Zhipeng Shao

Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid

Xue-Jiao Xu, Sheng Fang, Yanhua Li et al. · Food Hydrocolloids · 2018 · 83 citations

Food Chemistry, Ascorbic Acid, Food Preservation +3

Mechanism of the antimicrobial activity of whey protein-ε-polylysine complexes against Escherichia coli and its application in sauced duck products

Zhipeng Shao, Yi Yang, Sheng Fang et al. · International Journal of Food Microbiology · 2020 · 59 citations

Engineering, Biotechnology, Escherichia Coli +10

Physicochemical properties and formation mechanism of electrostatic complexes based on ε-polylysine and whey protein: Experimental and molecular dynamics simulations study

Zhipeng Shao, Sheng Fang, Yanhua Li et al. · International Journal of Biological Macromolecules · 2018 · 28 citations

Protein Chemistry, Interface Chemistry, Whey Protein +7

Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

Yuecheng Meng, Qi Xue, Jie Chen et al. · Journal of Dairy Science · 2022 · 25 citations · Full text

Protein Chemistry, Food Colloid, Whey Protein +11

pH-induced structural transition during complexation and precipitation of sodium caseinate and ε-Poly-l-lysine

Liang Guo, Ya-qian Fang, Zhipeng Shao et al. · International Journal of Biological Macromolecules · 2020 · 19 citations

Sodium Caseinate, Protein Chemistry, Ph-induced Structural Transition +5