Zhang M - Search Results

1

Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation.

Zhang M, Sun H, Liu Y, Wang Y, Piao C, Cai D, Wang Y, Liu J. Zhang M, et al. J Sci Food Agric. 2021 Jan 30;101(2):659-665. doi: 10.1002/jsfa.10678. Epub 2020 Aug 26. J Sci Food Agric. 2021. PMID: 32696453

2

Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels.

Zhang M, Cai D, Song Q, Wang Y, Sun H, Piao C, Yu H, Liu J, Liu J, Wang Y. Zhang M, et al. Food Sci Anim Resour. 2019 Jun;39(3):459-473. doi: 10.5851/kosfa.2019.e42. Epub 2019 Jun 30. Food Sci Anim Resour. 2019. PMID: 31304474 Free PMC article.

3

Enhancement of carotenoid biosynthesis in Phaffia rhodozyma PR106 under stress conditions.

Zhang J, Li QR, Zhang MH, You Y, Wang Y, Wang YH. Zhang J, et al. Biosci Biotechnol Biochem. 2019 Dec;83(12):2375-2385. doi: 10.1080/09168451.2019.1650633. Epub 2019 Aug 8. Biosci Biotechnol Biochem. 2019. PMID: 31392932

4

Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying.

Sun H, Hua X, Zhang M, Wang Y, Chen Y, Zhang J, Wang C, Wang Y. Sun H, et al. Among authors: zhang m, zhang j. Food Sci Anim Resour. 2020 Jan;40(1):118-131. doi: 10.5851/kosfa.2019.e94. Epub 2020 Jan 1. Food Sci Anim Resour. 2020. PMID: 31970336 Free PMC article.

5

Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu²⁺ absorption.

Zhang M, Sun H, Wang Y, Piao C, Cai D, Wang Y, Liu J, Cheng Z. Zhang M, et al. Food Chem. 2020 Aug 30;322:126772. doi: 10.1016/j.foodchem.2020.126772. Epub 2020 Apr 7. Food Chem. 2020. PMID: 32283360

6

Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying.

Sun H, Zhang M, Liu Y, Wang Y, Chen Y, Guan W, Li X, Wang Y. Sun H, et al. Among authors: zhang m. Carbohydr Polym. 2021 May 15;260:117843. doi: 10.1016/j.carbpol.2021.117843. Epub 2021 Feb 20. Carbohydr Polym. 2021. PMID: 33712117

7

pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues.

Xue Z, Zhang M, Wang J, Wang S, Han S, Huang X, Liu H. Xue Z, et al. Among authors: zhang m. Food Res Int. 2024 Jun;185:114289. doi: 10.1016/j.foodres.2024.114289. Epub 2024 Apr 2. Food Res Int. 2024. PMID: 38658073

8

Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications.

Xue Z, Zhang M, Wang M, Wang S, Wang S, Wang P, Li J, Liu H. Xue Z, et al. Among authors: zhang m. Food Chem. 2024 Sep 30;453:139643. doi: 10.1016/j.foodchem.2024.139643. Epub 2024 May 15. Food Chem. 2024. PMID: 38761734

9

An early-postmortem metabolic comparison among three extreme acute heat stress temperature settings in chicken breast muscle.

Zhang M, Zhai C, Luo X, Lin H, Zhang M, Zhu L, Nair MN, Ahn DU, Liang R. Zhang M, et al. J Food Sci Technol. 2021 Dec;58(12):4823-4829. doi: 10.1007/s13197-021-05230-1. Epub 2021 Aug 14. J Food Sci Technol. 2021. PMID: 34629547 Free PMC article.

10

Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure.

Huang X, Wang S, Zhang M, Zhang G, Zhang Z, Cao X, Liu H. Huang X, et al. Among authors: zhang m, zhang g, zhang z. Food Chem. 2024 Oct 1;454:139853. doi: 10.1016/j.foodchem.2024.139853. Epub 2024 May 27. Food Chem. 2024. PMID: 38823200

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