Chan Zhong

Production, optimisation and characterisation of angiotensin converting enzyme inhibitory peptides from sea cucumber (<i>Stichopus japonicus</i>) gonad

Chan Zhong, Le‐Chang Sun, Long-Jie Yan et al. · Food & Function · 2017 · 64 citations

Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors

Huanhuan Yang, Chan Zhong, Le‐Chang Sun et al. · Food Chemistry · 2021 · 54 citations

Mechanobiology, Biology, Structural Characteristics +10

Characterization, antioxidant and antibacterial activities of gelatin film incorporated with protocatechuic acid and its application on beef preservation

Chan Zhong, Peng-Fei Hou, Ya‐Xing Li et al. · LWT · 2021 · 53 citations

Beef Preservation, Edible Film, Protocatechuic Acid +6

Isolation, characterization and application of an alkaline resistant virulent bacteriophage JN01 against Escherichia coli O157:H7 in milk and beef

Ya‐Ke Li, Hu Chen, Mei Shu et al. · LWT · 2021 · 47 citations

Bacteriology, Bacteriophage, Food Microbiology +8

Purification and characterisation of cathepsin L from the skeletal muscle of blue scad (Decapterus maruadsi) and comparison of its role with myofibril-bound serine proteinase in the degradation of myofibrillar proteins

Chan Zhong, Qiu‐Feng Cai, Guang‐Ming Liu et al. · Food Chemistry · 2012 · 46 citations

Protein Chemistry, Muscle Function, Protein Function +9