Hui Zhang

发表

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan ( Boerhavia elegana Choisy ) seeds

A. AL-Farga, A. Siddeeg, Hui Zhang, 2015 .

Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020 .

Health benefits of 4,4-dimethyl phytosterols: an exploration beyond 4-desmethyl phytosterols.

Qingzhe Jin, Xingguo Wang, Ming Chang, 2019, Food & function.

Oat Beta‐Glucan: Its Role in Health Promotion and Prevention of Diseases

Hui Zhang, C. Daou, Cheickna Daou, 2012 .

Health Effects of Dietary Oxidized Tyrosine and Dityrosine Administration in Mice with Nutrimetabolomic Strategies.

Yuhui Yang, Yong-hui Shi, G. Le, 2017, Journal of agricultural and food chemistry.

Interaction between ovalbumin and pectin and coacervate characterization

Guo-Qing Huang, Hui Zhang, Xin Geng, 2021, Colloid and Polymer Science.

In-Vitro Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber *

Hui Zhang, C. Daou, Camel Lagnika, 2014 .

Effect of Detoxification on Conformational and Functional Properties of Jatropha curcas Proteins

Hui Zhang, Jianhui Xiao, L. Niu, 2015 .

Effect of different processing methods on physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food chemistry.

Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions

V. Fogliano, Hao Zhang, Hui Zhang, 2019, Journal of agricultural and food chemistry.

Concentration-dependent displacement of cholesterol in micelles by hydrophobic rice bran protein hydrolysates.

Hui Zhang, W. Yokoyama, Huijuan Zhang, 2012, The Journal of the Science of Food and Agriculture.

Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China

Qingzhe Jin, Xingguo Wang, Li Chen, 2021 .

Peptides identified in soybean protein increase plasma cholesterol in mice on hypercholesterolemic diets.

Wang Jing, W. Yokoyama, Huijuan Zhang, 2013, Journal of agricultural and food chemistry.

Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021, Food chemistry.

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.

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Critical reviews in food science and nutrition.

Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of flavor rapeseed oils in China.

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2020, Journal of the science of food and agriculture.

Thermodynamics of antimicrobial peptide JCpep8 binding to living Staphylococcus aureus as a pseudo-stationary phase in capillary electrochromatography and consequences for antimicrobial activity.

Hui Zhang, Jianhui Xiao, Shao-dong Ding, 2012, Journal of agricultural and food chemistry.

Polyphenols extract from lotus seedpod (Nelumbo nucifera Gaertn.): Phenolic compositions, antioxidant, and antiproliferative activities

Hui Zhang, Xun Song, Yingbin Shen, 2019, Food science & nutrition.

Lower weight gain and hepatic lipid content in hamsters fed high fat diets supplemented with white rice protein, brown rice protein, soy protein, and their hydrolysates.

W. Yokoyama, Huijuan Zhang, Hui Zhang, 2011, Journal of agricultural and food chemistry.

Lipase‐Catalyzed Interesterification of Schizochytrium sp. Oil and Medium‐Chain Triacylglycerols for Preparation of DHA ‐Rich Medium and Long‐Chain Structured Lipids

Jianhua Huang, X. Zou, Hui Zhang, 2021, Journal of the American Oil Chemists' Society.

Enzymatic synthesis of structured lipids enriched with conjugated linoleic acid and butyric acid: strategy consideration and parameter optimization

Qingzhe Jin, Xingguo Wang, X. Zou, 2019, Bioprocess and Biosystems Engineering.

The mechanism exploration of the non‐colonic toxicity and obesity inhibition of food‐grade κ‐carrageenan by transcriptome

C. Xue, Hui Zhang, Yaoguang Chang, 2021, Food science & nutrition.

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.

Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities

Hui Zhang, Yingbin Shen, Churan Hu, 2018 .

Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour.

M. Shamoon, A. AL-Farga, A. Siddeeg, 2016, Food chemistry.

Characterizations of interaction between antimicrobial peptide (JCpep7) and living staphylococcus aureus used as pseudostationary phase in capillary electrochromatography

Hui Zhang, Jianhui Xiao, Shao-dong Ding, 2011 .

