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Scopus Author ID: 57216694457

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Employment (1)

河南工业大学: 郑州, 河南省, CN

2017-09-01 to 2020-07-01 ( 粮油食品学院)
Employment
Source: Self-asserted source
Chen-Xia Zhang

Education and qualifications (2)

河南工业大学: 郑州, 河南省, CN

2017-09-01 to 2020-07-01 | 研究生 (粮油食品学院)
Education
Source: Self-asserted source
Chen-Xia Zhang

山西大学: 太原, 山西省, CN

2013-09-01 to 2017-07-01 | 学士 (生命科学学院)
Education
Source: Self-asserted source
Chen-Xia Zhang

Works (23)

Augmenting antioxidative capacity of myosin and cytoprotective potential of myosin digestion products through the integration of crocin and crocetin: A comprehensive analysis via quantum chemical computing and molecular dynamics

Food Chemistry
2025 | Journal article
DOI: 10.1016/j.foodchem.2024.142053
EID:

2-s2.0-85209250545

Part of ISSN: 18737072 03088146
Contributors: Xue, C.; Zhang, J.; Zhang, C.; Hu, Z.; Liu, H.; Mo, L.; Li, M.; Lou, A.; Shen, Q.; Luo, J. et al.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production

International Journal of Biological Macromolecules
2024 | Journal article
DOI: 10.1016/j.ijbiomac.2024.136364
EID:

2-s2.0-85205940099

Part of ISSN: 18790003 01418130
Contributors: Wang, X.; Yu, H.; Hu, Z.; Zhang, C.; Liu, B.; Liu, H.; Ma, Y.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Effect of Flos Sophorae Immaturus Extract On the Formation of Heterocyclic Amines and Quality Characteristics of Fried Chicken Patties

SSRN
2024 | Other
DOI: 10.2139/ssrn.4979043
EID:

2-s2.0-85209455465

Part of ISSN: 15565068
Contributors: Zhao, T.-P.; Wang, S.-K.; Yu, H.; Gao, J.-Y.; Zhang, A.-H.; Zhang, C.-X.; Ma, Y.-X.; Liu, H.-M.; Wang, X.-D.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Journal of Food Science
2024 | Journal article
DOI: 10.1111/1750-3841.17080
EID:

2-s2.0-85192021759

Part of ISSN: 17503841 00221147
Contributors: Wang, S.-T.; Zhang, C.-X.; Deng, Y.-H.; Qiu, Z.-J.; Chen, Z.-M.; Qin, Z.; Ma, Y.-X.; Liu, H.-M.; Wang, X.-D.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Effects of different precursors on the structure of lignin-based biochar and its ability to adsorb benzopyrene from sesame oil

International Journal of Biological Macromolecules
2024 | Journal article
DOI: 10.1016/j.ijbiomac.2024.132216
EID:

2-s2.0-85192679816

Part of ISSN: 18790003 01418130
Contributors: Xu, S.; Yuan, J.-Y.; Zhang, Y.-T.; Yang, Q.-L.; Zhang, C.-X.; Guo, Q.; Qin, Z.; Liu, H.-M.; Wang, X.-D.; Mei, H.-X. et al.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Inhibitory effects of cold plasma-activated water on the generation of advanced glycation end products and methylimidazoles in cookies and mechanistic evaluation using electron paramagnetic resonance

Food Chemistry
2024 | Journal article
DOI: 10.1016/j.foodchem.2024.140763
EID:

2-s2.0-85201238142

Part of ISSN: 18737072 03088146
Contributors: Zhang, C.; Zhang, J.; Huang, T.; Jiang, P.; Qie, X.; Mo, L.; Li, M.; Lou, A.; Shen, Q.; Luo, J. et al.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Plasma-activated water pretreatment as a promising technique to reduce the formation of heterocyclic aromatic amines and advanced glycation end products in roasted fish patties

LWT
2024 | Journal article
DOI: 10.1016/j.lwt.2024.116943
EID:

2-s2.0-85207037622

Part of ISSN: 00236438
Contributors: Zhang, C.-X.; Xue, C.-Y.; Wang, X.-H.; Zhao, T.-P.; Chen, Y.; Zhang, Z.-N.; Ma, Y.-X.; Qin, Z.; Wang, X.-D.; Liu, H.-M. et al.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Regularity and Reaction Mechanism of the Conversion of Sesamolin into Sesamol under High Temperature Conditions,高温条件下芝麻林素转化为芝麻酚的规律及其反应机制

Shipin Kexue/Food Science
2024 | Journal article
DOI: 10.7506/spkx1002-6630-20231012-090
EID:

2-s2.0-85196026771

Part of ISSN: 10026630
Contributors: Yu, Y.; Ma, Y.; Zhang, C.; Wang, X.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms

Food Chemistry
2024 | Journal article
DOI: 10.1016/j.foodchem.2024.140003
EID:

2-s2.0-85195801846

Part of ISSN: 18737072 03088146
Contributors: Zhang, C.-X.; Wang, X.-H.; Xue, C.-Y.; Chen, Y.; Zhang, Z.-N.; Ma, Y.-X.; Wang, X.-D.; Liu, H.-M.; Zeng, M.-M.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

International Journal of Food Science and Technology
2023 | Journal article
DOI: 10.1111/ijfs.16282
EID:

2-s2.0-85147450395

Part of ISSN: 13652621 09505423
Contributors: Zhang, C.-X.; Wang, S.-T.; Li, M.-L.; Ma, W.-W.; Zhang, M.; Qin, Z.; Wang, X.-D.; Liu, H.-M.; Ma, Y.-X.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier
grade
Preferred source (of 2)‎

