Jiang Z - Search Results

1

Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches.

Shi R, Gantumur MA, Gao Z, Li J, Sukhbaatar N, Jiang Z, Mu Z. Shi R, et al. Among authors: jiang z. Food Chem. 2023 Dec 15;429:136772. doi: 10.1016/j.foodchem.2023.136772. Epub 2023 Jul 4. Food Chem. 2023. PMID: 37453334

2

Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems.

Jiang Z, Wang L, Wu W, Wang Y. Jiang Z, et al. Food Chem. 2013 Dec 15;141(4):3837-45. doi: 10.1016/j.foodchem.2013.06.041. Epub 2013 Jun 20. Food Chem. 2013. PMID: 23993556

3

Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.

Jiang Z, Yao K, Yuan X, Mu Z, Gao Z, Hou J, Jiang L. Jiang Z, et al. Among authors: jiang l. J Sci Food Agric. 2018 Mar;98(4):1522-1529. doi: 10.1002/jsfa.8623. Epub 2017 Oct 13. J Sci Food Agric. 2018. PMID: 28802019

4

Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways.

Zhang X, Gao H, Wang C, Qayum A, Mu Z, Gao Z, Jiang Z. Zhang X, et al. Among authors: jiang z. Food Chem. 2018 Aug 15;257:279-288. doi: 10.1016/j.foodchem.2018.02.155. Epub 2018 Mar 1. Food Chem. 2018. PMID: 29622211

5

Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate.

Wang C, Li T, Ma L, Li T, Yu H, Hou J, Jiang Z. Wang C, et al. Among authors: jiang z. Food Chem. 2020 Mar 30;309:125757. doi: 10.1016/j.foodchem.2019.125757. Epub 2019 Oct 23. Food Chem. 2020. PMID: 31699562

6

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin.

Jiang Z, Li T, Ma L, Chen W, Yu H, Abdul Q, Hou J, Tian B. Jiang Z, et al. Food Res Int. 2020 May;131:109006. doi: 10.1016/j.foodres.2020.109006. Epub 2020 Jan 21. Food Res Int. 2020. PMID: 32247452

7

Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways.

Hu J, Liu Y, Cheng L, Shi R, Qayum A, Bilawal A, Gantumur MA, Hussain MA, Jiang Z, Tian B. Hu J, et al. Among authors: jiang z. Int J Biol Macromol. 2020 Sep 15;159:1156-1164. doi: 10.1016/j.ijbiomac.2020.05.129. Epub 2020 May 19. Int J Biol Macromol. 2020. PMID: 32442575

8

Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system.

Li T, Hu J, Tian R, Wang K, Li J, Qayum A, Bilawal A, Gantumur MA, Jiang Z, Hou J. Li T, et al. Among authors: jiang z. Food Chem. 2021 Feb 15;338:127819. doi: 10.1016/j.foodchem.2020.127819. Epub 2020 Aug 11. Food Chem. 2021. PMID: 32810812

9

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion.

Qayum A, Li M, Shi R, Bilawal A, Gantumur MA, Hussain M, Ishfaq M, Waqas Ali Shah S, Jiang Z, Hou J. Qayum A, et al. Among authors: jiang z. Ultrason Sonochem. 2021 Mar;71:105365. doi: 10.1016/j.ultsonch.2020.105365. Epub 2020 Oct 16. Ultrason Sonochem. 2021. PMID: 33125963 Free PMC article.

10

Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation.

Li J, Tian R, Liang G, Shi R, Hu J, Jiang Z. Li J, et al. Among authors: jiang z. Food Chem. 2021 Sep 1;355:129617. doi: 10.1016/j.foodchem.2021.129617. Epub 2021 Mar 19. Food Chem. 2021. PMID: 33784543

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