Maomao Zeng

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

Mei Lü, Bo Yuan, Maomao Zeng et al. · Food Research International · 2010 · 237 citations

Food Chemistry, Medicine, Phytochemical +6

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

Zhiyong He, Mingzhu Xu, Maomao Zeng et al. · Food Chemistry · 2015 · 227 citations

Food Chemistry, Food Bioactive Compound, Medicine +4

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4

Xufeng Wang, Zhiyong He, Maomao Zeng et al. · Food Chemistry · 2016 · 179 citations

Food Colloid, Biopolymer Gel, Structural Properties +8

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

Zhiyong He, Yadan Tao, Maomao Zeng et al. · Food Chemistry · 2016 · 151 citations

Food Chemistry, Thermal Treatment, Vitro Bioaccessibility +8

Enhanced M1/M2 Macrophage Ratio Promotes Orthodontic Root Resorption

Dongfeng He, Xiaoxing Kou, Qing Luo et al. · Journal of Dental Research · 2014 · 140 citations