Di Zhao

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Yunting Xie, Linlin Cai, Di Zhao et al. · Food Chemistry · 2022 · 179 citations

Agriculture, Food Science, Nutritional Sciences +12

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Jie Shi, Yingqun Nian, Dandan Da et al. · LWT · 2020 · 145 citations

Agriculture, Chemistry, Food Science +17

Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

Shuai Jiang, Di Zhao, Yingqun Nian et al. · Food Chemistry · 2021 · 112 citations

Agriculture, Biochemistry, Food Science +14

Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests

Di Zhao, Lin Li, Thao T. Le et al. · Journal of Agricultural and Food Chemistry · 2017 · 88 citations · Full text

Life Sciences, Biochemistry, Food Science +14

Overheating induced structural changes of type I collagen and impaired the protein digestibility

Miao Zhang, Di Zhao, Shuran Zhu et al. · Food Research International · 2020 · 86 citations

Life Sciences, Biochemistry, Food Science +14