S. Zhang

发表

Comparison of a modified spectrophotometric and the pH-stat methods for determination of the degree of hydrolysis of whey proteins hydrolysed in a tangential-flow filter membrane reactor

Shiying Xu, Zhang Wang, Seronei Chelulei Cheison, 2009 .

Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds

S. Zhang, Qiyu Lu, 2015 .

Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds

Y. Li, Hongshun Yang, S. Zhang, 2010, Journal of the American Oil Chemists' Society.

Downstream Processes for Aqueous Enzymatic Extraction of Rapeseed Oil and Protein Hydrolysates

Shiying Xu, Zhang Wang, S. Zhang, 2007 .

Antioxidant and Antithrombotic Activities of Rapeseed Peptides

Shiying Xu, Zhang Wang, S. Zhang, 2008 .

Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants

S. Zhang, Shuyan Zhang, Yushan Jiang, 2022, Gels.

Purification and Characterization of a Radical Scavenging Peptide from Rapeseed Protein Hydrolysates

Shiying Xu, Zhang Wang, S. Zhang, 2009 .

In vitro antithrombotic activities of peanut protein hydrolysates.

S. Zhang, 2016, Food chemistry.

Effects of free lipid enrichment on the quality factors of wheat flour

Yanqiu Yuan, S. Zhang, X. Guo, 2013 .

Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration.

S. Zhang, Lin Chen, 2023, Food Chemistry.

Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions

S. Zhang, Changhe Ding, D. Yan, 2021 .

Optimization of the Aqueous Enzymatic Extraction of Rapeseed Oil and Protein Hydrolysates

Shiying Xu, Zhang Wang, S. Zhang, 2007 .

Destabilization of Emulsion Formed During Aqueous Extraction of Peanut Oil: Synergistic Effect of Tween 20 and pH

Tong Wang, S. Zhang, 2016 .

Effects of Tween 20 and Transglutaminase Modifications on the Functional Properties of Peanut Proteins

S. Zhang, X. H. Wang, D. Yan, 2019 .

Effects of Protein Content, Glutenin-to-Gliadin Ratio, Amylose Content, and Starch Damage on Textural Properties of Chinese Fresh White Noodles

Hongshun Yang, S. Zhang, Qiyu Lu, 2011 .

Enzymatic Demulsification of the Oil-Rich Emulsion Obtained by Aqueous Extraction of Peanut Seeds

S. Zhang, Xiang Zhao, Qiyu Lu, 2013 .

Effects of flour free lipids on textural and cooking qualities of Chinese noodles

Si-yuan Guo, S. Zhang, Qiyu Lu, 2009 .