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Lei Zhou
Lei Zhou
Dr.
在 njau.edu.cn 的电子邮件经过验证 - 首页
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引用次数
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年份
Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein
J Wang, Y Yang, X Tang, W Ni, L Zhou
Ultrasonics Sonochemistry 38, 225-233, 2017
1612017
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
L Zhou, J Zhang, L Xing, W Zhang
Trends in Food Science & Technology 110, 493-512, 2021
1412021
Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization
L Zhou, W Zhang, J Wang, R Zhang, J Zhang
Ultrasonics Sonochemistry 82, 105885, 2022
692022
Insights into digestibility and peptide profiling of beef muscle proteins with different cooking methods
Y Yin, L Zhou, J Pereira, J Zhang, W Zhang
Journal of Agricultural and Food Chemistry 68 (48), 14243-14251, 2020
622020
Effects of low fat addition on chicken myofibrillar protein gelation properties
L Zhou, Y Yang, J Wang, S Wei, S Li
Food Hydrocolloids 90, 126-131, 2019
562019
Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
J Zhang, W Zhang, L Zhou, R Zhang
Ultrasonics Sonochemistry 80, 105807, 2021
492021
Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel
L Zhou, J Zhang, JM Lorenzo, W Zhang
Food Chemistry 345, 128751, 2021
472021
Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins
R Zhang, L Xing, D Kang, L Zhou, L Wang, W Zhang
Ultrasonics sonochemistry 74, 105582, 2021
422021
Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel
L Zhou, X Feng, Y Yang, Y Chen, J Wang, S Wei, S Li
LWT 110, 19-24, 2019
372019
Structures and properties of chicken myofibrillar protein gel induced by microwave heating
S Wei, Y Yang, X Feng, S Li, L Zhou, J Wang, X Tang
International Journal of Food Science & Technology 55 (7), 2691-2699, 2020
322020
Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions
L Zhou, X Feng, Y Yang, Y Chen, X Tang, S Wei, S Li
Journal of the Science of Food and Agriculture 99 (14), 6500-6508, 2019
312019
Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
R Zhang, J Zhang, L Zhou, L Wang, W Zhang
Ultrasonics Sonochemistry 79, 105759, 2021
302021
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
L Zhou, W Zhang, J Wang
Trends in Food Science & Technology 122, 140-156, 2022
272022
Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion
L Zhou, J Jiang, F Feng, J Wang, J Cai, L Xing, G Zhou, W Zhang
Carbohydrate Polymers 309, 120679, 2023
262023
Insight into the effects of sous vide on cathepsin B and L activities, protein degradation and the ultrastructure of beef
Y Yin, J Pereira, L Zhou, JM Lorenzo, X Tian, W Zhang
Foods 9 (10), 1441, 2020
262020
Effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein stabilized pork fat emulsions
L Zhou, J Zhang, Y Yin, W Zhang, Y Yang
Foods 10 (6), 1201, 2021
182021
Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions
Q Fu, R Liu, L Zhou, J Zhang, W Zhang, R Wang
Food Control 134, 108716, 2022
142022
Effect of malondialdehyde on the digestibility of beef myofibrillar protein: Potential mechanisms from structure to modification site
Y Yin, L Zhou, J Cai, F Feng, L Xing, W Zhang
Foods 11 (15), 2176, 2022
132022
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
Y Tao, J Cai, P Wang, J Chen, L Zhou, Z Yang, X Xu
Food Hydrocolloids 146, 109287, 2024
122024
Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
L Zhou, F Feng, W Zhang
Food Bioscience 53, 102744, 2023
92023
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