Shengming Zhao - Concepedia

Concepedia

Author

Shengming Zhao

Henan Institute of Science and Technology ORCID

Also Known As

S Zhao, S. Zhao, S.T. Zhao, Sheng-Ming Zhao, Sheng-ming Zhao, Sheng-ming zhao, Shengming ZHAO, Shengming Zhao, Sheng‐Ming Zhao, Zhao, Shengming

79

Publications

1.6K

Citations

26

H-Index

105

Concepts

All Affiliations

Henan Institute of Science and Technology Nanjing Agricultural University Henan University of Science and Technology Ministry of Agriculture and Rural Affairs University of Science and Technology Beijing

SZ

About

Shengming Zhao is an author at Henan Institute of Science and Technology specializing in medicine, biochemistry, and biophysics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	17	18	610
2	Health Sciences	11	11	413
3	Engineering	10	10	297
4	Natural Sciences	5	5	153
5	Public Health	3	3	134

Shengming Zhao

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43

Publications

1.6K

Citations

26

H-Index

	Year	Citations
Purification and Characterization of Plantaricin JLA-9: A Novel Bacteriocin against <i>Bacillus</i> spp. Produced by <i>Lactobacillus plantarum</i> JLA-9 from Suan-Tsai, a Traditional Chinese Fermented Cabbage Shengming Zhao, Jinzhi Han, Xiaomei Bie, Journal of Agricultural and Food Chemistry	2016	139
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties Zhuangli Kang, Xuehua Zhang, Xiang Li, Journal of Food Science and Technology Sodium ChlorideProtein ChemistryBiochemistryProteins AggregationProtein Folding	2020	87
Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment Zeyu Peng, Mingming Zhu, Juan Zhang, Food Chemistry Structural ChangesRadiofrequency HeatingAir ConvectionProtein EngineeringPorcine Longissimus Dorsi	2020	87
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin Zhuangli Kang, Rong Bai, Fei Lü, Food Hydrocolloids Food ChemistryHigh Pressure HomogenizationHigh Hydrostatic PressureFood PhysicGel Properties	2021	76
Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination Shengming Zhao, Ningning Li, Zhao Li, International Journal of Food Properties Tea PolyphenolsShelf LifeBacteria PopulationFood SpoilageMicrobial Contamination	2019	65
Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters Zhuangli Kang, Xuehua Zhang, Ke Li, LWT Sodium ChlorideCarbon DioxideEngineeringFood BiophysicsFood Chemistry	2020	58
Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization Yanyan Zhao, Yibo Yuan, Xiaorui Yuan, LWT Food ChemistryHph TreatmentProtein ChemistryHigh Hydrostatic PressureEngineering	2022	58
Effect of low-frequency alternating magnetic field on the rheological properties, water distribution and microstructure of low-salt pork batters Shengming Zhao, Yu Liu, Xiaorui Yuan, LWT Materials ScienceMagnetismFerrofluidLow-salt Pork BattersEngineering	2022	55
Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods Mingming Zhu, Zeyu Peng, Sen Lu, Foods	2019	53
Dynamics and dietary risk assessment of thiamethoxam in wheat, lettuce and tomato using field experiments and computational simulation Xueqi Fan, Peter Fantke, Shengming Zhao, Environmental Pollution NutritionAgricultural ChemistryDietary Risk AssessmentDietary ExposureFood Analysis	2019	50

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