Zongshuai Zhu

发表

Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine.

Ming-Ray Huang, Xinghu Zhou, I. Khan, 2021, Food chemistry.

Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology

M. Huang, Jichao Huang, Jing Yang, 2020, Poultry science.

The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast

Jichao Huang, Xinghu Zhou, I. Khan, 2019, CyTA - Journal of Food.

Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying.

M. Huang, Xinghu Zhou, I. Khan, 2019, Journal of food protection.

Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken

Guang-hong Zhou, Jichao Huang, M. Huang, 2019, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Food protein aggregation and its application.

Hongshun Yang, Yanlan Ma, Yaqi Cao, 2022, Food research international.

Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation.

M. Huang, Jichao Huang, I. Khan, 2020, Poultry science.

Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

Di Wang, Jian Zhang, Zongshuai Zhu, 2021, LWT.

A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Jichao Huang, I. Khan, Yiqun Cheng, 2020, Trends in Food Science & Technology.

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Guang-hong Zhou, M. Huang, Yunji Wei, 2020, Food Science and Human Wellness.

Nɛ -carboxymethyllysine and Nɛ -carboxyethyllysine kinetics and water loss analysis during chicken braising.

Di Zhao, Yunji Wei, Zongshuai Zhu, 2020, Journal of the science of food and agriculture.

Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage.

Jichao Huang, Xinghu Zhou, Wenmin Yang, 2022, Food chemistry.

The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products

Zongshuai Zhu, A. Bassey, Yajie Yu, 2022, Food Control.

ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma

Yan Xu, Jichao Huang, Haoyu Guo, 2022, Foods.

Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties

Zongshuai Zhu, Ming Huang, Mingyuan Huang, 2021, LWT.

Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins

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

The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken

Yiqun Cheng, Zongshuai Zhu, Yang Lei, 2022, LWT.

Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins

Chunbao Li, O. Odeyemi, K. Ye, 2021 .

Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients.

Xiaolan Du, Yiqun Cheng, Yaqi Cao, 2022, Food chemistry.

Inhibitory effect of mulberry leaf (Morus alba L.) extract on the formation of free and bound heterocyclic amines in pan-fried muscovy duck (Cairina moschata) patties

Haoyu Guo, Yiqun Cheng, Zongshuai Zhu, 2022, Food Control.

Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products.

I. Ali, Zongshuai Zhu, Rui Fang, 2020, Journal of the science of food and agriculture.

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation.

I. Khan, Yiqun Cheng, Zongshuai Zhu, 2019, Journal of the science of food and agriculture.

Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion.

Di Zhao, Zongshuai Zhu, Rui Fang, 2020, Colloids and Surfaces B: Biointerfaces.

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

I. Khan, Zongshuai Zhu, A. Bassey, 2023, Food Science and Human Wellness.

Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation

I. Khan, Zongshuai Zhu, A. Bassey, 2021, LWT.

The generation and application of antioxidant peptides derived from meat protein: a review

Jichao Huang, Jing Yang, Zongshuai Zhu, 2023, Food Science of Animal Products.

Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings

Chong Wang, Yiqun Cheng, Zongshuai Zhu, 2021 .

Content of free and protein‐binding Nε‐carboxymethyllysine and Nε‐carboxyethyllysine in different parts of braised chicken

Jichao Huang, I. Khan, Yiqun Cheng, 2020, Food science & nutrition.

The formation, germination, and cold plasma inactivation of bacterial spore

Zongshuai Zhu, A. Bassey, Iftikhar Ali Khan, 2022, Food Chemistry Advances.

Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions.

Jichao Huang, Zongshuai Zhu, Ming Huang, 2023, Food chemistry.

Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis.

Chunbao Li, E. Frimpong, O. Odeyemi, 2021, Food research international.

Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities.

Ji Luo, Daoying Wang, Weimin Xu, 2021, Food chemistry.

Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties

F. Chen, A. Nawaz, Mingfu Wang, 2022, Frontiers in Nutrition.