赵妍嫣｜合肥工业大学｜学者主页

2026

Fabrication and characterization of whey protein–tannic acid–ferrous ion complexes with improved iron stability and bioavailability

Yulu Wang, Xue-Yan Fan, Wen-Hui Zha, Zhi Xiang Zheng, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong

Food Chemistry

DOI

2026

Use of MgCl2 and ultrasound to improve water distribution, rheological and gel properties of low sodium carp myofibrillar protein

Sheng-Ming Zhao, Zimeng Wang, Renyuan Tian, Ligong Zhai, Yanyan Zhao, Ming-Yuan Huang, Hai-Bo Zheng, Guoyuan Xiong

LWT

DOI

2026

Effect of low-frequency alternating magnetic field on the conformational, rheological and gel properties of low-salt porcine myofibrillar protein

Sheng-Ming Zhao, Xiang Chen, Ligong Zhai, Yanyan Zhao, Han-Jun Ma, Guoyuan Xiong

Food Science of Animal Resources

DOI

2026

Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters

Yanyan Zhao, Xin Yao, Qi-Zhao Han, Zhaohui Wei, Ligong Zhai, Sheng-Ming Zhao, Guoyuan Xiong

Food Chemistry: X

DOI

2026

Ultrasound-assisted pH shifting modification of Euryale ferox protein: physicochemical, structural and functional properties

Zimeng Wang, Renyuan Tian, Ligong Zhai, Yanyan Zhao, Ming-Yuan Huang, Hai-Bo Zheng, Guo-Yuan Xiong, Sheng-Ming Zhao

Ultrasonics sonochemistry

DOI

2025

近红外光谱技术定量分析小麦中黄曲霉毒素B1

胡孟凤，操丽丽，庞敏，高春，许丽，姜绍通，赵妍嫣

《食品安全质量检测学报》

DOI

2025

高压均质对豆浆蛋白构象及豆腐凝胶特性调控

谢其薇，杜晨星，胡孟凤，柏晓辉，洪光明，郑志，赵妍嫣

《中国粮油学报》

DOI

2025

Enhancing the Quality of Gluten‐Free Noodles Through Taro Pulp Supplementation: Effects of Pulping Time and Addition Levels

Quan‐Yun Zhao, Zheng‐Meng Pei, Yulu Wang, Zhi Xiang Zheng, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong

Journal of Food Science

DOI

2025

Rice glutelin fibrils fabricated with natural deep eutectic solvents: Physicochemical characteristics, microstructure, and rheological properties

Zheng-Meng Pei, Quan-Yun Zhao, Wenhui Zha, Zhi Xiang Zheng, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong

Food Chemistry

DOI

2025

Assessment of chitosan nanoemulsion loading with perillaldehyde on the quality characteristics and microbial diversity of beef slices during refrigeration storage

Sheng-Ming Zhao, Jingyao Wu, Mengke Li, Yanyan Zhao, Guoyuan Xiong, Xin-Kun Wang, Li-Zeng Peng

Food Chemistry: X

DOI

2025

Modification of reduced-sodium carp myofibrillar protein by a combined strategy with ultrasound and MgCl2 treatment: physicochemical, structural and functional properties

Sheng-Ming Zhao, Zimeng Wang, Ligong Zhai, Yanyan Zhao, Ming-Yuan Huang, Hai-Bo Zheng, Guoyuan Xiong

Ultrasonics sonochemistry

DOI

2024

外源氨基酸添加对春卷皮面浆体系的影响

马汝悦，钟昔阳，王佳林，孙梦瑾，罗水忠，赵妍嫣，郑志

《现代食品科技》

2024

维生素E-大豆蛋白微胶囊的制备及特性分析

殷琦，郑志，姜绍通，赵妍嫣

《中国油脂》

2024

Effects of Eggshell Powder as a Coagulant on Gel Properties and Texture Structure of Citric-Acidified Tofu Gel

Xinli Zhang, Qiwei Xie, Zhi Xiang Zheng, Shuizhong Luo, Xiyang Zhong, Yanyan Zhao

ACS Food Science & Technology

DOI

2024

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Jia‐Lin Wang, Meng‐Jin Sun, Zheng‐Meng Pei, Zhi Xiang Zheng, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong

Journal of the Science of Food and Agriculture

DOI

2024

Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles.

