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Works (50 of 86)

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Insights into the effects of phenolic acids on rice starch properties via noncovalent interactions

Journal of Food Science
2025-03 | Journal article
DOI: 10.1111/1750-3841.70097
Contributors: Linlin Chen; Xintong Li; Wei Li; Ming Zhang; Dong Liang; Fengming Zheng; Na Zhang
Source: check_circle
Crossref

Molecule interaction mechanism between rice starch and thiamine under hydrothermal system and the releasing characteristics of thiamine in vivo

Food Research International
2025-02 | Journal article
DOI: 10.1016/j.foodres.2025.115691
Contributors: Yan Wang; Jinglai Lu; Jinhui Xie; Lirui Sun; Boxin Dou; Shuai Zhang; Jiaying Xin; Na Zhang
Source: check_circle
Crossref

Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough

Food Bioengineering
2025-02-23 | Journal article
DOI: 10.1002/fbe2.70001
Contributors: Xinru Gao; Chunmin Ma; Yang Yang; Xin Bian; Bing Wang; Guang Zhang; Zhipeng Chen; Na Zhang
Source: check_circle
Crossref

Effect of Germination on Mineral Content Changes in Brown Rice (Oryza sativa L.)

Biological Trace Element Research
2025-01 | Journal article
DOI: 10.1007/s12011-024-04147-y
Contributors: Xiang Li; Chunmin Ma; Xin Bian; Yu Fu; Guang Zhang; Xiaofei Liu; Na Zhang
Source: check_circle
Crossref

Flavor Quality Characterization of Rapeseed Oil During Storage by Physicochemical Analysis, Sensory Evaluation, Electronic Nose, and GC–O

Journal of Food Biochemistry
2025-01 | Journal article
DOI: 10.1155/jfbc/7434957
Contributors: Xiumin Zhang; Wenfeng Du; Danni Zhang; Na Zhang; Yuan Liu; Shui Jiang; Lin Zhu
Source: check_circle
Crossref

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread

Journal of the Science of Food and Agriculture
2025-01-15 | Journal article
DOI: 10.1002/jsfa.13861
Contributors: Yuan‐yuan Wang; Yang Yang; Xin Bian; Chun‐min Ma; Li‐kun Ren; Yu Fu; Bao‐xiang Liu; Jia‐ning Fu; Yan‐guo Shi; Na Zhang
Source: check_circle
Crossref

Impact of butyric acid modification on the structural and functional properties of rice starch

Current Research in Food Science
2024 | Journal article
DOI: 10.1016/j.crfs.2024.100874
Contributors: Qiaoyan Wu; Yang Yang; Yue Xu; Bing Wang; Xiaofei Liu; Yan Wang; Guang Zhang; Xin Bian; Chunmin Ma; Na Zhang
Source: check_circle
Crossref

Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review

Food Research International
2024-11 | Journal article
DOI: 10.1016/j.foodres.2024.114991
Contributors: Yuan Wang; Chun-min Ma; Yang Yang; Bing Wang; Xiao-fei Liu; Yan Wang; Xin Bian; Guang Zhang; Na Zhang
Source: check_circle
Crossref

Effects of four kinds of improver on fermentation characteristics of gluten‐free rice dough

Journal of Food Science
2024-11 | Journal article
DOI: 10.1111/1750-3841.17371
Contributors: Yang Yang; SongDi Zhang; ChunMin Ma; Xin Bian; Guang Zhang; XiaoFei Liu; XiaoXue Guo; Na Zhang
Source: check_circle
Crossref

Deciphering the Wound-Healing Potential of Collagen Peptides and the Molecular Mechanisms: A Review

Journal of Agricultural and Food Chemistry
2024-11-27 | Journal article
DOI: 10.1021/acs.jafc.4c02960
Contributors: Yunying Li; Yujia Lu; Yuchen Zhao; Na Zhang; Yuhao Zhang; Yu Fu
Source: check_circle
Crossref

Exploring the potential of plant-derived metal ion binding peptides: Preparation, structure-activity relationship, and biological activities

Trends in Food Science & Technology
2024-10 | Journal article
DOI: 10.1016/j.tifs.2024.104650
Contributors: Lulu Li; Chun-min Ma; Yang Yang; Bing Wang; Xiao-fei Liu; Yan Wang; Xin Bian; Guang Zhang; Na Zhang
Source: check_circle
Crossref

Effect of ultrafine grinding on the structure and physical properties of pregelatinized rice starch

