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Author

Mingming Zhong

Institution: Jiangsu University
ORCID: 0000-0002-8926-6010
Observed ORCID: 0000-0002-8926-6010
OpenAlex ID: A5032331663
A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies
2023 · Lipeng Shen, Shuixiu Pang, et al. · Ultrasonics Sonochemistry · 878
Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
2022 · Xiaoying Zhang, Shuang Zhang, et al. · Food Chemistry · 135
The effects of different hydrocolloids on lotus root starch gelatinization and gels properties
2023 · Xu Han, Qiufang Liang, et al. · International Journal of Biological Macromolecules · 75
The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose
2019 · Yang Li, Mingming Zhong, et al. · Food Chemistry · 72
Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions
2020 · Yufan Sun, Shuang Zhang, et al. · Food Chemistry · 70
Advances in Computer Vision and Spectroscopy Techniques for Non-Destructive Quality Assessment of Citrus Fruits: A Comprehensive Review
2025 · Kai Yu, Mingming Zhong, et al. · Foods · 67
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Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel
2020 · Mingming Zhong, Fengying Xie, et al. · Food Hydrocolloids · 66
Loading natural emulsions with nutraceuticals by ultrasonication: Formation and digestion properties of curcumin-loaded soybean oil bodies
2021 · Yufan Sun, Mingming Zhong, et al. · Food Hydrocolloids · 61
Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion
2022 · Mingming Zhong, Yufan Sun, et al. · Food Chemistry · 57
Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion
2020 · Yang Li, Diqiong Wang, et al. · Food & Function · 54
Enhancing storage and gastroprotective viability of Lactiplantibacillus plantarum encapsulated by sodium caseinate-inulin-soy protein isolates composites carried within carboxymethyl cellulose hydrogel
2024 · Muhammad Safiullah Virk, Muhammad Abdulrehman Virk, et al. · Food Research International · 53
Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
2024 · Biao Li, Mingming Zhong, et al. · Ultrasonics Sonochemistry · 53
Structural and interfacial characteristics of ultrasonicated lipophilic-protein-stabilized high internal phase Pickering emulsions
2022 · Yuanda Sun, Mingming Zhong, et al. · LWT · 53
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Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions
2022 · Yi Liao, Yufan Sun, et al. · Food Chemistry X · 52
Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E
2021 · Diqiong Wang, Mingming Zhong, et al. · LWT · 50
Pickering emulsions stabilized by reassembled oleosome protein nanoparticles for co-encapsulating hydrophobic nutrients
2022 · Yufan Sun, Mingming Zhong, et al. · Food Hydrocolloids · 48
Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment
2021 · Mingming Zhong, Yufan Sun, et al. · Food Research International · 45
Stability and digestion characteristics of pickering high internal phase emulsions formed by acid-induced soy lipophilic protein, β-conglycinin, and globulin
2021 · Yuanda Sun, Mingming Zhong, et al. · LWT · 44
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Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin
2021 · Yufan Sun, Mingming Zhong, et al. · Food Chemistry · 44
The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion
2021 · Mingming Zhong, Yufan Sun, et al. · LWT · 41
Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications
2024 · Mingming Zhong, Yufan Sun, et al. · Trends in Food Science & Technology · 39
Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion
2018 · Wenjun Ma, Fengying Xie, et al. · Molecules · 32
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Determination of the pH- and thermal stability mechanism of lipophilic protein–hydroxypropyl methylcellulose oil-in-water emulsion
2021 · Mingming Zhong, Yufan Sun, et al. · LWT · 31
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Layer-by-layer concurrent encapsulation of probiotics and bioactive compounds with supplementation in intermediary layers: An establishing instrument for microbiome recharge, core safety, and targeted delivery
2024 · Muhammad Safiullah Virk, Muhammad Abdulrehman Virk, et al. · Food Hydrocolloids · 30
Recovery of proteins from soybean oil-body wastewater at various pH levels and their structural and functional characterization
2023 · Hanyu Song, Mingming Zhong, et al. · LWT · 29
Works count: 69
Citation count: 2,620
H-index: 27
I10-index: 46
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