Sheng-Ming Zhao, Mengran Hei, Yu Liu, Yanyan Zhao, Hui Wang, Han-Jun Ma, Hong-Ju He, Zhuang-Li Kang

International Journal of Biological Macromolecules

DOI

2024

An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage

Sheng-Ming Zhao, Mengke Li, Mengran Hei, Yanyan Zhao, Jing-Jun Li, Zhuang-Li Kang, Han-Jun Ma, Guoyuan Xiong

Foods

DOI

2024

Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein

Sheng-Ming Zhao, Yu Liu, Liu Yang, Yanyan Zhao, Ming-Ming Zhu, Hui Wang, Zhuang-Li Kang, Han-Jun Ma

Food Chemistry: X

DOI

2024

Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.

Sheng-Ming Zhao, Liu Yang, Xiang Chen, Yanyan Zhao, Han-Jun Ma, Hui Wang, Anxiang Su

Food Chemistry

DOI

2023

磷酸化大豆蛋白稳定高内相乳液的制备及性质研究

赵妍嫣，卢星星，殷琦，钟昔阳，罗水忠，姜绍通，郑志

《食品与发酵工业》

DOI

2023

第二课堂在“发酵工程”课程教学中的探索与实践

赵妍嫣，郑志，程杰顺，潘利华

《农产品加工》

2023

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Shuizhong Luo, Ye Sun, Xue Yuan, Li‐Hua Pan, Zhi Xiang Zheng, Yanyan Zhao, Xiyang Zhong

Journal of Food Science

DOI

2023

Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein‐loaded emulsion

Xingxing Lu, Qi Yin, Zhi Xiang Zheng, Dongdong Mu, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao

Journal of Food Science

DOI

2023

Self‐assembled pea vicilin nanoparticles as nanocarriers for improving the antioxidant activity, environmental stability and sustained‐release property of curcumin

Huihui Liu, Zijun Wang, Jingjing Xu, Fuyun Ji, Shuizhong Luo, Xiyang Zhong, Yanyan Zhao, Zhi Xiang Zheng

Journal of the Science of Food and Agriculture

DOI

2023

Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property

Fuyun Ji, Zijun Wang, Xiaohui Bai, Yanyan Zhao, Xiyang Zhong, Shuizhong Luo, Yizhong Shen, Shaotong Jiang, Zhi Xiang Zheng

Food Hydrocolloids

DOI

2023

Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles

Qi Yin, Liang Wu, Xinli Zhang, Zhi Xiang Zheng, Shuizhong Luo, Xiyang Zhong, Yanyan Zhao

Journal of the Science of Food and Agriculture

DOI

2023

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.

Yu Liu, Liu Yang, Sheng-Ming Zhao, Yanyan Zhao, Zhuang-Li Kang, Ming-Ming Zhu, Hong-Ju He, Han-jun Ma

Journal of texture studies

DOI

2023

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters.

Sheng-Ming Zhao, Xiao-Rui Yuan, Liu Yang, Ming-Ming Zhu, Han-jun Ma, Yanyan Zhao

Meat Science

DOI

2022

可溶性大豆多糖对春卷皮冻融循环过程中品质变化的影响

潘燕，钟昔阳，罗水忠，赵妍嫣，郑志，姜绍通

《食品科学》

2022

茶多酚对普鲁兰-明胶膜理化及抗氧化、抗菌性能的影响

王倩婷，钟昔阳，马汝悦，张恒，罗水忠，赵妍嫣，郑志

《食品科学技术学报》

2022

The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions

Liang Wu, Jing Hu, Peng Nie, Qi Yin, Dongliang Shao, Chuyan Wang, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong, Zhi Xiang Zheng

