Zhouyi Xiong

Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

Zhouyi Xiong, Maojie Zhang, Meihu Ma · Food Hydrocolloids · 2016 · 126 citations

Food Chemistry, Lipid Preparation, Biochemistry +4

Valorization of fisheries by-products: Challenges and technical concerns to food industry

Asad Nawaz, Engpeng Li, Sana Irshad et al. · Trends in Food Science & Technology · 2020 · 124 citations

Sustainable Fisheries, Engineering, Sustainable Fishery +10

Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus

Zhongli Zhang, Zhouyi Xiong, Sufang Lu et al. · International Journal of Biological Macromolecules · 2020 · 112 citations

Protein Chemistry, Biochemistry, Protein Folding +6

Graft copolymerization of methyl methacrylate onto bamboo cellulose under microwave irradiation

Zhenglong Wan, Zhouyi Xiong, Heling Ren et al. · Carbohydrate Polymers · 2010 · 86 citations

Chemical Engineering, Graft Copolymerization, Engineering +8

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

Noman Walayat, Zhouyi Xiong, Hanguo Xiong et al. · International Journal of Biological Macromolecules · 2020 · 84 citations

Biochemistry, Natural Sciences, Cryoprotective Effect +8