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Foods (Basel, Switzerland)|April 15, 2025
Advances in Reducing Salt Content in Processed Meats with Basic Amino AcidsRui Fang, Zongshuai Zhu
Journal of the Science of Food and Agriculture|May 8, 2020
Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end productsZongshuai Zhu, Rui Fang, Iftikhar Ali, et al.
Colloids and Surfaces. B, Biointerfaces|April 19, 2020
Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsionZongshuai Zhu, Rui Fang, Di Zhao, et al.
Journal of the Science of Food and Agriculture|May 28, 2020
Nε -carboxymethyllysine and Nε -carboxyethyllysine kinetics and water loss analysis during chicken braisingZongshuai Zhu, Rui Fang, Di Zhao, et al.
Food Science & Nutrition|March 10, 2020
Content of free and protein-binding Nε-carboxymethyllysine and Nε-carboxyethyllysine in different parts of braised chickenZongshuai Zhu, Rui Fang, Yiqun Cheng, et al.
Poultry Science|November 29, 2020
Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodologyJing Yang, Jichao Huang, Zongshuai Zhu, et al.
Food Chemistry|February 29, 2024
Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestionYaqi Cao, Mingzhu Sun, Tianran Huang, et al.
Food Chemistry|March 31, 2023
Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditionsQiannan Wang, Zongshuai Zhu, Tianran Huang, et al.
Food Chemistry|September 12, 2025
The role of oxidized myofibrillar protein aggregation and modification in advanced glycation end products formationHan Qiao, Zongshuai Zhu, Yu Hua, et al.
International Journal of Biological Macromolecules|December 29, 2023
Effects of Lactobacillus plantarum FM 17 fermentation on jackfruit polysaccharides: Physicochemical, structural, and bioactive propertiesYangyang Yu, Zongshuai Zhu, Yujuan Xu, et al.
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