Journal of the Science of Food and Agriculture

DOI

2022

Encapsulation of curcumin in soluble soybean polysaccharide‐coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility

Siyan Guo, Yanyan Zhao, Shuizhong Luo, Dongdong Mu, Xingjiang Li, Xiyang Zhong, Shaotong Jiang, Zhi Xiang Zheng

Journal of the Science of Food and Agriculture

DOI

2022

Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity

Li‐Hua Pan, Cui-Ling Wu, Shuizhong Luo, Jian‐Ping Luo, Zhi Xiang Zheng, Shaotong Jiang, Yanyan Zhao, Xiyang Zhong

Food Hydrocolloids

DOI

2022

Preparation and characterization of an oridonin and γ-cyclodextrin complex

Wei Zhou, Xiao-Fan Lv, Mengran Hei, Yanyan Zhao, Zhenkun Cui, Hao Zhang

Food Science and Technology

DOI

2022

Effect of sodium trimetaphosphate modification on the structure and rheological properties of zein

Hao Zhang, Yanyan Zhao, Xiaofeng Kang, Hong-Bo Li, H. Mo

Food Science and Technology

DOI

2022

Optimization of ultrasonic-assisted extraction of polysaccharide from fig leaves and its antioxidant activity

Shuyan Wang, Linxuan Song, Jinlu Li, Run-Miao Yang, Junying Zhai, Hao Zhang, Ya-zhao Liang, Wei Zhou, Zhenkun Cui, Xiaoyan Qian, Yanyan Zhao

Food Science and Technology

DOI

2022

Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination.

Yanyan Zhao, Xiaofeng Kang, Wei Zhou, Jintae Lee, Shuyan Wang, Zhenkun Cui, Hao Zhang, H. Mo, Liang-Bin Hu

Journal of food microbiology

DOI

2022

Inhibitory effects of pepper ( Zanthoxylum bungeanum Maxim .) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou)

Sheng-Ming Zhao, Xiao-Rui Yuan, Zhao Li, Yanyan Zhao, Hai-Xu Zhou, Zhuang-Li Kang, Han-jun Ma

International Journal of Food Science & Technology

DOI

2021

Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel

Hailing Gao, Jingjing Xu, Mengna Tan, Dongdong Mu, Xingjiang Li, Yanyan Zhao, Zhi Xiang Zheng

Journal of Food Science

DOI

2021

Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Mengna Tan, Jingjing Xu, Hailing Gao, Zhenyu Yu, Jin Liang, Dongdong Mu, Xingjiang Li, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao, Shaotong Jiang, Zhi Xiang Zheng

Journal of Food Engineering

DOI

2021

Study on preparation of acylated soy protein and stability of emulsion

Nan Xia, Xingxing Lu, Zhi Xiang Zheng, Dongdong Mu, Xiyang Zhong, Shuizhong Luo, Yanyan Zhao

Journal of the Science of Food and Agriculture

DOI

2021

Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.

Sheng-Ming Zhao, Zhao Li, Ning Li, Yanyan Zhao, Zhuang-Li Kang, Ming-Ming Zhu, Hanchong Ma

Journal of Food Science

DOI

2020

大豆蛋白乳液的研究进展

赵妍嫣，卢星星，夏楠，郑志

《食品安全质量检测学报》

DOI

2020

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Dongdong Mu, Haowen Li, Xingjiang Li, Jing Zhu, Mingqiang Qiao, Xuefeng Wu, Shuizhong Luo, Peizhou Yang, Yanyan Zhao, Fengru Liu, Shaotong Jiang, Zhi Xiang Zheng

Journal of Food Processing and Preservation

DOI

2020

Inverse molecular docking reveals a novel function of thymol: Inhibition of fat deposition induced by high‐dose glucose in Caenorhabditis elegans

