Zhang N - Search Results

1

Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries.

Tang X, Zhang Y, Li F, Zhang N, Yin X, Zhang B, Zhang B, Ni W, Wang M, Fan J. Tang X, et al. Among authors: zhang n, zhang b, zhang y. Food Chem. 2023 May 30;409:135268. doi: 10.1016/j.foodchem.2022.135268. Epub 2022 Dec 22. Food Chem. 2023. PMID: 36592603

2

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect.

Yu B, Wu W, Wang B, Zhang N, Bak KH, Soladoye OP, Aluko RE, Zhang Y, Fu Y. Yu B, et al. Among authors: zhang n, zhang y. Food Chem. 2022 Apr 16;374:131776. doi: 10.1016/j.foodchem.2021.131776. Epub 2021 Dec 6. Food Chem. 2022. PMID: 34896957

3

A new strategy to strongly release sweet-enhancing volatiles from goji pomace using trivalent iron salts.

Han X, Zhang N, Luo L, Zhang Y, Wang M, Yin X, Zhang B, Fan J. Han X, et al. Among authors: zhang n, zhang b, zhang y. Food Res Int. 2023 May;167:112659. doi: 10.1016/j.foodres.2023.112659. Epub 2023 Mar 2. Food Res Int. 2023. PMID: 37087246

4

Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products.

Xu X, Ma C, Yang Y, Bian X, Wang B, Zhang G, Zhang N. Xu X, et al. Among authors: zhang n, zhang g. Food Chem. 2025 Jan 15;463(Pt 2):141257. doi: 10.1016/j.foodchem.2024.141257. Epub 2024 Sep 11. Food Chem. 2025. PMID: 39288461

5

Structural characterization and functional properties of CNPP, a byproduct formed during CPP preparation.

Ren LK, Guo QQ, Yang Y, Liu XF, Guan HN, Chen FL, Bian X, Zhang XM, Zhang N. Ren LK, et al. Among authors: zhang n, zhang xm. J Food Sci. 2021 May;86(5):1845-1860. doi: 10.1111/1750-3841.15717. Epub 2021 Apr 27. J Food Sci. 2021. PMID: 33908034

6

The non-covalent interaction between two polyphenols and caseinate as affected by two types of enzymatic protein crosslinking.

Zhang YJ, Zhang N, Zhao XH. Zhang YJ, et al. Among authors: zhang n. Food Chem. 2021 Dec 1;364:130375. doi: 10.1016/j.foodchem.2021.130375. Epub 2021 Jun 16. Food Chem. 2021. PMID: 34167009

7

The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives.

Chen J, Zhang L, Li Y, Zhang N, Gao Y, Yu X. Chen J, et al. Among authors: zhang n, zhang l. Food Chem. 2021 Dec 1;364:130451. doi: 10.1016/j.foodchem.2021.130451. Epub 2021 Jun 24. Food Chem. 2021. PMID: 34198033 Review.

8

Impact of covalent grafting of two flavonols (kaemperol and quercetin) to caseinate on in vitro digestibility and emulsifying properties of the caseinate-flavonol grafts.

Ma CM, Zhang N, Zhao XH. Ma CM, et al. Among authors: zhang n. Food Chem. 2022 Oct 1;390:133210. doi: 10.1016/j.foodchem.2022.133210. Epub 2022 May 13. Food Chem. 2022. PMID: 35580517

9

Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates.

Ren LK, Fan J, Yang Y, Liu XF, Wang B, Bian X, Wang DF, Xu Y, Liu BX, Zhu PY, Zhang N. Ren LK, et al. Among authors: zhang n. Food Chem. 2023 May 15;408:135230. doi: 10.1016/j.foodchem.2022.135230. Epub 2022 Dec 16. Food Chem. 2023. PMID: 36549163

10

Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products.

Qi W, Ma CM, Xing WJ, Fan J, Yang Y, Yang CH, Zhang N. Qi W, et al. Among authors: zhang n. J Food Sci. 2023 Aug;88(8):3494-3506. doi: 10.1111/1750-3841.16683. Epub 2023 Jun 16. J Food Sci. 2023. PMID: 37326339

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