Zhang G - Search Results

1

External factors affecting the linear and nonlinear rheological behavior of oleogel-based emulsions.

Huang Z, Guo B, Zhang G. Huang Z, et al. Among authors: zhang g. Food Chem. 2024 May 1;439:138075. doi: 10.1016/j.foodchem.2023.138075. Epub 2023 Nov 25. Food Chem. 2024. PMID: 38029565

2

Galangin inhibits α-glucosidase activity and formation of non-enzymatic glycation products.

Zeng L, Ding H, Hu X, Zhang G, Gong D. Zeng L, et al. Among authors: zhang g. Food Chem. 2019 Jan 15;271:70-79. doi: 10.1016/j.foodchem.2018.07.148. Epub 2018 Jul 24. Food Chem. 2019. PMID: 30236734

3

Comparing the inhibitory abilities of epigallocatechin-3-gallate and gallocatechin gallate against tyrosinase and their combined effects with kojic acid.

Song X, Ni M, Zhang Y, Zhang G, Pan J, Gong D. Song X, et al. Among authors: zhang g, zhang y. Food Chem. 2021 Jul 1;349:129172. doi: 10.1016/j.foodchem.2021.129172. Epub 2021 Jan 27. Food Chem. 2021. PMID: 33545599

4

Change of benzo(a)pyrene during frying and its groove binding to calf thymus DNA.

Hu M, Zhu M, Xin L, Zhang G, Wu S, Hu X, Gong D. Hu M, et al. Among authors: zhang g. Food Chem. 2021 Jul 15;350:129276. doi: 10.1016/j.foodchem.2021.129276. Epub 2021 Feb 9. Food Chem. 2021. PMID: 33609937

5

Structure Identification and Functional Mechanism of Natural Active Components: A Special Issue.

Huang Z, Zhu M, Zhang G. Huang Z, et al. Among authors: zhang g. Foods. 2022 Apr 28;11(9):1285. doi: 10.3390/foods11091285. Foods. 2022. PMID: 35564007 Free PMC article.

6

A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin.

Jiang H, Pan J, Hu X, Zhu M, Gong D, Zhang G. Jiang H, et al. Among authors: zhang g. Food Chem. 2022 Nov 1;393:133358. doi: 10.1016/j.foodchem.2022.133358. Epub 2022 May 31. Food Chem. 2022. PMID: 35661594

7

Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels.

Xin X, Zhang G, Xue H, Qiu W, Hu H, Tu Y, Zhao Y. Xin X, et al. Among authors: zhang g. Food Chem. 2023 Mar 30;405(Pt B):135041. doi: 10.1016/j.foodchem.2022.135041. Epub 2022 Nov 23. Food Chem. 2023. PMID: 36442251

8

Oleogel-structured emulsions: A review of formation, physicochemical properties and applications.

Huang Z, Guo B, Gong D, Zhang G. Huang Z, et al. Among authors: zhang g. Food Chem. 2023 Mar 15;404(Pt A):134553. doi: 10.1016/j.foodchem.2022.134553. Epub 2022 Oct 8. Food Chem. 2023. PMID: 36444033 Review.

9

Exploring inhibitory effect and mechanism of hesperetin-Cu (II) complex against protein glycation.

Peng X, Hu X, Liu K, Gong D, Zhang G. Peng X, et al. Among authors: zhang g. Food Chem. 2023 Aug 1;416:135801. doi: 10.1016/j.foodchem.2023.135801. Epub 2023 Feb 28. Food Chem. 2023. PMID: 36870150

10

Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force.

Xue H, Luo X, Tu Y, Zhao Y, Zhang G. Xue H, et al. Among authors: zhang g. Food Chem. 2023 Oct 1;422:136248. doi: 10.1016/j.foodchem.2023.136248. Epub 2023 Apr 27. Food Chem. 2023. PMID: 37126957

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