Fangfang Ban, Liang-Bin Hu, Xiaohui Zhou, Yanyan Zhao, H. Mo, Hong-Bo Li, Zhou Wei

Food Science & Nutrition

DOI

2020

Epigallocatechin-3-Gallate Protects Neuro-2a Cells From Sodium Fluoride-Induced Oxidative Damage In Vitro

Na Li, D. Xin, Hong-Bo Li, Yanyan Zhao, Wei Zhou, Hao Zhang, Liang-Bin Hu, Ya-Ming Ge, H. Mo

DOI

2019

微波预处理对小麦面筋蛋白糖基化改性的影响

杨雪飞，臧艳妮，赵妍嫣，罗水忠，姜绍通，郑志

《中国粮油学报》

2019

Secretion of Bacillus amyloliquefaciens γ-Glutamyltranspeptidase from Bacillus subtilis and Its Application in Enzymatic Synthesis of l -Theanine

Dongdong Mu, Haowen Li, Qi Chen, Jing Zhu, Xuefeng Wu, Shuizhong Luo, Yanyan Zhao, Lei Wang, Shaotong Jiang, Xingjiang Li, Zhi Xiang Zheng

Journal of Agricultural and Food Chemistry

DOI

2019

Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu

Yanyan Zhao, Feng‐Hong Cao, Xingjiang Li, Dongdong Mu, Xiyang Zhong, Shaotong Jiang, Zhi Xiang Zheng, Shuizhong Luo

International Journal of Food Science & Technology

DOI

2019

The Secretion of Streptomyces monbaraensis Transglutaminase From Lactococcus lactis and Immobilization on Porous Magnetic Nanoparticles

Tiange Ma, Jiaojiao Lu, Jing Zhu, Xingjiang Li, Hongwei Gu, Manuel Montalbán‐López, Xuefeng Wu, Shuizhong Luo, Yanyan Zhao, Shaotong Jiang, Zhi Xiang Zheng, Dongdong Mu

Frontiers in Microbiology

DOI

2019

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

Shuizhong Luo, Xiangfang Hu, Yong-Jing Jia, Li‐Hua Pan, Zhi Xiang Zheng, Yanyan Zhao, Dongdong Mu, Xiyang Zhong, Shaotong Jiang

Food Hydrocolloids

DOI

2019

Thymol mediates bactericidal activity against Staphylococcus aureus by targeting an aldo-keto reductase and consequent depletion of NADPH.

Wei Zhou, Zhen Wang, H. Mo, Yanyan Zhao, Hong-Bo Li, Hao Zhang, Liang-Bin Hu, Xiaohui Zhou

Journal of Agricultural and Food Chemistry

DOI

2019

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Sheng-Ming Zhao, Ningning Li, Zhao Li, Hong-Ju He, Yanyan Zhao, Ming-Ming Zhu, Zheng-Rong Wang, Zhuang-Li Kang, Han-jun Ma

International Journal of Food Properties

DOI

2018

预处理对大豆分离蛋白结构及凝胶性质的影响

汪长青，李兴江，穆冬冬，罗水忠，赵妍嫣，钟昔阳，姜绍通，郑志

《中国粮油学报》

2018

脱酰胺对热诱导小麦面筋蛋白构象及凝胶性质的影响

王淑敏，张鸿，罗水忠，李兴江，赵妍嫣，钟昔阳，姜绍通，郑志

《中国粮油学报》

2018

微波预处理对热诱导小麦面筋蛋白凝胶性质和微观结构的影响

陆毅，穆冬冬，罗水忠，赵妍嫣，钟昔阳，姜绍通，郑志

《中国粮油学报》

2018

Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase‐Crosslinked Tofu Gel

Chuanyun Li, Xuefeng Wu, Dongdong Mu, Yanyan Zhao, Shuizhong Luo, Xiyang Zhong, Shaotong Jiang, Xingjiang Li, Zhi Xiang Zheng

