Zheng L - Search Results

1

Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.

Cheng J, Zheng L, Zhao J, Yu M, Cao R, Wang D, Li J, Zhou L. Cheng J, et al. Among authors: zheng l. Foods. 2024 Feb 1;13(3):461. doi: 10.3390/foods13030461. Foods. 2024. PMID: 38338596 Free PMC article.

2

Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate.

He M, Wu C, Li L, Zheng L, Tian T, Jiang L, Li Y, Teng F. He M, et al. Among authors: zheng l. Foods. 2020 Dec 22;10(1):2. doi: 10.3390/foods10010002. Foods. 2020. PMID: 33374903 Free PMC article.

3

Soy protein isolates: A review of their composition, aggregation, and gelation.

Zheng L, Regenstein JM, Zhou L, Wang Z. Zheng L, et al. Compr Rev Food Sci Food Saf. 2022 Mar;21(2):1940-1957. doi: 10.1111/1541-4337.12925. Epub 2022 Feb 18. Compr Rev Food Sci Food Saf. 2022. PMID: 35182006 Review.

4

Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein.

Zheng L, Regenstein JM, Zhou L, Mokhtar SM, Wang Z. Zheng L, et al. Gels. 2023 May 17;9(5):420. doi: 10.3390/gels9050420. Gels. 2023. PMID: 37233011 Free PMC article.

5

Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate.

Zheng L, Regenstein JM, Wang Z. Zheng L, et al. Gels. 2024 Jan 26;10(2):99. doi: 10.3390/gels10020099. Gels. 2024. PMID: 38391428 Free PMC article.

6

Effect of cavitation jets on the physicochemical properties and structural characteristics of the okara protein.

Wu C, He M, Zheng L, Tian T, Teng F, Li Y. Wu C, et al. Among authors: zheng l. J Food Sci. 2021 Oct;86(10):4566-4576. doi: 10.1111/1750-3841.15891. Epub 2021 Aug 24. J Food Sci. 2021. PMID: 34431100

7

Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate.

He M, Li L, Wu C, Zheng L, Jiang L, Huang Y, Teng F, Li Y. He M, et al. Among authors: zheng l. J Food Sci. 2021 May;86(5):1737-1750. doi: 10.1111/1750-3841.15688. Epub 2021 Apr 6. J Food Sci. 2021. PMID: 33822377

8

Tofu products: A review of their raw materials, processing conditions, and packaging.

Zheng L, Regenstein JM, Teng F, Li Y. Zheng L, et al. Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3683-3714. doi: 10.1111/1541-4337.12640. Epub 2020 Oct 3. Compr Rev Food Sci Food Saf. 2020. PMID: 33337041 Review.

9

Preparation and characterization of okara nanocellulose fabricated using sonication or high-pressure homogenization treatments.

Wu C, McClements DJ, He M, Zheng L, Tian T, Teng F, Li Y. Wu C, et al. Among authors: zheng l. Carbohydr Polym. 2021 Mar 1;255:117364. doi: 10.1016/j.carbpol.2020.117364. Epub 2020 Nov 5. Carbohydr Polym. 2021. PMID: 33436197

10

Effect of transglutaminase cross-linking on the structure and emulsification performance of heated black bean protein isolate.

San Y, Xing Y, Li B, Zheng L. San Y, et al. Among authors: zheng l. J Sci Food Agric. 2024 Nov 9. doi: 10.1002/jsfa.14008. Online ahead of print. J Sci Food Agric. 2024. PMID: 39520152

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