Concepedia
Statistics
Publications
29
Citations
1.1K
H-Index
18
Active since
2013
Affiliations
Jiangnan University(Current)
State Key Laboratory of Food Science and Technology
University of Guelph
Central South University
Second Xiangya Hospital of Central South University
Zhiyong He is an author at Jiangnan University specializing in food chemistry, engineering, and food engineering.
Top concepts
Food ChemistryEngineeringHealthRheologyBiochemistryFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringMedicine
Publications per year
2013–2025
Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
Weiwei Li, Haibo Zhao, Zhiyong He et al. · Colloids and Surfaces B Biointerfaces · 2015 · 129 citations
Food Chemistry, Nutrition, Carbohydrate Chain Length +12
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
Weiwei Li, Yaosong Wang, Haibo Zhao et al. · Food Hydrocolloids · 2016 · 107 citations
Food Chemistry, Engineering, Soy Protein +9
Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability
Wenpu Chen, Guijiang Liang, Xiang Li et al. · Colloids and Surfaces B Biointerfaces · 2019 · 106 citations
Food Colloid, Oil/water Interface, Rheology +4
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream
Wenpu Chen, Guijiang Liang, Xiang Li et al. · Food Hydrocolloids · 2019 · 101 citations
Food Chemistry, Nutrition, Food Colloid +7
Analysis of β-lactoglobulin–epigallocatechin gallate interactions: the antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic–protein interactions
Xuejiao Qie, Yao Chen, Wei Quan et al. · Food & Function · 2020 · 94 citations
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