Caimeng Zhang - Concepedia

Author

Caimeng Zhang

Jiangnan University

Also Known As

CaiMeng Zhang, Caimeng Zhang, Zhang Caimeng

131

Publications

3.9K

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Lilongwe University of Agriculture and Natural Resources

About

Caimeng Zhang is an author at Jiangnan University specializing in biomolecular engineering, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	24	35	1.6K
2	Biochemistry	24	37	1.9K
3	Health Sciences	22	27	1.6K
4	Natural Sciences	15	17	827
5	Medicine	14	15	911

Caimeng Zhang

Publications

3.8K

Citations

H-Index

Page 1

	Year	Citations
Effects of heat treatment on the emulsifying properties of pea proteins Weiwei Peng, Xiangzhen Kong, Yeming Chen, Food Hydrocolloids BiomanufacturingPea ProteinsProtein EngineeringFood EngineeringFood Processing	2015	364
Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size Chao Wu, Yufei Hua, Yeming Chen, Food Hydrocolloids EngineeringProtein FoldingFunctional PropertyNetwork Proteins ContentRheology	2016	162
Enzymatic preparation of immunomodulating hydrolysates from soy proteins Xiangzhen Kong, Mingming Guo, Yufei Hua, Bioresource Technology BiomanufacturingBiochemistryNatural SciencesBiotechnologyAlternative Protein Source	2008	157
Oxidative modification of soy protein by peroxyl radicals Wei Wu, Caimeng Zhang, Xiangzhen Kong, Food Chemistry Food ChemistryBiochemistrySoy ProteinLipid PeroxidationBiotechnology	2009	157
Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins Xingfei Li, Liyang Chen, Yufei Hua, Food Hydrocolloids Protein ChemistryBiochemistryProtein FoldingAlternative Protein SourcePreheating-induced Denaturation	2020	131
Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference Caimeng Zhang, Yufei Hua, Xingfei Li, Food Chemistry BiosynthesisEngineeringEndogenous PrecursorsBiochemistryBotany	2020	125
Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition Weihao Wu, Xiangzhen Kong, Caimeng Zhang, Food Hydrocolloids Food ChemistryGum Arabic AdditionWheat Gliadin NanoparticlesPolysaccharideBiomolecular Engineering	2018	118
Structural modification of soy protein by the lipid peroxidation product malondialdehyde Wei Wu, Caimeng Zhang, Yufei Hua Journal of the Science of Food and Agriculture Food ChemistryAgricultural ChemistryEngineeringBiochemistrySoy Protein	2009	106
Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates Weiguang Song, Xiangzhen Kong, Yufei Hua, LWT Food ChemistryAgricultural ChemistryBiochemistryIn Vitro FermentationAntibacterial Activity	2019	102
Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level Zhumei Cui, Yeming Chen, Xiangzhen Kong, Journal of Agricultural and Food Chemistry Food ColloidEngineeringHomogenizer Rotating SpeedInterface Adsorption BehaviorEmulsion	2014	99

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