Zhang C - Search Results

1

Colloidal state-based studies on the chloride salts of magnesium- and calcium-induced coagulation of soymilks.

Li Q, Hua Y, Li X, Kong X, Zhang C, Chen Y. Li Q, et al. Among authors: zhang c. J Food Sci. 2024 Dec 1. doi: 10.1111/1750-3841.17498. Online ahead of print. J Food Sci. 2024. PMID: 39617862

2

Effects of heat treatments on the properties of soymilks and glucono- δ - Lactone induced tofu gels.

Li Q, Hua Y, Li X, Kong X, Zhang C, Chen Y. Li Q, et al. Among authors: zhang c. Food Res Int. 2022 Nov;161:111912. doi: 10.1016/j.foodres.2022.111912. Epub 2022 Sep 13. Food Res Int. 2022. PMID: 36192921

3

Characterization of proteases from Irpex lacteus grown on minimally denatured soybean meal.

Zhu X, Hua Y, Kong X, Li X, Chen Y, Zhang C. Zhu X, et al. Among authors: zhang c. J Sci Food Agric. 2023 Mar 15;103(4):1800-1809. doi: 10.1002/jsfa.12301. Epub 2022 Nov 16. J Sci Food Agric. 2023. PMID: 36317244

4

Stability of hydroperoxide lyase activity from Amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives.

Long Z, Kong X, Zhang C, Hua Y. Long Z, et al. Among authors: zhang c. J Sci Food Agric. 2010 Apr 15;90(5):729-34. doi: 10.1002/jsfa.3874. J Sci Food Agric. 2010. PMID: 20355105

5

Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.

Li F, Kong X, Zhang C, Hua Y. Li F, et al. Among authors: zhang c. J Sci Food Agric. 2011 Sep;91(12):2186-91. doi: 10.1002/jsfa.4437. Epub 2011 Jun 8. J Sci Food Agric. 2011. PMID: 21656774

6

The heat-induced protein aggregate correlated with trypsin inhibitor inactivation in soymilk processing.

Xu Z, Chen Y, Zhang C, Kong X, Hua Y. Xu Z, et al. Among authors: zhang c. J Agric Food Chem. 2012 Aug 15;60(32):8012-9. doi: 10.1021/jf3021249. Epub 2012 Aug 2. J Agric Food Chem. 2012. PMID: 22838846

7

Immobilisation of a hydroperoxide lyase and comparative enzymological studies of the immobilised enzyme with membrane-bound enzyme.

Liu Q, Kong X, Zhang C, Chen Y, Hua Y. Liu Q, et al. Among authors: zhang c. J Sci Food Agric. 2013 Jun;93(8):1953-9. doi: 10.1002/jsfa.5997. Epub 2012 Dec 17. J Sci Food Agric. 2013. PMID: 23255235

8

Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level.

Cui Z, Chen Y, Kong X, Zhang C, Hua Y. Cui Z, et al. Among authors: zhang c. J Agric Food Chem. 2014 Feb 19;62(7):1634-42. doi: 10.1021/jf404464z. Epub 2014 Feb 10. J Agric Food Chem. 2014. PMID: 24460091

9

Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing.

Chen Y, Xu Z, Zhang C, Kong X, Hua Y. Chen Y, et al. Among authors: zhang c. Food Chem. 2014 Jul 1;154:108-16. doi: 10.1016/j.foodchem.2013.12.092. Epub 2014 Jan 3. Food Chem. 2014. PMID: 24518322

10

Soybean whey protein/chitosan complex behavior and selective recovery of kunitz trypsin inhibitor.

Li X, Dong D, Hua Y, Chen Y, Kong X, Zhang C. Li X, et al. Among authors: zhang c. J Agric Food Chem. 2014 Jul 23;62(29):7279-86. doi: 10.1021/jf501904g. Epub 2014 Jul 15. J Agric Food Chem. 2014. PMID: 24999928

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