Associations of Region and Lactation Stage with Odd-Chain Fatty Acid Profile in Triglycerides of Breast Milk in China

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2022, Molecules.

Food-grade carrageenans and their implications in health and disease.

Robert W. Li, C. Xue, Hui Zhang, 2021, Comprehensive reviews in food science and food safety.

Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment.

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2021, Comprehensive reviews in food science and food safety.

Chemical Profiles of Twenty-three Monovarietal Olive Oils Produced in Liangshan Region of China.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Journal of oleo science.

Evaluation and Comparison of Lipid Composition, Oxidation Stability, and Antioxidant Capacity of Sesame Oil: An Industrial-Scale Study Based on Oil Extraction Method

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2018, European Journal of Lipid Science and Technology.

Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2019, Trends in Food Science & Technology.

Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran

Hui Zhang, C. Daou, Cheickna Daou, 2014, Journal of Food Science and Technology.

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study.

D. Mcclements, E. Decker, Ruojie Zhang, 2015, Food research international.

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

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

Advances in exogenous docosahexaenoic acid-containing phospholipids: Sources, positional isomerism, biological activities, and advantages.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Comprehensive reviews in food science and food safety.

Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2023, Molecules.

Identification and characterization of polyphenols in different varieties of Camellia oleifera seed cakes by UPLC-QTOF-MS.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2019, Food research international.

A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods

Xingguo Wang, Gangcheng Wu, A. Ali, 2023, Journal of Food Measurement and Characterization.

Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021 .

Gamma tocopherol, its dimmers, and quinones: Past and future trends

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020, Critical reviews in food science and nutrition.

Evaluation of detoxification methods on toxic and antinutritional composition and nutritional quality of proteins in Jatropha curcas meal.

Hui Zhang, Xingguo Wang, Hui Zhang, 2011, Journal of agricultural and food chemistry.

Effect of the addition of alhydwan seed flour on the dough rheology, bread quality, texture profile and microstructure of wheat bread

Hinawi A. M. Hassanin, Mohammed Obadi, A. Siddeeg, 2016 .

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021 .

Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil.

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020, Food research international.

In Vitro Antioxidant Activity and Total Phenolic and Flavonoid Contents of Alhydwan (Boerhavia elegana Choisy) Seeds

A. Siddeeg, Hui Zhang, A. Ammar, 2014 .

Screening of antioxidant and antitumor activities of major ingredients from defatted Camellia oleifera seeds

Tingting Li, Hui Zhang, Cai’E. Wu, 2014, Food Science and Biotechnology.

Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2022, Foods.

Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and stability.

S. Li, Hui Zhang, Jianzhong Zhou, 2023, Food research international.

Comparative evaluation of Jatropha curcas L. seed meals obtained by different methods of defatting on toxic, antinutritional and nutritive factors

Hui Zhang, Jianhui Xiao, 2014, Journal of Food Science and Technology.

Efficient screening of a novel antimicrobial peptide from Jatropha curcas by cell membrane affinity chromatography.

Xingguo Wang, Hui Zhang, Jianhui Xiao, 2011, Journal of agricultural and food chemistry.

Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS , GC‐O, and Sensory Evaluation

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021 .

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.

Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021, Food chemistry.

Preparation of DHA-Rich Medium- and Long-Chain Triacylglycerols by Lipase-Catalyzed Acidolysis of Microbial Oil from Schizochytrium sp.with Medium-Chain Fatty Acids

Qingzhe Jin, X. Zou, Hui Zhang, 2020, Applied Biochemistry and Biotechnology.

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

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

Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels.

Qingzhe Jin, Xingguo Wang, Xiaojing Li, 2021, Food chemistry.

The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex.

Xiaojing Li, Gangcheng Wu, X. Qi, 2019, Food chemistry.

Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2023, Food research international.

Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles

Tingting Li, Hui Zhang, Xiangli Ding, 2020, Foods.

Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS.

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2022, Journal of agricultural and 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.

Applying sensory and instrumental techniques to evaluate the texture of French Fries from fast food restaurant.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Journal of texture studies.

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.

Identification and characterisation of bioactive compounds from the seed kernels and hulls of Paeonia lactiflora Pall by UPLC-QTOF-MS.

