Zhang G - Search Results

1

Novel sulphur-selective method for simultaneous determination of thiram and asomate based on carbon dots and its application in fruits.

Wei L, Cai M, Zhou B, Yuan P, Zhang G, Cheng X. Wei L, et al. Among authors: zhang g. Food Chem X. 2024 Oct 5;24:101879. doi: 10.1016/j.fochx.2024.101879. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39498245 Free PMC article.

2

Development of a novel HPLC-CDCL method utilizing nitrogen-doped carbon dots for sensitive and selective detection of dithiocarbamate pesticides in tea.

Wei L, Gan W, Cai M, Cai H, Zhang G, Cheng X. Wei L, et al. Among authors: zhang g. Food Chem. 2024 Nov 15;458:140237. doi: 10.1016/j.foodchem.2024.140237. Epub 2024 Jun 26. Food Chem. 2024. PMID: 38996488

3

Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage.

Xue H, Liu H, Zhang G, Tu Y, Zhao Y. Xue H, et al. Among authors: zhang g. Food Chem. 2023 May 30;409:135341. doi: 10.1016/j.foodchem.2022.135341. Epub 2022 Dec 27. Food Chem. 2023. PMID: 36586259

4

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

5

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

6

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

7

Effect of luteolin on xanthine oxidase: inhibition kinetics and interaction mechanism merging with docking simulation.

Yan J, Zhang G, Hu Y, Ma Y. Yan J, et al. Among authors: zhang g. Food Chem. 2013 Dec 15;141(4):3766-73. doi: 10.1016/j.foodchem.2013.06.092. Epub 2013 Jun 28. Food Chem. 2013. PMID: 23993547

8

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

9

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.

10

Spectroscopic studies on the interaction of sodium benzoate, a food preservative, with calf thymus DNA.

Zhang G, Ma Y. Zhang G, et al. Food Chem. 2013 Nov 1;141(1):41-7. doi: 10.1016/j.foodchem.2013.02.122. Epub 2013 Mar 14. Food Chem. 2013. PMID: 23768324

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