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Qiangzhong Zhao

Observed names: Mouming Zhao, QIANGZHONG ZHAO, QIANG‐ZHONG ZHAO, Qiang-Zhong Zhao, Qiang-zhong Zhao, Qiangzhong ZHAO, Qiang‐zhong Zhao, Zhao Qiangzhong
Observed institutions: Beijing Technology and Business University, Chinese Academy of Sciences, China Tobacco, South China Botanical Garden, Beijing Advanced Innovation Center for Food Nutrition and Human Health, South China University of Technology
ORCID: 0000-0002-5446-7904
Observed ORCID: 0000-0002-5446-7904
OpenAlex ID: A5001192572
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
2015 · Lin Zheng, Mouming Zhao, et al. · Food Chemistry · 201
Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates
2010 · Lixia Mu, Mouming Zhao, et al. · Journal of Agricultural and Food Chemistry · 191
Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
2019 · Xuebo Song, Si Jing, et al. · Food Chemistry · 187
Effects of pretreatments on the structure and functional properties of okara protein
2018 · Xia Tao, Yongjian Cai, et al. · Food Hydrocolloids · 162
Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
2018 · Yongjian Cai, Xinlun Deng, et al. · Food Hydrocolloids · 159
Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis
2020 · Penghui Shen, Feibai Zhou, et al. · Food Hydrocolloids · 154
Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion
2014 · Qiangzhong Zhao, Zhao Long, et al. · Food Hydrocolloids · 149
Phenolics from hull of Garcinia mangostana fruit and their antioxidant activities
2007 · Limei Yu, Mouming Zhao, et al. · Food Chemistry · 143
Application of targeted drug delivery system in Chinese medicine
2009 · Di-Cai Li, Xian-Ke Zhong, et al. · Journal of Controlled Release · 123
Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage
2010 · Weizheng Sun, Chun Cui, et al. · Food Chemistry · 116
Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments
2019 · Bifen Chen, Yongjian Cai, et al. · Food Hydrocolloids · 115
Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface
2010 · Liya Liu, Qiangzhong Zhao, et al. · Food Hydrocolloids · 113
Effect of homogenisation and storage time on surface and rheology properties of whipping cream
2011 · Zhao Long, Mouming Zhao, et al. · Food Chemistry · 103
Volatile compounds of Cantonese sausage released at different stages of processing and storage
2009 · Weizheng Sun, Qiangzhong Zhao, et al. · Food Chemistry · 102
Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions
2012 · Zhao Long, Qiangzhong Zhao, et al. · Food Hydrocolloids · 101
Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties
2021 · Pingli Liu, Lihua Huang, et al. · Food Chemistry · 99
Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability
2011 · Liya Liu, Qiangzhong Zhao, et al. · Food Chemistry · 99
Effect of xanthan gum on the physical properties and textural characteristics of whipped cream
2009 · Qiangzhong Zhao, Mouming Zhao, et al. · Food Chemistry · 99
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages
2010 · Weizheng Sun, Mouming Zhao, et al. · Meat Science · 98
Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface
2011 · Liya Liu, Qiangzhong Zhao, et al. · Food Hydrocolloids · 96
Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber
2019 · Lihua Huang, Yongjian Cai, et al. · Food Hydrocolloids · 95
Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy
2011 · Weizheng Sun, Qiangzhong Zhao, et al. · Journal of Agricultural and Food Chemistry · 94
Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides
2015 · Lin Zheng, Lianzhu Lin, et al. · Food Research International · 90
Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream
2013 · Qiangzhong Zhao, Wanmei Kuang, et al. · Food Chemistry · 90
pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery
2021 · Yuanhong Zhang, Dan Yuan, et al. · Food Chemistry · 83
Works count: 171
Citation count: 6,425
H-index: 48
I10-index: 111
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