Zhi Zheng

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 29

Top Topics

Listeria Monocytogenes

Hyaluronic Acid

Top Venues

Journal of the science of food and agriculture

Journal of food science

Analytical chemistry

Food science & nutrition

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

Publications

Jia-Lin Wang, Meng-Jin Sun, Zheng-Meng Pei, Zhi Zheng, Shui-Zhong Luo, Yan-Yan Zhao, Xi-Yang Zhong
Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain. Journal of the science of food and agriculture (2024)
Jia-Lin Wang, Meng-Jin Sun, Zheng-Meng Pei, Zhi Zheng, Shui-Zhong Luo, Yan-Yan Zhao, Xi-Yang Zhong
Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain. Journal of the science of food and agriculture 104 (11) (2024)
Jia-Lin Wang, Meng-Jin Sun, Zheng-Meng Pei, Zhi Zheng, Shui-Zhong Luo, Yan-Yan Zhao, Xi-Yang Zhong
Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain. Journal of the science of food and agriculture 104 (11) (2024)
Li Xie, Minglong Liu, Huawei Zeng, Zhi Zheng, Yongkang Ye, Fengru Liu
Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high-gluten dough. Journal of the science of food and agriculture (2024)
Li Xie, Minglong Liu, Huawei Zeng, Zhi Zheng, Yongkang Ye, Fengru Liu
Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high-gluten dough. Journal of the science of food and agriculture 104 (12) (2024)
Jia-Lin Wang, Meng-Jin Sun, Zheng-Meng Pei, Zhi Zheng, Shui-Zhong Luo, Yan-Yan Zhao, Xi-Yang Zhong
Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain. Journal of the science of food and agriculture (2024)
Jingjing Xu, Fuyun Ji, Shui-Zhong Luo, Shaotong Jiang, Zhenyu Yu, Aiqian Ye, Zhi Zheng
Fabrication of soy protein-polyphenol covalent complex nanoparticles with improved wettability to stabilize high-oil-phase curcumin emulsions. Journal of the science of food and agriculture (2024)
Xinlei Zhang, Yubo Peng, Li Yao, Huijie Shang, Zhi Zheng, Wei Chen, Jiang-Guo Xu
Self-Assembly of Multivalent Aptamer-Tethered DNA Monolayers Dedicated to a Fluorescence Polarization-Responsive Circular Isothermal Strand Displacement Amplification for Salmonella Assay. Analytical chemistry 95 (4) (2023)
Xingxing Lu, Qi Yin, Zhi Zheng, Dongdong Mu, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao
Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. Journal of food science 88 (2) (2023)
Ran Zhao, Liang Wu, Yue Gao, Chuyan Wang, Xiaohui Bai, Shui-Zhong Luo, Zhi Zheng
Fabrication and characterization of soy protein isolation - ferulic acid antioxidant hydrogels. Journal of the science of food and agriculture (2023)
Qi Yin, Liang Wu, Xinli Zhang, Zhi Zheng, Shuizhong Luo, Xiyang Zhong, Yanyan Zhao
Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles. Journal of the science of food and agriculture (2023)
Xinlei Zhang, Yubo Peng, Li Yao, Huijie Shang, Zhi Zheng, Wei Chen, Jiang-Guo Xu
Self-Assembly of Multivalent Aptamer-Tethered DNA Monolayers Dedicated to a Fluorescence Polarization-Responsive Circular Isothermal Strand Displacement Amplification for Salmonella Assay. Analytical chemistry 95 (4) (2023)
Xingxing Lu, Qi Yin, Zhi Zheng, Dongdong Mu, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao
Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. Journal of food science (2023)
Xinlei Zhang, Yubo Peng, Li Yao, Huijie Shang, Zhi Zheng, Wei Chen, Jiang-Guo Xu
Self-Assembly of Multivalent Aptamer-Tethered DNA Monolayers Dedicated to a Fluorescence Polarization-Responsive Circular Isothermal Strand Displacement Amplification for Salmonella Assay. Analytical chemistry (2023)
