Ying Zhu

发表

The behavior of 3d electrons and defects in TiAl-based alloys containing V and Cu studied by positron annihilation

Hai‐Long Jiang, W. Deng, Zhenying Chen, 2008 .

Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules

Mingshou Lu, Ying Zhu, Zhimin Li, 2022, Frontiers in Nutrition.

Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability

Hujun Xie, Gerui Ren, Ying He, 2022, Foods.

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Ying Sun, Xuelian Gu, Ying Zhu, 2022, Foods.

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

Ying Zhu, Yang Gao, Yuyang Huang, 2023, Frontiers in Nutrition.

Pinus koraiensis polyphenols: structural identification, in vitro antioxidant activity, immune function and inhibition of cancer cell proliferation.

Zhenyu Wang, Ying Zhu, Yuyang Huang, 2021, Food & function.

Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants

Ying Zhu, Xiuqing Zhu, Linlin Liu, 2023, Ultrasonics sonochemistry.

Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten

Ying Zhu, Yuyang Huang, Xiuqing Zhu, 2023, Food Research International.

A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion

Ying Zhu, Xiuqing Zhu, B. Sun, 2024, Foods.

Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones.

Ying Zhu, Xiuqing Zhu, Linlin Liu, 2024, International journal of biological macromolecules.