Journal of Food Science
2024-09 | Journal article
DOI: 10.1111/1750-3841.17226
Contributors: Jun‐Ying Wu; Ming Wu; Chenchen Wu; Guang Zhang; Yu Fu; Xiao‐Fei Liu; Na Zhang
Source: check_circle
Crossref

Characterization of structural and functional properties of soybean 11S globulin during renaturation after denaturation induced by changes in pH

Journal of the Science of Food and Agriculture
2024-08-30 | Journal article
DOI: 10.1002/jsfa.13505
Contributors: Yang Yang; Can Zhang; Chun‐min Ma; Xin Bian; Ling Zou; Yu Fu; Yan‐guo Shi; Yan Wu; Na Zhang
Source: check_circle
Crossref

Structural characterisation and adsorption properties of cross-linked esterified broken rice porous starch

International Journal of Food Science and Technology
2024-08-16 | Journal article
DOI: 10.1111/ijfs.17290
Contributors: Chunbo Che; Xinying Su; Zhao Liang; Dan Zhao; Yu Fu; Zhong Xu; Na Zhang
Source: check_circle
Crossref

Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough

Journal of Cereal Science
2024-07 | Journal article
DOI: 10.1016/j.jcs.2024.103972
Contributors: Yang Yang; Ming-qian Wu; Chun-min Ma; Bing Wang; Xin Bian; Xiao-fei Liu; Guang Zhang; Yan Wang; Peng-yu Zhu; Na Zhang
Source: check_circle
Crossref

Elucidating the interaction mechanism of rice glutelin and soybean 11S globulin using multi-spectroscopy and molecular dynamics simulation methods

Food Chemistry
2024-06 | Journal article
DOI: 10.1016/j.foodchem.2024.138615
Contributors: Peng-yu Zhu; Chun-min Ma; Yang Yang; Xin Bian; Li-kun Ren; Bing Wang; Xiao-fei Liu; Feng-lian Chen; Guang Zhang; Na Zhang
Source: check_circle
Crossref

Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products

Antioxidants
2024-05-29 | Journal article
DOI: 10.3390/antiox13060665
Contributors: Wenjing Xing; Chunmin Ma; Yang Yu; Fenglian Chen; Chunhua Yang; Na Zhang
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of addition of soybean protein isolate on the retrogradation of rice starch

International Journal of Food Science & Technology
2024-04 | Journal article
DOI: 10.1111/ijfs.16974
Contributors: Yang Yang; Na Wu; Can Zhang; Xin Bian; Chun‐min Ma; Yuan‐yuan Wang; Yao Fu; Yan‐guo Shi; Lian‐zhong Ai; Na Zhang
Source: check_circle
Crossref

The structural and functional properties of hemp protein isolate‐epigallocatechin‐3‐gallate biopolymer covalent complex during heating

Journal of the Science of Food and Agriculture
2024-03-15 | Journal article
DOI: 10.1002/jsfa.13135
Contributors: Fu‐shun Zhang; Yang Yang; Xin Bian; Chun‐min Ma; Li‐kun Ren; Can Zhang; Xin‐hui Pang; Na Zhang
Source: check_circle
Crossref

Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate

Foods
2024-03-01 | Journal article
DOI: 10.3390/foods13050764
Contributors: Xiaofei Liu; Xiangxiang Zhao; Chunmin Ma; Ming Wu; Qiqi Fan; Yu Fu; Guang Zhang; Xin Bian; Na Zhang
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties

International Journal of Food Science & Technology
2024-01 | Journal article
DOI: 10.1111/ijfs.16799
Contributors: Yang Yang; Can Zhang; Chun‐Min Ma; Liang‐Shu Hu; Xin Bian; Bing Wang; Na Zhang
Source: check_circle
Crossref

Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis

Food Science and Technology
2023 | Journal article
DOI: 10.1590/fst.100222
Contributors: Zi-yan WANG; Bo-xin DOU; Chun-min MA; Yun-liang ZHANG; Ying LIU; Na ZHANG
Source: check_circle
Crossref

In vitro evaluation of probiotic properties of Lactobacillus acidophilus AD125 and antagonism against Escherichia coli O157:H7 adhesion to Caco-2 cell

Food & Function
2023 | Journal article
DOI: 10.1039/D2FO03200G
Contributors: Tong-lin Xing; Xin Bian; Chun-min Ma; Yang Yang; Xiao-fei Liu; Yan Wang; Jing Fan; Na Zhang
Source: check_circle
Crossref

Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions

Food Hydrocolloids
2023-12 | Journal article
DOI: 10.1016/j.foodhyd.2023.109146
Contributors: Yue Xu; Chun-min Ma; Yang Yang; Xin Bian; Xiao-fei Liu; Yan Wang; Na Zhang
Source: check_circle
Crossref

Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates

Food Research International
2023-11 | Journal article
DOI: 10.1016/j.foodres.2023.113473
Contributors: Yue Xu; Yang Yang; Chun-min Ma; Xin Bian; Xiao-fei Liu; Yan Wang; Feng-lian Chen; Bing Wang; Guang Zhang; Na Zhang
Source: check_circle
Crossref

Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein–carboxymethylcellulose complexes

Journal of the Science of Food and Agriculture
2023-11 | Journal article
DOI: 10.1002/jsfa.12766
Contributors: Jing Yang; Wenfei Xiong; Yijun Yao; Na Zhang; Lifeng Wang
Source: check_circle
Crossref

The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties

Food Hydrocolloids
2023-11 | Journal article
DOI: 10.1016/j.foodhyd.2023.109047
Contributors: Yue Xu; Yang Yang; Chun-min Ma; Xin Bian; Li-Kun Ren; Bao-xiang Liu; Lian-zhong Ai; Na Zhang
Source: check_circle
Crossref

Characterization of structural and functional properties of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels

Journal of the Science of Food and Agriculture
2023-10 | Journal article
DOI: 10.1002/jsfa.12736
Contributors: Yang Yang; Can Zhang; Xin Bian; Li‐kun Ren; Chun‐min Ma; Yue Xu; Dan Su; Lian‐zhong Ai; Ming‐feng Song; Na Zhang
Source: check_circle
Crossref

Formation and In Vitro Simulated Digestion Study of Gelatinized Korean Pine Seed Oil Encapsulated with Calcified Wax

Molecules
2023-10-30 | Journal article
DOI: 10.3390/molecules28217334
Contributors: Peng Wang; Honglu Wang; Yanli Hou; Jingyi Wang; Yue Fan; Na Zhang; Qingqi Guo
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of Lactobacillus acidophilus Fermentation on the Quality of Glutinous Rice Products

Starch - Stärke
2023-09 | Journal article
DOI: 10.1002/star.202200193
Contributors: Wen Qi; Chun‐Min Ma; Wen‐Jing Xing; Yang Yang; Jing Fan; Chun‐Hua Yang; Na Zhang
Source: check_circle
Crossref

Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function

Journal of Agricultural and Food Chemistry
2023-09-27 | Journal article
DOI: 10.1021/acs.jafc.3c04479
Contributors: Shulei Zhao; Hanyuan Zheng; Yujia Lu; Na Zhang; Olugbenga P. Soladoye; Yuhao Zhang; Yu Fu
Source: check_circle
Crossref

Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products

Journal of Food Science
2023-08 | Journal article
DOI: 10.1111/1750-3841.16683
Contributors: Wen Qi; Chun‐Min Ma; Wen‐Jing Xing; Jing Fan; Yang Yang; Chun‐Hua Yang; Na Zhang
Source: check_circle
Crossref

Nutritional Value and Structure Characterization of Protein Components of Corylus mandshurica Maxim

Molecules
2023-08-30 | Journal article
DOI: 10.3390/molecules28176355
Contributors: Yanli Hou; Jie Ding; Qingqi Guo; Na Zhang
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties

Food Research International
2023-07 | Journal article
DOI: 10.1016/j.foodres.2023.112910
Contributors: Xinyu Xu; Lin Li; Chunmin Ma; Dan Li; Yang Yang; Xin Bian; Jing Fan; Na Zhang; Feng Zuo
Source: check_circle
Crossref

Isolation and Optimal Fermentation Conditions of Bacillus licheniformis SFD-Y5 for a New Douchi Fibrinolytic Enzyme Producer

Fermentation
2023-07-16 | Journal article
DOI: 10.3390/fermentation9070668
Contributors: Mingjing Yao; Chunmin Ma; Xin Bian; Yang Yang; Yue Xu; Qiaoyan Wu; Xinyu Xu; Lulu Li; Na Zhang; Yanjun Tian
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice

Journal of Food Science
2023-04 | Journal article
DOI: 10.1111/1750-3841.16524
Contributors: Dengyu Wang; Hongchen Fan; Bing Wang; Linlin Liu; Yanguo Shi; Na Zhang
Source: check_circle
Crossref

Potential of Food Protein-Derived Bioactive Peptides against Sarcopenia: A Comprehensive Review

Journal of Agricultural and Food Chemistry
2023-04-12 | Journal article
DOI: 10.1021/acs.jafc.2c09094
Contributors: Xiaoxue Zhu; Jing Wang; Yujia Lu; Yuchen Zhao; Na Zhang; Wei Wu; Yuhao Zhang; Yu Fu
Source: check_circle
Crossref

Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

Foods
2023-04-05 | Journal article
DOI: 10.3390/foods12071542
Contributors: Zhanqian Ma; Xiaotong Zhai; Na Zhang; Bin Tan
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal

International Journal of Food Science & Technology
2023-03 | Journal article
DOI: 10.1111/ijfs.15962
Contributors: Xilong Wang; Bei Le; Na Zhang; Kathrine H. Bak; Yuhao Zhang; Yu Fu
Source: check_circle
Crossref

A review on application of molecular simulation technology in food molecules interaction

Current Research in Food Science
2022 | Journal article
DOI: 10.1016/j.crfs.2022.10.012
Contributors: Yan Wang; Tianjiao Liu; Jinhui Xie; Meijia Cheng; Lirui Sun; Shuai Zhang; Jiaying Xin; Na Zhang
Source: check_circle
Crossref

Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion

Foods
2022-12 | Journal article | Author
DOI: 10.3390/foods11244018
Contributors: Ziyue Song; Yang Yang; Fenglian Chen; Jing Fan; Bing Wang; Xin Bian; Yue Xu; Baoxiang Liu; Yao Fu; Yanguo Shi et al.
Source: check_circle
Multidisciplinary Digital Publishing Institute

HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China

Molecules
2022-12-19 | Journal article
DOI: 10.3390/molecules27249056
Contributors: Baoxiang Liu; Yang Yang; Likun Ren; Zhengbo Su; Xin Bian; Jing Fan; Yuanyuan Wang; Bing Han; Na Zhang
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Preparation and Physicochemical and Structural Properties of Broken Rice-Based Reconstituted Rice Produced by Extrusion Puffing Technology

ACS Food Science & Technology
2022-12-16 | Journal article
DOI: 10.1021/acsfoodscitech.2c00281
Contributors: Feng Lian Chen; Chun Min Ma; Xin Lai Dou; Jing Fan; Yang Yang; Yin Yuan He; Lin Lin Liu; Xiao Fei Liu; Yan Wang; Na Zhang
Source: check_circle
Crossref

Characterization of structural and functional properties of soybean 11S globulin during the renaturation after the guanidine hydrochloride denaturation

Food Hydrocolloids
2022-09 | Journal article
DOI: 10.1016/j.foodhyd.2022.107715
Part of ISSN: 0268-005X
Source: Self-asserted source
Na

Cu2+ induced Regulation and construction of FAD-Mb/Cu-Mb@AuNPs Bi-functional mimetic enzyme and application in glucose visualization detection

Microchemical Journal
2022-04 | Journal article
DOI: 10.1016/j.microc.2022.107207
Part of ISSN: 0026-265X
Source: Self-asserted source
Na

Effects of germination time on the structural, physicochemical and functional properties of brown rice

International Journal of Food Science & Technology
2022-04 | Journal article
DOI: 10.1111/ijfs.15118
Contributors: Lin‐yang He; Yang Yang; Li‐kun Ren; Xin Bian; Xiao‐fei Liu; Feng‐lian Chen; Bin Tan; Yu Fu; Xiu‐min Zhang; Na Zhang
Source: check_circle
Crossref

Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein

International Journal of Food Science & Technology
2022-04 | Journal article
DOI: 10.1111/ijfs.15037
Part of ISSN: 0950-5423
Part of ISSN: 1365-2621
Source: Self-asserted source
Na

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

Food Chemistry
2022-04 | Journal article
DOI: 10.1016/j.foodchem.2021.131776
Part of ISSN: 0308-8146
Source: Self-asserted source
Na

Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process

International Journal of Food Science & Technology
2022-04 | Journal article
DOI: 10.1111/ijfs.15494
Part of ISSN: 0950-5423
Part of ISSN: 1365-2621
Source: Self-asserted source
Na

How does a celiac iceberg really float? The relationship between celiac disease and gluten

Critical Reviews in Food Science and Nutrition
2022-04-18 | Journal article
DOI: 10.1080/10408398.2022.2064811
Part of ISSN: 1040-8398
Part of ISSN: 1549-7852
Source: Self-asserted source
Na
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Peer review (12 reviews for 6 publications/grants)

Review activity for Biological trace element research. (1)
Review activity for Carbohydrate polymers. (1)
Review activity for Food chemistry. (2)
Review activity for Food hydrocolloids. (3)
Review activity for Food research international. (4)
Review activity for International journal of biological macromolecules. (1)
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