Zhang Q - Search Results

1

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.

2

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.

3

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.

4

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.

5

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

6

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion.

Li Y, Xu G, Li W, Lv L, Zhang Q. Li Y, et al. Among authors: zhang q. Foods. 2021 Aug 25;10(9):1990. doi: 10.3390/foods10091990. Foods. 2021. PMID: 34574097 Free PMC article.

7

Inhibitory Effect on Acrolein by Cyanidin-3-O-glucoside and Its Acrolein Adducts from the Pigment of Mynica Red.

Song X, Lu Y, Si B, Lu Y, Zhang Q, Lv L. Song X, et al. Among authors: zhang q. J Agric Food Chem. 2021 Oct 13;69(40):11937-11946. doi: 10.1021/acs.jafc.1c05223. Epub 2021 Oct 4. J Agric Food Chem. 2021. PMID: 34607437

8

Food additive octyl gallate eliminates acrolein and inhibits bacterial growth in oil-rich food.

Qiu C, Lu Y, Gu H, Jia M, Wang J, Zhang Q, Lv L. Qiu C, et al. Among authors: zhang q. Food Chem. 2022 Nov 30;395:133546. doi: 10.1016/j.foodchem.2022.133546. Epub 2022 Jun 20. Food Chem. 2022. PMID: 35802979

9

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.

10

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. 2024 Nov 5;464(Pt 3):141908. doi: 10.1016/j.foodchem.2024.141908. Online ahead of print. Food Chem. 2024. PMID: 39520888

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