Lei Zhou

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 10

Top Topics

Breast Cancer Cells

Angiotensin Converting Enzyme

Protein Protein

Top Venues

Journal of agricultural and food chemistry

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Fan Feng, Yantao Yin, Lei Zhou, Chao Ma, Wangang Zhang
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein. Journal of agricultural and food chemistry 71 (5) (2023)
Fan Feng, Yantao Yin, Lei Zhou, Chao Ma, Wangang Zhang
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein. Journal of agricultural and food chemistry 71 (5) (2023)
Lei Zhou, Ruyu Zhang, Jian Zhang, Yantao Yin, Lanlan Wei, Lujuan Xing, Wangang Zhang
Effects of ultrasound on the oxidation and structures of the myofibrillar protein in the presence or absence of soybean oil. Journal of the science of food and agriculture (2023)
Chao Ma, Wangang Zhang, Lei Zhou, Fan Feng
Effect of Pre-Slaughter Transport Stress on Protein S -Nitrosylation Levels of Pork during Postmortem Aging. Journal of agricultural and food chemistry (2023)
Fan Feng, Yantao Yin, Lei Zhou, Chao Ma, Wangang Zhang
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein. Journal of agricultural and food chemistry (2023)
Songmin Cao, Zixu Wang, Lujuan Xing, Lei Zhou, Wangang Zhang
Bovine Bone Gelatin-Derived Peptides: Food Processing Characteristics and Evaluation of Antihypertensive and Antihyperlipidemic Activities. Journal of agricultural and food chemistry 70 (32) (2022)
Yantao Yin, Lei Zhou, Jiaming Cai, Fan Feng, Lujuan Xing, Wangang Zhang
Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site. Foods (Basel, Switzerland) 11 (15) (2022)
Lei Zhou, Jian Zhang, Yantao Yin, Wangang Zhang, Yuling Yang
Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions. Foods (Basel, Switzerland) 10 (6) (2021)
Yantao Yin, Jailson Pereira, Lei Zhou, José Manuel Lorenzo Rodriguez, Xiaona Tian, Wangang Zhang
Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef. Foods (Basel, Switzerland) 9 (10) (2020)
Lei Zhou, Xiao Feng, Yuling Yang, Yinji Chen, Xiaozhi Tang, Sumeng Wei, Shanshan Li
Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions. Journal of the science of food and agriculture 99 (14) (2019)