Huihui Liu, Zijun Wang, Jingjing Xu, Fuyun Ji, Shui-Zhong Luo, Xiyang Zhong, Yanyan Zhao, Zhi Zheng
Self-assembled pea vicilin nanoparticles as nanocarriers for improving the antioxidant activity, environmental stability and sustained-release property of curcumin. Journal of the science of food and agriculture (2023)
Xingxing Lu, Qi Yin, Zhi Zheng, Dongdong Mu, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao
Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. Journal of food science 88 (2) (2023)
Xinlei Zhang, Yubo Peng, Li Yao, Huijie Shang, Zhi Zheng, Wei Chen, Jiang-Guo Xu
Self-Assembly of Multivalent Aptamer-Tethered DNA Monolayers Dedicated to a Fluorescence Polarization-Responsive Circular Isothermal Strand Displacement Amplification for Salmonella Assay. Analytical chemistry 95 (4) (2023)
Guojian Wu, Abudoushukeer Dilinaer, Peng Nie, Xin Liu, Zhi Zheng, Pengjie Luo, Wenjuan Chen, Yongning Wu, Yizhong Shen
Dual-Modal Bimetallic Nanozyme-Based Sensing Platform Combining Colorimetric and Photothermal Signal Cascade Catalytic Enhancement for Detection of Hypoxanthine to Judge Meat Freshness. Journal of agricultural and food chemistry 71 (43) (2023)
Shui-Zhong Luo, Ye Sun, Xue Yuan, Li-Hua Pan, Zhi Zheng, Yan-Yan Zhao, Xi-Yang Zhong
Infrared radiation blanching-inhibited browning and extended shelf life of pecan kernels. Journal of food science (2023)
Xingxing Lu, Qi Yin, Zhi Zheng, Dongdong Mu, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao
Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. Journal of food science 88 (2) (2023)
Liang Wu, Jing Hu, Peng Nie, Qi Yin, Dongliang Shao, Chuyan Wang, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong, Zhi Zheng
The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions. Journal of the science of food and agriculture (2022)
Siyan Guo, Yanyan Zhao, Shuizhong Luo, Dong-Dong Mu, Xingjiang Li, Xiyang Zhong, Shaotong Jiang, Zhi Zheng
Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility. Journal of the science of food and agriculture 102 (12) (2022)
Liang Wu, Jing Hu, Peng Nie, Qi Yin, Dongliang Shao, Chuyan Wang, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong, Zhi Zheng
The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions. Journal of the science of food and agriculture (2022)
Xingjiang Li, Ying He, Wei Yang, Dongdong Mu, Min Zhang, Yilong Dai, Zhi Zheng, Shaotong Jiang, Xuefeng Wu
Comparative analysis of the microbial community and nutritional quality of sufu. Food science & nutrition 9 (8) (2021)
Yuanyuan Ouyang, Jingjing Xu, Fuyun Ji, Mengna Tan, Shui-Zhong Luo, Xiyang Zhong, Zhi Zheng
Properties of transglutaminase-induced myofibrillar/wheat gluten gels. Journal of food science 86 (6) (2021)
Hailing Gao, Jingjing Xu, Mengna Tan, Dongdong Mu, Xingjiang Li, Yanyan Zhao, Zhi Zheng
Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. Journal of food science 86 (6) (2021)
Nan Xia, Xing-Xing Lu, Zhi Zheng, Dong-Dong Mu, Xi-Yang Zhong, Shui-Zhong Luo, Yan-Yan Zhao
Study on preparation of acylated soy protein and stability of emulsion. Journal of the science of food and agriculture 101 (12) (2021)
Jingjing Xu, Siyan Guo, Xingjiang Li, Shaotong Jiang, Xiyang Zhong, Zhi Zheng
Gel properties of transglutaminase-induced soy protein isolate-polyphenol complex: influence of epigallocatechin-3-gallate. Journal of the science of food and agriculture 101 (9) (2021)
Chuanyun Li, Xuefeng Wu, Dongdong Mu, Yanyan Zhao, Shuizhong Luo, Xiyang Zhong, Shaotong Jiang, Xingjiang Li, Zhi Zheng
Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel. Journal of food science 83 (12) (2018)