Changyu Zhou

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

Jinxuan Cao, Changyu Zhou, Ying Wang et al. · Food Chemistry · 2017 · 125 citations

Animal Physiology, Biochemistry, Skeletal Muscle +6

The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins

Juanjuan Du, Changyu Zhou, Qiang Xia et al. · LWT · 2021 · 107 citations · Full text

Engineering, Biomimetic Materials, Myofibrillar Proteins +17

Pulverizing Fe₂O₃ Nanoparticles for Developing Fe₃C/N‐Codoped Carbon Nanoboxes with Multiple Polysulfide Anchoring and Converting Activity in Li‐S Batteries

Changyu Zhou, Xiangcun Li, Helong Jiang et al. · Advanced Functional Materials · 2021 · 99 citations

Engineering, Multiple Polysulfide Anchoring, Chemistry +19

The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham

Xiangning Xie, Yali Dang, Daodong Pan et al. · Food Chemistry · 2022 · 96 citations

Umami Peptide, Biochemistry, Sodium Homeostasis +4

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

Renyong Liao, Qiang Xia, Changyu Zhou et al. · Food Chemistry · 2021 · 90 citations

Biochemistry, Food Analysis, Physiology +8