Zhang Q - Search Results

1

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice.

Yu Y, Ge L, Zhu S, Zhan Y, Zhang Q. Yu Y, et al. Among authors: zhang q. J Food Sci Technol. 2015 Dec;52(12):7904-13. doi: 10.1007/s13197-015-1901-5. Epub 2015 Jun 12. J Food Sci Technol. 2015. PMID: 26604362 Free PMC article.

2

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice.

Yu Y, Pan F, Ramaswamy HS, Zhu S, Yu L, Zhang Q. Yu Y, et al. Among authors: zhang q. J Food Sci Technol. 2017 May;54(6):1655-1664. doi: 10.1007/s13197-017-2598-4. Epub 2017 Apr 3. J Food Sci Technol. 2017. PMID: 28559625 Free PMC article.

3

Functional properties and structure changes of soybean protein isolate after subcritical water treatment.

Zhang QT, Tu ZC, Wang H, Huang XQ, Fan LL, Bao ZY, Xiao H. Zhang QT, et al. J Food Sci Technol. 2015 Jun;52(6):3412-21. doi: 10.1007/s13197-014-1392-9. Epub 2014 May 13. J Food Sci Technol. 2015. PMID: 26028722 Free PMC article.

4

Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process.

Shen L, Li J, Lv L, Zhang L, Bai R, Zheng T, Zhang Q. Shen L, et al. Among authors: zhang l, zhang q. J Food Sci Technol. 2021 Jan;58(1):175-185. doi: 10.1007/s13197-020-04527-x. Epub 2020 May 28. J Food Sci Technol. 2021. PMID: 33505062 Free PMC article.

5

Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry.

Huang X, Tu Z, Wang H, Zhang Q, Hu Y, Zhang L, Niu P, Shi Y, Xiao H. Huang X, et al. Among authors: zhang l, zhang q. Food Chem. 2013 Dec 1;141(3):3250-9. doi: 10.1016/j.foodchem.2013.05.159. Epub 2013 Jun 11. Food Chem. 2013. PMID: 23871084

6

Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components.

Li W, Cao W, Wang P, Li J, Zhang Q, Yan Y. Li W, et al. Among authors: zhang q. Food Chem. 2021 Oct 15;359:129926. doi: 10.1016/j.foodchem.2021.129926. Epub 2021 Apr 22. Food Chem. 2021. PMID: 33951607

7

Ultrasound treatment on commercial pea protein isolates systems: Effect on structure, rheology and gelling properties.

Xu G, You W, Kashenye BN, Zheng H, Li R, Zhang Q, Yang Y. Xu G, et al. Among authors: zhang q. Food Chem. 2025 Feb 1;464(Pt 3):141908. doi: 10.1016/j.foodchem.2024.141908. Epub 2024 Nov 5. Food Chem. 2025. PMID: 39520888

8

A high throughput screening assay for identifying glycation inhibitors on MALDI-TOF target.

Zhang Q, Tu Z, Wang H, Fan L, Huang X, Xiao H. Zhang Q, et al. Food Chem. 2015 Mar 1;170:160-8. doi: 10.1016/j.foodchem.2014.08.063. Epub 2014 Aug 23. Food Chem. 2015. PMID: 25306331

9

The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass Spectrometry.

Chen Y, Tu Z, Wang H, Zhang Q, Zhang L, Sha X, Huang T, Ma D, Pang J, Yang P. Chen Y, et al. Among authors: zhang l, zhang q. J Agric Food Chem. 2017 Aug 2;65(30):6179-6187. doi: 10.1021/acs.jafc.7b00934. Epub 2017 Jul 19. J Agric Food Chem. 2017. PMID: 28654282

10

Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review.

Lin D, Zhang Q, Xiao L, Huang Y, Yang Z, Wu Z, Tu Z, Qin W, Chen H, Wu D, Zhang Q, Li S. Lin D, et al. Among authors: zhang q. Crit Rev Food Sci Nutr. 2021;61(15):2471-2481. doi: 10.1080/10408398.2020.1778632. Epub 2020 Jun 24. Crit Rev Food Sci Nutr. 2021. PMID: 32580562 Review.

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