international.

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 .

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.

The development of food protein-inorganic hybrid nanoflowers with outstanding role in stabilizing natural pigments

Mouming Zhao, Feibai Zhou, Penghui Shen, 2022, 2210.14588.

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 .

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.

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 .

Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface

Lihua Huang, P. Van der Meeren, Mouming Zhao, 2021 .

Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties.

Lihua Huang, Mouming Zhao, Feibai Zhou, 2021, Food chemistry.

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 .

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.

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.

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

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

Long-Lived and Thermoresponsive Emulsion Foams Stabilized by Self-Assembled Saponin Nanofibrils and Fibrillar Network.

Xiaoquan Yang, Songqing Hu, Feibai Zhou, 2018, Langmuir : the ACS journal of surfaces and colloids.

Particulate nanocomposite from oyster (Crassostrea rivularis) hydrolysates via zinc chelation improves zinc solubility and peptide activity.

Mouming Zhao, Feibai Zhou, Ziran Zhang, 2018, 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.

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 cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity.

F. Toldrá, Mouming Zhao, L. Mora, 2020, Food research international.

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.

Chicken-derived tripeptide KPC (Lys-Pro-Cys) stabilizes alcohol dehydrogenase (ADH) through peptide-enzyme interaction

F. Toldrá, Mouming Zhao, Donghui Luo, 2022, LWT.

The intracellular fate and transport mechanism of shape, size and rigidity varied nanocarriers for understanding their oral delivery efficiency.

S. Jafari, Xin Jia, F. Ren, 2023, Biomaterials.

Chicken breast-derived alcohol dehydrogenase-activating peptides in response to physicochemical changes and digestion simulation: The vital role of hydrophobicity.

Mouming Zhao, Donghui Luo, G. Su, 2020, Food research international.

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.

Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction.

Mouming Zhao, G. Su, Baoguo Sun, 2018, Food & function.

Data on bioactive peptides derived from chicken hydrolysate with potential alcohol dehydrogenase stabilizing activity and in silico analysis of their potential activity and applicability

F. Toldrá, Mouming Zhao, L. Mora, 2020, Data in brief.

Isolation and identification of alcohol dehydrogenase stabilizing peptides from Alcalase digested chicken breast hydrolysates

F. Toldrá, Mouming Zhao, L. Mora, 2020 .

Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions.

P. Van der Meeren, Mouming Zhao, Feibai Zhou, 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.

Enhanced curcumin transportation across epithelial barrier by mucus-permeable soy protein nanoparticles-mediated dual transcytosis pathways.

Feibai Zhou, Qiangzhong Zhao, Mouming Zhao, 2023, Food chemistry.

Formation of soy protein nanoparticles with varied loading capacity by controlled enzymatic hydrolysis and their co-assembly with Vitamin D3

Feibai Zhou, Mouming Zhao, Dan Yuan, 2024, Food Hydrocolloids.

Does particle size matter for soy protein nanoparticles in the fabrication and lipolysis of pickering-like emulsions?

Feibai Zhou, Mouming Zhao, Penghui Shen, 2024, Food Hydrocolloids.

Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch.

Feibai Zhou, Qiangzhong Zhao, Bifen Chen, 2024, Food chemistry.

Hybrid Nanoflowers Bloom From Disintegrated Food Proteins Towards Natural Pigments Stabilization

Mouming Zhao, Feibai Zhou, Penghui Shen, 2023, ACS Sustainable Chemistry & Engineering.