Fengchao Zha

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Fengchao Zha, Shiyuan Dong, Jiajia Rao et al. · Food Chemistry · 2019 · 227 citations

Food Chemistry, Food Colloid, Engineering +11

The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes

Fengchao Zha, Shiyuan Dong, Jiajia Rao et al. · Food Hydrocolloids · 2019 · 178 citations

Food Chemistry, Flavor Attributes, Engineering +13

Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

Kun Gao, Fengchao Zha, Zhongyu Yang et al. · Food Hydrocolloids · 2021 · 140 citations

Protein Chemistry, Structure Characteristics, Engineering +7

Instability mechanisms of supported liquid membranes in phenol transport process

Fengchao Zha, Anthony G. Fane, C.J.D. Fell · Journal of Membrane Science · 1995 · 99 citations

Membrane Structure, Membrane Formation, Engineering +7

Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail ( Thichiurus lepturus ) fillets

Wilson Paulo Semedo Tavares, Shiyuan Dong, Weiya Jin et al. · Food Research International · 2017 · 88 citations

Nutrition, Thichiurus Lepturus, Nutrient Composition +8