Mi Yan

Spectroscopic and in silico investigation of the interaction between GH1 β‐glucosidase and ginsenoside Rb1

Tiehua Zhang, Haoyang Zou, Ping Zhao, 2021, Food science & nutrition.

Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio.

Cuina Wang, Weigan Zhong, Tiehua Zhang, 2021, Colloids and surfaces. B, Biointerfaces.

Self-assembly system based on water-soluble perylene diimide for sensitive detection and discrimination of tea polyphenols

Tiehua Zhang, Xue Shen, Shuning Zhong, 2020 .

Characterization and antibacterial activity study of α-Lactalbumin-carvacrol complex.

Tiehua Zhang, Yitong Lu, Xiaoxia Yan, 2022, Food chemistry.

Lactoferrin-thymol complex for the disinfection of gram-positive Staphylococcus aureus and Gram-negative Escherichia coli.

Tiehua Zhang, C. Lu, Haiqing Ye, 2021, Food & function.

Enhanced foaming properties of lactoferrin by forming functional complexes with ginsenoside Re and Rb1

Tiehua Zhang, Yanli Zhao, Xue Shen, 2022, Food Hydrocolloids.

Cucurbitacin IIa interferes with EGFR-MAPK signaling pathway leads to proliferation inhibition in A549 cells.

Yifan Song, Zhengyi Wei, Tiehua Zhang, 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Identification of 20(R, S)-protopanaxadiol and 20(R, S)-protopanaxatriol for potential selective modulation of glucocorticoid receptor.

Zhengyi Wei, Tiehua Zhang, Yuan Liang, 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Lactoferrin-ginsenoside Rg3 complex ingredients: Study of interaction mechanism and preparation of oil-in-water emulsion.

Tiehua Zhang, Xue Shen, Chunyu Xi, 2021, Food chemistry.

Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel.

Tiehua Zhang, Yanli Zhao, Xue Shen, 2022, Journal of dairy science.

Hydroxyl group-induced enhancement of antioxidant activity of resveratrol over pterostilbene by binding to lactoferrin.

Tiehua Zhang, Mi Yan, Mengxue Diao, 2024, Food chemistry.