Xiangzhong Zhao

Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates

Fen‐Fang Liu, Yingqiu Li, Chen‐Ying Wang et al. · Food Chemistry · 2022 · 155 citations

Food Chemistry, Engineering, Biochemistry +5

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

Ying Wang, Jing Zhao, Shucheng Zhang et al. · Food Hydrocolloids · 2022 · 111 citations

Food Colloid, Engineering, Liquid Egg Substitute +9

Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate

Fen‐Fang Liu, Yingqiu Li, Gui‐Jin Sun et al. · Ultrasonics Sonochemistry · 2022 · 97 citations · Full text

Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes

Shu‐Jing Bing, Xing-Shuo Chen, Xin Zhong et al. · Food Chemistry · 2023 · 66 citations

Biochemistry, Alternative Protein Source, Polysaccharide +4

Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein

Fen‐Fang Liu, Yingqiu Li, Chen‐Ying Wang et al. · Process Biochemistry · 2021 · 64 citations

Food Chemistry, Engineering, Biochemistry +8