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Fengchao Zha

Observed names: Shiyuan Dong, Zha, Fengchao
ORCID: 0000-0002-1101-7575
Observed ORCID: 0000-0002-1101-7575
OpenAlex ID: A5077987903
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
2019 · Fengchao Zha, Shiyuan Dong, et al. · Food Chemistry · 247
The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes
2019 · Fengchao Zha, Shiyuan Dong, et al. · Food Hydrocolloids · 193
Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate
2021 · Kun Gao, Fengchao Zha, et al. · Food Hydrocolloids · 158
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review
2021 · Fengchao Zha, Jiajia Rao, et al. · Comprehensive Reviews in Food Science and Food Safety · 97
Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail ( Thichiurus lepturus ) fillets
2017 · Wilson P. Semedo Tavares, Shiyuan Dong, et al. · Food Research International · 95
Genotype x Environmental Effects on Yielding Ability and Seed Chemical Composition of Industrial Hemp ( Cannabis sativa L.) Varieties Grown in North Dakota, USA
2019 · Yang Lan, Fengchao Zha, et al. · Journal of the American Oil Chemists Society · 79
Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein
2019 · Fengchao Zha, Zhongyu Yang, et al. · Journal of Agricultural and Food Chemistry · 75
Plant-based food hydrogels: Constitutive characteristics, formation, and modulation
2021 · Fengchao Zha, Jiajia Rao, et al. · Current Opinion in Colloid & Interface Science · 56
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile
2021 · Fengchao Zha, Kun Gao, et al. · Trends in Food Science & Technology · 55
Biomimetic mineralization of lipase@MOF biocatalyst for ease of biodiesel synthesis: Structural insights into the catalytic behavior
2023 · Fengchao Zha, Min Shi, et al. · Fuel · 52
Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour
2020 · Zixuan Gu, Haiyang Jiang, et al. · Food Chemistry · 52
Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation
2020 · Fengchao Zha, Zhongyu Yang, et al. · Journal of Agricultural and Food Chemistry · 43
The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells
2015 · Fengchao Zha, Binbin Wei, et al. · Food & Function · 35
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality
2023 · Kun Gao, Fengchao Zha, et al. · Comprehensive Reviews in Food Science and Food Safety · 24
Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions
2022 · Peng Han, Qi Zhang, et al. · Food Research International · 23
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
2025 · Xiaoyu Gu, Yuxuan Mao, et al. · Food Chemistry · 20
Preparation and characterization of chondroitin sulfate from large hybrid sturgeon cartilage by hot-pressure and its effects on acceleration of wound healing
2022 · Kangyu Wang, Kang Liu, et al. · International Journal of Biological Macromolecules · 17
Formation of advanced glycation end‐products in glycation of silver carp myofibrillar protein with glucose: Relationship with its chemical indicators
2022 · Yanmei Ren, Zhenjie Mao, et al. · International Journal of Food Science & Technology · 8
Correction to Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein
2021 · Fengchao Zha, Zhongyu Yang, et al. · Journal of Agricultural and Food Chemistry · 4
Formation of Glycated Products and Quality Attributes of Shrimp Patties Affected by Different Cooking Conditions
2020 · Qi Zhang, Fengchao Zha, et al. · Journal of Aquatic Food Product Technology · 4
Corrigendum to “Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions” [Food Chemistry 285 (2019) 130–138]
2021 · Fengchao Zha, Shiyuan Dong, et al. · Food Chemistry · 2
High-voltage electrostatic field pretreatment delays protein degradation in refrigerated Lateolabrax maculatus: Insights from non-targeted metabolomics
2026 · Zekai Fan, Chen Li, et al. · Food and Bioprocess Technology
High-voltage prick alternating electric field maintained the freshness of Litopenaeus vannamei during partial freezing storage via inhibiting spoilage bacterial growth and modulating lipid metabolism
2026 · Zekai Fan, Fengchao Zha, et al. · Food Chemistry
Microwave-mediated pore engineering of curcumin-based bio-MOF for Candida rugosa lipase immobilization: Mechanistic insights into efficient enzymatic synthesis of biodiesel
2026 · Zijun Liu, Bingcan Chen, et al. · Chemical Engineering Journal
Effect of Different Pre‐Treatments on Shell Peeling of Litopenaeus vannamei and Changes of Muscle Quality Under Refrigeration
2026 · Yuan Chai, Chuang Pan, et al. · Journal of Food Science
Works count: 27
Citation count: 1,338
H-index: 17
I10-index: 17
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