Zhongli Zhang

Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties

Dajing Li, Jiangfeng Song, Chunju Liu, 2021 .

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

J. Lorenzo, Xiukang Wang, Shafaqat Ali, 2021, Antioxidants.

Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage

Rana Muhammad Aadil, J. Lorenzo, Xiukang Wang, 2021, Applied Sciences.

Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

J. Lorenzo, Xiukang Wang, M. Pateiro, 2021, LWT.

Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles

J. Lorenzo, Hanguo Xiong, A. Nawaz, 2021, Antioxidants.

Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus

I. Ahmad, A. Nawaz, Zhongli Zhang, 2021 .

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles

J. Lorenzo, Hanguo Xiong, A. Nawaz, 2021, Foods.

Structures and physicochemical properties of vortioxetine salts.

Xiurong Hu, Zhongli Zhang, Meng-ying Sun, 2016, Acta crystallographica Section B, Structural science, crystal engineering and materials.

A systemic study on the effect of egg‐white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage

J. Lorenzo, Hanguo Xiong, A. Nawaz, 2022, International Journal of Food Science & Technology.

Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties

S. Irshad, A. Nawaz, Engpeng Li, 2020, International Journal of Food Science & Technology.

Research on the Capsule of Ganoderma lucidum and Zizhiphi spinozae Improving the Sleep in Mice

Ya-li Dang, Zhongli Zhang, Aiying Xie, 2014 .