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Jing Zhao
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The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests
J Jiang, Z Zhang, J Zhao, Y Liu
Food Chemistry 268, 334-341, 2018
2492018
Willingness to consume insect-containing foods: A survey in the United States
E Woolf, Y Zhu, K Emory, J Zhao, C Liu
Lwt 102, 100-105, 2019
1412019
Growth Performance and Nutrient Composition of Mealworms (Tenebrio Molitor) Fed on Fresh Plant Materials-Supplemented Diets
C Liu, J Masri, V Perez, C Maya, J Zhao
Foods 9 (2), 151, 2020
1002020
Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals.
J Zhao, YL Xiong, MN David H.
Journal of Food Science 78, C152-C159, 2013
752013
Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides
J Zhao, J Chen, H Zhu, YL Xiong
Journal of agricultural and food chemistry 60 (38), 9727-9736, 2012
712012
Modification of heat-induced whey protein gels by basic amino acids
Y Wang, J Zhao, W Zhang, C Liu, P Jauregi, M Huang
Food Hydrocolloids 100, 105397, 2020
592020
Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment
W Zhang, C Liu, J Zhao, T Ma, Z He, M Huang, Y Wang
Food chemistry 358, 129862, 2021
542021
Physicochemical properties of a ginkgo seed protein-pectin composite gel
Z He, C Liu, J Zhao, W Li, Y Wang
Food Hydrocolloids 118, 106781, 2021
492021
Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium
Y Wang, J Zhao, S Zhang, X Zhao, Y Liu, J Jiang, YL Xiong
Food Hydrocolloids 126, 107485, 2022
482022
Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels
Y Wang, J Zhao, C Liu, W Li
Food Hydrocolloids 94, 287-293, 2019
452019
Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins
Y Wang, C Liu, T Ma, J Zhao
Food chemistry 295, 267-273, 2019
432019
Film transparency and opacity measurements
J Zhao, Y Wang, C Liu
Food Analytical Methods 15 (10), 2840-2846, 2022
362022
Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion.
J Zhao, YL Xiong
LWT-food science and technology 61, 322-329, 2015
352015
Coomassie Brilliant Blue-binding: a simple and effective method for the determination of water-insoluble protein surface hydrophobicity
Y Cao, J Zhao, YL Xiong
Analytical methods 8 (4), 790-795, 2016
312016
Information and taste interventions for improving consumer acceptance of edible insects: a pilot study
E Woolf, C Maya, J Yoon, S Shertukde, T Toia, J Zhao, Y Zhu, PC Peter, ...
Journal of Insects as Food and Feed 7 (2), 129-139, 2021
272021
IGRNet: a deep learning model for non-invasive, real-time diagnosis of prediabetes through electrocardiograms
L Wang, Y Mu, J Zhao, X Wang, H Che
Sensors 20 (9), 2556, 2020
252020
Static headspace analysis of odorants in commercial rice proteins
J Zhao, WL Boatright
Food chemistry 221, 345-350, 2017
202017
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking
Z He, C Liu, J Zhao, F Guo, Y Wang
Food chemistry 399, 133924, 2023
192023
Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress
Y Cao, W Ma, J Wang, S Zhang, Z Wang, J Zhao, X Fan, D Zhang
Food & function 11 (3), 1996-2004, 2020
182020
L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
Y Wang, T Ma, C Liu, F Guo, J Zhao
LWT 152, 112382, 2021
162021
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Articles 1–20