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Liangzhong Zhao

Showing results (11-20 of 34) with videos related to

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Food Chemistry|March 11, 2026
Transglutaminase-mediated enhancement of co-protein effect improves okara noodle qualityLe Xie, Yaoying Zeng, Liangzhong Zhao, et al.
Journal of Agricultural and Food Chemistry|August 31, 2022
Elaboration of Cationic Soluble Soybean Polysaccharides-Epigallocatechin Gallate Nanoparticles with Sustained Antioxidant and Antimicrobial ActivitiesXiaohu Zhou, Ying Wu, Xiaojie Zhou, et al.
Frontiers in Microbiology|September 12, 2022
Overexpression of <i>Bacillus circulans</i> alkaline protease in <i>Bacillus subtilis</i> and its potential application for recovery of protein from soybean dregsHao Chen, Jie Wu, Xiaodan Huang, et al.
Bioorganic & Medicinal Chemistry Letters|March 18, 2011
Evaluation of dihydropyrimidin-(2H)-one analogues and rhodanine derivatives as tyrosinase inhibitorsJinbing Liu, Fengyan Wu, Lingjuan Chen, et al.
Chemical & Pharmaceutical Bulletin|September 9, 2010
Design, synthesis and biological evaluation of 3-(4-halophenyl)-3-oxopropanal and their derivatives as novel antibacterial agentsJinbing Liu, Wei Yi, Jianming Hu, et al.
Food Chemistry|September 18, 2012
Biological evaluation of coumarin derivatives as mushroom tyrosinase inhibitorsJinbing Liu, Fengyan Wu, Lingjuan Chen, et al.
International Journal of Biological Macromolecules|March 22, 2023
Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural propertiesLe Xie, Wenhua Zhou, Liangzhong Zhao, et al.
Foods (Basel, Switzerland)|October 14, 2022
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pHXiaohu Zhou, Chaohua Zhang, Liangzhong Zhao, et al.
Frontiers in Nutrition|March 17, 2023
Analysis of factors related to browning of red sour soup during fermentationZhiqi Liu, Xiaojie Zhou, Ming Wen, et al.
Frontiers in Microbiology|October 13, 2022
Controllable preparation of chitosan oligosaccharides <i>via</i> a recombinant chitosanase from marine <i>Streptomyces lydicus</i> S1 and its potential application on preservation of pre-packaged tofuHao Chen, Bilian Lin, Rui Zhang, et al.
Pageof 4

Showing results (11-20 of 34) with videos related to

Sort By:
Pageof 4
Food Chemistry|March 11, 2026
Transglutaminase-mediated enhancement of co-protein effect improves okara noodle qualityLe Xie, Yaoying Zeng, Liangzhong Zhao, et al.
Journal of Agricultural and Food Chemistry|August 31, 2022
Elaboration of Cationic Soluble Soybean Polysaccharides-Epigallocatechin Gallate Nanoparticles with Sustained Antioxidant and Antimicrobial ActivitiesXiaohu Zhou, Ying Wu, Xiaojie Zhou, et al.
Frontiers in Microbiology|September 12, 2022
Overexpression of <i>Bacillus circulans</i> alkaline protease in <i>Bacillus subtilis</i> and its potential application for recovery of protein from soybean dregsHao Chen, Jie Wu, Xiaodan Huang, et al.
Bioorganic & Medicinal Chemistry Letters|March 18, 2011
Evaluation of dihydropyrimidin-(2H)-one analogues and rhodanine derivatives as tyrosinase inhibitorsJinbing Liu, Fengyan Wu, Lingjuan Chen, et al.
Chemical & Pharmaceutical Bulletin|September 9, 2010
Design, synthesis and biological evaluation of 3-(4-halophenyl)-3-oxopropanal and their derivatives as novel antibacterial agentsJinbing Liu, Wei Yi, Jianming Hu, et al.
Food Chemistry|September 18, 2012
Biological evaluation of coumarin derivatives as mushroom tyrosinase inhibitorsJinbing Liu, Fengyan Wu, Lingjuan Chen, et al.
International Journal of Biological Macromolecules|March 22, 2023
Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural propertiesLe Xie, Wenhua Zhou, Liangzhong Zhao, et al.
Foods (Basel, Switzerland)|October 14, 2022
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pHXiaohu Zhou, Chaohua Zhang, Liangzhong Zhao, et al.
Frontiers in Nutrition|March 17, 2023
Analysis of factors related to browning of red sour soup during fermentationZhiqi Liu, Xiaojie Zhou, Ming Wen, et al.
Frontiers in Microbiology|October 13, 2022
Controllable preparation of chitosan oligosaccharides <i>via</i> a recombinant chitosanase from marine <i>Streptomyces lydicus</i> S1 and its potential application on preservation of pre-packaged tofuHao Chen, Bilian Lin, Rui Zhang, et al.
Pageof 4