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Maomao Zeng
Maomao Zeng
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
在 jiangnan.edu.cn 的电子邮件经过验证
标题
引用次数
引用次数
年份
Antioxidant capacity and major phenolic compounds of spices commonly consumed in China
M Lu, B Yuan, M Zeng, J Chen
Food Research International 44 (2), 530-536, 2011
3382011
Major phytochemicals: recent advances in health benefits and extraction method
A Kumar, N P, M Kumar, A Jose, V Tomer, E Oz, C Proestos, M Zeng, ...
Molecules 28 (2), 887, 2023
2742023
Interactions of milk α-and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts
Z He, M Xu, M Zeng, F Qin, J Chen
Food chemistry 199, 314-322, 2016
2122016
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
X Wang, Z He, M Zeng, F Qin, B Adhikari, J Chen
Food Chemistry 221, 130-138, 2017
1672017
High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents
Z He, Y Tao, M Zeng, S Zhang, G Tao, F Qin, J Chen
Food Chemistry 200, 107-116, 2016
1542016
Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
M Zeng, J Wang, M Zhang, J Chen, Z He, F Qin, Z Xu, D Cao, J Chen
Food chemistry 239, 111-118, 2018
1462018
Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
W Li, H Zhao, Z He, M Zeng, F Qin, J Chen
Colloids and Surfaces B: Biointerfaces 138, 70-77, 2016
1362016
Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts
Z He, H Zhu, M Xu, M Zeng, F Qin, J Chen
Food chemistry 209, 234-240, 2016
1342016
Dietary luteolin: A narrative review focusing on its pharmacokinetic properties and effects on glycolipid metabolism
Z Wang, M Zeng, Z Wang, F Qin, J Chen, Z He
Journal of agricultural and food chemistry 69 (5), 1441-1454, 2021
1252021
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties
G Liang, W Chen, X Qie, M Zeng, F Qin, Z He, J Chen
Food Hydrocolloids 105, 105764, 2020
1222020
Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates
AB Shazly, Z He, M Abd El-Aziz, M Zeng, S Zhang, F Qin, J Chen
Food Chemistry 232, 753-762, 2017
1182017
Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes
Z Yin, Y Wu, Y Chen, X Qie, M Zeng, Z Wang, F Qin, J Chen, Z He
Food Chemistry 340, 127915, 2021
1052021
Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability
W Chen, G Liang, X Li, Z He, M Zeng, D Gao, F Qin, HD Goff, J Chen
Colloids and Surfaces B: Biointerfaces 177, 550-558, 2019
962019
Recipe for revealing informative metabolites based on model population analysis
HD Li, MM Zeng, BB Tan, YZ Liang, QS Xu, DS Cao
Metabolomics 6, 353-361, 2010
942010
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream
W Chen, G Liang, X Li, Z He, M Zeng, D Gao, F Qin, HD Goff, J Chen
Food Hydrocolloids 94, 279-286, 2019
932019
Chemical components of cold pressed kernel oils from different Torreya grandis cultivars
Z He, H Zhu, W Li, M Zeng, S Wu, S Chen, F Qin, J Chen
Food Chemistry 209, 196-202, 2016
922016
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
W Li, Y Wang, H Zhao, Z He, M Zeng, F Qin, J Chen
Food hydrocolloids 60, 453-460, 2016
922016
Recent advances in matrixassisted laser desorption/ionisation mass spectrometry imaging (MALDIMSI) for in situ analysis of endogenous molecules in plants
L Qin, Y Zhang, Y Liu, H He, M Han, Y Li, M Zeng, X Wang
Phytochemical Analysis 29 (4), 351-364, 2018
912018
Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties
M Zeng, M Zhang, Z He, F Qin, G Tao, S Zhang, Y Gao, J Chen
Food Chemistry 221, 404-411, 2017
902017
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
W He, H Mu, Z Liu, M Lu, F Hang, J Chen, M Zeng, F Qin, Z He
Food Research International 107, 394-405, 2018
892018
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