Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates
2011 · Journal of Agricultural and Food Chemistry · 357 citations
https://doi.org/10.1021/jf103771x
M
Mouming Zhao
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Mouming Zhao is an academic researcher from Jiangsu University. The author has contributed to research in topics: Protein Hydrolysis and Bioactive Peptides & Proteins in Food Systems & Meat and Animal Product Quality. The author has an h-index of 99, co-authored 649 publications.
ORCID: 0000-0003-0221-3838Papers by this author
worksImmunomodulatory and anticancer activities of flavonoids extracted from litchi (Litchi chinensis Sonn.) pericarp
2006 · International Immunopharmacology · 167 citations
https://doi.org/10.1016/j.intimp.2006.09.003
Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation
2012 · Food Chemistry · 111 citations
https://doi.org/10.1016/j.foodchem.2012.08.089
Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils
2022 · Food Hydrocolloids · 100 citations
https://doi.org/10.1016/j.foodhyd.2022.107827
Effect of acetic acid deamidation‐induced modification on functional and nutritional properties and conformation of wheat gluten
2009 · Journal of the Science of Food and Agriculture · 94 citations
https://doi.org/10.1002/jsfa.3830
Anti-diabetic effects of sea cucumber (Holothuria nobilis) hydrolysates in streptozotocin and high-fat-diet induced diabetic rats via activating the PI3K/Akt pathway
2020 · Journal of Functional Foods · 41 citations
https://doi.org/10.1016/j.jff.2020.104224
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