Concepedia

Author

Huiming Zhou

Jiangnan University

Also Known As

H. M. Zhou, HUI-MING ZHOU, HUIMING ZHOU, Hui-Ming Zhou, Hui-ming ZHOU, Hui-ming Zhou, HuiMing Zhou, Huiming Zhou, Hui‐Ming Zhou, Xueyan Yang

157

Publications

7.4K

Citations

52

H-Index

157

Concepts

All Affiliations

Jiangnan UniversityState Key Laboratory of Food Science and TechnologyChina University of Mining and Technology
HZ

About

Huiming Zhou is an author at Jiangnan University specializing in engineering, food chemistry, and health sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

32

50

2.8K

2

Health Sciences

27

42

2.6K

3

Medicine

15

19

655

4

Natural Sciences

7

7

321

5

Language Studies

1

1

92

Huiming Zhou

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124

Publications

7.2K

Citations

50

H-Index

YearCitations

Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase

Ke‐Xue Zhu, Huiming Zhou, Haifeng Qian

Process Biochemistry

2006

453

Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber

Ke‐Xue Zhu, Sheng Huang, Wei Peng,

Food Research International

2010

305

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

Kexue Zhu, Cai-Xia Lian, Xiao‐Na Guo,

Food Chemistry

2010

221

Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

Huijing Li, Ke‐Xue Zhu, Huiming Zhou,

Food Chemistry

2011

191

Proteins Extracted from Defatted Wheat Germ: Nutritional and Structural Properties

Ke‐Xue Zhu, Huiming Zhou, Hai‐Feng Qian

Cereal Chemistry

2006

161

Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates

Tabita Kamara Mohamed, Ke‐Xue Zhu, Issoufou Amadou,

International Journal of Molecular Sciences

2009

153

Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

Man Li, Ke‐Xue Zhu, Xiao‐Na Guo,

Comprehensive Reviews in Food Science and Food Safety

2014

143

One-pot, large-scale synthesis of magnetic activated carbon nanotubes and their applications for arsenic removal

Jie Ma, Zhiliang Zhu, Bo Chen,

Journal of Materials Chemistry A

2013

132

Heat-induced interaction between egg white protein and wheat gluten

Yun Luo, Man Li, Ke‐Xue Zhu,

Food Chemistry

2015

129

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Man Li, Ke‐Xue Zhu, Bi-Wen Wang,

Food Chemistry

2012

118

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