Author

Qi Zhang

Institution: Wuhan Polytechnic University

Observed institutions: Wuhan Polytechnic University, South China University of Technology

ORCID: 0009-0002-2123-7245

Observed ORCID: 0009-0002-2123-7245

OpenAlex ID: A5100890677

Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions

2025 · Lijie Zhu, Haiqiang Liao, et al. · Ultrasonics Sonochemistry · 22

A Comparative Study of the Stability, Transport, and Structure–Activity Relationship of Round Scad Derived Peptides with Antineuroinflammatory Ability

2024 · Qi Zhang, Yali Wang, et al. · Journal of Agricultural and Food Chemistry · 7

Investigation of a Neuroprotective Peptide from Round Scad ( Decapterus maruadsi ): Bioactivity Validation, Gastrointestinal Digestion Stability, and Structure–Activity Relationship Analysis

2025 · Qi Zhang, Lili Zhao, et al. · Journal of Agricultural and Food Chemistry · 4

Soy protein isolate improves the structure, starch retrogradation and water distribution of a Chinese traditional rice/bean food Dousi: towards high low‐temperature storage stability

2023 · Ping Xu, Mengxue Xu, et al. · International Journal of Food Science & Technology · 3

Structural Characterization, Physicochemical Stability, and Antioxidant Activity of Rice Glutelin Hydrolysates

2026 · Qi Zhang, Mengyan Jian, et al. · Foods

Study on the changes of flavor compounds in Tartary buckwheat bread during fermentation and baking

2026 · Xianhui Chang, Siyuan Xu, et al. · SSRN Electronic Journal

Author response for "Soy protein isolate improves the structure, starch retrogradation, and water distribution of a Chinese traditional rice/bean food Dousi: Towards high low‐temperature storage stability"

2023 · Ping Xu, Mengxue Xu, et al. · Publons reviews and discussion

Works count: 7

Citation count: 36

H-index: 3

I10-index: 1