Zhang X - Search Results

1

High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations.

Zuo Z, Zhang X, Li T, Zhou J, Yang Y, Bian X, Wang L. Zuo Z, et al. Among authors: zhang x. Food Chem. 2022 Jun 1;378:132011. doi: 10.1016/j.foodchem.2021.132011. Epub 2022 Jan 5. Food Chem. 2022. PMID: 35042113

2

Effect of Hops Beta Acids on the Survival of Unstressed- or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham Slices.

Wang L, McKeith AG, Shen C, Carter K, Huff A, McKeith R, Zhang X, Chen Z. Wang L, et al. Among authors: zhang x. J Food Sci. 2016 Feb;81(2):M445-53. doi: 10.1111/1750-3841.13201. Epub 2016 Jan 8. J Food Sci. 2016. PMID: 26748557

3

Protective effects of rice dreg protein hydrolysates against hydrogen peroxide-induced oxidative stress in HepG-2 cells.

Zhang X, Wang L, Wang R, Luo X, Li Y, Chen Z. Zhang X, et al. Food Funct. 2016 Mar;7(3):1429-37. doi: 10.1039/c5fo01183c. Food Funct. 2016. PMID: 26843356

4

Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination.

Wang L, Ding Y, Zhang X, Li Y, Wang R, Luo X, Li Y, Li J, Chen Z. Wang L, et al. Among authors: zhang x. Food Chem. 2018 Jan 15;239:416-426. doi: 10.1016/j.foodchem.2017.06.090. Epub 2017 Jun 16. Food Chem. 2018. PMID: 28873586

5

Effect of high energy electron beam on proteolysis and antioxidant activity of rice proteins.

Zhang X , Wang L , Chen Z , Li Y , Luo X , Li Y . Zhang X , et al. Food Funct. 2020 Jan 29;11(1):871-882. doi: 10.1039/c9fo00038k. Food Funct. 2020. PMID: 31942589

6

Preservation of hydrogen peroxide-induced oxidative damage in HepG-2 cells by rice protein hydrolysates pretreated with electron beams.

Zhang X, Wang L, Lu H, Zong Z, Chen Z, Li Y, Luo X, Li Y. Zhang X, et al. Sci Rep. 2020 May 21;10(1):8415. doi: 10.1038/s41598-020-64814-7. Sci Rep. 2020. PMID: 32439943 Free PMC article.

7

Functional properties and structural changes of rice proteins with anthocyanins complexation.

Li T, Wang L, Chen Z, Zhang X, Zhu Z. Li T, et al. Among authors: zhang x. Food Chem. 2020 Nov 30;331:127336. doi: 10.1016/j.foodchem.2020.127336. Epub 2020 Jun 15. Food Chem. 2020. PMID: 32569969

8

Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties.

Zhang X, Zuo Z, Yu P, Li T, Guang M, Chen Z, Wang L. Zhang X, et al. Food Chem. 2021 May 1;343:128545. doi: 10.1016/j.foodchem.2020.128545. Epub 2020 Nov 4. Food Chem. 2021. PMID: 33223302

9

Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils.

Li T, Wang L, Geng H, Zhang X, Chen Z. Li T, et al. Among authors: zhang x. Food Chem. 2021 Aug 30;354:129554. doi: 10.1016/j.foodchem.2021.129554. Epub 2021 Mar 11. Food Chem. 2021. PMID: 33761336

10

Complexation of rice glutelin fibrils with cyanidin-3-O-glucoside at acidic condition: Thermal stability, binding mechanism and structural characterization.

Li T, Wang L, Zhang X, Yu P, Chen Z. Li T, et al. Among authors: zhang x. Food Chem. 2021 Nov 30;363:130367. doi: 10.1016/j.foodchem.2021.130367. Epub 2021 Jun 15. Food Chem. 2021. PMID: 34198143

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

184,017 results

Search Page

Filters