Journal of Food Science

DOI

2018

Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels

Bingzhi Wang, Fengru Liu, Shuizhong Luo, Peijun Li, Dongdong Mu, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang, Zhi Xiang Zheng

Food and Bioprocess Technology

DOI

2018

Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer

Shuizhong Luo, Xiangfang Hu, Li‐Hua Pan, Zhi Xiang Zheng, Yanyan Zhao, Lili Cao, Min Pang, Zhigang Hou, Shaotong Jiang

Food Chemistry

DOI

2018

Enzyme-Resistant Dextrin from Chinese Yam Starch for Potential Application in Beverage Industry: Preparation, Physicochemical Properties and In Vitro Digestion

Luo Shui-Zhong, Xiang-Zhi Wu, Xu Pei-Lin, Li‐Hua Pan, Zhi Xiang Zheng, Cao Li-Li, Yanyan Zhao, Jiang Shao-Tong

Current Topics in Nutraceutical Research

DOI

2018

Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis

Dongdong Mu, Jiaojiao Lu, Mingqiang Qiao, Oscar Paul Kuipers, Jing Zhu, Xingjiang Li, Peizhou Yang, Yanyan Zhao, Shuizhong Luo, Xuefeng Wu, Shaotong Jiang, Zhi Xiang Zheng

Applied Microbiology and Biotechnology

DOI

2018

Thymol Induces Conidial Apoptosis in Aspergillus flavus via Stimulating K+ Eruption.

Liang Hu, Fangfang Ban, Hong-Bo Li, Pan-Pan Qian, Qingshan Shen, Yanyan Zhao, H. Mo, Xiaohui Zhou

Journal of Agricultural and Food Chemistry

DOI

2018

Correction to Thymol Induces Conidial Apoptosis in Aspergillus flavus via Stimulating K+ Eruption.

Liang Hu, Fangfang Ban, Hong-Bo Li, Pan-Pan Qian, Qingshan Shen, Yanyan Zhao, H. Mo, Xiaohui Zhou

Journal of Agricultural and Food Chemistry

DOI

2017

理化复合预处理对TGase改性小麦蛋白性质的影响

孙撬撬，王凯强，罗水忠，蔡静，赵妍嫣，姜绍通，郑志

《中国粮油学报》

2017

WITHDRAWN: Colloidal and interfacial characteristics of transglutaminase-set soy protein isolate and wheat gluten mixture emulsion gels with ultrasound pretreatment: Influence of the oil fraction

Xin-Sheng Qin, Yanyan Zhao, Shaotong Jiang, Zhi-Gang Luo

Food Hydrocolloids

DOI

2017

Effect of grape seed extract on sensory, textural, and anti‐staling properties of Chinese steamed bread

Shuizhong Luo, Xiao‐Yu Shen, Li‐Hua Pan, Zhi Xiang Zheng, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang

Journal of Food Processing and Preservation

DOI

2017

Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin

Shuizhong Luo, Sa‐Sa Chen, Li‐Hua Pan, Xin-Sheng Qin, Zhi Xiang Zheng, Yanyan Zhao, Min Pang, Shaotong Jiang

International Journal of Food Properties

DOI

2017

Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

Feng‐Hong Cao, Xingjiang Li, Shuizhong Luo, Dongdong Mu, Xiyang Zhong, Shaotong Jiang, Zhi Xiang Zheng, Yanyan Zhao

LWT

DOI

2017

Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives

Kaiqiang Wang, Cheng Li, Bingzhi Wang, Wen Juan Yang, Shuizhong Luo, Yanyan Zhao, Shaotong Jiang, Dongdong Mu, Zhi Xiang Zheng

Journal of the Science of Food and Agriculture

DOI

2017

Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments

Xin-Sheng Qin, Qiao-Qiao Sun, Yanyan Zhao, Xiyang Zhong, Dongdong Mu, Shaotong Jiang, Shuizhong Luo, Zhi Xiang Zheng

