Anqi Zhang

Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins

Qiang Cui, Lin Wang, Guorong Wang et al. · LWT · 2021 · 138 citations

Food Chemistry, Biomanufacturing, Health Sciences +10

Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates

Qiang Cui, Anqi Zhang, Rui Li et al. · Food Bioscience · 2020 · 120 citations

Biochemistry, Natural Sciences, Biotechnology +9

The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions

Yuying Wang, Anqi Zhang, Xibo Wang et al. · Food Hydrocolloids · 2020 · 92 citations

Food Chemistry, Food Colloid, Radiation Assisted-maillard Reaction +6

Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment

Qiang Cui, Guorong Wang, Da Gao et al. · Process Biochemistry · 2019 · 87 citations

Engineering, Ultrasonic Pretreatment, Biochemical Engineering +8

DCA Protects against Oxidation Injury Attributed to Cerebral Ischemia‐Reperfusion by Regulating Glycolysis through PDK2‐PDH‐Nrf2 Axis

Xiaoyong Zhao, Shan Li, Yunchang Mo et al. · Oxidative Medicine and Cellular Longevity · 2021 · 77 citations · Full text

Cerebral Is, Metabolic Remodeling, Redox Biology +24