Zhu X - Search Results

1

Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles.

Li B, Wang X, Gao J, Liang H, Wu D, Chu S, Zhu X, Zhou B. Li B, et al. Among authors: zhu x. J Sci Food Agric. 2024 Jan 30;104(2):643-654. doi: 10.1002/jsfa.12953. Epub 2023 Sep 13. J Sci Food Agric. 2024. PMID: 37647552

2

Inducing the structural interplay of binary pulse protein complex to stimulate the solubilization of chickpea (Cicer arietinum L.) protein isolate.

Teng Y, Zhang T, Dai H, Wang Y, Xu J, Zeng XA, Li B, Zhu X. Teng Y, et al. Among authors: zhu x. Food Chem. 2023 May 1;407:135136. doi: 10.1016/j.foodchem.2022.135136. Epub 2022 Dec 5. Food Chem. 2023. PMID: 36502729

3

Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze-thaw tolerance of industrial yeasts.

Kang S, Xu Y, Kang Y, Rao J, Xiang F, Ku S, Li W, Liu Z, Guo Y, Xu J, Zhu X, Zhou M. Kang S, et al. Among authors: zhu x. Food Chem. 2024 May 1;439:138143. doi: 10.1016/j.foodchem.2023.138143. Epub 2023 Dec 6. Food Chem. 2024. PMID: 38103490

4

Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors.

Zhu X, He D, Chen Y, Duan X, Li Y, Yuan Y, Zhan F, Li B, Teng Y. Zhu X, et al. Food Chem. 2024 Aug 30;450:139343. doi: 10.1016/j.foodchem.2024.139343. Epub 2024 Apr 12. Food Chem. 2024. PMID: 38631212

5

Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance.

Li D, Shi Y, Ouyang Z, Teng Y, Chen B, Chen Y, Luo Y, Zhang N, Kumar N, Li Y, Li B, Zhu X. Li D, et al. Among authors: zhu x. Foods. 2024 Nov 28;13(23):3840. doi: 10.3390/foods13233840. Foods. 2024. PMID: 39682911 Free PMC article.

6

Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors.

Wang C, Rao J, Li X, He D, Zhang T, Xu J, Chen X, Wang L, Yuan Y, Zhu X. Wang C, et al. Among authors: zhu x. Food Res Int. 2023 Jul;169:112871. doi: 10.1016/j.foodres.2023.112871. Epub 2023 Apr 25. Food Res Int. 2023. PMID: 37254320

7

Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes.

Zhu X, Yuan P, Zhang T, Wang Z, Cai D, Chen X, Shen Y, Xu J, Song C, Goff D. Zhu X, et al. Food Res Int. 2022 Jan;151:110863. doi: 10.1016/j.foodres.2021.110863. Epub 2021 Dec 6. Food Res Int. 2022. PMID: 34980399

8

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities.

Zhu X, Zhu M, He D, Li X, Shi L, Wang L, Xu J, Zheng Y, Yin T. Zhu X, et al. Among authors: zhu m. Foods. 2022 Jan 26;11(3):356. doi: 10.3390/foods11030356. Foods. 2022. PMID: 35159506 Free PMC article.

9

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing.

Zhu X, Li X, Liu X, Li J, Zeng XA, Li Y, Yuan Y, Teng YX. Zhu X, et al. Foods. 2023 Dec 19;13(1):6. doi: 10.3390/foods13010006. Foods. 2023. PMID: 38201034 Free PMC article. Review.

10

Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water.

Zheng K, Chen Z, Fu Y, Chen L, Zhu X, Chen X, Ding W. Zheng K, et al. Among authors: zhu x. Foods. 2022 Dec 23;12(1):80. doi: 10.3390/foods12010080. Foods. 2022. PMID: 36613295 Free PMC article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

40,392 results

Search Page

Filters