Zhang M - Search Results

1

Analysis of texture properties and water-soluble fraction proteome of sea cucumber body wall with different boiling heating treatment.

Zhang M, Liu YX, Wu ZX, Zhao GH, Song L, Jiang PF, Yu MM, Zhou DY. Zhang M, et al. Food Chem. 2023 May 30;409:135333. doi: 10.1016/j.foodchem.2022.135333. Epub 2022 Dec 28. Food Chem. 2023. PMID: 36592605

2

Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker.

Zhang M, Fu JJ, Mao JL, Dong XP, Chen YW. Zhang M, et al. Food Chem. 2023 Dec 15;429:136888. doi: 10.1016/j.foodchem.2023.136888. Epub 2023 Jul 14. Food Chem. 2023. PMID: 37463537

3

Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging.

Zhang M, Yang B, Yuan Z, Sheng Q, Jin C, Qi J, Yu M, Liu Y, Xiong G. Zhang M, et al. Food Chem X. 2023 Jul 7;19:100782. doi: 10.1016/j.fochx.2023.100782. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37780268 Free PMC article.

4

Dual regulations on texture and water mobility of shrimp surimi gel with sustained-release epigallocatechin-3-gallate in γ-cyclodextrin metal organic frameworks: Insights into functionality and mechanisms.

Wang Z, Li D, Liu X, Zhang M, Zhu B, Liu D, Zhou D. Wang Z, et al. Among authors: zhang m. Food Res Int. 2023 Dec;174(Pt 1):113522. doi: 10.1016/j.foodres.2023.113522. Epub 2023 Sep 27. Food Res Int. 2023. PMID: 37986425

5

Construction of photocatalytic coating for alleviating the shriveling of postharvest fruit cucumber after simulated transportation.

Zhang L, Zhang M, Mujumdar AS, Ma Y. Zhang L, et al. Among authors: zhang m. Food Chem. 2024 May 1;439:138130. doi: 10.1016/j.foodchem.2023.138130. Epub 2023 Dec 3. Food Chem. 2024. PMID: 38064838

6

Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel.

Zhang M, Wei T, Mai Q, Hayat K, Hou Y, Xia S, Cui H, Yu J. Zhang M, et al. Food Chem. 2024 Dec 1;460(Pt 1):140503. doi: 10.1016/j.foodchem.2024.140503. Epub 2024 Jul 17. Food Chem. 2024. PMID: 39053279

7

Structural characterization of heat-induced protein particles in soy milk.

Ren C, Tang L, Zhang M, Guo S. Ren C, et al. Among authors: zhang m. J Agric Food Chem. 2009 Mar 11;57(5):1921-6. doi: 10.1021/jf803321n. J Agric Food Chem. 2009. PMID: 19215134

8

Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage.

Qiu L, Zhang M, Chang L. Qiu L, et al. Among authors: zhang m. Food Chem. 2023 Mar 30;405(Pt A):134722. doi: 10.1016/j.foodchem.2022.134722. Epub 2022 Oct 26. Food Chem. 2023. PMID: 36347199

9

Lipid transformation during postmortem chilled aging in Mongolian sheep using lipidomics.

Zhang M, Su R, Corazzin M, Hou R, Zhang Y, Sun L, Hu G, Dou L, Guo Y, Su L, Zhao L, Jin Y. Zhang M, et al. Among authors: zhang y. Food Chem. 2023 Mar 30;405(Pt B):134882. doi: 10.1016/j.foodchem.2022.134882. Epub 2022 Nov 9. Food Chem. 2023. PMID: 36435105

10

Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties.

Zheng Z, Zhang L, Zhang M, Mujumdar AS, Liu Y. Zheng Z, et al. Among authors: zhang l, zhang m. Food Chem. 2023 Aug 15;417:135769. doi: 10.1016/j.foodchem.2023.135769. Epub 2023 Mar 3. Food Chem. 2023. PMID: 36917902

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