Critical steps in the production of oil from oilseed to reduce heterocyclic aromatic amines

Food Quality and Safety
2023 | Journal article
DOI: 10.1093/fqsafe/fyad035
EID:

2-s2.0-85174618604

Part of ISSN: 23991402 23991399
Contributors: Zhang, C.; Li, M.; Ma, W.; Ma, Y.; Wang, X.; Liu, H.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Effect of simultaneous application of antioxidants in oil and in chicken on heterocyclic aromatic amine formation in deep-fat fried chicken breast

LWT
2023 | Journal article
DOI: 10.1016/j.lwt.2023.115287
EID:

2-s2.0-85171177206

Part of ISSN: 00236438
Contributors: Zhao, T.; Zhang, C.; Ma, Y.; Wang, X.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality

LWT
2023 | Journal article
DOI: 10.1016/j.lwt.2023.115366
EID:

2-s2.0-85173453097

Part of ISSN: 00236438
Contributors: Cao, P.-H.; Zhang, C.-X.; Ma, Y.-X.; Yu, Y.-M.; Liu, H.-M.; Wang, X.-D.; Zheng, Y.-Z.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin: Antioxidant activity, thermal stability and heterocyclic amine inhibition

International Journal of Biological Macromolecules
2023 | Journal article
DOI: 10.1016/j.ijbiomac.2023.124046
EID:

2-s2.0-85150842381

Part of ISSN: 18790003 01418130
Contributors: Gao, H.-H.; Hou, N.-C.; Gao, X.; Yuan, J.-Y.; Kong, W.-Q.; Zhang, C.-X.; Qin, Z.; Liu, H.-M.; Wang, X.-D.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Is Diethylene Glycol a Suitable Solvent for Model Systems Investigating Norharman and Harman Formation in Food?

SSRN
2023 | Other
DOI: 10.2139/ssrn.4453135
EID:

2-s2.0-85160037796

Part of ISSN: 15565068
Contributors: Zhang, C.-X.; Ma, Y.-X.; Zhang, M.; Wang, X.-D.; Liu, H.-M.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction

Journal of Food Measurement and Characterization
2023 | Journal article
DOI: 10.1007/s11694-022-01739-x
EID:

2-s2.0-85143635507

Part of ISSN: 21934134 21934126
Contributors: Wang, S.-T.; Dan, Y.-Q.; Zhang, C.-X.; Lv, T.-T.; Qin, Z.; Liu, H.-M.; Ma, Y.-X.; He, J.-R.; Wang, X.-D.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Chinese Quince Proanthocyanidins Enhance Frying Performance and Suppress Heterocyclic Aromatic Amine Formation in Soybean Oil

SSRN
2022 | Other
EID:

2-s2.0-85134969102

Part of ISSN: 15565068
Contributors: Zhang, C.-X.; Wang, S.-T.; Li, M.-L.; Ma, W.-W.; Zhang, M.; Qin, Z.; Wang, X.-D.; Liu, H.-M.; Ma, Y.-X.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Effects of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat

Food Science and Technology (Brazil)
2022 | Journal article
DOI: 10.1590/fst.67321
EID:

2-s2.0-85126131114

Part of ISSN: 1678457X
Contributors: Zhang, C.-X.; Xi, J.; Wang, S.-T.; Ma, Y.-X.; Wang, X.-D.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier
grade
Preferred source (of 2)‎

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

International Journal of Food Science and Technology
2022 | Journal article
DOI: 10.1111/ijfs.15409
EID:

2-s2.0-85118195995

Part of ISSN: 13652621 09505423
Contributors: Wang, S.-T.; Zhuo, W.-L.; Dan, Y.-Q.; Qin, Z.; Zhang, C.-X.; Xi, J.; Liu, H.-M.; Ma, Y.-X.; Wang, X.-D.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Kinetic modeling of the sesamin conversion into asarinin in the presence of citric acid loading on Hβ

Frontiers in Nutrition
2022 | Journal article
DOI: 10.3389/fnut.2022.983843
EID:

2-s2.0-85136553520

Part of ISSN: 2296861X
Contributors: Yu, Q.; Cai, X.-S.; Leveneur, S.; Wang, X.-D.; Liu, H.-M.; Zhang, C.-X.; Ma, Y.-X.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

Study on the properties of reaction products of β-carboline model systems,β-咔啉类杂环胺模型体系反应产物相关性质的研究

Journal of Henan University of Technology: Natural Science Edition
2021 | Journal article
DOI: 10.16433/j.1673-2383.2021.01.005
EID:

2-s2.0-85180986620

Part of ISSN: 16732383
Contributors: Zhao, T.; Ma, Y.; Zhang, C.; Xi, J.; Wang, X.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

UsingAdinandra nitidaleaf extract to prevent heterocyclic amine formation in fried chicken patties

RSC Advances
2021 | Journal article
DOI: 10.1039/d0ra09790j
EID:

2-s2.0-85100838129

Part of ISSN: 20462069
Contributors: Zhao, T.; Xi, J.; Zhang, C.; Ma, Y.; Wang, X.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier

β-carbolines norharman and harman in vegetable oils in China

Food Additives and Contaminants: Part B Surveillance
2020 | Journal article
DOI: 10.1080/19393210.2020.1759701
EID:

2-s2.0-85084308002

Part of ISSN: 19393229 19393210
Contributors: Zhang, C.-X.; Xi, J.; Zhao, T.-P.; Ma, Y.-X.; Wang, X.-D.
Source: Self-asserted source
Chen-Xia Zhang via Scopus - Elsevier
grade
Preferred source (of 2)‎

Peer review (1 review for 1 publication/grant)

Review activity for Food bioscience. (1)
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