Zhifeng Tan

Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

Deyang Li, Zhifeng Tan, Ziqiang Liu et al. · Food Chemistry · 2021 · 120 citations

Shrimp Myofibrillar Protein, Biochemistry, Food Biophysics +4

Nanocomplexes of curcumin and glycated bovine serum albumin: The formation mechanism and effect of glycation on their physicochemical properties

Jing‐jing Fu, Cong Sun, Zhifeng Tan et al. · Food Chemistry · 2021 · 77 citations

Glycosylation, Biochemistry, Glycobiology +5

High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein

Na Li, Kexin Zhang, Zhifeng Tan et al. · Ultrasonics Sonochemistry · 2022 · 74 citations · Full text

Improved thermal and oxidation stabilities of pickering high internal phase emulsions stabilized using glycated pea protein isolate with glycation extent

Cong Sun, Jing‐jing Fu, Zhifeng Tan et al. · LWT · 2022 · 70 citations · Full text

Food Colloid, Engineering, Food Biophysics +17

Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle

Hongkai Xie, Dayong Zhou, Zhongyuan Liu et al. · Food Chemistry · 2019 · 68 citations

Food Chemistry, Shelf Life, Food Bioactive Compound +7