Changyu Zhou

发表

Characterizing bacterial strains of spoiled Jinhua ham and evaluating the effect of antimicrobial agents on these isolated bacterial strains

D. Pan, Ying Wang, Jinxuan Cao, 2021 .

Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

Guang-hong Zhou, Xinglian Xu, Yun Bai, 2019, CyTA - Journal of Food.

Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking.

D. Pan, Ying Wang, Jinxuan Cao, 2022, Food research international.

Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

D. Pan, Jinxuan Cao, F. Geng, 2021 .

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams.

Yangying Sun, D. Pan, Ying Wang, 2021, Food chemistry.

Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham

Yangying Sun, D. Pan, C. Ou, 2021 .

The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioning.

Yangying Sun, D. Pan, Ying Wang, 2016, Food research international.

Heat stress induces various oxidative damages to myofibrillar proteins in ducks.

D. Pan, Tao Zeng, Changyu Zhou, 2022, Food chemistry.

Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham.

Guang-hong Zhou, Xinglian Xu, Chong Wang, 2020, Food chemistry.

Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance.

D. Pan, Jinxuan Cao, F. Barba, 2022, Bioresource technology.

Effect of incubation temperature on the binding capacity of flavor compounds to myosin.

Guang-hong Zhou, Chunbao Li, Changyu Zhou, 2021, Food chemistry.

Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism

D. Pan, Jinxuan Cao, Changyu Zhou, 2020, Ultrasonics sonochemistry.

Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

Guang-hong Zhou, Chunbao Li, Chong Wang, 2021, Food science & nutrition.

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle.

Yangying Sun, D. Pan, Ying Wang, 2018, Food chemistry.

Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams.

D. Pan, Ya-li Dang, Changyu Zhou, 2022, Food chemistry.

1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures

Guang-hong Zhou, Xinglian Xu, D. Pan, 2021 .

The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins

Yangying Sun, D. Pan, Ying Wang, 2022, LWT.

The effect of different degrees of superchilling on shelf life and quality of pork during storage

Guang-hong Zhou, Yun Bai, Peng Wang, 2020, Journal of Food Processing and Preservation.

Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L.

D. Pan, Jinxuan Cao, B. Green, 2022, Food research international.

Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure

Yangying Sun, D. Pan, Changyu Zhou, 2022, Foods.

An untargeted metabolomic insight into the high-pressure stress effect on the germination of wholegrain Oryza sativa L.

D. Pan, Jinxuan Cao, Yun Deng, 2021, Food research international.

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

Guang-hong Zhou, Chunbao Li, Yun Bai, 2019, Asian-Australasian journal of animal sciences.

Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 Cells

Yangying Sun, D. Pan, Jinxuan Cao, 2022, Frontiers in Nutrition.

Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham

Yangying Sun, D. Pan, Jinxuan Cao, 2022, Critical reviews in food science and nutrition.

Proposing processomics as the methodology of food quality monitoring: Re-conceptualization, opportunities, and challenges

D. Pan, Jinxuan Cao, Changyu Zhou, 2022, Current Opinion in Food Science.

Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades

D. Pan, Ying Wang, Jinxuan Cao, 2022, Food Bioscience.

Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function

Yangying Sun, D. Pan, L. Du, 2023, Food Hydrocolloids.

The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsiﬁed sunflower oil

Yangying Sun, D. Pan, Jinxuan Cao, 2021 .

The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones

Ying Wang, Jinxuan Cao, Changyu Zhou, 2022, Frontiers in Nutrition.

Preparation, Morphology and Release of Goose Liver Oil Microcapsules

Yangying Sun, D. Pan, Changyu Zhou, 2022, Foods.

Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.

Guang-hong Zhou, Xinglian Xu, Yangying Sun, 2018, Journal of the science of food and agriculture.

Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing

D. Pan, Ying Wang, Jinxuan Cao, 2020, Poultry science.

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

D. Pan, Ying Wang, Jinxuan Cao, 2020, International Journal of Food Science & Technology.

Long-Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host-Derived Proteins in the Gut Contents Of Mice.