Ultrasonics Sonochemistry

DOI

2017

Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

Xin-Sheng Qin, Sa‐Sa Chen, Xingjiang Li, Shuizhong Luo, Xiyang Zhong, Shaotong Jiang, Yanyan Zhao, Zhi Xiang Zheng

Food and Bioprocess Technology

DOI

2017

Effect of Calcium Stearyl Lactylate on Physicochemical Properties of Texturized Wheat Gluten

Wen Juan Yang, Xin-Sheng Qin, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong, Dongdong Mu, Shaotong Jiang, Zhi Xiang Zheng

Food Science and Technology Research

DOI

2016

谷氨酰胺转氨酶对大豆与小麦混合蛋白凝胶性质的影响

汪亚强，罗水忠，钟昔阳，姜绍通，郑志，赵妍嫣

《食品科学》

2016

大豆凝集素的超声波辅助提取工艺优化及其性质

赵妍嫣，秦新生，朱圣伟，郑志

《食品科学》

2016

挤压操作参数对组织化小麦蛋白复水性影响研究

李诚，郑志，罗水忠，杨文，郭文杰，钟昔阳，赵妍嫣，姜绍通

《中国粮油学报》

2016

Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage

Yi-Feng Xuan, Yuan Zhang, Yanyan Zhao, Zhi Xiang Zheng, Shaotong Jiang, Xiyang Zhong

Food Hydrocolloids

DOI

2016

Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil

Sa‐Sa Chen, Shuizhong Luo, Zhi Xiang Zheng, Yanyan Zhao, Min Pang, Shaotong Jiang

Journal of the Science of Food and Agriculture

DOI

2016

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

Xin-Sheng Qin, Shuizhong Luo, Jing Cai, Xiyang Zhong, Shaotong Jiang, Yanyan Zhao, Zhi Xiang Zheng

Ultrasonics Sonochemistry

DOI

2015

响应面法优化茂源链霉菌产谷氨酰胺转氨酶发酵条件

汪燕，罗水忠，蔡静，赵妍嫣，钟昔阳，姜绍通，郑志

《食品工业科技》

2015

小麦淀粉制备高凝胶强度高吸水树脂的工艺研究

卢从从，赵妍嫣，郑志

《化工新型材料》

2015

小麦淀粉基高吸水树脂的吸盐热力学及动力学

卢从从，赵妍嫣，郑志

《功能材料》

2015

Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures

Xinsheng Qin, Shuizhong Luo, Jing Cai, Xiyang Zhong, Shaotong Jiang, Zhi Xiang Zheng, Yanyan Zhao

Journal of the Science of Food and Agriculture

DOI

2015

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

Kaiqiang Wang, Shuizhong Luo, Jing Cai, Qiao-Qiao Sun, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang, Zhi Xiang Zheng

