Chengfu Zhou

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou et al. · Food Hydrocolloids · 2022 · 259 citations

Agriculture, Food Science, Materials Science +13

Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing

Lijuan Zhang, Chengfu Zhou, Shanghua Xing et al. · Food Chemistry · 2023 · 136 citations

Agriculture, Food Science, Marine Sciences +14

Pyruvate kinase type M2 is upregulated in colorectal cancer and promotes proliferation and migration of colon cancer cells

Chengfu Zhou, Xuebing Li, Heng Sun et al. · IUBMB Life · 2012 · 110 citations

Medicine, Molecular Biology, Oncology +17

The contributions of phonological awareness and letter-name knowledge to letter-sound acquisition—a cross-classified multilevel model approach.

Youngsuk Kim, Yaacov Petscher, Barbara R. Foorman et al. · Journal of Educational Psychology · 2010 · 106 citations

Education, Early Childhood Education, Educational Psychology +17

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

Chengfu Zhou, Lijuan Zhang, Ahmed A. Zaky et al. · Food Hydrocolloids · 2022 · 98 citations

Agriculture, Biochemistry, Food Science +11