Shengming Zhao

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 et al. · Journal of Agricultural and Food Chemistry · 2016 · 139 citations

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 et al. · Journal of Food Science and Technology · 2020 · 87 citations · Full text

Sodium Chloride, Protein Chemistry, Biochemistry +7

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 et al. · Food Chemistry · 2020 · 87 citations

Structural Changes, Radiofrequency Heating, Air Convection +3

Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

Zhuangli Kang, Rong Bai, Fei Lü et al. · Food Hydrocolloids · 2021 · 76 citations

Food Chemistry, High Pressure Homogenization, High Hydrostatic Pressure +8

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 et al. · International Journal of Food Properties · 2019 · 65 citations · Full text

Tea Polyphenols, Shelf Life, Bacteria Population +11