Chunbao Li, Di Zhao, Changyu Zhou, 2020, Molecular nutrition & food research.

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020 .

The joint effects of ultrasound and modified atmosphere packaging on the storage of sauced ducks

D. Pan, Jinxuan Cao, Changyu Zhou, 2023, LWT.

Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product

Yangying Sun, D. Pan, Changyu Zhou, 2022, Food Control.

Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham.

Yangying Sun, D. Pan, Ya-li Dang, 2022, Food chemistry.

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

Xinglian Xu, Chunbao Li, Jinxuan Cao, 2019 .

Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham

Xinglian Xu, Chunbao Li, D. Pan, 2019, LWT.

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing

Yangying Sun, D. Pan, Ying Wang, 2017, Food Science and Biotechnology.

Ultraviolet-radiation technology for preservation of meat and meat products: Recent advances and future trends

Yangying Sun, D. Pan, Junyu Chen, 2023, Food Control.

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

Yangying Sun, D. Pan, L. Du, 2022, Foods.

Charactering the spoilage mechanism of “three sticks” of Jinhua ham

D. Pan, Ying Wang, Jinxuan Cao, 2022, Food Science and Human Wellness.

A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights.

Changyu Zhou, Jin-Xuan Cao, G. Zhou, 2021, Comprehensive reviews in food science and food safety.

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.

Xinglian Xu, Chong Wang, Yun Bai, 2019, Food chemistry.

Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham.

Xinglian Xu, Jinxuan Cao, Chong Wang, 2019, Food chemistry.

iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process

Xinglian Xu, Chunbao Li, Jinxuan Cao, 2019, Food Control.

The effect of ATP marination on the depolymerization of actin filament in goose muscles during postmortem conditioning

Yangying Sun, D. Pan, Ying Wang, 2018, Poultry science.

Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham

Yangying Sun, D. Pan, Changyu Zhou, 2023, LWT.

Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles

Yangying Sun, D. Pan, Changyu Zhou, 2022, Food Bioscience.

Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates

Tingting Li, Changyu Zhou, Y. Ang, 2020 .

A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding

D. Pan, Jinxuan Cao, Changyu Zhou, 2022, Food Hydrocolloids.

The effect of sodium chloride levels on the taste and texture of dry-cured ham

D. Pan, Ying Wang, Jinxuan Cao, 2020, Journal of Food Measurement and Characterization.

Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes

Yangying Sun, D. Pan, Z. Cai, 2023, Foods.

Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham

D. Pan, Ying Wang, Jinxuan Cao, 2023, Food Science and Human Wellness.

The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham.

Yangying Sun, D. Pan, Ya-li Dang, 2022, Food chemistry.

Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.

Chong Wang, Changyu Zhou, Chun-Bao Li, 2020, Journal of texture studies.

Pressurization-induced molten globule-like protein as a regulatory target for off-flavor controlling: Thermodynamic evidence and molecular modeling

Yangying Sun, D. Pan, Jinxuan Cao, 2023, Food Control.

Contribution of processes-induced molten-globule state formation in duck liver protein to the enhanced binding ability of (E, E)-2,4-heptandienal.

Yangying Sun, D. Pan, Jinxuan Cao, 2023, Journal of the science of food and agriculture.

Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide

Yangying Sun, Jinxuan Cao, Changyu Zhou, 2023, Carbohydrate Polymers.

Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation

Changyu Zhou, Zhendong Cai, Xiaohui Zhang, 2024, Ultrasonics sonochemistry.

Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation.

Yangying Sun, Changyu Zhou, Xiaoqun Zeng, 2024, International journal of biological macromolecules.

Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions.

Yangying Sun, D. Pan, Hangzhen Lan, 2023, Food chemistry.

Relationship between Flavor Characteristics and Lipid Oxidation in Air-Dried Beef at Different Roasting Stages

Yangying Sun, Changyu Zhou, Jun He, 2024, International Journal of Gastronomy and Food Science.

Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors

Yangying Sun, Ya-li Dang, Changyu Zhou, 2024, Journal of Food Composition and Analysis.