Hui Zhang

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

Engineering, Biochemistry, Fermentation Capacity +10

Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour

Ammar AL‐Farga, Hui Zhang, Azhari Siddeeg et al. · Food Chemistry · 2016 · 52 citations

Food Chemistry, Nutrition, Proximate Composition +7

Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.)

Xiangli Ding, Hui Zhang, Haiying Chen et al. · Food Chemistry · 2014 · 40 citations

Food Chemistry, Engineering, Biochemistry +9

Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

Gangcheng Wu, Yingbin Shen, Yajing Qi et al. · LWT · 2018 · 39 citations

Agricultural Chemistry, Food Bioactive Compound, Sorghum Addition +3

Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities

Yingbin Shen, Churan Hu, Hui Zhang et al. · Journal of Food Biochemistry · 2017 · 38 citations

Food Chemistry, Nutrition, Phenolic Compounds +12