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Ziye Zhang 张自业

Ziye Zhang 张自业

Ocean University of China - Qingdao / China
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 682235
中国海洋大学
person_outline Ziye Zhang 张自业's MOST POPULAR ARTICLES
1-) Effects of high pressure modification on conformation and gelation properties of myofibrillar protein Food Chemistry 217, 678-686, 2017
2-) Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel Ultrasonics Sonochemistry 34, 960-967, 2017
3-) Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure Food Chemisrty 188, 111-118, 2015
4-) Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp (Exopalaemon modestus) as affected by high intensity ultrasound Food Chemistry 245, 997-1009, 2018
5-) Insight into IgG/IgE binding ability, in vitro digestibility and structural changes of shrimp (Litopenaeus vannamei) soluble extracts with thermal processing Food chemistry 381, 132177, 2022