Siming Zhao

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Ru Liu, Siming Zhao, Bijun Xie et al. · Food Hydrocolloids · 2010 · 331 citations

Protein Chemistry, Biochemistry, Protein Folding +8

Role of secondary structures in the gelation of porcine myosin at different pH values

Ru Liu, Siming Zhao, Shanbai Xiong et al. · Meat Science · 2008 · 327 citations

Protein Chemistry, Different Ph Values, Biochemistry +6

Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments

Ya Wen, Meng Niu, Binjia Zhang et al. · LWT · 2016 · 261 citations

Food Chemistry, Enzyme-micronization Treatments, Structural Characteristics +9

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

Binjia Zhang, Dongling Qiao, Siming Zhao et al. · Trends in Food Science & Technology · 2021 · 220 citations · Full text

Food Chemistry, Engineering, Biochemistry +7

Effect of pH on the gel properties and secondary structure of fish myosin

Ru Liu, Siming Zhao, Youming Liu et al. · Food Chemistry · 2009 · 186 citations

Fish Myosin, Biochemistry, Secondary Structure +6