Concepedia

Chao Zhang

CZ

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Publications

6

Citations

303

H-Index

6

Active since

2007

Affiliations

Northeast Agricultural University(Current)

Guangdong Ocean University

Chao Zhang is an author at Northeast Agricultural University specializing in food technology, food quality, and health sciences.

ORCID

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Publications per year

2007–2021

6

Publications

6

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

Chao Zhang, Xiang-ao Li, Hao Wang et al. · Ultrasonics Sonochemistry · 2020 · 90 citations

Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough

Chao Zhang, Hui Zhang, Li Wang · Food Research International · 2007 · 77 citations

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Changes in functional properties of common carp ( <i>Cyprinus carpio</i> ) myofibrillar protein as affected by ultrasound‐assisted freezing

Qinxiu Sun, Chao Zhang, Qixuan Li et al. · Journal of Food Science · 2020 · 49 citations

Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage

Qinxiu Sun, Baohua Kong, Shucheng Liu et al. · Foods · 2021 · 40 citations · Full text

Effectiveness of ultrasound‐assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle

Chao Zhang, Qinxiu Sun, Qian Chen et al. · Journal of Food Science · 2021 · 37 citations

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