Fusheng Zhang

发表

Effects of ultrasonic treatment on gel rheological properties and gel formation of high-methoxyl pectin

Jiong Zheng, Ruiqi Zeng, Jianquan Kan, 2018, Journal of Food Engineering.

Effects of sodium carboxymethyl cellulose on rheological properties and gelation behaviors of sodium alginate induced by calcium ions

Jiong Zheng, Ruiqi Zeng, Jianquan Kan, 2019, LWT.

Analysis of Escherichia coli cell damage induced by HPCD using microscopies and fluorescent staining.

L. Deng, Xiaosong Hu, X. Liao, 2010, International journal of food microbiology.

Isolation of angiotensin I-converting enzyme inhibitor from pepsin hydrolysate of porcine hemoglobin

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2014, European Food Research and Technology.

Effects of Pulsed Electric Field (PEF) Treatment on Enhancing Activity and Conformation of α-Amylase

Fusheng Zhang, T. Fang, Meiling Tian, 2016, The Protein Journal.

Polysaccharides obtained from bamboo shoots (Chimonobambusa quadrangularis) processing by-products: New insight into ethanol precipitation and characterization.

Guangjing Chen, Jiong Zheng, Fusheng Zhang, 2018, International journal of biological macromolecules.

Effects of aging time on the antioxidant activity of pomelo wine

Jianquan Kan, Fusheng Zhang, M. Du, 2015, Food Science and Biotechnology.

Enhancing the activity of pectinase using pulsed electric field (PEF) treatment

Fusheng Zhang, T. Fang, M. Du, 2017 .

Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2017 .

Identification and characterization of a novel angiotensin I-converting enzyme inhibitory peptide (ACEIP) from silkworm pupa

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2014, Food Science and Biotechnology.

In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization.

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2021, Carbohydrate Polymers.

Effects of Pectin on the Pasting, Rheological, and Textural Properties of Lotus Root Starch

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2019 .

Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

Jiong Zheng, Fusheng Zhang, Sheng Fan, 2021, Foods.

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2014 .

Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process

Guangjing Chen, Jiong Zheng, Jianquan Kan, 2013 .

Sucrose ester alleviates the agglomeration behavior of bamboo shoot dietary fiber treated via high pressure homogenization: Influence on physicochemical, rheological, and structural properties

Jiong Zheng, Fusheng Zhang, Yijia Zhang, 2023, Food Chemistry.

Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2021, Food Chemistry.

Granular Structure and Physicochemical Properties of Starches from Amaranth Grain

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2015 .

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fiber: Comparison of physical modification methods

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2022, International Journal of Food Science & Technology.

Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers.

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2022, Food chemistry.

Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties.

Jiong Zheng, Fusheng Zhang, Liangru Wu, 2020, Food chemistry.

Structural and functional properties of chestnut starch based on high-pressure homogenization

Fusheng Zhang, Xingzhou Li, Ailing Lei, 2021, LWT.

Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure.

Jiong Zheng, Fusheng Zhang, Hongyun Li, 2018, Journal of the science of food and agriculture.

Characterization of chlorophyll breakdown in green prickleyashes (Zanthoxylum schinifolium Zucc.) during slow drying

Jianquan Kan, Fusheng Zhang, K. Chen, 2012, European Food Research and Technology.

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps.

X. Liao, Yongtao Wang, Fusheng Zhang, 2011, Journal of the science of food and agriculture.

Textural Changes of Yellow Peach in Pouches Processed by High Hydrostatic Pressure and Thermal Processing During Storage

Xiaosong Hu, Jihong Wu, X. Liao, 2012, Food and Bioprocess Technology.

Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch

Wenhao Li, Q. Shen, Yunfei Bai, 2011 .

Kinetics of Texture Change of Bamboo Shoots During Pickling Process

Guangjing Chen, Jiong Zheng, Jianquan Kan, 2017 .

Effect of blanching and drying treatments on quality of bamboo shoot slices

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2014 .

Development of real-time intelligent films with red pitaya peel and its application in monitoring the freshness of pork.

Fusheng Zhang, H. Liao, Yan Ai, 2022, Journal of the science of food and agriculture.

Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study.

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2021, Food chemistry.

Effects of Acid and Salt Solutions on the Pasting, Rheology and Texture of Lotus Root Starch–Konjac Glucomannan Mixture

Jiong Zheng, Fusheng Zhang, Min Liu, 2017, Polymers.

Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch

Jiong Zheng, Fusheng Zhang, Yue Zhang, 2020 .

Synthesis and characterization of retrograded starch nanoparticles through homogenization and miniemulsion cross-linking.

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2016, Carbohydrate polymers.

The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch

Zhiying Wang, Fusheng Zhang, Qiaoli Chen, 2021, Foods.

Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres

Jiong Zheng, Fusheng Zhang, Yue Zhang, 2020 .

Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coli.

Xiaosong Hu, X. Liao, Fusheng Zhang, 2011, Microbiology.

Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel

Fusheng Zhang, Ningning Xie, Mingliu Yang, 2022, Food Chemistry.

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Jiong Zheng, Fusheng Zhang, Wei Li, 2019, Starch - Stärke.

Ultrasonic modification of lotus starch based on multi-scale structure: Pasting, rheological, and thermal properties

Jiong Zheng, Jianquan Kan, Fusheng Zhang, 2023, LWT.

Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch.

Jiong Zheng, Fusheng Zhang, Liangru Wu, 2023, Food chemistry.