Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods
2019 · Food Hydrocolloids · 119 citations
https://doi.org/10.1016/j.foodhyd.2019.105216
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Zhuo Zhang
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Zhuo Zhang is an academic researcher from Beijing Forestry University. The author has contributed to research in topics: Proteins in Food Systems & Plant-Microbe Interactions and Immunity & Microencapsulation and Drying Processes. The author has an h-index of 25, co-authored 118 publications.
ORCID: 0000-0001-6602-6893Papers by this author
worksFine-mapping of prostate cancer susceptibility loci in a large meta-analysis identifies candidate causal variants
2018 · Nature Communications · 113 citations
https://doi.org/10.1038/s41467-018-04109-8
The molecular mechanism of efficient transmission of plant viruses in variable virus–vector–plant interactions
2021 · Horticultural Plant Journal · 32 citations
https://doi.org/10.1016/j.hpj.2021.04.006
Properties of partially denatured whey protein products 2: Solution flow properties
2015 · Food Hydrocolloids · 29 citations
https://doi.org/10.1016/j.foodhyd.2015.12.012
Selective antibacterial activity of Citrus Medica limonum essential oil against Escherichia coli K99 and Lactobacillus acidophilus and its antibacterial mechanism
2023 · LWT · 29 citations
https://doi.org/10.1016/j.lwt.2023.115215
Comparison of Chemical Compositions and Antioxidant Activity of Essential Oils from Litsea Cubeba, Cinnamon, Anise, and Eucalyptus
2023 · Molecules · 18 citations
https://doi.org/10.3390/molecules28135051
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