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Journal of Food Biochemistry|July 30, 2019
Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strainsHongcai Zhang, Huaning YuMolecules (Basel, Switzerland)|October 23, 2021
Characterization, Antioxidant and Anti-Inflammation Capacities of Fermented Flammulina velutipes PolyphenolsSheng Ma, Hongcai Zhang, Jianxiong XuCarbohydrate Polymers|December 22, 2015
Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizesHongcai Zhang, Jooyeoun Jung, Yanyun ZhaoFood Research International (Ottawa, Ont.)|February 14, 2018
A novel non-destructive manner for quantitative determination of plumpness of live Eriocheir sinensis using low-field nuclear magnetic resonanceLingling Song, Hongcai Zhang, Shunsheng ChenMarine Genomics|January 21, 2022
Complete genome sequence of a psychrotolerant and piezotolerant bacterium Parasedimentitalea marina W43T, isolated from deep sea water of the New Britain trenchHongge Zhang, Jiasong Fang, Hongcai Zhang, et al.International Journal of Biological Macromolecules|May 3, 2016
Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticlesHongcai Zhang, Yiwen Zhang, Erjaing Bao, et al.International Journal of Biological Macromolecules|November 21, 2020
Fabrication of pea protein-curcumin nanocomplexes via microfluidization for improved solubility, nano-dispersibility and heat stability of curcumin: Insight on interaction mechanismsHongcai Zhang, Tao Wang, Fuli He, et al.International Journal of Biological Macromolecules|June 1, 2014
Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powdersHongcai Zhang, Jiyang Fang, Yun Deng, et al.Food Science & Nutrition|January 21, 2021
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniquesYu Zhou, Shunsheng Chen, Xichang Wang, et al.International Journal of Biological Macromolecules|August 25, 2022
Insights into the interaction of CaCl2 and potato starch: Rheological, structural and gel propertiesHongcai Zhang, Fuli He, Tao Wang, et al.Pageof 8