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Zhengtao Zhao
Zhengtao Zhao
Jiangsu University of Science &Technology
在 just.edu.cn 的电子邮件经过验证
标题
引用次数
引用次数
年份
Invited review: Understanding the behavior of caseins in milk concentrates
M Corredig, PK Nair, Y Li, H Eshpari, Z Zhao
Journal of Dairy Science 102 (6), 4772-4782, 2019
642019
Acid and rennet-induced coagulation behavior of casein micelles with modified structure
Q Li, Z Zhao
Food chemistry 291, 231-238, 2019
602019
Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins
Q Li, Z Zhao
Food chemistry 252, 92-98, 2018
502018
Effect of chitosan on the heat stability of whey protein solution as a function of pH
Z Zhao, Q Xiao
Journal of the Science of Food and Agriculture 97 (5), 1576-1581, 2017
342017
Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions
Z Zhao, M Corredig
Journal of Dairy Science 99 (8), 6036-6045, 2016
332016
Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein
Z Zhao, M Corredig
Dairy science & technology 95, 87-99, 2015
332015
Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface
Q Li, Z Zhao
Food chemistry 232, 697-703, 2017
282017
Drying process of pullulan edible films forming solutions studied by low-field NMR
Q Xiao, LT Lim, Y Zhou, Z Zhao
Food Chemistry 230, 611-617, 2017
282017
Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies
B Yang, M Guo, Z Zhao
LWT 117, 108651, 2020
262020
Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion
M Villalva, L Jaime, E Arranz, Z Zhao, M Corredig, G Reglero, S Santoyo
Food research international 130, 108922, 2020
232020
Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressing
Z Zhao, M Corredig
Food Hydrocolloids 60, 445-452, 2016
232016
Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making
B Yang, Y Yin, C Liu, Z Zhao, M Guo
Food Chemistry 349, 129125, 2021
222021
Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH
Q Li, H Lan, Z Zhao
Lwt 99, 513-518, 2019
212019
A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration
IRT Renhe, Z Zhao, M Corredig
Journal of Dairy Research 86 (3), 347-353, 2019
192019
Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH
K Xu, Z Zhao, M Guo, J Du
Lwt 107, 125-131, 2019
172019
Effect of lactoferrin on physicochemical properties and microstructure of pullulan‐based edible films
Z Zhao, X Xiong, H Zhou, Q Xiao
Journal of the Science of Food and Agriculture 99 (8), 4150-4157, 2019
142019
Characterization of the structural and colloidal properties of α-lactalbumin/chitosan complexes as a function of heating
Q Li, Z Zhao
Journal of agricultural and food chemistry 66 (4), 972-978, 2018
142018
Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments
Z Zhao, M Corredig
Journal of Dairy Science 99 (4), 2588-2593, 2016
132016
Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions
Z Zhao, M Corredig
Food chemistry 316, 126199, 2020
122020
Improved encapsulation capacity of casein micelles with modified structure
X Wang, Z Zhao
Journal of Food Engineering, 111138, 2022
92022
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