赵婕｜西华大学｜学者主页

2026

Effects of spray-freeze-dried microcapsules with different proportions of hydroxypropyl methylcellulose and whey protein isolate on the viability and release property of probiotics

Xingzhong Zhang, Tanghui Liu, Jie Zhao, Yuyang Luo, Binqi Tian, Houqi Ning, Hai Chi, Hongrui Chen, Jie Tang

Food Chemistry

DOI

2026

Microencapsulation of vitamin E based on spray-dried Pickering emulsions synergistically stabilized by gelatin and bacterial nanofibrils

Jie Zhao, Tanghui Liu, Dong Zhang, Chang Su, Hai Chi, Hongrui Chen, Jie Tang, Xingzhong Zhang

Food Science of Animal Products

DOI

2026

Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality

Jiaxin Chen, Xiaoyun Gu, Wenwen Hou, Shiyu Liu, Jie Zhao, Jinxing Liu, Hongbin Lin

Food Chemistry X

DOI

2025

Revealing the polyphenol modulation mechanism for in vitro gastric digestion properties of myofibrillar proteins via noncovalent interaction

Yan Lu, Chaoqun Chen, Yu Chen, Shuaiqian Wang, Yanping Hu, Ping Liu, Hongbin Lin, Jie Tang, Jie Zhao

Food Chemistry

DOI

2024

羟基-α-山椒素与肌原纤维蛋白互作及其麻味感知机制

王帅谦，姜典典，唐洁，蒋珍菊，赵婕

《中国食品学报》

2024

Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics

Yuqing Xie, Jianhua Zhao, Binbin Zhou, Ping Liu, Jie Zhao, Min Xu, Jiaxin Chen, Hongbin Lin, Jie Tang

Food Science and Human Wellness

DOI

2024

Corrigendum to “Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study” [Food Chemistry 450 (2024) 139297/ FOCH_FOODCHEM-D-23-08808]

Hongbin Lin, Jianhua Zhao, Yuqing Xie, Jie Tang, Qin Wang, Jie Zhao, Min Xu, Ping Liu

Food Chemistry

DOI

2024

Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study

Hongbin Lin, Jianhua Zhao, Yuqing Xie, Jie Tang, Qin Wang, Jie Zhao, Min Xu, Ping Liu

Food Chemistry

DOI

2024

Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis

Shuaiqian Wang, Yu Chen, Yan Lü, Diandian Jiang, Hongbin Lin, Zhenju Jiang, Jie Tang, Wei Dong, Jie Zhao

Food Chemistry

DOI

2024

Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics

Jianhua Zhao, Yuqing Xie, Yue Xiang, Chunyan Jiang, Zhirui Tang, Jie Zhao, Min Xu, Ping Liu, Hongbin Lin, Jie Tang

Journal of Agricultural and Food Chemistry

DOI

2024

Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics

Hongbin Lin, Shiqi Liao, Zesu Zhou, Ziting Yan, Jianhua Zhao, Yue Xiang, Min Xu, Jie Zhao, Ping Liu, Wengwu Ding, Yu Rao, Jie Tang

Food Research International

DOI

2024

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour

Min Xu, Yuxin Guo, Xiao‐Yan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lü, Wenwu Ding, Ping Liu, Jie Tang

Current Research in Food Science

DOI

2023

Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation

Jie Zhao, Shuaiqian Wang, Diandian Jiang, Yan Lü, Yu Chen, Yong Tang, Jie Tang, Zhenju Jiang, Hongbin Lin, Wei Dong

Food Chemistry X

DOI

2023

Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology

Changbo Peng, Yimao Zhang, Xiaoqing Ye, Yuhui Zheng, Yu Chen, Xiaoqing Mei, Zhenming Che, Min Xu, Hongbin Lin, Jie Zhao, Qi Zhu, Wenwu Ding

Journal of Food Composition and Analysis

DOI

2023

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality

Jie Zhao, Ling Li, Jianhua Zhao, Shirong Dong, Gefei Liu, Yin Wang, Zedong Xu, Hongbin Lin, Jing Lü, Ping Liu, Min Xu

Journal of the Science of Food and Agriculture

DOI

2023

Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste

Jianhua Zhao, Shiqi Liao, Jinlin Han, Yuqing Xie, Jie Tang, Jie Zhao, Wenjie Shao, Qin Wang, Hongbin Lin

Journal of Agricultural and Food Chemistry

DOI

2023

The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion

Jie Zhao, Shuaiqian Wang, Diandian Jiang, Chong Chen, Jie Tang, Igor B. Tomasevic, Weizheng Sun

Food Chemistry

DOI

2023

Combination of millet pepper and garlic water extracts improves the antioxidant capability of myofibrillar protein under malondialdehyde-induced oxidative modification

Dong Zhang, Jiamin Liu, Jinggang Ruan, Zhenju Jiang, Fanyi Gong, Wenjing Lei, Xinyi Wang, Jie Zhao, Qingyang Meng, Min Xu, Jie Tang, Hongjun Li

LWT

DOI

2022

Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization

Jie Zhao, Yimao Zhang, Yu Chen, Yuhui Zheng, Changbo Peng, Hongbin Lin, Zhenming Che, Wenwu Ding

Foods

DOI

2022

Isolation, identification and characterization of taste peptides from fermented broad bean paste

Jianhua Zhao, Shiqi Liao, Xiaopeng Bi, Jie Zhao, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang, Hongbin Lin

Food & Function

DOI

2022

Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins

Dong Zhang, Zhicheng Wu, Jinggang Ruan, Yizhi Wang, Yizhi Wang, Xueyi Li, Xueyi Li, Min Xu, Jie Zhao, Hongbin Lin, Hongjun Li, Zhaoming Wang, Hongjun Li

LWT

DOI

赵婕

精选作品

期刊论文

Effects of spray-freeze-dried microcapsules with different proportions of hydroxypropyl methylcellulose and whey protein isolate on the viability and release property of probiotics

Microencapsulation of vitamin E based on spray-dried Pickering emulsions synergistically stabilized by gelatin and bacterial nanofibrils

Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality

Revealing the polyphenol modulation mechanism for in vitro gastric digestion properties of myofibrillar proteins via noncovalent interaction

羟基-α-山椒素与肌原纤维蛋白互作及其麻味感知机制

Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics

Corrigendum to “Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study” [Food Chemistry 450 (2024) 139297/ FOCH_FOODCHEM-D-23-08808]

Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study

Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis

Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics

Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour

Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation

Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality

Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste

The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion

Combination of millet pepper and garlic water extracts improves the antioxidant capability of myofibrillar protein under malondialdehyde-induced oxidative modification

Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization

Isolation, identification and characterization of taste peptides from fermented broad bean paste

Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins

预印本

Exploration of the mechanism of key odor substances in pork intestines by enzyme-alcohol-alkali ternary composite treatment

The Pepsin Diffusion and in Vitro Gastric Disintegration of Emulsions Stabilized by Soybean Protein Isolates: Effects of Oxidative Treatment

研究方向