Jianzhong Zhou

发表

Study on processing stability and fermentation characteristics of donkey milk

X. Rui, Qiuqin Zhang, Wei Li, 2020 .

Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China

Huan Li, Jianzhong Zhou, Kai-Ting Chen, 2019 .

Selective fermentation of Lactobacillus delbrueckii ssp. Bulgaricus SRFM-1 derived exopolysaccharide by Lactobacillus and Streptococcus strains revealed prebiotic properties

X. Rui, Qiuqin Zhang, Wei Li, 2020 .

In vitro digestion and fermentation of released exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1.

X. Rui, Qiuqin Zhang, Wei Li, 2020, Carbohydrate polymers.

Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

Yujie Su, Yan-jun Yang, Yuntao Liu, 2015 .

Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and stability.

S. Li, Hui Zhang, Jianzhong Zhou, 2023, Food research international.

Preparation, characterization and antioxidant activities of derivatives of exopolysaccharide from Lactobacillus helveticus MB2-1.

X. Rui, Qiuqin Zhang, Wei Li, 2019, International Journal of Biological Macromolecules.

Influences of drying methods on the structural, physicochemical and antioxidant properties of exopolysaccharide from Lactobacillus helveticus MB2-1.

X. Rui, Qiuqin Zhang, Wei Li, 2020, International journal of biological macromolecules.

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

Pei Wang, Chong Xie, Zhenxin Gu, 2022, Foods.

Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten.

Pei Wang, Chong Xie, Zhenxin Gu, 2022, Journal of agricultural and food chemistry.

Digestion of pectic polysaccharide from Brassica rapa L. in vitro and its effect on the intestinal microbiota in cyclophosphamide‐treated mice

Jianye Ren, Xiaodong Hu, Zirong Wang, 2021, International Journal of Food Science & Technology.

Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity

Lixia Zhang, M. Khan, Jianzhong Zhou, 2012, European Food Research and Technology.