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Chengzhen Nie

Observed name: Cheng-Zhen Nie
OpenAlex ID: A5069039258
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
2023 · Ji Wang, Xu-Hui Huang, et al. · Food Chemistry · 91
Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein
2020 · Xiao Yu, Shasha Huang, et al. · Journal of Food Science · 75
Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies: Implication of interface remodeling
2021 · Xiao Yu, Chengzhen Nie, et al. · Food Chemistry · 66
Modified superhydrophobic magnetic Fe3O4 nanoparticles for removal of microplastics in liquid foods
2023 · Hao-Peng Wang, Xu-Hui Huang, et al. · Chemical Engineering Journal · 60
Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides
2021 · Xiao Yu, Shasha Huang, et al. · Food Hydrocolloids · 49
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
2024 · Cheng-Zhen Nie, Liang Wang, et al. · Food Chemistry · 32
Multi-scenario application of chitosan emulsions as fat replacers: Based on the regulation of chitosan hydrophobicity and emulsion rheological properties
2024 · Cheng-Zhen Nie, Yao Li, et al. · Food Hydrocolloids · 26
Micro- and nano-plastics in food systems: Distribution, combined toxicity with environmental contaminants, and removal strategies
2023 · Hao-Peng Wang, Xu-Hui Huang, et al. · Chemical Engineering Journal · 25
Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades
2025 · Cheng-Zhen Nie, Jing Che, et al. · Food Chemistry · 16
Comparative structural and techno‐functional elucidation of full‐fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet
2021 · Chengzhen Nie, Xiaopeng Qin, et al. · Journal of the Science of Food and Agriculture · 16
Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties
2024 · Hehe Tian, Chengzhen Nie, et al. · Food Chemistry · 12
The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
2021 · Shasha Huang, Haicheng Zhang, et al. · Food Science & Nutrition · 12
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Unraveling the metabolic network of volatile flavor dynamics development during the golden pomfret fermentation driven by core bacteria: a combined multi-omics analysis
2025 · Ji Wang, Chengzhen Nie, et al. · Food Microbiology · 11
Prediction of mass spectrometry ionization efficiency based on COSMO-RS and machine learning algorithms
2024 · Cheng-Zhen Nie, Hao Liu, et al. · The Analyst · 6
Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics
2025 · Cheng-Zhen Nie, Yao Li, et al. · Food Chemistry · 5
Enzyme- and ion-induced high internal phase emulsion gels based on soy protein isolate, chitosan, and alginate as fat analogues: Tunable texture and controlled flavor release
2026 · Cheng-Zhen Nie, Ji Wang, et al. · International Journal of Biological Macromolecules · 4
Advancing plant-based fat substitutes: structural, flavor, and color strategies for 3D/4D printing applications
2025 · Cheng-Zhen Nie, Ji Wang, et al. · Food Chemistry · 4
Multiprotein blends-regulated high-moisture extruded seafood analogs: texture, structure, and flavor profile
2026 · Ran Xin, Shuang Cui, et al. · Food Research International · 3
Decoding the mechanism of flavor improvement mediated by inoculated starter cultures in low-salt HuangYuXiang: From lipids to volatile flavor compounds
2025 · Ji Wang, Chengzhen Nie, et al. · Food Bioscience · 3
Mechanisms of volatile flavor formation in fermented meat products and prospects of artificial intelligence-based prediction
2026 · Ji Wang, Yang Liu, et al. · Meat Science
Strategies for enhancing flavor and sensory attributes of fermented fish sausages: Replacing pork fat with egg yolk
2026 · Cheng-Zhen Nie, Ji Wang, et al. · Journal of Future Foods
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Works count: 21
Citation count: 516
H-index: 12
I10-index: 13
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