Food Chemistry

DOI

2014

膨化处理对热风干燥型方便米饭品质影响试验

陈龙，赵妍嫣，罗水忠，姜绍通，郑志

《食品工业》

2013

响应面法优化猪骨粉酶解工艺

赵妍嫣，邹利，姜绍通

《食品科学》

2012

小麦麸皮膳食纤维挤压加工工艺研究

赵妍嫣，徐苗均，姜绍通，黄科

《包装与食品机械》

2011

酶解冷榨菜籽蛋白制备肉味香精的工艺研究

赵妍嫣，胡林林，赵宏伟，姜绍通

《中国调味品》

2011

Optimum conditions of producing collagen polypeptide chelated Ca using pig bone

Yanyan Zhao, Linlin Hu, Shaotong Jiang

Nongye gongcheng xuebao

DOI

2010

骨胶原蛋白的酶解工艺条件

赵妍嫣，胡林林，方芳，姜绍通

《食品科学》

2010

生物工程专业方向课程设计的教学改革与探索

赵妍嫣，杨英，姜绍通

《合肥工业大学学报(社会科学版)》

2009

水解猪肉蛋白制备食用香精的工艺研究

赵妍嫣，姜绍通，陈雄

《食品科学》

2009

基于大学生能力素质培养的课程体系研究

杨英，赵妍嫣，熊慧，肖皖龙

《合肥工业大学学报(社会科学版)》

2009

淀粉接枝丙烯酸高吸水树脂的生物降解性能研究

赵妍嫣，姜绍通

《合肥工业大学学报(自然科学版)》

2009

分枝杆菌降解植物甾醇制备雄烯二酮转化过程研究

杨英，姜绍通，魏兆军，赵妍嫣，孙晓明

《核农学报》

2008

甘薯淀粉基高吸水树脂的合成及性质研究

赵妍嫣

《合肥工业大学》

2006

高吸水树脂固定化脂肪酶的研究

姜绍通，赵妍嫣，金泽

《合肥工业大学学报(自然科学版)》

2006

淀粉基高吸水树脂的制备新方法

姜绍通，伍亚华，赵妍嫣

《合肥工业大学学报(自然科学版)》

2006

羧甲基纤维素钠与丙烯酰胺的接枝共聚及其缓释性质研究

马静，赵妍嫣

《农产品加工(学刊)》

2006

Investigation of Cellulase Immobilized onto Porous Starch Graft Copolymer Carrier

Yanyan Zhao

Food Science

2006

Molecular Distillation for recovering Tocopherol and Fatty Acid Methyl Esters from Rapeseed Oil Deodoriser Distillate

Shaotong Jiang, Ping Shao, L.J. Pan, Yanyan Zhao

Biosystems Engineering

DOI

2006

New method of preparing the super absorbent polymer with sweet potato starch

Yanyan Zhao

Journal of Hefei University of Technology

2005

菜籽油脱臭馏出物中生物柴油的分子蒸馏分离工艺研究

邵平，姜绍通，赵妍嫣，罗水忠

《农业工程学报》

2004

高活性小麦谷朊粉产业化加工技术研究及其应用概述

钟昔阳，姜绍通，潘丽军，赵妍嫣

《食品科学》

2004

高锰酸钾引发甘薯淀粉与丙烯酰胺接枝共聚的研究

赵妍嫣，姜绍通，周建芹，邵平

《合肥工业大学学报(自然科学版)》

2004

高吸水树脂种衣剂对玉米种子生理特性的影响

陈恒伟，姜绍通，周建芹，赵妍嫣，王军辉

《合肥工业大学学报(自然科学版)》

2004

分子蒸馏在小麦胚芽生物活性成分提取中的应用

赵妍嫣，唐文婷，姜绍通

《农产品加工》

2004

淀粉基高吸水树脂降解菌的筛选及初步鉴定

赵妍嫣，姜绍通，郑志，李军红，王琼

《微生物学通报》

精选作品

期刊论文

Fabrication and characterization of whey protein–tannic acid–ferrous ion complexes with improved iron stability and bioavailability

Use of MgCl2 and ultrasound to improve water distribution, rheological and gel properties of low sodium carp myofibrillar protein

Effect of low-frequency alternating magnetic field on the conformational, rheological and gel properties of low-salt porcine myofibrillar protein

Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters

Ultrasound-assisted pH shifting modification of Euryale ferox protein: physicochemical, structural and functional properties

近红外光谱技术定量分析小麦中黄曲霉毒素B1

高压均质对豆浆蛋白构象及豆腐凝胶特性调控

Enhancing the Quality of Gluten‐Free Noodles Through Taro Pulp Supplementation: Effects of Pulping Time and Addition Levels

Rice glutelin fibrils fabricated with natural deep eutectic solvents: Physicochemical characteristics, microstructure, and rheological properties

Assessment of chitosan nanoemulsion loading with perillaldehyde on the quality characteristics and microbial diversity of beef slices during refrigeration storage

Modification of reduced-sodium carp myofibrillar protein by a combined strategy with ultrasound and MgCl2 treatment: physicochemical, structural and functional properties

外源氨基酸添加对春卷皮面浆体系的影响

维生素E-大豆蛋白微胶囊的制备及特性分析

Effects of Eggshell Powder as a Coagulant on Gel Properties and Texture Structure of Citric-Acidified Tofu Gel

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles.

