Zhen Yang

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 7

Top Topics

Liquid Chromatography

Molecularly Imprinted

Replacement Therapy

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Journal of food science

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

Publications

Bin Li, Lianxin Peng, Yanan Cao, Siyao Liu, Yuchen Zhu, Jianguo Dou, Zhen Yang, Chenguang Zhou
Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application. Foods (Basel, Switzerland) 13 (10) (2024)
Chenguang Zhou, Bin Li, Wenli Yang, Tianrui Liu, Haoran Yu, Siyao Liu, Zhen Yang
A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice. Foods (Basel, Switzerland) 13 (2) (2024)
Bin Li, Lianxin Peng, Yanan Cao, Siyao Liu, Yuchen Zhu, Jianguo Dou, Zhen Yang, Chenguang Zhou
Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application. Foods (Basel, Switzerland) 13 (10) (2024)
Chenguang Zhou, Bin Li, Wenli Yang, Tianrui Liu, Haoran Yu, Siyao Liu, Zhen Yang
A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice. Foods (Basel, Switzerland) 13 (2) (2024)
Chenguang Zhou, Yaojie Zhou, Tianrui Liu, Bin Li, Yuqian Hu, Xiaodong Zhai, Min Zuo, Siyao Liu, Zhen Yang
Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine). Foods (Basel, Switzerland) 12 (7) (2023)
Yaqi Zhang, Yunfei Kong, Wanjun Xu, Zhen Yang, Yulong Bao
Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest. Molecules (Basel, Switzerland) 28 (16) (2023)
Zhen Yang, Qian Huang, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Changes of lipids in noodle dough and dried noodles during industrial processing. Journal of food science 86 (8) (2021)