Qiangzhong Zhao

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.

Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate.

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2015, Food chemistry.

Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

Lihua Huang, Mouming Zhao, Qiangzhong Zhao, 2019 .

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2018, Food Hydrocolloids.

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2015 .

Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

Mouming Zhao, Qiangzhong Zhao, Jucai Xu, 2013 .

Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface

Mouming Zhao, Qiangzhong Zhao, Zhao Long, 2012 .

A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food Hydrocolloids.

Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments

Lihua Huang, Mouming Zhao, Qiangzhong Zhao, 2019, Food Hydrocolloids.

Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Haifeng Zhao, Jiaoyan Ren, Mouming Zhao, 2011 .

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.

Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

Haifeng Zhao, Jiaoyan Ren, Mouming Zhao, 2011 .

Phenolics from hull of Garcinia mangostana fruit and their antioxidant activities

Mouming Zhao, Yueming Jiang, Qiangzhong Zhao, 2007 .

Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion

Mouming Zhao, Qiangzhong Zhao, Lin Zheng, 2022, Food Hydrocolloids.

Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time.

Mouming Zhao, G. Su, Qiangzhong Zhao, 2016, Food chemistry.

Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides.

Mouming Zhao, G. Su, Qiangzhong Zhao, 2015, Food research international.

Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber

Lihua Huang, Mouming Zhao, Qiangzhong Zhao, 2020 .

Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

Xuebo Song, Mouming Zhao, Mingquan Huang, 2021, LWT.

Insight into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong and Soy Sauce Aroma Types Baijiu.

Xuebo Song, Mouming Zhao, Baoguo Sun, 2020, Journal of agricultural and food chemistry.

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 .

Effect of papain-hydrolysed casein peptides on the fermentation kinetics, microbiological survival and physicochemical properties of yoghurt

Haifeng Zhao, Mouming Zhao, Qiangzhong Zhao, 2010 .

Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Foods.

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.

Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2018, LWT.

Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2017 .

Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions.

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2014, Food chemistry.

Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream.

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2013, Food chemistry.

Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)

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

Effects of pretreatments on the structure and functional properties of okara protein

Lihua Huang, Mouming Zhao, Qiangzhong Zhao, 2019, Food Hydrocolloids.

Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems

Mouming Zhao, Qiangzhong Zhao, Jinshui Wang, 2007 .

Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin.

Haifeng Zhao, Jiaoyan Ren, Mouming Zhao, 2010 .

Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu.

Xuebo Song, Mouming Zhao, Baoguo Sun, 2021, Food chemistry.

Antioxidant, immunomodulatory and anti-breast cancer activities of phenolic extract from pine (Pinus massoniana Lamb) bark

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2008 .

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

Haifeng Zhao, Mouming Zhao, Weizheng Sun, 2009 .

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

Lihua Huang, Mouming Zhao, Yuanhong Zhang, 2020 .

Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food chemistry.

Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2022, Food chemistry.

Emulsifying and surface properties of citric acid deamidated wheat gliadin

Mouming Zhao, Weizheng Sun, Qiangzhong Zhao, 2013 .

Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

Lihua Huang, Mouming Zhao, P. V. Meeren, 2021 .

The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food Hydrocolloids.

Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2022, Food chemistry.

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 .

Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions

Mouming Zhao, Qiangzhong Zhao, Sumei Zhou, 2016 .

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.

Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose

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

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.

Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface

Mouming Zhao, Qiangzhong Zhao, Tong-xun Liu, 2011 .

Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates.

Haifeng Zhao, Mouming Zhao, Qiangzhong Zhao, 2010, Journal of agricultural and food chemistry.

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

Mouming Zhao, Yuanhong Zhang, Feibai Zhou, 2020 .

Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion

Mouming Zhao, Qiangzhong Zhao, Jucai Xu, 2012 .

Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream

Lihua Huang, Mouming Zhao, Qiangzhong Zhao, 2021 .

Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2009 .

EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2008 .

Adjustment of the structural and functional properties of okara protein by acid precipitation

Lihua Huang, P. Van der Meeren, Mouming Zhao, 2020 .

The effect of sucrose esters S1570 on partial coalescence and whipping properties

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2021, Food Hydrocolloids.

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties, and stability of O/W emulsions.

Lihua Huang, P. Van der Meeren, Mouming Zhao, 2020, Journal of the science of food and agriculture.

Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach

Xuebo Song, Mouming Zhao, Baoguo Sun, 2021, Food Quality and Safety.

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.

Chenfei Ma, Feng Chen, Xuebo Song, 2019, Food chemistry.

Immobilisation of lecitase® ultra for production of diacylglycerols by glycerolysis of soybean oil

Mouming Zhao, Qiangzhong Zhao, Chun Cui, 2012 .

Fast synthesis of 1,3-DAG by Lecitase® Ultra-catalyzed esterification in solvent-free system

Mouming Zhao, Yong Wang, Qiangzhong Zhao, 2011, European journal of lipid science and technology : EJLST.

Production of palm oil-based diacylglycerol using Lecitase Ultra-catalyzed glycerolysis and molecular distillation

Mouming Zhao, Yong Wang, Qiangzhong Zhao, 2014, Food Science and Biotechnology.

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

Mouming Zhao, Qiangzhong Zhao, Zhao Long, 2012 .

Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2022, Food Hydrocolloids.

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

Weizheng Sun, Mouming Zhao, Mouming Zhao, 2010 .

Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes.

Mouming Zhao, G. Su, Qiangzhong Zhao, 2016, Food chemistry.

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.

EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING

Mouming Zhao, Weizheng Sun, Qiangzhong Zhao, 2011 .

ACTIVITY DISTRIBUTION OF DIGESTIVE PROTEASES FROM NEMIPTERUS VIRGATUS AND THEIR RESPONSES TO pH VALUE AND TEMPERATURE

Mouming Zhao, Qiangzhong Zhao, Hui Wu, 2008 .

Evaluation of the Hydrolysis Specificity of an Aminopeptidase from Bacillus licheniformis SWJS33 Using Synthetic Peptides and Soybean Protein Isolate.

Mouming Zhao, Baoguo Sun, Qiangzhong Zhao, 2017, Journal of Agricultural and Food Chemistry.

Characterization of a salt-tolerant aminopeptidase from marine Bacillus licheniformis SWJS33 that improves hydrolysis and debittering efficiency for soy protein isolate.

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2017, 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 .

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.

Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2016 .

Effect of homogenisation and storage time on surface and rheology properties of whipping cream

Mouming Zhao, Qiangzhong Zhao, Bao Yang, 2012 .

Application of targeted drug delivery system in Chinese medicine.

Xiaoquan Yang, Lin Li, Jian-Guo Jiang, 2009, Journal of controlled release : official journal of the Controlled Release Society.

Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten.

Mouming Zhao, Qiangzhong Zhao, Yue Jiang, 2007, Journal of food science.

Correlation of glutenin macropolymer with viscoelastic properties during dough mixing

Mouming Zhao, Qiangzhong Zhao, Jinshui Wang, 2007 .

Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2023, Food Hydrocolloids.

Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream

Mouming Zhao, G. Su, Qiangzhong Zhao, 2009 .

Antioxidant and anti‐acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory‐improving effects on scopolamine‐induced amnesia mice

Mouming Zhao, G. Su, D. Sun-Waterhouse, 2017 .

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

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

Stability towards the gastrointestinal simulated digestion and bioactivity of PAYCS and its digestive product PAY with cognitive improving properties.

Mouming Zhao, G. Su, Qiangzhong Zhao, 2019, Food & function.

Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2023, Food Hydrocolloids.

Emulsifying and whipping properties of mixing polysaccharide dispersions: Effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2022, The Journal of the Science of Food and Agriculture.

Frozen, chilled and spray dried emulsions for whipped cream: Influence of emulsion preservation approaches on product functionality

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2015 .

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2023, The Journal of the Science of Food and Agriculture.

Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage

Mouming Zhao, Qiangzhong Zhao, Cui Chun, 2006 .

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream.

Mouming Zhao, Qiangzhong Zhao, Tong-xun Liu, 2023, Food chemistry.

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.

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara.

P. Van der Meeren, Mouming Zhao, Qiangzhong Zhao, 2023, Soft Matter.

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.

Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties

Mouming Zhao, Qiangzhong Zhao, Yongjian Cai, 2023, Food Hydrocolloids.

Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties.

Qiangzhong Zhao, Yongjian Cai, Lihua Huang, 2024, International journal of biological macromolecules.

Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation.

D. Mcclements, Qiangzhong Zhao, Xiujie Zhao, 2024, International Journal of Biological Macromolecules.

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.

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.