Zhou F - Search Results

1

Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch.

Gu Y, Chen B, Xu R, Liu T, Huangfu J, Zhou F, Zhao M, Zhao Q. Gu Y, et al. Among authors: zhou f. Food Chem. 2024 Jun 15;443:138518. doi: 10.1016/j.foodchem.2024.138518. Epub 2024 Jan 23. Food Chem. 2024. PMID: 38280365

2

Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing.

Qiu C, Zhao M, Sun W, Zhou F, Cui C. Qiu C, et al. Among authors: zhou f. Meat Sci. 2013 Mar;93(3):525-32. doi: 10.1016/j.meatsci.2012.10.008. Epub 2012 Nov 10. Meat Sci. 2013. PMID: 23273460

3

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals.

Zhou F, Zhao M, Zhao H, Sun W, Cui C. Zhou F, et al. Meat Sci. 2014 Apr;96(4):1432-9. doi: 10.1016/j.meatsci.2013.12.001. Epub 2013 Dec 12. Meat Sci. 2014. PMID: 24406430

4

Surface characterization of oxidized myofibrils using X-ray photoelectron spectroscopy and scanning electron microscopy.

Sun W, Li Q, Zhou F, Zhao H, Zhao M. Sun W, et al. Among authors: zhou f. J Agric Food Chem. 2014 Jul 30;62(30):7507-14. doi: 10.1021/jf501272p. Epub 2014 Jul 15. J Agric Food Chem. 2014. PMID: 25005710

5

Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system.

Zhou F, Zhao M, Su G, Sun W. Zhou F, et al. J Agric Food Chem. 2014 Oct 1;62(39):9544-52. doi: 10.1021/jf502540p. Epub 2014 Sep 16. J Agric Food Chem. 2014. PMID: 25175304

6

Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress.

Zhou F, Sun W, Zhao M. Zhou F, et al. J Agric Food Chem. 2015 Apr 15;63(14):3766-77. doi: 10.1021/jf505916f. Epub 2015 Apr 6. J Agric Food Chem. 2015. PMID: 25749308

7

Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin.

Zhou F, Jongberg S, Zhao M, Sun W, Skibsted LH. Zhou F, et al. J Agric Food Chem. 2016 Jun 8;64(22):4618-26. doi: 10.1021/acs.jafc.6b01168. Epub 2016 May 31. J Agric Food Chem. 2016. PMID: 27217062

8

Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value.

Zhang Y, Zhou F, Zhao M, Ning Z, Sun-Waterhouse D, Sun B. Zhang Y, et al. Among authors: zhou f. Food Funct. 2017 Dec 13;8(12):4384-4395. doi: 10.1039/c7fo00812k. Food Funct. 2017. PMID: 29068450

9

Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction.

Xiao C , Zhou F , Zhao M , Su G , Sun B . Xiao C , et al. Among authors: zhou f. Food Funct. 2018 Feb 21;9(2):774-784. doi: 10.1039/c7fo01387f. Food Funct. 2018. PMID: 29309081

10

Development of a Sono-Assembled, Bifunctional Soy Peptide Nanoparticle for Cellular Delivery of Hydrophobic Active Cargoes.

Zhang Y, Zhao M, Ning Z, Yu S, Tang N, Zhou F. Zhang Y, et al. Among authors: zhou f. J Agric Food Chem. 2018 Apr 25;66(16):4208-4218. doi: 10.1021/acs.jafc.7b05889. Epub 2018 Apr 16. J Agric Food Chem. 2018. PMID: 29634264

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