Zongyuan Han

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

Zongyuan Han, Jun‐Long Zhang, Jinyue Zheng et al. · Food Chemistry · 2018 · 108 citations

Meat Batters, Fourier Transform, Biochemistry +10

Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface

Zongyuan Han, Shuaiqiang Xu, Jingxin Sun et al. · Food Hydrocolloids · 2020 · 80 citations

Biochemistry, Food Physic, Natural Sciences +8

The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions

Zongyuan Han, Xingxia Li, Yubo Liu et al. · Food Hydrocolloids · 2021 · 47 citations

Engineering, Food Structure, O/w Emulsions +8

The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation

Zongyuan Han, Xiqing Yue, Junhua Shao · Food Hydrocolloids · 2022 · 45 citations

Materials Science, Biopolymer Gel, Engineering +9

Changes in microstructure, quality and water distribution of golden pompano (Trachinotus ovatus) muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage

Jieqian Zhou, Qinxiu Sun, Shuai Wei et al. · Journal of Food Engineering · 2023 · 34 citations

Kinesiology, Physiology, Magnetic Field-assisted Immersion +4