Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review
2022 · Comprehensive Reviews in Food Science and Food Safety · 79 citations
https://doi.org/10.1111/1541-4337.13033
L
Liang Zhao
Xihua University(CN)
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Liang Zhao is an academic researcher from Xihua University. The author has contributed to research in topics: Microbial Inactivation Methods & Phytochemicals and Antioxidant Activities & Microencapsulation and Drying Processes. The author has an h-index of 32, co-authored 111 publications.
ORCID: 0000-0002-4240-9264Papers by this author
worksEffects of high pressure on activities and properties of superoxide dismutase from chestnut rose
2019 · Food Chemistry · 33 citations
https://doi.org/10.1016/j.foodchem.2019.05.080
Resuscitation of viable but nonculturable bacteria promoted by ATP-mediated NAD+ synthesis
2023 · Journal of Advanced Research · 30 citations
https://doi.org/10.1016/j.jare.2023.08.002
Oxidized glutathione reverts carbapenem resistance in blaNDM-1-carrying Escherichia coli
2024 · EMBO Molecular Medicine · 11 citations
https://doi.org/10.1038/s44321-024-00061-x
Unveiling the multifaceted roles of anthocyanins: a review of their bioavailability, impacts on gut and system health, and industrial implications
2025 · Current Research in Food Science · 7 citations
https://doi.org/10.1016/j.crfs.2025.101137
Evaluation of SO2, glutathione, and glutathione-rich inactive dry yeast as antioxidants on the fermentation properties of Roxburgh rose wine
2024 · LWT · 3 citations
https://doi.org/10.1016/j.lwt.2024.116903
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