Zeng X - Search Results

1

Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing.

Chen J, Zeng X, Chai J, Zhou G, Xu X. Chen J, et al. Among authors: zeng x. Ultrason Sonochem. 2023 May;95:106397. doi: 10.1016/j.ultsonch.2023.106397. Epub 2023 Apr 6. Ultrason Sonochem. 2023. PMID: 37044021 Free PMC article.

2

Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs.

Wang H, Huang M, Zeng X, Peng B, Xu X, Zhou G. Wang H, et al. Among authors: zeng x. Front Microbiol. 2020 Feb 28;11:130. doi: 10.3389/fmicb.2020.00130. eCollection 2020. Front Microbiol. 2020. PMID: 32180763 Free PMC article.

3

A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations.

Zhao Y, Wang P, Xu Y, Zeng X, Xu X. Zhao Y, et al. Among authors: zeng x. Foods. 2022 Jun 15;11(12):1765. doi: 10.3390/foods11121765. Foods. 2022. PMID: 35741964 Free PMC article.

4

Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH.

Li Y, Xu Y, Xu X, Zeng X, Zhou G. Li Y, et al. Among authors: zeng x. Food Res Int. 2022 Nov;161:111834. doi: 10.1016/j.foodres.2022.111834. Epub 2022 Aug 24. Food Res Int. 2022. PMID: 36192966

5

Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan.

Huang M, Xu Y, Xu L, Bai Y, Zeng X, Zheng R, Xu X. Huang M, et al. Among authors: zeng x. Food Res Int. 2023 Jan;163:112154. doi: 10.1016/j.foodres.2022.112154. Epub 2022 Nov 19. Food Res Int. 2023. PMID: 36596105

6

Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings.

Tian H, Yu J, Li M, Li J, Lu Y, Yu X, Lin S, Zeng X, Xu X, Han M. Tian H, et al. Among authors: zeng x. Food Chem. 2023 Jul 15;414:135561. doi: 10.1016/j.foodchem.2023.135561. Epub 2023 Jan 25. Food Chem. 2023. PMID: 36827781

7

Biotinylated caffeic acid covalent binding with myofibrillar proteins in alkaline conditions: Identification of protein-phenol adducts and alterations in protein properties.

Yang F, Jin S, Li X, Shen J, Zeng X, Wang Y, Zhou G, Tang C. Yang F, et al. Among authors: zeng x. Food Chem. 2023 Aug 1;416:135818. doi: 10.1016/j.foodchem.2023.135818. Epub 2023 Mar 5. Food Chem. 2023. PMID: 36893643

8

Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins.

Chen J, Chai J, Chen X, Huang M, Zeng X, Xu X. Chen J, et al. Among authors: zeng x. Food Chem. 2023 Aug 15;417:135820. doi: 10.1016/j.foodchem.2023.135820. Epub 2023 Mar 8. Food Chem. 2023. PMID: 36940514

9

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications.

Chen J, Zeng X, Sun X, Zhou G, Xu X. Chen J, et al. Among authors: zeng x. Ultrason Sonochem. 2023 Jun;96:106427. doi: 10.1016/j.ultsonch.2023.106427. Epub 2023 Apr 29. Ultrason Sonochem. 2023. PMID: 37149927 Free PMC article.

10

Programmable scaffolds with aligned porous structures for cell cultured meat.

Chen Y, Zhang W, Ding X, Ding S, Tang C, Zeng X, Wang J, Zhou G. Chen Y, et al. Among authors: zeng x. Food Chem. 2024 Jan 1;430:137098. doi: 10.1016/j.foodchem.2023.137098. Epub 2023 Aug 6. Food Chem. 2024. PMID: 37562260

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