Qingzhe Jin, Xingguo Wang, Li Chen, 2021, Food research international.

Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols.

V. Fogliano, Hao Zhang, Gangcheng Wu, 2021, Food chemistry.

Preparation of Docosahexaenoic Acid‐Rich Diacylglycerol‐Rich Oil by Lipase‐Catalyzed Glycerolysis of Microbial Oil from Schizochytrium sp. in a Solvent‐Free System

Qingzhe Jin, Xingguo Wang, X. Zou, 2020 .

Triacylglycerol containing medium-chain fatty acids (MCFA-TAG): The gap between human milk and infant formulas

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2019 .

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.

Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2022, Food chemistry: X.

Physico-chemical Properties and Antioxidant Activities of Dietary Fiber Derived from Defatted Rice Bran

Hui Zhang, C. Daou, Cheickna Daou, 2011 .

Physico-chemical Properties and Antioxidant Activities of Dietary Fiber Derived from Defatted

Hui Zhang, C. Daou, Cheickna Daou, 2011 .

Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food research international.

Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS‐SPME‐GC/MS

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2016 .

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.

Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2019, Food chemistry.

Model prediction of color reversion of soybean oil and its quantitative relationship with oxidation under accelerated conditions

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2019, LWT.

Effects of sorghum, purple rice and rhubarb rice on lipids status and antioxidant capacity in mice fed a high-fat diet

S. Ou, Cai-huan Huang, Hui Zhang, 2017 .

Optimization of processing parameters for extraction of total, insoluble and soluble dietary fibers of defatted rice bran.

Hui Zhang, C. Daou, Cheickna Daou, 2013 .

Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2023, Food chemistry: X.

Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food research international.

High‐Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020, European Journal of Lipid Science and Technology.

Kinetic models to understand the coexistence of formation and decomposition of hydroperoxide during lipid oxidation.

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020, Food research international.

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2022, Food Science and Human Wellness.

Analysis of quality and microstructure of freshly potato strips fried with different oils

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020 .

Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2022 .

Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD.

Gangcheng Wu, X. Qi, Peiyan Li, 2019, Food research international.

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.

Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021, Food chemistry.

Insights into effects of temperature and ultraviolet light on degradation of tocored with HPLC and UPC2-QTOF-MS

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020 .

Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020 .

Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion.

Qingzhe Jin, Xingguo Wang, Z. Fang, 2022, Food research international.

Dietary oleic acid supplementation and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials

Qingzhe Jin, Xingguo Wang, Ming Chang, 2020, Critical reviews in food science and nutrition.

The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food chemistry: X.

Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions.

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2019, Food chemistry.

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

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021 .

The bioactive compounds and cellular antioxidant activity of Herbaceous peony (Paeonia lactiflora Pall) seed oil from China.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Journal of food science.

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.

Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials.

Qingzhe Jin, Xingguo Wang, Weizhen Zeng, 2023, Critical reviews in food science and nutrition.

A comprehensive comparison of Chinese olive oils from different cultivars and geographical origins.

Qingzhe Jin, Xingguo Wang, Weibao Kong, 2023, Food chemistry: X.

Sensory analysis, aroma compounds and flavour modulation of rapeseed oil: A review

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2022 .

Effects of Dietary Linoleic Acid on Blood Lipid Profiles: A Systematic Review and Meta-Analysis of 40 Randomized Controlled Trials

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2023, Foods.

Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food Research International.

Mechanisms of sesamol and sesamin inhibiting α-glucosidase activity by spectroscopy and molecular docking

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2023, Food Bioscience.

Effects of Dietary Plant-Derived Low-Ratio Linoleic Acid/Alpha-Linolenic Acid on Blood Lipid Profiles: A Systematic Review and Meta-Analysis

Qingzhe Jin, Xingguo Wang, Hui Zhang, 2023, Foods.

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.

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

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

An Escherichia coli Cell Membrane Chromatography-Offline LC-TOF-MS Method for Screening and Identifying Antimicrobial Peptides from Jatropha curcas Meal Protein Isolate Hydrolysates

Hui Zhang, Jianhui Xiao, 2012, Journal of biomolecular screening.

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study.

D. Mcclements, E. Decker, Ruojie Zhang, 2015, Food research international.

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.