An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage

Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein

Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.

磷酸化大豆蛋白稳定高内相乳液的制备及性质研究

第二课堂在“发酵工程”课程教学中的探索与实践

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein‐loaded emulsion

Self‐assembled pea vicilin nanoparticles as nanocarriers for improving the antioxidant activity, environmental stability and sustained‐release property of curcumin

Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property

Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters.

可溶性大豆多糖对春卷皮冻融循环过程中品质变化的影响

茶多酚对普鲁兰-明胶膜理化及抗氧化、抗菌性能的影响

The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions

Encapsulation of curcumin in soluble soybean polysaccharide‐coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility

Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity

Preparation and characterization of an oridonin and γ-cyclodextrin complex

Effect of sodium trimetaphosphate modification on the structure and rheological properties of zein

Optimization of ultrasonic-assisted extraction of polysaccharide from fig leaves and its antioxidant activity

Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination.

Inhibitory effects of pepper ( Zanthoxylum bungeanum Maxim .) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou)

Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel

Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Study on preparation of acylated soy protein and stability of emulsion

Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum.

大豆蛋白乳液的研究进展

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Inverse molecular docking reveals a novel function of thymol: Inhibition of fat deposition induced by high‐dose glucose in Caenorhabditis elegans

Epigallocatechin-3-Gallate Protects Neuro-2a Cells From Sodium Fluoride-Induced Oxidative Damage In Vitro

微波预处理对小麦面筋蛋白糖基化改性的影响

Secretion of Bacillus amyloliquefaciens γ-Glutamyltranspeptidase from Bacillus subtilis and Its Application in Enzymatic Synthesis of l -Theanine

Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu

The Secretion of Streptomyces monbaraensis Transglutaminase From Lactococcus lactis and Immobilization on Porous Magnetic Nanoparticles

Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application

Thymol mediates bactericidal activity against Staphylococcus aureus by targeting an aldo-keto reductase and consequent depletion of NADPH.

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

预处理对大豆分离蛋白结构及凝胶性质的影响

脱酰胺对热诱导小麦面筋蛋白构象及凝胶性质的影响

微波预处理对热诱导小麦面筋蛋白凝胶性质和微观结构的影响

Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase‐Crosslinked Tofu Gel

Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels

Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer

Enzyme-Resistant Dextrin from Chinese Yam Starch for Potential Application in Beverage Industry: Preparation, Physicochemical Properties and In Vitro Digestion

Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis

Thymol Induces Conidial Apoptosis in Aspergillus flavus via Stimulating K+ Eruption.

Correction to Thymol Induces Conidial Apoptosis in Aspergillus flavus via Stimulating K+ Eruption.

理化复合预处理对TGase改性小麦蛋白性质的影响

WITHDRAWN: Colloidal and interfacial characteristics of transglutaminase-set soy protein isolate and wheat gluten mixture emulsion gels with ultrasound pretreatment: Influence of the oil fraction

Effect of grape seed extract on sensory, textural, and anti‐staling properties of Chinese steamed bread

Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin

Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives

Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments

Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

Effect of Calcium Stearyl Lactylate on Physicochemical Properties of Texturized Wheat Gluten

谷氨酰胺转氨酶对大豆与小麦混合蛋白凝胶性质的影响

大豆凝集素的超声波辅助提取工艺优化及其性质

挤压操作参数对组织化小麦蛋白复水性影响研究

Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage

Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment