赵谋明

期刊论文

1. 柴国璧，张佳男，孙靖平，杜珊珊，李颖，张启东，范武，史清照，毛健，姬凌波，宗国浩，冯伟华，卢鹏，曹培健，赵谋明，谢剑平（2026）. 呈味肽的生物活性研究进展. 《食品科学技术学报》.
2. 杨世伟，黄明涛，黄晓霞，苏蓬，赵谋明，冯云子（2026）. 两株酱油用米曲霉特色酶系差异及全基因组候选变异基因分析. 《食品科学技术学报》.
3. 刘蕊莉，宋雪盈，苗晋鑫，赵谋明，苏国万（2026）. 鸡肉肽-亚铁螯合物对缺铁性贫血小鼠的影响. 《华南理工大学学报(自然科学版)》.
4. 赵谋明，范昀萱，陈昊文，甄旖萸，郑淋，肖楚乔，余意，徐巨才（2026）. 生物活性肽的作用机制及其精准营养干预技术进展. 《食品科学技术学报》.
5. Lu Huang, Siyuan Shao, Y. T. Liang, Qiangzhong Zhao, Mouming Zhao (2026). Strategy to enhance the texture, anti-aging property, and rheological property of starch gel: Blending of glutinous rice starch with hydroxypropyl starch. Food Chemistry.DOI
6. Jing Lü, Mouming Zhao, Lianzhu Lin (2026). Polysaccharides as emerging functional food components for mood regulation: advances, mechanisms, and future perspectives. Critical Reviews in Food Science and Nutrition.DOI
7. Xinyu Zhang, Li Li, Mouming Zhao, Yanjun Li, Yunzi Feng (2026). Molecular basis for the divergence in aroma profiles between traditional and modern industrial soy sauce by quantitative metabolomics and sensory reconstitution. Food Chemistry.DOI
8. Di Zeng, Cuiling Li, Lihua Huang, Junwei Wang, Yongjian Cai, Qiangzhong Zhao, Mouming Zhao (2026). Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties. Foods.DOI
9. Tao Liao, Di Zeng, Yongjian Cai, Junwei Wang, Jinge Wang, Mouming Zhao, Qiangzhong Zhao (2026). How do sorbitan esters with different hydrocarbon chain lengths affect the quality of whipped cream by regulating fat crystallization and interfacial properties? Food Chemistry.DOI
10. Xiujie Zhao, Chao Cheng, Bifen Chen, Shaoyun Wang, Qiangzhong Zhao, Mouming Zhao (2026). pH-modified insoluble soybean fibers tailor structural and rheological properties of emulsion gels for modulated lipid digestion. Food Research International.DOI
11. Weipei Li, Zhao‐Rong Li, Guanghuo Liu, Fenghua Liang, Chunxia Zhou, Pengzhi Hong, Mouming Zhao, Jinsong Wang, Donghui Luo, Rui‐Bo Jia (2026). Anti-colitis benefits of ellagic acid-Fucus vesiculosus polysaccharide solid dispersions by regulating intestinal microbiota dysfunction in mice. Journal of Functional Foods.DOI
12. Xiaoyu Duan, Mouming Zhao, Lianzhu Lin (2026). A Novel Low-Molecular-Weight Glucomannogalactan from Phyllanthus emblica L.: Structural Characterization and Multitarget Effect in Regulating Glycolipid Metabolism Disorder. Journal of Agricultural and Food Chemistry.DOI
13. Shuaiqi Chang, Xueying Song, Qixian Wu, Yunzi Feng, Jinming Wu, Peng Cheng, Guowan Su, Jianan Zhang, Mouming Zhao (2026). Systematic investigation of Amadori rearrangement products for umami enhancement: synergistic binary combinations and molecular interaction mechanisms with T1R3. Journal of the Science of Food and Agriculture.DOI
14. Rui‐Bo Jia, Weipei Li, Pengru Yan, Chunxia Zhou, Zirui Huang, Mouming Zhao (2026). Dietary ellagic acid improves glucose and lipid homeostasis with concurrent gut microbiota and serum metabolome remodeling in db/db mice. Food Bioscience.DOI
15. Lu Huang, Siqi Gao, Yilin Liang, Siyuan Shao, Mouming Zhao, Qiangzhong Zhao (2026). The effect of sodium stearoyl lactylate on the structure and gel properties of starch-based emulsion gels and the sensory properties of Daifuku skin. Food Hydrocolloids.DOI
16. Chenchen Cao, Weizheng Sun, Jianping Wu, Mouming Zhao, Guowan Su (2026). Identification and characterization of umami peptides from fermented soybean meal hydrolysates: Combined machine learning, cellular functional characterization, and structural interpretation. Food Chemistry X.DOI
17. H Z Chen, Weiwei He, KaiYan Feng, Rong Xu, Sheng Yin, Lin Zheng, Jing Chen, Mouming Zhao, Jucai Xu, Lijun You (2026). PepOSX-AI: CPP - an interpretable transformer-based deep learning model for prediction of cell-penetrating peptides. Analytica Chimica Acta.DOI
18. Siliang Wu, Kewei Chen, Weiwei Li, Xueying Song, Yihan Mu, Mouming Zhao, Guowan Su (2026). Comparative structural, colloidal, and kinetic evaluation of yeast, soy, and whey proteins: uncovering the modification needs of yeast protein. Food Hydrocolloids.DOI
19. Jinge Wang, Hongfang Cao, Xiujie Zhao, Biying Wang, Jian He, Qiangzhong Zhao, Mouming Zhao (2026). Synergistic stabilization of the aerated emulsions: Glyceryl monostearate palmitate modulating fat crystal networks and interfacial behavior. Food Hydrocolloids.DOI
20. Jingjing Qian, Zemin Huang, Lin Ping Zheng, Mouming Zhao (2026). Multiomics Analysis Reveals the Potential Sleep-Enhancing Peptide from Milk Casein Hydrolysate and Its Synergic Mechanism via Regulating the Key Hub CaMKII Pathway in Chronic Stressed Mice. Journal of Agricultural and Food Chemistry.DOI
21. Ziyu Zhao, Hongdong Zhan, Mouming Zhao, Feibai Zhou (2026). Enzymatic hydrolysis promotes the formation of iron-soy protein composite nanoparticles: characterization and delivery properties. Food Chemistry.DOI
22. Yue Gu, Rong Xu, David Julian McClements, Yiyou Wang, Yanzhen Qu, Bifen Chen, Guowan Su, Mouming Zhao, Qiangzhong Zhao (2026). The effect of mung bean hull dietary fiber on the quality and starch digestion process of pressed mung bean cake. Food Research International.DOI
23. Zhifang Han, Ran Yang, 屈凌波, ChangCheng Zhao, Mouming Zhao, Shiyuan Chang (2026). Flavor enhancement of Grifola frondosa extracts via enzymatic hydrolysis and subsequent Maillard reaction treatment: Volatile compounds and key odorants identification. Food Research International.DOI
24. Zongyuan Han, Yumin Niu, Shucheng Liu, Junhua Shao, Lei Chen, Qi Wang, Hongwu Ji, Mouming Zhao, Hang Xiao (2026). Assembly mechanisms and structure design of oleogels and bigels: Digestion, absorption and food application in lipid regulation. Food Chemistry.DOI
25. Yuting Liu, Siliang Wu, Xueying Song, Yihan Mu, Mouming Zhao, Guowan Su (2026). Characterization and mechanistic insights into changes in flavor compounds of yeast extract during the evaporative process. Innovative Food Science & Emerging Technologies.DOI
26. Chunlan Zou, Lisi Liang, Mouming Zhao, Lianzhu Lin (2026). Chlorogenic acid enhances gut microbiota regulatory effect and anti-inflammatory of Lycium barbarum polysaccharide by simulated fermentation. International Journal of Biological Macromolecules.DOI
27. Jinge Wang, Hongfang Cao, Biying Wang, Jian He, Caiyun Wang, Yuwei Wang, Qiangzhong Zhao, Mouming Zhao (2026). Interface behavior, whipping properties and storage stability of aerated emulsions: Effect of interaction between milk protein and sucrose ester. Food Hydrocolloids.DOI
28. Congmei Hu, Delu Ning, Yongliang Zhuang, Liping Sun, Xiaoling Wang, Shuguang WANG, Mouming Zhao, Bifen Chen (2026). Comparative analysis of walnut (Juglans sigillata) protein quality from defatted meal: Traditional versus green oil extraction technologies. LWT.DOI
29. An Peng, Mouming Zhao, Lijun You, Lianzhu Lin (2026). Preliminary Exploration of Structure-Immunostimulatory Activity Correlation of Spherical Pectin from Chrysanthemum Tea Infusion. Foods.DOI
30. Wangsheng Sun, Chenran Yang, Yixin Hu, Yumeng Zhang, Sufang Duan, Jian He, Biao Liu, Lin Zheng, Mouming Zhao (2026). Bioinformatics-Guided Targeted Hydrolysis and Peptide Mass Fingerprinting Analysis Reveal the Mechanism of Antigenicity Reduction in Whey Protein Hydrolysates. Journal of Agricultural and Food Chemistry.DOI
31. Peng Su, Xiaoxia Huang, Mingtao Huang, Mouming Zhao, Yunzi Feng (2026). Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement. Food Chemistry.DOI
32. Xiaoyu Duan, Mouming Zhao, Lianzhu Lin (2026). Purification and Identification of a Multidomain Pectin from Phyllanthus emblica L.: Structure–Activity Relationship Analysis on Glycolipid-Lowering Activity via Gut Action Targets. Journal of Agricultural and Food Chemistry.DOI
33. Zhiqing Xie, Mouming Zhao, Lianzhu Lin (2026). Modification of tuna (Katsuwonus pelamis) hydrolysates with galangal active ingredients: Enhancing flavor and functional properties. Food Research International.DOI
34. 喻春燕，郑淋，何静，徐丽萍，张景钥，赵谋明（2025）. 白酒源生物活性肽的鉴定及功能特性研究进展. 《食品与发酵工业》.
35. 吴启贤，陈子杰，崔要强，伍锦鸣，赵谋明，任胜超，冯云子（2025）. 不同产地烟叶碱提香料卷烟加香效果及化学成分差异分析. 《轻工学报》.
36. 赵谋明，周敏之，郑淋，王曙光（2025）. 食源性降血压肽的制备、构效关系及作用机制研究进展. 《食品科学技术学报》.
37. Jieqiong Chen, Chunyan Lin, Lijia Yang, Yang Liu, Guowan Su, Yehui Zhang, Weifeng Liu, Mouming Zhao, Xuan Zhao, Lihua Huang, Tiantian Zhao (2025). Corrigendum to “Influence of catechin–PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition” [Food Chem. 490 (2025) 145132]. Food Chemistry.DOI
38. Yue Gu, Rong Xu, David Julian McClements, Tongxun Liu, Xiujie Zhao, Guowan Su, Mouming Zhao, Qiangzhong Zhao (2025). Both gelation properties and digestibility of mung bean starch are differentially affected by soluble and insoluble dietary fiber. Food Research International.DOI
39. Kaili He, Mouming Zhao, Xing Tong, Yunzi Feng (2025). Reveal the flavor quality changes of soy sauce during shelf life through metabolomics. Food Chemistry.DOI
40. Weiping Zhang, Jing Zeng, Mingtao Huang, Mouming Zhao, Yunzi Feng (2025). The Interpretation of Dissolved Oxygen on Flavor Characteristics and Microorganism Community Succession between Soy Sauce Fermented in Tank and Soy Sauce Fermented in Pond. Journal of Agricultural and Food Chemistry.DOI
41. Zhao‐Rong Li, Rui‐Bo Jia, Weipei Li, Gao Shang, Donghui Luo, Lianzhu Lin, Mouming Zhao (2025). Dietary supplements of algal polysaccharides promote ellagic acid biotransformation targeted on gut bacteria. Food Science and Human Wellness.DOI
42. Jinyan Gu, Mouming Zhao, Lijun You, Lianzhu Lin (2025). Demonstration of the effective intestinal immunity activity of a high branched rhamnogalacturonan-I type pectin from wolfberry via exploration its interaction with colon biological and mechanical barrier. Carbohydrate Polymers.DOI
43. Yihan Mu, Xueying Song, Siliang Wu, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Mouming Zhao, Guowan Su (2025). Comparison of compositional, structural, and functional characteristics in walnut (Juglans regia L.) proteins prepared from walnut meal: Effects of extraction and isolation methods. Food Chemistry.DOI
44. Sijie Wang, Minzhi Zhou, Jingjing Qian, Danyin Yang, Lin Ping Zheng, Mouming Zhao (2025). Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments. Food Chemistry.DOI
45. Caihong Li, Jiaxin He, Ruiqi Wu, Luyun Cai, Wuyin Weng, Mouming Zhao, Defeng Xu (2025). Novel Antiphotoaging Peptides from Bovine Ligamentum Nuchae Proteins Hydrolysates: Based on Sprague–Dawley Rat Model and Molecular Docking. Journal of Agricultural and Food Chemistry.DOI
46. Minzhi Zhou, Wen Li, Lin Ping Zheng, Mouming Zhao (2025). Screening Myocardial Protective Peptides from Bovine Myocardium Hydrolysates: A Peptidomics-Activity Guided Strategy Integrating Fractionated Extraction, Multivariate Analysis, and Random Forest. Journal of Agricultural and Food Chemistry.DOI
47. Chenchen Cao, Weizheng Sun, Jianping Wu, Mouming Zhao, Guowan Su (2025). Ultrasound-assisted fermentation on aroma and umami enhancement of soybean protein hydrolysates: Machine learning-enhanced flavoromics and molecular insights. Innovative Food Science & Emerging Technologies.DOI
48. Xiang Pan, Qi Li, Dan Yuan, Mouming Zhao, Zhenglong Gu, Feibai Zhou (2025). Dual-targeted Mitophagy activation by curcumin-Zn co-delivery mediates neuroprotection in zebrafish through coordinated PINK1/Parkin and PI3K/AKT/mTOR pathway regulation. Food Research International.DOI
49. Yaqi Zhao, Jianan Zhang, Mouming Zhao, Xuan Zhao, Guowan Su (2025). Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation. Foods.DOI
50. Zhicheng Niu, Wenyu Zheng, Weitian Chen, Mouming Zhao, Feibai Zhou (2025). Controlled degradation behavior of typical subunits dominated the assembly of soy protein via coupled enzymatic hydrolysis-thermal treatment. Food Hydrocolloids.DOI
51. Mingjie Zhou, Lin Ping Zheng, Shiyun Feng, Xiaomin Li, Mouming Zhao (2025). Novel insights into the molecular mechanism of arginine-rich peptides from skipjack tuna milt as effective acetylcholinesterase inhibitors and neuroprotective agents. Food Chemistry.DOI
52. Lirong Lu, Xiaolin Yao, Qian Ju, Dan Li, Jianxiong Yue, Ning Liu, Adam C. Midgley, Mouming Zhao, Katsuyoshi Nishinari, Guoliang Li (2025). Structural stabilization and nutrients delivery of emulsion gels under electrostatic assembly of whey protein isolate fibril and Artemisia sphaerocephala Krasch polysaccharide. Food Hydrocolloids.DOI
53. Wenyu Zheng, Mouming Zhao, Feibai Zhou (2025). Improving the functionality and bioactivity of potato protein via PEG-sugar deep eutectic solvent extraction: Hydrogen bond regulation and mechanistic insights. Food Hydrocolloids.DOI
54. Yangyang Chen, Huiyu Gong, Hongbin Ren, L.-Z. Liu, Song Zang, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao (2025). A comprehensive study on the quality deterioration mechanism and main paths of cowpea pickles during storage. Food Chemistry.DOI
55. Ningqiao Kong, Wenyu Zheng, Mouming Zhao, Feibai Zhou (2025). Purification of phycocyanin from Spirulina platensis using deep eutectic solvent-based aqueous two-phase system: Correlation between hydrogen bond acceptor and protein structure. Separation and Purification Technology.DOI
56. Tiantian Zhang, Zhenyu Gu, Deng Yu, Qiaolin Cai, Qing shan Gong, Binyong Guo, Dingqi Zhang, Mouming Zhao, Tianyuan Song (2025). Opportunities and Challenges for the Development of Edible Mushroom‐Derived Biopeptides. Comprehensive Reviews in Food Science and Food Safety.DOI
57. Juan Yue, Xiaolin Yao, Li Li Li, Wenguang Liu, Yilin Mei, Adam C. Midgley, Katsuyoshi Nishinari, Mouming Zhao, Guoliang Li (2025). Self-Healing Injectable Double Cross-Linked Hydrogels and Oriented Network-Structured Aerogels as Foodborne Macromolecular Wound Healing Systems. ACS Applied Materials & Interfaces.DOI
58. Yihan Mu, Hui Kang, Xueying Song, Chenchen Cao, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Mouming Zhao, Guowan Su (2025). Soybean protein isolate hydrolysate addition during fermentation of soybean meal with Aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process. Food Bioscience.DOI
59. Jieqiong Chen, Chun-Yan Lin, Lijia Yang, Yang Liu, Guowan Su, Yehui Zhang, Weifeng Liu, Mouming Zhao, Xuan Zhao, Lihua Huang, Tiantian Zhao (2025). Influence of catechin–PAYCS interactions on gastrointestinal structural and bioactivity stability: Key mechanisms in digestive enzymes inhibition. Food Chemistry.DOI
60. Xiaoxia Huang, Hao Lin, Ziyang Wang, Mouming Zhao, Yunzi Feng (2025). Optimization of derivatization-gas chromatography/mass spectrometry (Der-GC/MS) for analyzing non-volatile metabolites in soy sauce koji-making process and their evolution patterns. Food Chemistry.DOI
61. Xiangying Wei, Xiaolin Yao, Wenguang Liu, Yilin Mei, Juan Yue, Gan‐Lin Chen, Mouming Zhao, Guoliang Li (2025). Precise formation of food applied Pickering droplets and microspheres using microfluidic technology. Food Chemistry.DOI
62. Danyin Yang, Silu Zhang, Qiongyao Xu, Shan Lü, Guoxun Xiao, Lin Ping Zheng, Mouming Zhao (2025). Production of collagen-derived hydroxyproline (Hyp)-containing di- and tripeptides by brush border membrane enzymes and their absorption characteristics. Food Research International.DOI
63. Chenyang Wang, Lin Ping Zheng, Mouming Zhao (2025). New Insights into the Active Structure of Casein-Derived Pentapeptide Ile-Pro-Ile-Gln-Tyr as a Dipeptidyl Peptidase IV Inhibitor In Vivo. Journal of Agricultural and Food Chemistry.DOI
64. Xiufang Liu, Feiran Li, Chufan Xiao, Yixin Yu, Lin Ping Zheng, Mouming Zhao, Mingtao Huang (2025). Rational Design and Model Predictions for Optimized Elastase Production in Saccharomyces cerevisiae. ACS Synthetic Biology.DOI
65. Jinyan Gu, Mouming Zhao, Lijun You, Lianzhu Lin (2025). Demonstration of the effective intestinal immunity activity of a high branched rhamnogalacturonan-I type pectin polysaccharide from wolfberry via exploration its interaction with mechanical barrier. Carbohydrate Polymers.DOI
66. Duan Zhou, Mouming Zhao, Xiaorong Zhong, Xuefeng Chen, Ning Liu, Daoming Li (2025). Insights into the multiple positive effects of natural deep eutectic solvents for highly efficient synthesis of diacylglycerol through enzymatic esterification. Molecular Catalysis.DOI
67. Wenyu Zheng, Zhi-Cheng Niu, Dan Yuan, Jiale Zhang, Ningqiao Kong, Mouming Zhao, Feibai Zhou (2025). Steady and cyclic recovery of potato protein from starch waste via tailored deep eutectic solvent system. Chemical Engineering Journal.DOI
68. Qibo Zhang, Dan Yuan, Zhicheng Niu, Jinjin Wu, Mouming Zhao, Feibai Zhou (2025). Metal ions regulated formation and properties of soy protein-based hybrid nanoflowers: Towards anthocyanins delivery. International Journal of Biological Macromolecules.DOI
69. Ning Liu, Xiaoting Xue, Kun Zhang, Dan Li, Ping Lin, Qian Ju, Yi Chen, Katsuyoshi Nishinari, Mouming Zhao, Xiaolin Yao (2025). Enhanced chiffon cake quality using tannic acid cross‐linked diacylglycerol oleogels as a replacement of butter. Journal of the Science of Food and Agriculture.DOI
70. Shuguang Wang, Yao Tang, Guowan Su, Lin Ping Zheng, Yongliang Zhuang, Bifen Chen, Hongbing Fan, Mouming Zhao, Jianping Wu (2025). Absorption, transport, blood-brain barrier penetration, and neuroprotection of walnut peptides LR and LPI. Food Research International.DOI
71. Yong Li, Hanliang Li, Mouming Zhao, Lianzhu Lin (2025). Utilization of pectin in Citri Reticulatae Pericarpium residue as prebiotic via depolymerization, dissolution, and modification of cell wall polysaccharides. International Journal of Biological Macromolecules.DOI
72. Yue Gu, Rong Xu, David Julian McClements, Tongxun Liu, Qingyun Li, Guowan Su, Mouming Zhao, Qiangzhong Zhao, Qiangzhong Zhao (2025). Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels. Food Hydrocolloids.DOI
73. Duan Zhou, Mouming Zhao, Xiaorong Zhong, Ning Liu, Xuefeng Chen, Daoming Li (2025). The dual effects of NADESs on inhibiting acyl transfer and improving the sn-1,3 positional selectivity of lipase contribute to the selective and efficient synthesis of 1,3-diacylglycerol. Food Research International.DOI
74. Zishan Hong, Ying Cheng, Mingjie Zhou, Shuguang Wang, Xiaomin Li, Shiyun Feng, Guowan Su, Lin Ping Zheng, Mouming Zhao (2025). Exploring anxiolytic peptides derived from walnut protein by an integrated approach of multivariate analysis, random forest methodology. Food Bioscience.DOI
75. Ling Qin, Shulin He, Jin Hou, Guangjian Li, Yunzi Feng, Mouming Zhao, Mingtao Huang (2025). Adaptive laboratory evolution induces cell wall alterations for succinic acid tolerance in Saccharomyces cerevisiae. Bioresource Technology.DOI
76. Pan Zhang, Shiling Zhang, Qingxia Gou, Zhao Xu, Guoliang Li, Yapeng Fang, Mouming Zhao, Katsuyoshi Nishinari, Xiaolin Yao (2025). Formation and interfacial characteristics of water-in-water pickering emulsion stabilized by nanoparticles with different morphologies. LWT.DOI
77. Li Li, Xiaolin Yao, Guoliang Li, Qianqian Guo, Juan Yue, Wenguang Liu, Yapeng Fang, Adam C. Midgley, Mouming Zhao, Katsuyoshi Nishinari (2025). Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology. Materials Today Bio.DOI
78. Minzhi Zhou, Tianyuan Song, Mingtao Huang, Lin Ping Zheng, Mouming Zhao (2025). Differential Mechanisms of Soybean-Derived ACE2-Activating Peptides IVPQ and IAVPT in ACE2-Mediated Endothelial Protection. Journal of Agricultural and Food Chemistry.DOI
79. Shiqiang Peng, Lianzhu Lin, Mouming Zhao (2025). A comparative study on the bioactivities and chemical compositions of Dancong summer tea and Anhua dark tea: Excavation of glycolipid-lowering functional factors. Food Research International.DOI
80. Yaxin Song, Lianzhu Lin, Mouming Zhao (2025). A new perspective to explore the bioactive ingredients of honeysuckle tea infusion by structure, function and stability characterization of self-assembled nano/microaggregates. Food Research International.DOI
81. Chenyang Wang, Rong Xu, Chibuike C. Udenigwe, Lianzhu Lin, Lin Ping Zheng, Mouming Zhao (2025). Exploration of the Fasting Hypoglycemic Mechanism of Casein Hydrolysate Enriched with Glu/Gln and Glu/Gln-Containing Peptides in db/db Diabetic-like Mice Using Multiomics Analysis. Journal of Agricultural and Food Chemistry.DOI
82. Lisi Liang, Lianzhu Lin, Mouming Zhao (2025). Combination of Lycium barbarum polysaccharide and chlorogenic acid: Characterization of solution property, interaction, and regulatory function on typical gut Bacteroides and pathogens. Food Chemistry.DOI
83. Ying Cheng, Mingjie Zhou, Zishan Hong, Lin Ping Zheng, Mouming Zhao (2025). Protective effects of Katsuwonus pelamis hydrolysates against renal injury: Val-Lys as a potent renoprotective peptide. Food & Function.DOI
84. 周勇，曾绮颖，夏祖猛，杜志云，赵谋明（2024）. 纳豆水解酪蛋白肽片的对自发性高血压大鼠的降血压作用. 《现代食品科技》.
85. 刘万顺，郑淋，李文治，刘磊，岑幸仪，陈天鸽，周梓航，徐巨才，赵谋明（2024）. PepOSX在食品多肽组学鉴定分析中的应用与评价. 《现代食品科技》.
86. 杨烁，赵秀杰，蔡勇建，邓欣伦，赵强忠，赵谋明（2024）. 六种膳食纤维的功能特性及其在面包中的应用. 《现代食品科技》.
87. 龚昱荣，赵超亚，郑淋，赵谋明，刘通讯（2024）. 热处理对小麦面筋蛋白结构、酶解特性和非氮端谷氨酰胺含量的影响. 《中国食品学报》.
88. 谢宇希，宋雪盈，赵谋明，吴军，罗东辉，罗燕华，梁春虹，张佳男，苏国万（2024）. 豌豆蛋白酶解-美拉德反应产物的制备及其提升低钠植物肉风味及储藏稳定性的研究. 《现代食品科技》.
89. Yangyang Chen, Huiyu Gong, Junwei Wang, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao (2024). Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage. Foods.DOI
90. Yangyang Chen, Huiyu Gong, Junwei Wang, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao (2024). Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles. Food Reviews International.DOI
91. Jingjing Qian, Lin Ping Zheng, Mingtao Huang, Mouming Zhao (2024). Potential Mechanisms of Casein Hexapeptide YPVEPF on Stress-Induced Anxiety and Insomnia Mice and Its Molecular Effects and Key Active Structure. Journal of Agricultural and Food Chemistry.DOI
92. Yinghui Long, Zhi Gao, Chun-Hong Qiu, Chen Jingfeng, Mingyang Li, Shijun Dai, Weizheng Sun, Mouming Zhao, Guowan Su (2024). Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties. Cereal Chemistry.DOI
93. Xiujie Zhao, Xiujie Zhao, Bifen Chen, Chun Liu, Chun Liu, Chao Cheng, Qiangzhong Zhao, Mouming Zhao, Qiangzhong Zhao, Lingyun Chen (2024). Improving emulsifying properties of okara-derived insoluble soybean fiber (ISF): contribution of steam-cooking processing and various fractions of ISF. Food Bioscience.DOI
94. Liuyang Zhou, Chuqiao Xiao, Jie Gao, Mouming Zhao, Xiangguang Li, Leticia Mora, Fidel Toldrá (2024). Preparation and identification of novel DPP-IV inhibitory peptides from Musculus senhousei: Peptidomic analysis, molecular simulation, and validation. Food Bioscience.DOI
95. Dan Yang, Lili Wang, Linxuan Zhang, Mengqi Wang, Dan Li, Ning Liu, Dechun Liu, Mouming Zhao, Xiaolin Yao (2024). Construction, characterization and bioactivity evaluation of curcumin nanocrystals with extremely high solubility and dispersion prepared by ultrasound-assisted method. Ultrasonics Sonochemistry.DOI
96. Lei Zhao, Xiujie Zhao, Guifei Yang, Tongxun Liu, Qingbin M. Guo, Mouming Zhao, Qiangzhong Zhao (2024). Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion. Food Hydrocolloids.DOI
97. Tiantian Zhao, Guowan Su, Lijun Zhang, Jieqiong Chen, Yehui Zhang, Weifeng Liu, Mouming Zhao, Jianan Zhang, Qingrong Huang (2024). A comprehensive review of specific activity and intrinsic connections of food‐derived bioactive peptides for human health. Food Frontiers.DOI
98. Wanshun Liu, Mouming Zhao, Li‐She Gan, Baoguo Sun, Shiqi He, Yang Liu, Lei Liu, Wu Li, Jing Chen, Yang Liu, Jianan Zhang, Jucai Xu (2024). PeposX-Exhaust: A lightweight and efficient tool for identification of short peptides. Food Chemistry X.DOI
99. Bifen Chen, Yongjian Cai, Xiujie Zhao, Shuguang Wang, Yongliang Zhuang, Qiangzhong Zhao, Mouming Zhao, Paul Van der Meeren (2024). A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber. Food Bioscience.DOI
100. Rong Xu, Yue Gu, Lin Ping Zheng, Mingtao Huang, Mouming Zhao (2024). Interactions of soluble type II collagen with anionic polysaccharides of different molecular weight: A microthermal and molecular dynamics study. Food Hydrocolloids.DOI
101. Chenchen Cao, Hui Jun Kang, Yihan Mu, Jianan Zhang, Weizheng Sun, Mouming Zhao, Guowan Su (2024). Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS. Food Bioscience.DOI
102. Yue Gu, Bifen Chen, Rong Xu, Tongxun Liu, Junjing Huangfu, Feibai Zhou, Mouming Zhao, Qiangzhong Zhao, Qiangzhong Zhao (2024). Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch. Food Chemistry.DOI
103. Jinge Wang, Yan Ren, Tongxun Liu, Xiujie Zhao, Qiangzhong Zhao, Mouming Zhao (2024). The formation, interfacial, and foaming properties of complex constructed by caseinate and soy protein nanoparticle. Food Hydrocolloids.DOI
104. Huishan Rao, Lianzhu Lin, Mouming Zhao (2024). Probiotic fermentation affects the chemical characteristics of coix seed-chrysanthemum beverage: Regulatory role in sensory and nutritional qualities. Food Bioscience.DOI
105. Qiongyao Xu, Lin Ping Zheng, Mingtao Huang, Mouming Zhao (2024). Collagen derived Gly-Pro-type DPP-IV inhibitory peptides: Structure-activity relationship, inhibition kinetics and inhibition mechanism. Food Chemistry.DOI
106. Huaxing Sun, Liyu Liu, Yang Liu, Shuguang Wang, Yanglin Hua, Mouming Zhao, Guowan Su (2024). GLGPGVG derived from bovine elastin repairs UV‐induced photoaging in human foreskin fibroblasts and its potential bioavailability. eFood.DOI
107. Danyin Yang, Qi Liu, Qiongyao Xu, Lin Zheng, Silu Zhang, Shan Lu, Guoxun Xiao, Mouming Zhao (2024). Effects of collagen hydrolysates on UV-induced photoaging mice: Gly-Pro-Hyp as a potent anti-photoaging peptide. Food & Function.DOI
108. Chuqiao Xiao, Rui‐Bo Jia, Xiangguang Li, Mouming Zhao, Wenzhen Liao, Suqing Zhao, Feiran Xu, Fidel Toldrá (2024). Musculus senhousei peptides alleviated alcoholic liver injury via the gut–liver axis. Food & Function.DOI
109. Yuanyuan Ai, Yun Niu, Yingrun Fan, Xuefeng Wang, Guowan Su, Mouming Zhao, Jiangping Fan (2024). Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor. Food & Function.DOI
110. Pan Zhang, Xu Zhao, Shiling Zhang, Guoliang Li, Adam C. Midgley, Yapeng Fang, Mouming Zhao, Katsuyoshi Nishinari, Xiaolin Yao (2024). The important role of cellular mechanical microenvironment in engineering structured cultivated meat: Recent advances. Current Research in Food Science.DOI
111. An Peng, Lianzhu Lin, Mouming Zhao (2024). Structural characterization of two poly-galacturonic acids: the important basis to elucidate spherical conformation of pectin from submicroparticles in chrysanthemum tea infusion. Food Chemistry.DOI
112. Rong Xu, Yue Gu, David Julian McClements, Lin Ping Zheng, Mingtao Huang, Mouming Zhao (2024). Ternary complex of soluble undenatured type II collagen-hydrophobic phytochemical-chondroitin sulfate facilitates high stability and targeted intestinal release properties to active substance. International Journal of Biological Macromolecules.DOI
113. Junwei Feng, Zikun Huang, Mingtao Huang, Chun Cui, Mouming Zhao, Yunzi Feng (2024). Revealing the Microbial Origins of N-Lactoyl Amino Acids in Soy Sauce: Synthesis Conditions, Potential Enzymes, and Utilization Preference. Journal of Agricultural and Food Chemistry.DOI
114. Duan Zhou, Xuefeng Chen, Gaimiao Li, Mouming Zhao, Daoming Li (2024). Effect of deep eutectic solvents on activity, stability, and selectivity of enzymes: Novel insights and further prospects. International Journal of Biological Macromolecules.DOI
115. Zhao‐Rong Li, Rui‐Bo Jia, Yurong Mo, H. Wang, Donghui Luo, Chunxia Zhou, Mouming Zhao (2024). Comparative Study on the Antioxidative Effects and α-Glucosidase Inhibitory Potential In Vitro among Ellagic Acid and Its Metabolites Urolithins. Journal of Agricultural and Food Chemistry.DOI
116. Chenyang Wang, Chibuike C. Udenigwe, Lin Ping Zheng, Mouming Zhao (2024). Bioactivities, preparation, and bioavailability of food-derived proline-containing peptides. Trends in Food Science & Technology.DOI
117. Jingjing Qian, Lin Ping Zheng, Zishan Hong, Mouming Zhao (2024). Metabolomic Analysis Reveals the Linkage between Sleep-Enhancing Effects and Metabolite Biomarkers and Pathways of Different Casein Hydrolysates in Chronic Unpredictable Mild Stressed Mice. Journal of Agricultural and Food Chemistry.DOI
118. Shang Gao, Tiantian Li, Zhao‐Rong Li, Bingwu Liao, Mouming Zhao, Chunxia Zhou, Donghui Luo, Rui‐Bo Jia (2024). Gradient ethanol extracts of Coreopsis tinctoria buds: Chemical and in vitro fermentation characteristics. Food Chemistry.DOI
119. Qianni Chen, Lianzhu Lin, Mouming Zhao (2024). Exploration of an efficient and universal extraction strategy for fucoidan with glycolipid-lowering activity from typical brown algae: The importance of ball milling combined with acid treatment. Food Bioscience.DOI
120. Hanliang Li, Lianzhu Lin, Mouming Zhao (2024). Simultaneous recycling of flavonone and polymethoxyflavonoids from Chenpi processing residue based on their complementary action on glycolipid lowering activity: Innovative combination use of yeast and aqueous two-phase system. Food Chemistry.DOI
121. Rui‐Bo Jia, Shang Gao, Zirui Huang, Zhao‐Rong Li, Haozheng Wang, Juan Wu, Chunxia Zhou, Mouming Zhao (2024). The potential auxiliary effects of Sargassum fusiform polysaccharides on sitagliptin in the treatment of diabetes mellitus. International Journal of Biological Macromolecules.DOI
122. Kaili He, Xing Peng, Yan Li, Mouming Zhao, Yunzi Feng (2024). Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization. Food Chemistry.DOI
123. Dan Yuan, Zhicheng Niu, Wenyu Zheng, Qiangzhong Zhao, Feibai Zhou, Mouming Zhao (2024). Mind the Particle Rigidity: Blooms the Bioavailability via Rapidly Crossing the Mucus Layer and Alters the Intracellular Fate of Curcumin. ACS Nano.DOI
124. Peng Su, Yifan Tian, Guowan Su, Mouming Zhao, Junwei Feng, Yunzi Feng, Yunzi Feng (2024). Differences in taste and material basis of soybean and defatted soybean fermented soy sauces and influence factors. Journal of Food Composition and Analysis.DOI
125. Xiaoyu Duan, Lianzhu Lin, Mouming Zhao (2024). Hydrolyzable tannins and pectin are glycolipid lowering ingredients in Phyllanthus emblica Linn.: Valid interaction with gut action targets. Food Chemistry.DOI
126. Junwei Wang, Di Zeng, Ren Yan, Junjing Huangfu, Qingyan Hu, Yongjian Cai, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao (2024). Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream. Food Chemistry.DOI
127. Yongyu Feng, Yongyu Feng, Weiyu Wu, Mingtao Huang, Guowan Su, Mouming Zhao, Yunzi Feng, Yunzi Feng (2024). Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii. Food Bioscience.DOI
128. Lu Huang, Xiujie Zhao, Qiangzhong Zhao, Feibai Zhou, Mouming Zhao (2024). Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods. Food and Bioprocess Technology.DOI
129. Jingjing Qian, Fengjie Yu, Leggy A. Arnold, Arjun Saha, Lin Ping Zheng, Mouming Zhao (2024). Exploring structural features of sleep-enhancing peptides derived from casein hydrolysates by chemometrics and random forest methodology. Food Chemistry.DOI
130. Jinyan Gu, Xinyi Yang, Lianzhu Lin, Mouming Zhao (2024). Identification of an arabinogalactan with special structure from Moringa Oleifera leaf and exploration of its immunomodulatory activity. International Journal of Biological Macromolecules.DOI
131. Qi Zhang, Yali Wang, Lili Zhao, Guowan Su, Wenping Ding, Lin Ping Zheng, Mouming Zhao (2024). A Comparative Study of the Stability, Transport, and Structure–Activity Relationship of Round Scad Derived Peptides with Antineuroinflammatory Ability. Journal of Agricultural and Food Chemistry.DOI
132. Lihua Huang, Yongjian Cai, Fang Fang, Tongwen Huang, Mouming Zhao, Qiangzhong Zhao, Qiangzhong Zhao, Paul Van der Meeren (2024). Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry. Food Hydrocolloids.DOI
133. Chaoya Zhao, Chaoya Zhao, Yurong Gong, Lin Ping Zheng, Mouming Zhao (2024). Whey protein hydrolysate maintains the homeostasis of muscle metabolism in exercise mice and releases potential anti-fatigue peptides after gastrointestinal digestion. Food Bioscience.DOI
134. Rui‐Bo Jia, Guidong Yang, Hongmei Lai, Qianwen Zheng, Wen Xia, Mouming Zhao (2024). Structural characterization and human gut microbiota fermentation in vitro of a polysaccharide from Fucus vesiculosus. International Journal of Biological Macromolecules.DOI
135. Yaxin Song, Yu Ke, Lianzhu Lin, Mouming Zhao (2024). Comparison of in vivo glycolipid metabolism regulation pathway of lotus leaf polysaccharide and its combination with flavonoids and alkaloids: Effectiveness of high-pressure homogenization-assisted dual enzyme extraction. Food Bioscience.DOI
136. Qingyan Hu, Lihua Huang, Junwei Wang, Junjing Huangfu, Yongjian Cai, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao, Qiangzhong Zhao (2024). Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties. Food Bioscience.DOI
137. Jinjin Wu, Weiye Liu, Min Zhong, Mouming Zhao, Qiangzhong Zhao, Feibai Zhou (2024). Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis. Food Hydrocolloids.DOI
138. Jinyan Gu, Lianzhu Lin, Mouming Zhao (2024). Highly Branched Rhamnogalacturonan-I Type Pectin from Wolfberry: Purification, Characterization, and Structure-Prebiotic/Immunomodulatory Activity Relationship. Journal of Agricultural and Food Chemistry.DOI
139. Yangyang Chen, Yongjian Cai, Di Zeng, Mouming Zhao, Qiangzhong Zhao (2024). Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies. Food and Bioprocess Technology.DOI
140. Junwei Feng, Zikun Huang, Chun Cui, Mouming Zhao, Yunzi Feng (2024). Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS. Food Chemistry.DOI
141. Jingjing Qian, Fengjie Yu, Lin Ping Zheng, Donghui Luo, Mouming Zhao (2024). Comparison of the Protective Effects of Casein Hydrolysate Containing Tyr-Pro-Val-Glu-Pro-Phe and Casein on the Behaviors and Peripheral and Brain Functions in Mice with Chronic-Stress-Induced Anxiety and Insomnia. Journal of Agricultural and Food Chemistry.DOI
142. Chenyang Wang, Lin Ping Zheng, Chibuike C. Udenigwe, Lianzhu Lin, Mouming Zhao (2024). Molecular Mechanistic Insights into Dipeptidyl Peptidase-IV Inhibitory Peptides to Decipher the Structural Basis of Activity. Journal of Agricultural and Food Chemistry.DOI
143. Yue Gu, Rong Xu, Tongxun Liu, David Julian McClements, Xiujie Zhao, Jinjin Wu, Mouming Zhao, Qiangzhong Zhao (2024). Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. International Journal of Biological Macromolecules.DOI
144. Junjing Huangfu, Lihua Huang, Yue Gu, Shuo Yang, Jinjin Wu, Tongxun Liu, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao (2024). Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties. International Journal of Biological Macromolecules.DOI
145. Chufan Xiao, Xiufang Liu, Yuyang Pan, Yanling Li, Ling Qin, Zhibo Yan, Yunzi Feng, Mouming Zhao, Mingtao Huang (2024). Tailored UPRE2 variants for dynamic gene regulation in yeast. Proceedings of the National Academy of Sciences.DOI
146. Wenying Wang, Lianzhu Lin, Mouming Zhao (2024). Simultaneously efficient dissolution and structural modification of chrysanthemum pectin: Targeting at proliferation of Bacteroides. International Journal of Biological Macromolecules.DOI
147. Lisi Liang, Lianzhu Lin, Mouming Zhao (2024). Exploration of green preparation strategy for Lycium barbarum polysaccharide targeting Bacteroides proliferative and immune-enhancing activities and its potential use in geriatric foods. International Journal of Biological Macromolecules.DOI
148. Penghui Shen, Penghui Shen, Jinjin Wu, Mouming Zhao, Feibai Zhou (2024). Does particle size matter for soy protein nanoparticles in the fabrication and lipolysis of pickering-like emulsions? Food Hydrocolloids.DOI
149. Qi Li, Dan Yuan, Zhicheng Niu, Qibo Zhang, Qiangzhong Zhao, Mouming Zhao, Feibai Zhou (2024). pH-driven formation of nano SPI-based ternary complex towards co-delivery of curcumin and Zn at different ratios with synergistic neuroprotective activity. Food Bioscience.DOI
150. Xiufang Liu, Mulin Lian, Mouming Zhao, Mingtao Huang (2024). Advances in recombinant protease production: current state and perspectives. World Journal of Microbiology and Biotechnology.DOI
151. Chaoya Zhao, Chaoya Zhao, Yurong Gong, Lin Ping Zheng, Mouming Zhao (2024). Untargeted metabolomic reveals the changes in muscle metabolites of mice during exercise recovery and the mechanisms of whey protein and whey protein hydrolysate in promoting muscle repair. Food Research International.DOI
152. Pan Zhang, Qingxia Gou, Shiling Zhang, Xinyue Mei, Zhao Xu, Guoliang Li, Yapeng Fang, Mouming Zhao, Katsuyoshi Nishinari, Xiaolin Yao (2024). Engineering heterogeneous hierarchical hydrogels based on Artemisia sphaerocephala Krasch polysaccharide/whey protein isolate fibrils aqueous two-phase emulsion. Food Hydrocolloids.DOI
153. Yunzi Feng, Jing Zeng, Hongjie Lei, Mouming Zhao (2024). Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce. Food Chemistry.DOI
154. 李玉珍，肖怀秋，刘淼，王琳，曾梦琪，赵谋明（2023）. 金属抗菌肽SIF4基于胞内生物大分子靶点的大肠杆菌非膜损伤抑菌机理. 《食品科学》.
155. 赵强忠，黄丽华，蔡勇建，陈碧芬，曾谛，赵秀杰，赵谋明（2023）. 豆源膳食纤维的改性机制及其作为新型食品配料的应用潜力. 《中国食品科学技术学会第二十届年会》.DOI
156. 陈碧芬，蔡勇建，赵秀杰，赵谋明，赵强忠，庄永亮，Paul Van der Meeren（2023）. 添加不同浓度改性不溶性大豆纤维的凝固型酸奶:结构特征、流变特性和水分稳定性. 《中国食品科学技术学会第二十届年会》.DOI
157. 赵秀杰，蔡勇建，赵谋明，赵强忠（2023）. 基于pH偏移联合蒸汽蒸煮处理结构改性制备高胶凝性能不溶性大豆纤维. 《中国食品科学技术学会第二十届年会论文摘要集》.DOI
158. 曾沐芝，赵谋明，吴军，罗燕华，霍国昌，叶丽红，钟芳芳，苏国万，张佳男（2023）. 基于大豆-鸡肉复合酶解物替代配方制备鸡肉肠及其品质的变化. 《现代食品科技》.
159. 王曙光，庄永亮，苏国万，郑淋，吴建平，赵谋明（2023）. 核桃源含精氨酸肽的改善记忆功效及其靶向控释研究. 《中国食品科学技术学会第二十届年会论文摘要集》.DOI
160. 丁刘刚，周勇，李泓颖，赵谋明，苏国万（2023）. 软骨提取物压片糖果对膝骨关节炎症状的改善. 《农业工程学报》.
161. 肖怀秋，李玉珍，林亲录，赵谋明，刘军，周全（2023）. 金属抗菌肽SIF4对金黄色葡萄球菌细胞通透性的影响机制. 《食品与生物技术学报》.
162. 李玉珍，肖怀秋，刘淼，王琳，曾梦琪，赵谋明（2023）. 金抗肽SIF4对大肠杆菌基于细胞壁靶点的非细胞质膜损伤抑菌机理. 《食品与生物技术学报》.
163. Chenchen Cao, Geoffrey I. N. Waterhouse, Weizheng Sun, Mouming Zhao, Dongxiao Sun‐Waterhouse, Guowan Su (2023). Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates. Foods.DOI
164. Shuo Yang, Xiujie Zhao, Tongxun Liu, Yongjian Cai, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao (2023). Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage. Food Chemistry.DOI
165. Lihua Huang, Yongjian Cai, Qiangzhong Zhao, Dongrui Zhao, Yulin Hu, Mouming Zhao, Paul Van der Meeren (2023). Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions. Journal of the Science of Food and Agriculture.DOI
166. Rong Xu, Lin Ping Zheng, Mingtao Huang, Mouming Zhao (2023). High gastrointestinal digestive stability endows chondroitin sulfate-soluble undenatured type II collagen complex with high activity: Improvement of osteoarthritis in rats. International Journal of Biological Macromolecules.DOI
167. Chenyang Wang, Donghui Luo, Lin Ping Zheng, Mouming Zhao (2023). Anti‐diabetic mechanism and potential bioactive peptides of casein hydrolysates in STZ / HFD ‐induced diabetic rats. Journal of the Science of Food and Agriculture.DOI
168. Huayang Wang, Tongxun Liu, Tiantian Zhao, Guowan Su, Mouming Zhao, Jianan Zhang (2023). The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES. Food and Bioprocess Technology.DOI
169. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, H. O. HUL TIN, Mouming Zhao (2023). Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. Food Research International.DOI
170. Chenyang Wang, Lin Ping Zheng, Mouming Zhao (2023). Molecular Targets and Mechanisms of Casein-Derived Tripeptides Ile-Pro-Pro and Val-Pro-Pro on Hepatic Glucose Metabolism. Journal of Agricultural and Food Chemistry.DOI
171. Zhicheng Niu, Feibai Zhou, Dan Yuan, Mouming Zhao (2023). Formation of soy protein nanoparticles with varied loading capacity by controlled enzymatic hydrolysis and their co-assembly with Vitamin D3. Food Hydrocolloids.DOI
172. Yanling Li, Chufan Xiao, Yuyang Pan, Ling Qin, Lin Ping Zheng, Mouming Zhao, Mingtao Huang (2023). Optimization of Protein Folding for Improved Secretion of Human Serum Albumin Fusion Proteins in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry.DOI
173. Hanliang Li, Lianzhu Lin, Yunzi Feng, Mouming Zhao (2023). Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods. Food Research International.DOI
174. Jianan Zhang, Yang Liu, Liwen Jiang, Tiantian Zhao, Guowan Su, Mouming Zhao (2023). Exploring the Release of Elastin Peptides Generated from Enzymatic Hydrolysis of Bovine Elastin via Peptide Mapping. Molecules.DOI
175. Xiangying Wei, Xiaolin Yao, Juan Yue, Guoliang Li, Ning Liu, Dan Li, Dan Yang, Yapeng Fang, Katsuyoshi Nishinari, Mouming Zhao (2023). Recent Advances on the Generation, Stabilization, and Potential Applications of Double Emulsions Based on the Microfluidic Strategy. Food Engineering Reviews.DOI
176. Guowan Su, Jieqiong Chen, Lin Huang, Mouming Zhao, Mouming Zhao, Qingrong Huang, Jianan Zhang, Xi Bai Zeng, Yehui Zhang, Liuxin Deng, Tiantian Zhao (2023). Effects of walnut seed coat polyphenols on walnut protein hydrolysates: Structural alterations, hydrolysis efficiency, and acetylcholinesterase inhibitory capacity. Food Chemistry.DOI
177. Yiren Yang, Yuwei Zhang, Jiangping Song, Yaqian Li, Liuyang Zhou, Hongtao Xu, Kaizhang Wu, Jie Gao, Mouming Zhao, Yang Zheng (2023). Bergamot polysaccharides relieve DSS-induced ulcerative colitis via regulating the gut microbiota and metabolites. International Journal of Biological Macromolecules.DOI
178. Dan Yuan, Qi Li, Qibo Zhang, Feibai Zhou, Qiangzhong Zhao, Mouming Zhao, Mouming Zhao (2023). Enhanced curcumin transportation across epithelial barrier by mucus-permeable soy protein nanoparticles-mediated dual transcytosis pathways. Food Chemistry.DOI
179. Guowan Su, Yuxi Xie, Ruili Liu, Guodong Cui, Mouming Zhao, Jianan Zhang (2023). Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides. Food Bioscience.DOI
180. Liqi Ai, Lei Liu, Lin Ping Zheng, Liu Yang, Baoguo Sun, Guowan Su, Jucai Xu, Yajun Chen, Mouming Zhao (2023). An on-line stop-flow RPLC × SEC-MS/DPPH radical scavenging activity analysis system and its application in separation and identification of antioxidant peptides. Food Chemistry.DOI
181. Wen Li, Miao Lv, Tiantian Zhang, Minzhi Zhou, Lin Ping Zheng, Tianyuan Song, Mouming Zhao (2023). Peptide Characterization of Bovine Myocardium Hydrolysates and Its Ameliorative Effects on Doxorubicin-Induced Myocardial Injury in H9c2 Cells and in Mice. Journal of Agricultural and Food Chemistry.DOI
182. Guowan Su, Zixiang Yu, Huayang Wang, Mouming Zhao, Tiantian Zhao, Jianan Zhang (2023). Impact of ternary NADES prepared from proline, glucose and water on the Maillard reaction: Reaction activity, Amadori compound yield, and taste-enhancing ability. Food Chemistry X.DOI
183. Rong Xu, Jianping Wu, Lin Ping Zheng, Mouming Zhao (2023). Undenatured type II collagen and its role in improving osteoarthritis. Ageing Research Reviews.DOI
184. Yunzi Feng, Weiyu Wu, Tao Chen, Mingtao Huang, Mouming Zhao (2023). Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources. Food Research International.DOI
185. Qianwen Zheng, Yang Zheng, Rui‐Bo Jia, Donghui Luo, Chong Chen, Mouming Zhao (2023). Fucus vesiculosus polysaccharide alleviates type 2 diabetes in rats via remodeling gut microbiota and regulating glycolipid metabolism-related gene expression. International Journal of Biological Macromolecules.DOI
186. Ning Liu, Ping Lin, Kun Zhang, Dan Li, Dan Yang, Nishinari Katsuyoshi, Mouming Zhao, Xiaolin Yao (2023). Konjac glucomannan promoted fabrication of diacylglycerol oil-based oleogels through emulsion-templated approach: Comparison with triacylglycerol oleogels. International Journal of Biological Macromolecules.DOI
187. Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Junwei Wang, Mouming Zhao, Mouming Zhao, Siming Zhu, Qiangzhong Zhao (2023). Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties. Food Hydrocolloids.DOI
188. Jingwen Wang, Ziming Xie, Yunzi Feng, Mingtao Huang, Mouming Zhao (2023). Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality. Food Control.DOI
189. Huishan Rao, Fei Chen, Lianzhu Lin, Mouming Zhao (2023). Construction of galangin-loaded soy extract nanoparticles using pH-driven method: Process optimization, stability evaluation, and structure characterization. Food Hydrocolloids.DOI
190. Bifen Chen, Xiujie Zhao, Guifei Yang, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2023). Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber. Food and Bioprocess Technology.DOI
191. Yonghao Li, Tao Liao, Tongxun Liu, Ren Yan, Zhehao Sun, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao (2023). The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface. Food Hydrocolloids.DOI
192. Penghui Shen, Mouming Zhao, Jasper Landman, Feibai Zhou (2023). Hybrid Nanoflowers Bloom From Disintegrated Food Proteins Towards Natural Pigments Stabilization. ACS Sustainable Chemistry & Engineering.DOI
193. Huaxing Sun, Liyu Liu, Weiwei He, Chenchen Cao, Xueying Song, Mouming Zhao, Jianan Zhang, Guowan Su (2023). Aggregates from the concentration process for soybean protein isolate hydrolysates: Impacts, characteristics and preventive strategies. LWT.DOI
194. Han Min Xiao, Xiufang Liu, Yunzi Feng, Lin Ping Zheng, Mouming Zhao, Mingtao Huang (2023). Correction: Secretion of collagenases by Saccharomyces cerevisiae for collagen degradation. Biotechnology for Biofuels and Bioproducts.DOI
195. Minzhi Zhou, Tianyuan Song, Wen Li, Mingtao Huang, Lin Ping Zheng, Mouming Zhao (2023). Identification and Screening of Potential ACE2 Activating Peptides from Soybean Protein Isolate Hydrolysate against Ang II-Induced Endothelial Dysfunction. Journal of Agricultural and Food Chemistry.DOI
196. Chenchen Cao, Huaxing Sun, Xueying Song, Mouming Zhao, Weifeng Lin, Weizheng Sun, Lizhao Lin, Weixin Li, Guowan Su (2023). Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates. LWT.DOI
197. Jinyan Gu, Lianzhu Lin, Mouming Zhao (2023). Demonstration of feasibility and effectiveness of deep eutectic solvent-water system extraction of RG-I type pectin from wolfberry based on target polysaccharide, solvent and their interactions. Food Hydrocolloids.DOI
198. Miao Liu, Yunzi Feng, Mouming Zhao, Mingtao Huang (2023). Decoding the molecular basis for temperature control by metabolomics to improve the taste quality of soy sauce fermented in winter. Food Bioscience.DOI
199. Yonghao Li, Tao Liao, Tongxun Liu, Junwei Wang, Zhehao Sun, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao (2023). Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream. Food Chemistry.DOI
200. Yongjian Cai, Lihua Huang, Feibai Zhou, Qiangzhong Zhao, Mouming Zhao, Paul Van der Meeren (2023). Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze–thaw stability of emulsions. Food Chemistry.DOI
201. An Peng, Lianzhu Lin, Mouming Zhao (2023). Chemical basis and self-assembly mechanism of submicroparticles forming in chrysanthemum tea infusion. Food Chemistry.DOI
202. Qianni Chen, Jiaqi Fan, Lianzhu Lin, Mouming Zhao (2023). Combination of Lycium barbarum L. and Laminaria japonica polysaccharides as a highly efficient prebiotic: Optimal screening and complementary regulation of gut probiotics and their metabolites. International Journal of Biological Macromolecules.DOI
203. Rong Xu, Lin Ping Zheng, Sirui Zhang, Mingtao Huang, Mouming Zhao (2023). Complex coacervation of type II collagen with anionic polysaccharides: Effects of solution pH and molecular conformation of polysaccharide. Food Hydrocolloids.DOI
204. Yongjian Cai, Lihua Huang, Qiangzhong Zhao, Dongrui Zhao, Mouming Zhao, Paul Van der Meeren (2023). Hydration effects of insoluble soybean fiber ( ISF ) on rheological properties and freeze–thaw stability of ISF concentrated emulsions. Journal of the Science of Food and Agriculture.DOI
205. Yu Ke, Lianzhu Lin, Mouming Zhao (2023). Rhamnogalacturonan I-Enriched Pectin, Flavonoids, and Alkaloids from Lotus Leaf Infusion in Regulating Glycolipid Absorption and Metabolism: Isolation, In Vitro Bioactivity Verification, and Structural Characterization. Journal of Agricultural and Food Chemistry.DOI
206. Huishan Rao, Lianzhu Lin, Mouming Zhao (2023). Corrigendum to “Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property” [Food Bioscience 52 (2023) 102490]. Food Bioscience.DOI
207. Yimin Chen, Mouming Zhao, Yunzi Feng (2023). Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits. Food Bioscience.DOI
208. Xiujie Zhao, Bifen Chen, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao, Jingqi Yang (2023). Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment. Food Hydrocolloids.DOI
209. Yu Ke, Lianzhu Lin, Mouming Zhao (2023). Lotus leaf polysaccharides prepared by alkaline water, deep eutectic solvent and high pressure homogenization-assisted dual enzyme extraction: A comparative study of structural features, prebiotic activities and functionalities. Food Hydrocolloids.DOI
210. Xinyi Yang, Lianzhu Lin, Mouming Zhao (2023). Preparation, chemical composition, glycolipid-lowering activity and functional property of high-purity polysaccharide from Moringa oleifera Lam. leaf: A novel plant-based functional hydrophilic colloid. Food Hydrocolloids.DOI
211. Qi Zhang, Lin Ping Zheng, Donghui Luo, Mouming Zhao (2023). In Vitro Simulated Gastrointestinal Digestion Stability of a Neuroprotective Octapeptide WCPFSRSF and Prediction of Potential Bioactive Peptides in Its Digestive Fragments by Multiple Bioinformatics Tools. Journal of Agricultural and Food Chemistry.DOI
212. Ziming Xie, Dequan Zeng, Jingwen Wang, Mouming Zhao, Yunzi Feng (2023). Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds. Food Control.DOI
213. Lihua Huang, Yongjian Cai, Di Fang, Jiaqi Su, Mouming Zhao, Qiangzhong Zhao, Qiangzhong Zhao, Paul Van der Meeren (2023). Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method. Food Hydrocolloids.DOI
214. Feiyu An, Junrui Wu, Yunzi Feng, Guoyang Pan, Yuanyuan Ma, Jinhui Jiang, Xuemeng Yang, Ruixia Xue, Rina Wu, Mouming Zhao (2023). A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Comprehensive Reviews in Food Science and Food Safety.DOI
215. Mengling Cao, Geoffrey I. N. Waterhouse, Weizheng Sun, Donghui Luo, Mouming Zhao, Jianan Zhang, Dongxiao Sun‐Waterhouse, Guowan Su (2023). Effects of reaction medium type and concentration on the physicochemical properties and flavors of soybean meal hydrolysate-based Maillard reaction products. LWT.DOI
216. Yeping Lin, Yunzi Feng, Lin Ping Zheng, Mouming Zhao, Mingtao Huang (2023). Improved protein production in yeast using cell engineering with genes related to a key factor in the unfolded protein response. Metabolic Engineering.DOI
217. Zikun Huang, Yunzi Feng, Jing Zeng, Mouming Zhao (2023). Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. Critical Reviews in Food Science and Nutrition.DOI
218. Yan-Chao Ma, Yang Zheng, Lihua Wang, Baoguo Sun, Mouming Zhao, Mingquan Huang, Jihong Wu, He-He Li, Xiaotao Sun (2023). Integrated distilled spent grain with husk utilization: Current situation, trend, and design. Renewable and Sustainable Energy Reviews.DOI
219. Jianan Zhang, Xuechen Zhao, Lufang Li, Wen Chen, Qiangzhong Zhao, Guowan Su, Mouming Zhao (2023). Application of electronic tongue in umami detection and soy sauce refining process. Food Chemistry X.DOI
220. Xiujie Zhao, Bifen Chen, Tongxun Liu, Yongjian Cai, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao (2023). Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels. Food Hydrocolloids.DOI
221. Shuguang Wang, Mouming Zhao, Hongbing Fan, Jianping Wu (2023). Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides. Foods.DOI
222. Huishan Rao, Lianzhu Lin, Mouming Zhao (2023). Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property. Food Bioscience.DOI
223. Chuqiao Xiao, Liuyang Zhou, Jie Gao, Rui‐Bo Jia, Yang Zheng, Suqing Zhao, Mouming Zhao, Mouming Zhao, Fidel Toldrá (2023). Musculus senhousei as a promising source of bioactive peptides protecting against alcohol-induced liver injury. Food and Chemical Toxicology.DOI
224. Chaoya Zhao, Yurong Gong, Lin Ping Zheng, Mouming Zhao (2023). The Degree of Hydrolysis and Peptide Profile Affect the Anti-Fatigue Activities of Whey Protein Hydrolysates in Promoting Energy Metabolism in Exercise Mice. Journal of Agricultural and Food Chemistry.DOI
225. Zhao‐Rong Li, Rui‐Bo Jia, Xueyuan Cai, Donghui Luo, Chong Chen, Mouming Zhao (2023). Characterizations of food-derived ellagic acid-Undaria pinnatifida polysaccharides solid dispersion and its benefits on solubility, dispersity and biotransformation of ellagic acid. Food Chemistry.DOI
226. Jiabao Zheng, Chuan‐He Tang, Jihong Wu, Ge Ge, Mouming Zhao, Weizheng Sun (2023). Heteroprotein complex between soy protein isolate and lysozyme: Protein conformation, lysozyme activity, and structural characterization. Food Chemistry.DOI
227. Fei Chen, Lianzhu Lin, Mouming Zhao (2023). Co-extraction of soy protein and polysaccharide with lipid-lowering activity: Characterization of functional property, nutritional property and colonic fermentation property through a metabolomics approach. Food Hydrocolloids.DOI
228. Yixin Hu, Chenyang Wang, Mingtao Huang, Lin Ping Zheng, Mouming Zhao (2023). Enzymatic preparation of casein hydrolysates with high digestibility and low bitterness studied by peptidomics and random forests analysis. Food & Function.DOI
229. Lihua Huang, Yongjian Cai, Jiaqi Su, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2023). Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara. Soft Matter.DOI
230. Rong Xu, Yulan Du, Xiaomin Li, Xinliang Mao, Lin Ping Zheng, Mouming Zhao (2023). Differences between soluble and insoluble undenatured type II collagen in improving osteoarthritis in rats and their potential mechanisms. Food & Function.DOI
231. 李玉珍，肖怀秋，王琳，刘淼，曾梦琪，曹丹，赵谋明（2022）. 金抗肽SIF4基于糖代谢途径和细胞质膜氧化损伤的大肠埃希菌抑菌机理. 《食品与发酵工业》.DOI
232. 李玉珍，肖怀秋，曹丹，王琳，曾梦琪，林亲录，赵谋明（2022）. 金属抗菌肽SIF4在模拟单/多组分食品体系中抑菌稳定性研究. 《食品与发酵工业》.DOI
233. 肖怀秋，李玉珍，林亲录，赵谋明，曹丹（2022）. 食品内外部因素对金属抗菌肽SIF4抑菌活性影响及生物相容性分析. 《食品与发酵工业》.DOI
234. 肖怀秋，李玉珍，林亲录，赵谋明，周全，赵一纯（2022）. 金属抗菌肽SIF4对大肠杆菌的抑菌机制. 《食品与发酵工业》.DOI
235. 刁聪聪，詹宏栋，孙晓宇，赵谋明，周非白（2022）. 大豆蛋白纳米纤维对铁纳米颗粒的稳态化作用. 《食品科学》.
236. 钟敏，常方圆，赵谋明，周非白（2022）. 碱性蛋白酶控制酶解诱导大豆分离蛋白纳米颗粒的形成机制. 《食品科学》.
237. 杨土娣，陈展鹏，杨容，郑文宇，林维杰，古敏，陈潼林，邱穗琳，周苏斌，赵谋明，廖兰（2022）. 多元统计法高效筛选薏苡仁蛋白抗氧化提升肽方法构建. 《福建轻纺》.
238. 肖怀秋，李玉珍，林亲录，赵谋明，刘军，周全（2022）. 抗菌肽多靶点作用抑菌机理研究进展. 《食品与生物技术学报》.
239. 张佳男，王华阳，SUN-WATERHOUSE Dongxiao，苏国万，赵谋明（2022）. 鲜味肽与增鲜肽及其加工特性研究进展. 《食品与生物技术学报》.
240. Ning Liu, Ge Ren, Muniba Faiza, Daoming Li, Junjie Cui, Kun Zhang, Xiaolin Yao, Mouming Zhao (2022). Comparison of conventional and green extraction methods on oil yield, physicochemical properties, and lipid compositions of pomegranate seed oil. Journal of Food Composition and Analysis.DOI
241. Jiabao Zheng, Qing Gao, Ge Ge, Weizheng Sun, Paul Van der Meeren, Mouming Zhao (2022). Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme. Food Hydrocolloids.DOI
242. Yang Zheng, Yi Wang, Donghui Luo, Lianzhu Lin, Xingyu Lu, Jie Gao, Chuqiao Xiao, Mouming Zhao (2022). Effect of Bergamot and Laoxianghuang Polysaccharides on Gut Microbiota Derived from Patients with Hyperlipidemia: An Integrative Analysis of Microbiome and Metabolome during In Vitro Fermentation. Foods.DOI
243. Yifan Tian, Yunzi Feng, Mouming Zhao, Guowan Su (2022). Comparison and application of the extraction method for the determination of enzymatic profiles in matured soybean koji. Food Bioscience.DOI
244. Jianan Zhang, Guowan Su, Tiantian Zhao, Jiangping Fan, Chi‐Tang Ho, Mouming Zhao (2022). Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates. Journal of Agricultural and Food Chemistry.DOI
245. Jianxiong Yue, Xiaolin Yao, Qingxia Gou, Dan Li, Ning Liu, Dan Yang, Zhiming Gao, Adam C. Midgley, Nishinari Katsuyoshi, Mouming Zhao (2022). Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocolloids.DOI
246. Yongjian Cai, Di Zeng, Lihua Huang, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2022). Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. Journal of the Science of Food and Agriculture.DOI
247. Chunyan Yu, Lin Ping Zheng, Yongjian Cai, Qiangzhong Zhao, Mouming Zhao (2022). Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion. Food Hydrocolloids.DOI
248. Rui‐Bo Jia, Juan Wu, Donghui Luo, Lianzhu Lin, Chong Chen, Chuqiao Xiao, Mouming Zhao (2022). The Beneficial Effects of Two Polysaccharide Fractions from Sargassum fusiform against Diabetes Mellitus Accompanied by Dyslipidemia in Rats and Their Underlying Mechanisms. Foods.DOI
249. Jiaqi Fan, Lianzhu Lin, Mouming Zhao (2022). Construction of in vitro fermentation model using gut microbiota relating to glucose and lipid metabolism: a supplementary method for initial screening of polysaccharides with hypoglycemic potentials. Journal of the Science of Food and Agriculture.DOI
250. Yanqing Yang, Lianzhu Lin, Mouming Zhao, Xinyi Yang (2022). The hypoglycemic and hypolipemic potentials of Moringa oleifera leaf polysaccharide and polysaccharide-flavonoid complex. International Journal of Biological Macromolecules.DOI
251. Shuguang Wang, Lin Ping Zheng, Tiantian Zhao, Qi Zhang, Guowan Su, Mouming Zhao (2022). The neuroprotective effect of walnut-derived peptides against glutamate-induced damage in PC12 cells: mechanism and bioavailability. Food Science and Human Wellness.DOI
252. Defeng Xu, Mouming Zhao, Haisheng Lin, Caihong Li (2022). Theragra chalcogramma Hydrolysates, Rich in Gly-Leu-Pro-Ser-Tyr-Thr, Exerts Anti-Photoaging Potential via Targeting MAPK and NF-κB Pathways in SD Rats. Marine Drugs.DOI
253. HU Jin-hong, Wanzi Yao, Shiyuan Chang, Lijun You, Mouming Zhao, Peter Chi Keung Cheung, Kseniya S. Hileuskaya (2022). Structural characterization and anti-photoaging activity of a polysaccharide from Sargassum fusiforme. Food Research International.DOI
254. Yongchao Zeng, Di Zeng, Tongxun Liu, Yongjian Cai, Yonghao Li, Mouming Zhao, Qiangzhong Zhao (2022). Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Foods.DOI
255. Chuqiao Xiao, Fidel Toldrá, Mouming Zhao, Feibai Zhou, Donghui Luo, Rui‐Bo Jia, Leticia Mora (2022). In vitro and in silico analysis of potential antioxidant peptides obtained from chicken hydrolysate produced using Alcalase. Food Research International.DOI
256. Xuelian Jing, Bifen Chen, Tongxun Liu, Yongjian Cai, Qiangzhong Zhao, Xinlun Deng, Mouming Zhao (2022). Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification. Food Chemistry.DOI
257. Defeng Xu, Caihong Li, Mouming Zhao (2022). Theragra chalcogramma Hydrolysate, Rich in Gly-Leu-Pro-Ser-Tyr-Thr, Alleviates Photoaging via Modulating Deposition of Collagen Fibers and Restoration of Extracellular Components Matrix in SD Rats. Marine Drugs.DOI
258. Jingwen Wang, Mouming Zhao, Nuoyi Xie, Mingtao Huang, Yunzi Feng (2022). Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor. International Journal of Food Microbiology.DOI
259. Qi Zhang, Lin Ping Zheng, Guowan Su, Donghui Luo, Mingtao Huang, Yunzi Feng, Mouming Zhao (2022). Peptide WCPFSRSF ameliorates excitotoxicity and elevates synaptic plasticity in glutamate-damaged SH-SY5Y cells by modulating the PI3K/mTOR/EIF4E and BDNF/CREB/TrkB pathways. Food Bioscience.DOI
260. Chuqiao Xiao, Fidel Toldrá, Feibai Zhou, Leticia Mora, Lixin Luo, Lin Ping Zheng, Donghui Luo, Mouming Zhao (2022). Chicken-derived tripeptide KPC (Lys-Pro-Cys) stabilizes alcohol dehydrogenase (ADH) through peptide-enzyme interaction. LWT.DOI
261. Ning Liu, Ping Lin, Kun Zhang, Xiaolin Yao, Dan Li, Liuyi Yang, Mouming Zhao (2022). Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins. Innovative Food Science & Emerging Technologies.DOI
262. Xiujie Zhao, Bifen Chen, Zhehao Sun, Tongxun Liu, Yongjian Cai, Lihua Huang, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao (2022). A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber. Food Hydrocolloids.DOI
263. Chong Chen, Dongxiao Sun‐Waterhouse, Jie Zhao, Yi Zhang, Geoffrey I. N. Waterhouse, Lijing Lin, Mouming Zhao, Weizheng Sun (2022). Method for loading liposomes with soybean protein isolate hydrolysate influences the antioxidant efficiency of liposomal systems: Adding after liposomes formation or before lipid film hydration. Food Hydrocolloids.DOI
264. An Peng, Lianzhu Lin, Mouming Zhao (2022). Discovery, characterization and stability evaluation of self-assembled submicroparticles in chrysanthemum tea infusions. Food Bioscience.DOI
265. Duan Zhou, Mouming Zhao, Jiankang Wang, Muniba Faiza, Xuefeng Chen, Junjie Cui, Ning Liu, Daoming Li (2022). A novel and efficient method for punicic acid-enriched diacylglycerol preparation: Enzymatic ethanolysis of pomegranate seed oil catalyzed by Lipozyme 435. LWT.DOI
266. Yuanhong Zhang, Feibai Zhou, Xiaofang Zeng, Penghui Shen, Dan Yuan, Min Zhong, Qiangzhong Zhao, Mouming Zhao (2022). pH-driven-assembled soy peptide nanoparticles as particulate emulsifier for oil-in-water Pickering emulsion and their potential for encapsulation of vitamin D3. Food Chemistry.DOI
267. Yongjian Cai, Bifen Chen, Di Zeng, Lihua Huang, Chuqiao Xiao, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2022). Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. Food Chemistry.DOI
268. Mingyuan Liu, Xiaoying Zhao, Mouming Zhao, Xiaoling Liu, Yiyang Pang, Meishuo Zhang (2022). Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept. Foods.DOI
269. Xingyu Lu, Amila A. Dissanayake, Chuqiao Xiao, Jie Gao, Mouming Zhao, Muraleedharan G. Nair (2022). The edible seaweed Laminaria japonica contains cholesterol analogues that inhibit lipid peroxidation and cyclooxygenase enzymes. PLoS ONE.DOI
270. Ge Ge, Jinsong Zhao, Jiabao Zheng, Xuesong Zhou, Mouming Zhao, Weizheng Sun (2022). Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk. Food & Function.DOI
271. Juan Wu, Rui‐Bo Jia, Donghui Luo, Zhao‐Rong Li, Lianzhu Lin, Qianwen Zheng, Mouming Zhao (2022). Sargassum fusiforme polysaccharide is a potential auxiliary substance for metformin in the management of diabetes. Food & Function.DOI
272. Rui‐Bo Jia, Zhao‐Rong Li, Lianzhu Lin, Donghui Luo, Chong Chen, Mouming Zhao (2022). The potential mechanisms of Macrocystis pyrifera polysaccharides mitigating type 2 diabetes in rats. Food & Function.DOI
273. Defeng Xu, Mouming Zhao (2022). Walnut protein hydrolysates ameliorate alcohol-induced cognitive impairment (AICI) by alleviating oxidative stress and inflammation in the brain and improving hippocampal synaptic plasticity in Sprague–Dawley rats. Food & Function.DOI
274. Xiufang Liu, Qian Lu, Han Min Xiao, Yunzi Feng, Guowan Su, Mouming Zhao, Mingtao Huang (2022). Expression of a Salt-Tolerant Pseudolysin in Yeast for Efficient Protein Hydrolysis under High-Salt Conditions. Biomolecules.DOI
275. Bifen Chen, Xiujie Zhao, Yongjian Cai, Xuelian Jing, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2022). Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability. Food Hydrocolloids.DOI
276. Weiyu Wu, Tao Chen, Mouming Zhao, Yunzi Feng (2022). Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce. Food Bioscience.DOI
277. Songlyu Xue, Xiufang Liu, Yuyang Pan, Chufan Xiao, Yunzi Feng, Lin Ping Zheng, Mouming Zhao, Mingtao Huang (2022). Comprehensive Analysis of Signal Peptides in Saccharomyces cerevisiae Reveals Features for Efficient Secretion. Advanced Science.DOI
278. Wu Li, Junhong Huang, Lin Ping Zheng, Wanshun Liu, Liqi Fan, Baoguo Sun, Guowan Su, Jucai Xu, Mouming Zhao (2022). A fast stop-flow two-dimensional liquid chromatography tandem mass spectrometry and its application in food-derived protein hydrolysates. Food Chemistry.DOI
279. Jingjing Qian, Lin Ping Zheng, Yijun Zhao, Mouming Zhao (2022). Stability, Bioavailability, and Structure–Activity Relationship of Casein-Derived Peptide YPVEPF with a Sleep-Enhancing Effect. Journal of Agricultural and Food Chemistry.DOI
280. Chi George Zhao, Wei Su, Yingchun Mu, Lixin Luo, Mouming Zhao, Shuyi Qiu, Guowan Su, Li Jiang (2022). Effects of Jiuqu inoculating Rhizopus oryzae Q303 and Saccharomyces cerevisiae on chemical components and microbiota during black glutinous rice wine fermentation. International Journal of Food Microbiology.DOI
281. Qi Zhang, Lin Ping Zheng, Donghui Luo, Mingtao Huang, Yunzi Feng, Mouming Zhao (2022). Peptide WCPFSRSF alleviates sleep deprivation-induced memory impairment by inhibiting neuroinflammation and modulating IL-6/JAK/STAT signaling pathway. Food Bioscience.DOI
282. Yongchao Zeng, Di Zeng, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao (2022). Effects of Ratios between Maltodextrin and Compound Sugars on Whipping Properties and Qualities of Sugar-reduced Whipped Creams. DOAJ (DOAJ: Directory of Open Access Journals).DOI
283. Tianyuan Song, Minzhi Zhou, Wen Li, Lin Ping Zheng, Jianping Wu, Mouming Zhao (2022). Tripeptide Leu-Ser-Trp Regulates the Vascular Endothelial Cells Phenotype Switching by Mediating the Vascular Smooth Muscle Cells-Derived Small Extracellular Vesicles Packaging of miR-145. Molecules.DOI
284. Defeng Xu, Mouming Zhao (2022). Photoaging induced by long-term exposure to UV irradiation and amelioration by Skipjack tuna skin hydrolysates: Targeting inhibition of MAPK and NF-κB signaling hyperactivation. Journal of Functional Foods.DOI
285. Cencen Liu, Mouming Zhao, Lingrong Wen, Hongwei Zhao (2022). The chemical composition and toxic effects of aqueous extracts of Cyclocarya paliurus leaves. Frontiers in Nutrition.DOI
286. Jiang Li, Yingchun Mu, Wei Su, Haiyong Tian, Mouming Zhao, Guowan Su, Chi Zhao (2022). Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages. Food Chemistry.DOI
287. Qianwen Zheng, Rui‐Bo Jia, Donghui Luo, Lianzhu Lin, Chong Chen, Mouming Zhao (2022). The effect of extraction solution pH level on the physicochemical properties and α-glucosidase inhibitory potential of Fucus vesiculosus polysaccharide. LWT.DOI
288. Defeng Xu, Mouming Zhao (2022). Theragra chalcogramma Hydrolysates, Rich of Fragment Gly-Leu-Pro-Ser-Tyr-Thr, Ameliorate Alcohol-Induced Cognitive Impairment via Attenuating Neuroinflammation and Enhancing Neuronal Plasticity in Sprague–Dawley Rats. Journal of Agricultural and Food Chemistry.DOI
289. Xuelian Jing, Yongjian Cai, Tongxun Liu, Bifen Chen, Qiangzhong Zhao, Xinlun Deng, Mouming Zhao (2022). Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration. Food Chemistry.DOI
290. Ting Zhou, Yunzi Feng, Yimin Chen, Mouming Zhao (2022). Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce. Food Chemistry.DOI
291. Shuguang Wang, Guowan Su, Jiangping Fan, Zhichao Xiao, Lin Ping Zheng, Mouming Zhao, Jianping Wu (2022). Arginine-Containing Peptides Derived from Walnut Protein Against Cognitive and Memory Impairment in Scopolamine-Induced Zebrafish: Design, Release, and Neuroprotection. Journal of Agricultural and Food Chemistry.DOI
292. Yu Ke, Chunyang Geng, Lianzhu Lin, Mouming Zhao, Huishan Rao (2022). Pectin-type polysaccharide from galangal: An efficient emulsifier to construct the emulsion-based delivery system for galangal flavonoids. International Journal of Biological Macromolecules.DOI
293. Han Min Xiao, Xiufang Liu, Yunzi Feng, Lin Ping Zheng, Mouming Zhao, Mingtao Huang (2022). Secretion of collagenases by Saccharomyces cerevisiae for collagen degradation. Biotechnology for Biofuels and Bioproducts.DOI
294. Shuguang Wang, Mouming Zhao, Hongbing Fan, Jianping Wu (2022). Emerging proteins as precursors of bioactive peptides/hydrolysates with health benefits. Current Opinion in Food Science.DOI
295. Yifan Tian, Yu‐Xing Chen, Xing Tong, Sha Hou, Mouming Zhao, Yunzi Feng (2022). Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis. Journal of the Science of Food and Agriculture.DOI
296. Xiujie Zhao, Bifen Chen, Tongxun Liu, Yongjian Cai, Lihua Huang, Mouming Zhao, Qiangzhong Zhao (2022). The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex. Food Hydrocolloids.DOI
297. Dan Yuan, Feibai Zhou, Zhicheng Niu, Penghui Shen, Mouming Zhao (2022). Formation of mucus-permeable nanoparticles from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatment. Food Chemistry.DOI
298. Tianyuan Song, Minzhi Zhou, Wen Li, Miao Lv, Lin Ping Zheng, Mouming Zhao (2022). The anti-inflammatory effect of vasoactive peptides from soybean protein hydrolysates by mediating serum extracellular vesicles-derived miRNA-19b/CYLD/TRAF6 axis in the vascular microenvironment of SHRs. Food Research International.DOI
299. 肖怀秋，李玉珍，林亲录，赵谋明，刘军，周全（2021）. 金属抗菌肽SIF4在人工模拟食品体系中的抑菌稳定性. 《食品与发酵工业》.DOI
300. 吴启贤，伍锦鸣，冯云子，黎玉茗，赵瑞峰，赵谋明（2021）. 不同罗汉果提取物挥发性成分对比分析及其在卷烟中的应用研究. 《湖北农业科学》.DOI
301. 王辉，郑淋，赵谋明，刘通讯（2021）. 热处理对金枪鱼肉体外消化产物特性和抗氧化活性的影响. 《中国食品学报》.DOI
302. 孙晓静，张丽霞，魏松丽，孙强，金璐，赵谋明，苏国万（2021）. 响应面设计优化复合酶法制备花生呈味肽及风味分析. 《食品科技》.DOI
303. 路怀金，刘通讯，赵谋明，林涵玉，陈子杰，冯云子（2021）. 2株米曲霉的特色酶系对酱油理化指标及品质的影响. 《中国食品学报》.DOI
304. 肖怀秋，李玉珍，林亲录，赵谋明，刘军，周全（2021）. 抗菌肽结构优化与改造策略研究进展. 《中国酿造》.
305. 冯云子，周婷，吴伟宇，蔡宇，赵谋明（2021）. 酱油风味与功能性成分研究进展. 《食品科学技术学报》.
306. Xinlei Wang, Xuebo Song, Lin Hong Zhu, Xiaojie Geng, Fuping Zheng, Qiangzhong Zhao, Xiaotao Sun, Dongrui Zhao, Shengbao Feng, Mouming Zhao, Baoguo Sun (2021). Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach. Food Quality and Safety.DOI
307. Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Yongchao Zeng, Qiangzhong Zhao, Mouming Zhao (2021). The effect of sucrose esters S1570 on partial coalescence and whipping properties. Food Hydrocolloids.DOI
308. Defeng Xu, Caihong Li, Mouming Zhao (2021). Attenuation of UV-induced skin photoaging in rats by walnut protein hydrolysates is linked to the modulation of MAPK/AP-1 and TGF-β/Smad signaling pathways. Food & Function.DOI
309. Qianwen Zheng, Rui‐Bo Jia, Zhi-Rong Ou, Zhao‐Rong Li, Mouming Zhao, Donghui Luo, Lianzhu Lin (2021). Comparative study on the structural characterization and α-glucosidase inhibitory activity of polysaccharide fractions extracted from Sargassum fusiforme at different pH conditions. International Journal of Biological Macromolecules.DOI
310. Yuchen Tian, Lianzhu Lin, Mouming Zhao (2021). Screening of bioactivity-oriented extraction approach and quality control standards of lotus leaf extracts with dual functions. Food Bioscience.DOI
311. Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan‐He Tang, Mouming Zhao, Weizheng Sun (2021). Dynamic equilibrium of β-conglycinin/lysozyme heteroprotein complex coacervates. Food Hydrocolloids.DOI
312. Penghui Shen, Mouming Zhao, Feibai Zhou (2021). Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions. Current Opinion in Food Science.DOI
313. Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan‐He Tang, Mouming Zhao, Weizheng Sun (2021). Sodium chloride-programmed phase transition of β-conglycinin/lysozyme electrostatic complexes from amorphous precipitates to complex coacervates. Food Hydrocolloids.DOI
314. Jingjing Qian, Lin Ping Zheng, Guowan Su, Mingtao Huang, Donghui Luo, Mouming Zhao (2021). Identification and Screening of Potential Bioactive Peptides with Sleep-Enhancing Effects in Bovine Milk Casein Hydrolysate. Journal of Agricultural and Food Chemistry.DOI
315. Ge Ge, Jie Zhao, Jiabao Zheng, Mouming Zhao, Weizheng Sun (2021). Pepsin Diffusivity and In Vitro Gastric Digestion of Soymilk as Affected by Binding of Tea Polyphenols to Soy Proteins. Journal of Agricultural and Food Chemistry.DOI
316. Qi Zhang, Guowan Su, Qing Yang, Zhengpeng Wei, Jinmei Wang, Lin Ping Zheng, Mouming Zhao (2021). Round Scad-Derived Octapeptide WCPFSRSF Confers Neuroprotection by Regulating Akt/Nrf2/NFκB Signaling. Journal of Agricultural and Food Chemistry.DOI
317. Tianyuan Song, Miao Lv, Minzhi Zhou, Mingtao Huang, Lin Ping Zheng, Mouming Zhao (2021). Soybean-Derived Antihypertensive Peptide LSW (Leu–Ser–Trp) Antagonizes the Damage of Angiotensin II to Vascular Endothelial Cells through the Trans-vesicular Pathway. Journal of Agricultural and Food Chemistry.DOI
318. Shuguang Wang, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Lin Ping Zheng, Guowan Su, Mouming Zhao (2021). Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review. Trends in Food Science & Technology.DOI
319. Rong Xu, Lin Ping Zheng, Guowan Su, Mouming Zhao, Qing Kun Yang, Jinmei Wang (2021). Electrostatic interactions with anionic polysaccharides reduced the degradation of pepsin soluble undenatured type II collagen during gastric digestion under pH 2.0. Food Hydrocolloids.DOI
320. Zikun Huang, Mouming Zhao, Chun Cui, Mingtao Huang, Lianzhu Lin, Yunzi Feng (2021). A new sight on soy isoflavones during the whole soy sauce fermentation process by UPLC-MS/MS. LWT.DOI
321. Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan‐He Tang, Mouming Zhao, Weizheng Sun (2021). Heteroprotein Complex Coacervate Based on β-Conglycinin and Lysozyme: Dynamic Protein Exchange, Thermodynamic Mechanism, and Lysozyme Activity. Journal of Agricultural and Food Chemistry.DOI
322. Xiaoyong Chen, Dongxiao Sun‐Waterhouse, Wanzi Yao, Xiong Li, Mouming Zhao, Lijun You (2021). Free radical-mediated degradation of polysaccharides: Mechanism of free radical formation and degradation, influence factors and product properties. Food Chemistry.DOI
323. Wanzi Yao, Xiaoyong Chen, Xiong Li, Shiyuan Chang, Mouming Zhao, Lijun You (2021). Current trends in the anti-photoaging activities and mechanisms of dietary non-starch polysaccharides from natural resources. Critical Reviews in Food Science and Nutrition.DOI
324. Ning Liu, Na Li, Muniba Faiza, Daoming Li, Xiaolin Yao, Mouming Zhao (2021). Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions. LWT.DOI
325. Xuebo Song, Guangnan Wang, Lin Hong Zhu, Fuping Zheng, Jian Ji, Jinyuan Sun, Hehe Li, Mingquan Huang, Qiangzhong Zhao, Mouming Zhao, Baoguo Sun (2021). Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics. LWT.DOI
326. Yongjian Cai, Lihua Huang, Xia Tao, Jiaqi Su, Chuqiao Xiao, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2021). Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose. LWT.DOI
327. Dan Yuan, Feibai Zhou, Penghui Shen, Yuanhong Zhang, Lianzhu Lin, Mouming Zhao (2021). Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin. Food Hydrocolloids.DOI
328. Yuanhong Zhang, Dan Yuan, Penghui Shen, Feibai Zhou, Qiangzhong Zhao, Mouming Zhao (2021). pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery. Food Chemistry.DOI
329. Shuguang Wang, Guowan Su, Xun Zhang, Guohui Song, Lixia Zhang, Lin Ping Zheng, Mouming Zhao (2021). Characterization and Exploration of Potential Neuroprotective Peptides in Walnut (Juglans regia) Protein Hydrolysate against Cholinergic System Damage and Oxidative Stress in Scopolamine-Induced Cognitive and Memory Impairment Mice and Zebrafish. Journal of Agricultural and Food Chemistry.DOI
330. Tiantian Zhao, Lin Huang, Donghui Luo, Yuxi Xie, Yehui Zhang, Yousheng Zhang, Wenjuan Jiao, Guowan Su, Mouming Zhao (2021). Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion. Food Chemistry.DOI
331. Yuchen Tian, Lianzhu Lin, Mouming Zhao, An Peng, Kun Zhao (2021). Xanthine oxidase inhibitory activity and antihyperuricemic effect of Moringa oleifera Lam. leaf hydrolysate rich in phenolics and peptides. Journal of Ethnopharmacology.DOI
332. Rongrong Ou, Lianzhu Lin, Mouming Zhao, Zhiqing Xie (2021). Corrigendum to “Action mechanisms and interaction of two key xanthine oxidase inhibitors in galangal: Combination of in vitro and in silico molecular docking studies” [Int. J. Biol. Macromol. 162 (2020) 1526–1535]. International Journal of Biological Macromolecules.DOI
333. Pingli Liu, Lihua Huang, Tongxun Liu, Yongjian Cai, Di Zeng, Feibai Zhou, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao (2021). Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties. Food Chemistry.DOI
334. Mouming Zhao, Penghui Shen, Yuanhong Zhang, Min Zhong, Qiangzhong Zhao, Feibai Zhou (2021). Fabrication of Soy Protein Nanoparticles via Partial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion of Oil-in-Water Emulsions. ACS Food Science & Technology.DOI
335. Zhao‐Rong Li, Rui‐Bo Jia, Donghui Luo, Lianzhu Lin, Qianwen Zheng, Mouming Zhao (2021). The positive effects and underlying mechanisms of Undaria pinnatifida polysaccharides on type 2 diabetes mellitus in rats. Food & Function.DOI
336. 芦鑫，贾聪，王瑞丹，高锦鸿，张丽霞，孙强，赵谋明，黄纪念（2020）. 芝麻降压与抗氧化肽QCKH的构效关系、分子拼接及理化性质研究. 《食品与发酵工业》.DOI
337. 付云，赵谋明，卢美杉，余炼，刘小玲（2020）. 枯草芽孢杆菌YA215发酵螺旋藻渣产抑菌活性的工艺. 《食品与发酵工业》.DOI
338. 肖怀秋，李玉珍，林亲录，刘军，姜明姣，赵谋明（2020）. 花生肽亚铁胃肠仿生消化产物对金黄色葡萄球菌的抑菌机理. 《食品与发酵工业》.DOI
339. 钱兢菁，郑淋，赵谋明（2020）. 酪蛋白体外消化过程中DPP-IV抑制活性的变化规律及其机制分析. 《食品科学》.
340. 耿春阳，林恋竹，赵谋明，朱启源（2020）. 辣木源多肽组分改善D-半乳糖致衰小鼠氧化损伤作用. 《食品科学》.
341. 刘宁，林萍，李道明，姚晓琳，赵谋明（2020）. 高纯度甘油二酯水包油型乳液稳定性及体外消化性研究. 《中国食品科学技术学会第十七届年会》.DOI
342. 李露芳，苏国万，张佳男，李理，赵谋明（2020）. 基于电子舌技术的酱油分析识别研究. 《中国食品学报》.DOI
343. 付云，庞一扬，赵谋明，刘小玲（2020）. 螺旋藻渣营养成分分析及其发酵产物功能活性评价. 《食品研究与开发》.
344. 赵谋明，陈涛，王靖雯，陈宇星，李暄，冯云子（2020）. 酱油发酵过程中细菌的分离鉴定及其特性与交互作用. 《现代食品科技》.DOI
345. 赵谋明，焦铭，林恋竹，欧蓉蓉（2020）. 含邻苯二酚结构的植物多酚对脂肪氧合酶的抑制作用. 《中国食品学报》.
346. 赵谋明，马梅，苏国万，郑淋，刘洋（2020）. 具有醒酒活性的玉米肽的制备、富集和鉴定. 《中国食品学报》.
347. 赵谋明，林涵玉，梁卓雄，路怀金，谢诺意，冯云子（2020）. 传统酿造酱油酱醪中的霉菌筛选及其部分酶系特征分析. 《现代食品科技》.DOI
348. 苏国万，黄可欣，何伟炜，赵谋明（2020）. 酶解前后牡蛎风味变化的对比分析. 《现代食品科技》.DOI
349. 肖怀秋，李玉珍，赵谋明，林亲录，刘军，周全，姜明姣（2020）. 模拟人胃肠仿生消化对花生肽亚铁抗氧化活性的影响. 《中国油脂》.
350. Zhao‐Rong Li, Rui‐Bo Jia, Juan Wu, Lianzhu Lin, Zhi-Rong Ou, Bingwu Liao, Lixia Zhang, Xun Zhang, Guohui Song, Mouming Zhao (2020). Sargassum fusiforme polysaccharide partly replaces acarbose against type 2 diabetes in rats. International Journal of Biological Macromolecules.DOI
351. Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Pingli Liu, Mouming Zhao, Qiangzhong Zhao (2020). Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream. Food Hydrocolloids.DOI
352. Zhenqiu Xu, Changping Wu, Dongxiao Sun‐Waterhouse, Tiantian Zhao, Geoffrey I. N. Waterhouse, Mouming Zhao, Guowan Su (2020). Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE. Food Chemistry.DOI
353. Yongjian Cai, Lihua Huang, Xia Tao, Jiaqi Su, Bifen Chen, Feibai Zhou, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2020). Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface. Food Hydrocolloids.DOI
354. Yongjian Cai, Lihua Huang, Xia Tao, Jiaqi Su, Bifen Chen, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2020). Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions. Journal of the Science of Food and Agriculture.DOI
355. Yongjian Cai, Lihua Huang, Bifen Chen, Jiaqi Su, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2020). Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF). Food Hydrocolloids.DOI
356. Yaqi Zhao, Xuan Zhao, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Mouming Zhao, Jiahui Zhang, Fang Wang, Guowan Su (2020). Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. Food Chemistry.DOI
357. Tianyuan Song, Miao Lv, Lixia Zhang, Xun Zhang, Guohui Song, Mingtao Huang, Lin Ping Zheng, Mouming Zhao (2020). The Protective Effects of Tripeptides VPP and IPP against Small Extracellular Vesicles from Angiotensin II-Induced Vascular Smooth Muscle Cells Mediating Endothelial Dysfunction in Human Umbilical Vein Endothelial Cells. Journal of Agricultural and Food Chemistry.DOI
358. Rong Xu, Lin Ping Zheng, Guowan Su, Donghui Luo, Chenrong Lai, Mouming Zhao (2020). Protein solubility, secondary structure and microstructure changes in two types of undenatured type II collagen under different gastrointestinal digestion conditions. Food Chemistry.DOI
359. Jie Zhao, Guowan Su, Chong Chen, Xixun Sun, Weizheng Sun, Mouming Zhao (2020). Physicochemical and Structural Characteristics of Soybean Protein Isolates Induced by Lipoxygenase-Catalyzed Linoleic Acid Oxidation during In Vitro Gastric Digestion. Journal of Agricultural and Food Chemistry.DOI
360. Tingting Wang, Lin Ping Zheng, Tiantian Zhao, Qi Zhang, Zhitong Liu, Xiaoling Liu, Mouming Zhao (2020). Anti-diabetic effects of sea cucumber (Holothuria nobilis) hydrolysates in streptozotocin and high-fat-diet induced diabetic rats via activating the PI3K/Akt pathway. Journal of Functional Foods.DOI
361. Fei Chen, Lianzhu Lin, Mouming Zhao, Qiyuan Zhu (2020). Modification of Cucumaria frondosa hydrolysate through maillard reaction for sea cucumber peptide based-beverage. LWT.DOI
362. Rui‐Bo Jia, Zhao‐Rong Li, Zhi‐Rong Ou, Juan Wu, Baoguo Sun, Lianzhu Lin, Mouming Zhao (2020). Physicochemical Characterization of Hizikia fusiforme Polysaccharide and Its Hypoglycemic Activity via Mediating Insulin‐Stimulated Blood Glucose Utilization of Skeletal Muscle in Type 2 Diabetic Rats. Chemistry & Biodiversity.DOI
363. Chong Chen, Dongxiao Sun‐Waterhouse, Jie Zhao, Mouming Zhao, Geoffrey I. N. Waterhouse, Weizheng Sun (2020). Soybean protein isolate hydrolysates-liposomes interactions under oxidation: Mechanistic insights into system stability. Food Hydrocolloids.DOI
364. Rui‐Bo Jia, Zhao‐Rong Li, Juan Wu, Zhi-Rong Ou, Bingwu Liao, Baoguo Sun, Lianzhu Lin, Mouming Zhao (2020). Mitigation mechanisms of Hizikia fusifarme polysaccharide consumption on type 2 diabetes in rats. International Journal of Biological Macromolecules.DOI
365. Rongrong Ou, Lianzhu Lin, Mouming Zhao, Zhiqing Xie (2020). Action mechanisms and interaction of two key xanthine oxidase inhibitors in galangal: Combination of in vitro and in silico molecular docking studies. International Journal of Biological Macromolecules.DOI
366. Ge Ge, Wanxiang Guo, Jiabao Zheng, Mouming Zhao, Weizheng Sun (2020). Effect of interaction between tea polyphenols with soymilk protein on inactivation of soybean trypsin inhibitor. Food Hydrocolloids.DOI
367. Yongjian Cai, Lihua Huang, Bifen Chen, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2020). Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions. Food Hydrocolloids.DOI
368. Jioayan Ren, Erdong Yuan, Mouming Zhao, Min Huang, William Kwame Amakye, Wenjie Zheng, Shuyan Zhang, Fang Lu (2020). MOOC-Inside Food Biochemistry Course Blended-Online and Offline Teaching Reform. International Symposium on Educational Technology.DOI
369. Chuqiao Xiao, Feibai Zhou, Lin Ping Zheng, Yongjian Cai, Guowan Su, Donghui Luo, Mouming Zhao (2020). Chicken breast-derived alcohol dehydrogenase-activating peptides in response to physicochemical changes and digestion simulation: The vital role of hydrophobicity. Food Research International.DOI
370. Ting Zhou, Yunzi Feng, Thierry Thomas‐Danguin, Mouming Zhao (2020). Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study. Food Chemistry.DOI
371. Xuebo Song, Lin Hong Zhu, Si Jing, Qing Li, Jian Ji, Fuping Zheng, Qiangzhong Zhao, Jinyuan Sun, Feng Chen, Mouming Zhao, Baoguo Sun (2020). Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. Journal of Agricultural and Food Chemistry.DOI
372. Jianan Zhang, Mouming Zhao, Nanxi Gao, Guowan Su, Baoguo Sun, Jiahui Zhang, Chi‐Tang Ho (2020). Maillard Mimetic Food-Grade Synthesis of N-(β- d -Deoxyfructos-1-yl)- l -glutamic Acid and N-(β- d -Deoxyfructos-1-yl)-β-alanyl- l -histidine by a Combination of Lyophilization and Thermal Treatment. Journal of Agricultural and Food Chemistry.DOI
373. Cui Du, Yongjian Cai, Tongxun Liu, Lihua Huang, Long Zhao, Mouming Zhao, Yuanhong Zhang, Qiangzhong Zhao (2020). Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment. Food Hydrocolloids.DOI
374. Jiaying Huo, Jihong Wu, Mingquan Huang, Mouming Zhao, Weizheng Sun, Xiaotao Sun, Fuping Zheng (2020). Structural characterization and immuno-stimulating activities of a novel polysaccharide from Huangshui, a byproduct of Chinese Baijiu. Food Research International.DOI
375. Yongjian Cai, Lihua Huang, Xia Tao, Jiaqi Su, Bifen Chen, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren (2020). Adjustment of the structural and functional properties of okara protein by acid precipitation. Food Bioscience.DOI
376. An Peng, Lianzhu Lin, Mouming Zhao (2020). Screening of key flavonoids and monoterpenoids for xanthine oxidase inhibitory activity-oriented quality control of Chrysanthemum morifolium Ramat. ‘Boju’ based on spectrum-effect relationship coupled with UPLC-TOF-MS and HS-SPME-GC/MS. Food Research International.DOI
377. Jiaying Huo, Jihong Wu, Baoguo Sun, Mouming Zhao, Weizheng Sun, Jinyuan Sun, Mingquan Huang (2020). Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells. International Journal of Biological Macromolecules.DOI
378. Jiaying Huo, Jihong Wu, Mouming Zhao, Weizheng Sun, Jinyuan Sun, Hehe Li, Mingquan Huang (2020). Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression. Food Chemistry.DOI
379. Xiao Yu Jia, Mouming Zhao, Ning Xia, Jianwen Teng, Chunxiao Jia, Baoyao Wei, Li Juan Huang, De‐Wei Chen (2020). Corrigendum to “Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion” [J. Cereal Sci. 89 (2019) 102818]. Journal of Cereal Science.DOI
380. Hui Shen, J. Stephen Elmore, Mouming Zhao, Weizheng Sun (2020). Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds. Food Chemistry.DOI
381. Tianyuan Song, Miao Lv, Baoguo Sun, Lin Ping Zheng, Mouming Zhao (2020). Tripeptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) Regulate the Proliferation and Migration of Vascular Smooth Muscle Cells by Interfering Ang II-Induced Human Umbilical Vein Endothelial Cells Derived EVs Delivering RNAs to VSMCs in the Co-culture Model. Journal of Agricultural and Food Chemistry.DOI
382. Qiyuan Zhu, Lianzhu Lin, Mouming Zhao (2020). Sulfated fucan/fucosylated chondroitin sulfate-dominated polysaccharide fraction from low-edible-value sea cucumber ameliorates type 2 diabetes in rats: New prospects for sea cucumber polysaccharide based-hypoglycemic functional food. International Journal of Biological Macromolecules.DOI
383. Jie Zhao, Jihong Wu, Yanni Chen, Mouming Zhao, Weizheng Sun (2020). Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion. Journal of Agricultural and Food Chemistry.DOI
384. Chong Chen, Dongxiao Sun‐Waterhouse, Yi Zhang, Mouming Zhao, Weizheng Sun (2020). The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes. Food Chemistry.DOI
385. Lianzhu Lin, Qiyuan Zhu, Lin Ping Zheng, Mouming Zhao, Jiaqi Fan, Sijun Liu (2020). Preparation of sea cucumber (Stichopus variegates) peptide fraction with desired organoleptic property and its anti-aging activity in fruit flies and D-galactose-induced aging mice. Journal of Functional Foods.DOI
386. Chong Chen, Dongxiao Sun‐Waterhouse, Mouming Zhao, Weizheng Sun (2020). Beyond antioxidant actions: Insights into the antioxidant activities of tyr‐containing dipeptides in aqueous solution systems and liposomal systems. International Journal of Food Science & Technology.DOI
387. Penghui Shen, Feibai Zhou, Yuanhong Zhang, Dan Yuan, Qiangzhong Zhao, Mouming Zhao (2020). Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis. Food Hydrocolloids.DOI
388. Shuguang Wang, Lin Ping Zheng, Tiantian Zhao, Qi Zhang, Yang Liu, Baoguo Sun, Guowan Su, Mouming Zhao (2020). Inhibitory Effects of Walnut ( Juglans regia ) Peptides on Neuroinflammation and Oxidative Stress in Lipopolysaccharide-Induced Cognitive Impairment Mice. Journal of Agricultural and Food Chemistry.DOI
389. Chuqiao Xiao, Mouming Zhao, Feibai Zhou, Marta Gallego, Fidel Toldrá, Leticia Mora (2020). Data on bioactive peptides derived from chicken hydrolysate with potential alcohol dehydrogenase stabilizing activity and in silico analysis of their potential activity and applicability. Data in Brief.DOI
390. Chenyang Wang, Lin Ping Zheng, Guowan Su, Xin‐An Zeng, Baoguo Sun, Mouming Zhao (2020). Evaluation and Exploration of Potentially Bioactive Peptides in Casein Hydrolysates against Liver Oxidative Damage in STZ/HFD-Induced Diabetic Rats. Journal of Agricultural and Food Chemistry.DOI
391. Rui‐Bo Jia, Juan Wu, Zhao‐Rong Li, Zhi-Rong Ou, Qiyuan Zhu, Baoguo Sun, Lianzhu Lin, Mouming Zhao (2020). Comparison of physicochemical properties and antidiabetic effects of polysaccharides extracted from three seaweed species. International Journal of Biological Macromolecules.DOI
392. Yuanhong Zhang, Feibai Zhou, Penghui Shen, Qiangzhong Zhao, Mouming Zhao (2020). Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles. Food Hydrocolloids.DOI
393. Rui‐Bo Jia, Zhao‐Rong Li, Juan Wu, Zhi-Rong Ou, Baoguo Sun, Lianzhu Lin, Mouming Zhao (2020). Antidiabetic effects and underlying mechanisms of anti-digestive dietary polysaccharides from Sargassum fusiforme in rats. Food & Function.DOI
394. Defeng Xu, Weiqiong Wang, Jianmeng Liao, Lan Liao, Caihong Li, Mouming Zhao (2020). Walnut protein hydrolysates, rich with peptide fragments of WSREEQEREE and ADIYTEEAGR ameliorate UV-induced photoaging through inhibition of the NF-κB/MMP-1 signaling pathway in female rats. Food & Function.DOI
395. 肖怀秋，李玉珍，林亲录，赵谋明，刘军（2019）. 益生菌喷雾干燥影响机制及优化策略分析. 《食品与发酵工业》.DOI
396. 吴建中，王倩倩，廖顺，吴康，赵谋明（2019）. 安琪酵母发酵对秋刀鱼汤的脱腥作用原因分析. 《食品与发酵工业》.DOI
397. 肖怀秋，李玉珍，林亲录，赵谋明，刘军，周全，姜明姣（2019）. 花生肽亚铁稳定性及胃肠仿生消化行为研究. 《中国油脂》.
398. 赵谋明，林涵玉，周朝晖，卢丽玲，陈子杰，冯云子（2019）. 不同酱醅层挥发性物质组成的差异. 《现代食品科技》.DOI
399. 赵谋明（2019）. 功能性肽研究与保健食品开发. 《2019年第四届“康舟”功能发酵制品技术创新与应用交流会资料汇编》.DOI
400. 赵秀杰，黄丽华，罗怀楠，蔡勇建，赵谋明，赵强忠（2019）. 干热处理对不溶性大豆纤维乳化特性的影响. 《食品与机械》.DOI
401. 苏国万，赵炫，张佳男，赵谋明，吴进卫，吴军（2019）. 酱油中鲜味二肽的分离鉴定及其呈味特性研究. 《现代食品科技》.DOI
402. 张婧倩，龙肇，梁安源，赵谋明，林亲录（2019）. 超声预处理对米渣蛋白酶解特性的影响. 《现代食品科技》.DOI
403. 赵谋明，马梅，苏国万，郑淋，刘洋（2019）. 玉米蛋白粉的预处理方法的比较及其酶解液的脱色工艺研究. 《现代食品科技》.DOI
404. 赵谋明，郑泽洋，刘小玲（2019）. 食品中硒的总量及化学形态分析研究进展. 《南方农业学报》.
405. 吴娟，欧志荣，李昭蓉，赵谋明（2019）. 稀酸提取羊栖菜多糖的结构及其抗氧化特性研究. 《福建农业学报》.DOI
406. 赵强忠，杜翠，蔡勇建，黄丽华，唐语轩，邓欣伦，赵谋明（2019）. HPMC和GOD对冷冻面团及其烘烤面包品质的影响. 《华南理工大学学报(自然科学版)》.
407. 肖怀秋，李玉珍，林亲录，赵谋明，刘军，周全，姜明姣（2019）. 枯草芽孢杆菌Prob1822复合抗热保护剂的研究. 《中国酿造》.
408. 王晨阳，赵谋明，郑淋（2019）. 酪蛋白源七肽AVPYPQR在不同体系中抗氧化活性的构效关系比较. 《现代食品科技》.DOI
409. 赵强忠，黄丽华，陈碧芬，蔡勇建，邓欣伦，赵谋明（2019）. 大豆分离蛋白酶解产物对自制酸奶品质的影响. 《华南理工大学学报(自然科学版)》.
410. Xuebo Song, Si Jing, Lin Hong Zhu, Chenfei Ma, Tao Song, Jihong Wu, Qiangzhong Zhao, Fuping Zheng, Mouming Zhao, Feng Chen (2019). Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Food Chemistry.DOI
411. Rui‐Bo Jia, Zhao‐Rong Li, Juan Wu, Zhi-Rong Ou, Qiyuan Zhu, Baoguo Sun, Lianzhu Lin, Mouming Zhao (2019). Physicochemical properties of polysaccharide fractions from Sargassum fusiforme and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats. International Journal of Biological Macromolecules.DOI
412. Jiabao Zheng, Chuan‐He Tang, Ge Ge, Mouming Zhao, Weizheng Sun (2019). Heteroprotein complex of soy protein isolate and lysozyme: Formation mechanism and thermodynamic characterization. Food Hydrocolloids.DOI
413. Qi Zhang, Guowan Su, Tiantian Zhao, Baoguo Sun, Lin Ping Zheng, Mouming Zhao (2019). Neuroprotection of round scad (Decapterus maruadsi) hydrolysate in glutamate-damaged PC12 cells: Possible involved signaling pathways and potential bioactive peptides. Journal of Functional Foods.DOI
414. Jie Zhao, Guowan Su, Mouming Zhao, Weizheng Sun (2019). Physicochemical Changes and in Vitro Gastric Digestion of Modified Soybean Protein Induced by Lipoxygenase Catalyzed Linoleic Acid Oxidation. Journal of Agricultural and Food Chemistry.DOI
415. Bifen Chen, Yongjian Cai, Tongxun Liu, Lihua Huang, Xiujie Zhao, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao (2019). Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber. Food Hydrocolloids.DOI
416. Rui‐Bo Jia, Juan Wu, Zhao‐Rong Li, Zhi-Rong Ou, Lianzhu Lin, Baoguo Sun, Mouming Zhao (2019). Structural characterization of polysaccharides from three seaweed species and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats. International Journal of Biological Macromolecules.DOI
417. Chuqiao Xiao, Mouming Zhao, Feibai Zhou, Marta Gallego, Jie Gao, Fidel Toldrá, Leticia Mora (2019). Isolation and identification of alcohol dehydrogenase stabilizing peptides from Alcalase digested chicken breast hydrolysates. Journal of Functional Foods.DOI
418. Yanqing Yang, Mouming Zhao, Lianzhu Lin (2019). Effects of extraction methods on structural characteristics and bile acid‐binding capacities of Moringa oleifera leaf polysaccharide fractions. International Journal of Food Science & Technology.DOI
419. Ge Ge, Yurui Han, Jiabao Zheng, Mouming Zhao, Weizheng Sun (2019). Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2. Food Chemistry.DOI
420. Jiabao Zheng, Qing Gao, Chuan‐He Tang, Ge Ge, Mouming Zhao, Weizheng Sun (2019). Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure. Food Hydrocolloids.DOI
421. Lin Ping Zheng, Qiongyao Xu, Lianzhu Lin, Xin‐An Zeng, Baoguo Sun, Mouming Zhao (2019). In Vitro Metabolic Stability of a Casein-Derived Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptide VPYPQ and Its Controlled Release from Casein by Enzymatic Hydrolysis. Journal of Agricultural and Food Chemistry.DOI
422. Xiao Yu Jia, Mouming Zhao, Ning Xia, Jianwen Teng, Chunxiao Jia, Baoyao Wei, Li Huang, De‐Wei Chen (2019). Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion. Journal of Cereal Science.DOI
423. Yang Liu, Guowan Su, Shuguang Wang, Baoguo Sun, Lin Ping Zheng, Mouming Zhao (2019). A highly absorbable peptide GLPY derived from elastin protect fibroblasts against UV damage via suppressing Ca2+ influx and ameliorating the loss of collagen and elastin. Journal of Functional Foods.DOI
424. Lihua Huang, Yongjian Cai, Tongxun Liu, Xiujie Zhao, Bifen Chen, Long Zhao, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao (2019). Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber. Food Hydrocolloids.DOI
425. Wei Dong, Ruonan Guo, Miao Liu, Caihong Shen, Xiaotao Sun, Mouming Zhao, Jinyuan Sun, Hehe Li, Fuping Zheng, Mingquan Huang, Jihong Wu (2019). Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu. Food Research International.DOI
426. Dongrui Zhao, Yunsong Jiang, Jinyuan Sun, Hehe Li, Mingquan Huang, Xiaotao Sun, Mouming Zhao (2019). Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells. Journal of Food Science.DOI
427. Liu Yang, Lin Ping Zheng, Jucai Xu, Dongxiao Sun‐Waterhouse, Baoguo Sun, Guowan Su, Mouming Zhao (2019). Identification of novel peptides with high stability against in vitro hydrolysis from bovine elastin hydrolysates and evaluation of their elastase inhibitory activity. International Journal of Food Science & Technology.DOI
428. Hui Shen, Mingquan Huang, Mouming Zhao, Weizheng Sun (2019). Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds. Food Chemistry.DOI
429. Feibai Zhou, Sisse Jongberg, Mouming Zhao, Weizheng Sun, Leif Horsfelt Skibsted (2019). Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress. Food Chemistry.DOI
430. Qingyun Li, Jiabao Zheng, Ge Ge, Mouming Zhao, Weizheng Sun (2019). Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates. Food Hydrocolloids.DOI
431. Xuebo Song, Lin Hong Zhu, Xinlei Wang, Fuping Zheng, Mouming Zhao, Yuping Liu, Hehe Li, Fuyan Zhang, Yuhang Zhang, Feng Chen (2019). Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection. Food Chemistry.DOI
432. Jucai Xu, Lin Ping Zheng, Guowan Su, Baoguo Sun, Mouming Zhao (2019). An improved peak clustering algorithm for comprehensive two-dimensional liquid chromatography data analysis. Journal of Chromatography A.DOI
433. Jie Gao, Lianzhu Lin, Zijie Chen, Yongjian Cai, Chuqiao Xiao, Feibai Zhou, Baoguo Sun, Mouming Zhao (2019). In Vitro Digestion and Fermentation of Three Polysaccharide Fractions from Laminaria japonica and Their Impact on Lipid Metabolism-Associated Human Gut Microbiota. Journal of Agricultural and Food Chemistry.DOI
434. Jiabao Zheng, Yurui Han, Ge Ge, Mouming Zhao, Weizheng Sun (2019). Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties. Food Hydrocolloids.DOI
435. Yalan Hu, Dongxiao Sun‐Waterhouse, Lei Liu, Weiwei He, Mouming Zhao, Guowan Su (2019). Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestion. Food Chemistry.DOI
436. An Peng, Lianzhu Lin, Mouming Zhao, Baoguo Sun (2019). Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte. Food Research International.DOI
437. Jingyi Yang, Dongxiao Sun‐Waterhouse, Yu Yang Xiao, Weiwei He, Mouming Zhao, Guowan Su (2019). Osteoarthritis‐alleviating effects in papain‐induced model rats of chicken cartilage hydrolysate and its peptide fractions. International Journal of Food Science & Technology.DOI
438. Jianan Zhang, Dongxiao Sun‐Waterhouse, Guowan Su, Mouming Zhao (2019). New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review. Trends in Food Science & Technology.DOI
439. Bin Wu, Chaohua Zhang, Xiaoming Qin, Lili Shi, Mouming Zhao (2019). Identification and function of penaeidin 3 and penaeidin 5 in Fenneropenaeus merguiensis. Fish & Shellfish Immunology.DOI
440. Xinhong Dong, Jing Li, Guoxiang Jiang, Hai‐yun Li, Mouming Zhao, Yueming Jiang (2019). Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins. Food Science & Nutrition.DOI
441. Hui Shen, Mouming Zhao, Weizheng Sun (2019). Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds. Food Chemistry.DOI
442. Weilu Guo, Mouming Zhao, Qingjin Chen, Li Huang, Yan Mao, Ning Xia, Jianwen Teng, Baoyao Wei (2019). Citrinin produced using strains of Penicillium citrinum from Liupao tea. Food Bioscience.DOI
443. Bifen Chen, Yongjian Cai, Tongxun Liu, Lihua Huang, Xinlun Deng, Qiangzhong Zhao, Mouming Zhao (2019). Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments. Food Hydrocolloids.DOI
444. Wei Dong, Ruonan Guo, Xiaotao Sun, Hehe Li, Mouming Zhao, Fuping Zheng, Jinyuan Sun, Mingquan Huang, Jihong Wu (2019). Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu. Food Chemistry.DOI
445. Pingping Wang, Qiang Huang, Chun Chen, Lijun You, Rui Hai Liu, Zhi-Gang Luo, Mouming Zhao, Xiong Fu (2019). The chemical structure and biological activities of a novel polysaccharide obtained from Fructus Mori and its zinc derivative. Journal of Functional Foods.DOI
446. Dongrui Zhao, Yunsong Jiang, Jinyuan Sun, He-He Li, Xuelian Luo, Mouming Zhao (2019). Anti-inflammatory Mechanism Involved in 4-Ethylguaiacol-Mediated Inhibition of LPS-Induced Inflammation in THP-1 Cells. Journal of Agricultural and Food Chemistry.DOI
447. Chun Chen, Ping-ping Wang, Qiang Huang, Lijun You, Rui Hai Liu, Mouming Zhao, Xiong Fu, Zhi-Gang Luo (2019). A comparison study on polysaccharides extracted from Fructus Mori using different methods: structural characterization and glucose entrapment. Food & Function.DOI
448. An Peng, Lianzhu Lin, Mouming Zhao, Baoguo Sun (2019). Identifying mechanisms underlying the amelioration effect of Chrysanthemum morifolium Ramat. ‘ Boju ’ extract on hyperuricemia using biochemical characterization and UPLC-ESI-QTOF/MS-based metabolomics. Food & Function.DOI
449. Qi Zhang, Guowan Su, Tiantian Zhao, Shuguang Wang, Baoguo Sun, Lin Ping Zheng, Mouming Zhao (2019). The memory improving effects of round scad ( Decapterus maruadsi ) hydrolysates on sleep deprivation-induced memory deficits in rats via antioxidant and neurotrophic pathways. Food & Function.DOI
450. Tiantian Zhao, Lin Ping Zheng, Qi Zhang, Shuguang Wang, Qiangzhong Zhao, Guowan Su, Mouming Zhao (2019). Stability towards the gastrointestinal simulated digestion and bioactivity of PAYCS and its digestive product PAY with cognitive improving properties. Food & Function.DOI
451. Defeng Xu, Dan Li, Zijian Zhao, Jiaxin Wu, Mouming Zhao (2019). Regulation by walnut protein hydrolysate on the components and structural degradation of photoaged skin in SD rats. Food & Function.DOI
452. Yurui Han, Hui Shen, Mouming Zhao, Weizheng Sun (2019). Changes in Structural and Gel Properties of Myofibrillar Proteins Induced by Sodium Chloride and Hydroxyl Radical. Food Science and Technology Research.DOI
453. 徐德峰，马忠华，赵谋明，张婷，苏国万，赵子健，聂奇倩（2018）. 4种食源性肽改善SD大鼠光老化皮肤弹性及机理的比较分析. 《食品科学》.
454. Lianzhu Lin, Ming Jiao, Mouming Zhao, Weizheng Sun (2018). In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation. Food Chemistry.DOI
455. Yuhui Ye, Lijun You, Qihui Deng, Xiong Li, Mouming Zhao (2018). Preparation, structure identification and the anti-photoaging activity of peptide fraction OP-Ia from Ostrea rivularis. RSC Advances.DOI
456. Xia Tao, Yongjian Cai, Tongxun Liu, Long Zhao, Lihua Huang, Xinlun Deng, Qiangzhong Zhao, Mouming Zhao (2018). Effects of pretreatments on the structure and functional properties of okara protein. Food Hydrocolloids.DOI
457. Jianan Zhang, Mouming Zhao, Guowan Su, Lianzhu Lin (2018). Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS. Food Chemistry.DOI
458. Jianan Zhang, Dongxiao Sun‐Waterhouse, Yunzi Feng, Guowan Su, Mouming Zhao, Lianzhu Lin (2018). The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products. Food Research International.DOI
459. Wei Dong, Ke Shi, Miao Liu, Caihong Shen, Anjun Li, Xiaotao Sun, Mouming Zhao, Jinyuan Sun, Hehe Li, Fuping Zheng, Mingquan Huang (2018). Characterization of 3-Methylindole as a Source of a “Mud”-like Off-Odor in Strong-Aroma Types of Base Baijiu. Journal of Agricultural and Food Chemistry.DOI
460. Liu Yang, Jing Zou, Yaqi Zhao, Dongxiao Sun‐Waterhouse, Mouming Zhao, Guowan Su (2018). Antihyperuricemic effect of tuna protein hydrolysate and derived products after in vitro digestion or Maillard reaction on oteracil potassium‐induced hyperuricemia rats. International Journal of Food Science & Technology.DOI
461. Mingquan Huang, Jiaying Huo, Jihong Wu, Mouming Zhao, Jinyun Sun, Fuping Zheng, Xiaotao Sun, Hehe Li (2018). Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds. Food Research International.DOI
462. Liu Yang, Guowan Su, Feibai Zhou, Jianan Zhang, Lin Ping Zheng, Mouming Zhao (2018). Protective Effect of Bovine Elastin Peptides against Photoaging in Mice and Identification of Novel Antiphotoaging Peptides. Journal of Agricultural and Food Chemistry.DOI
463. Mingquan Huang, Jiaying Huo, Jihong Wu, Mouming Zhao, Fuping Zheng, Jinyuan Sun, Xiaotao Sun, Hehe Li (2018). Interactions between p -Cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame-Flavor-Type Baijiu. Langmuir.DOI
464. Lianzhu Lin, Xuemei Liu, Mouming Zhao (2018). Screening of xanthine oxidase inhibitor from selected edible plants and hypouricemic effect of Rhizoma Alpiniae Officinarum extract on hyperuricemic rats. Journal of Functional Foods.DOI
465. Shuguang Wang, Guowan Su, Qi Zhang, Tiantian Zhao, Yang Liu, Lin Ping Zheng, Mouming Zhao (2018). Walnut (Juglans regia) Peptides Reverse Sleep Deprivation-Induced Memory Impairment in Rat via Alleviating Oxidative Stress. Journal of Agricultural and Food Chemistry.DOI
466. Weiwei He, Guowan Su, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Mouming Zhao, Liu Yang (2018). In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions. Food Chemistry.DOI
467. Lianzhu Lin, Qiyuan Zhu, Mouming Zhao, Kun Zhao, Yuchen Tian, Yanqing Yang (2018). Purification of peptide fraction with antioxidant activity from Moringa oleifera leaf hydrolysate and protective effect of its in vitro gastrointestinal digest on oxidatively damaged erythrocytes. International Journal of Food Science & Technology.DOI
468. Tiantian Zhao, Qi Zhang, Shuguang Wang, Chaoying Qiu, Yang Liu, Guowan Su, Mouming Zhao (2018). Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids. LWT.DOI
469. Mouming Zhao, Ming Jiao, Feibai Zhou, Lianzhu Lin, Weizheng Sun (2018). Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion. Food Chemistry.DOI
470. Yunzi Feng, Hélène Licandro, Christophe Martin, Chantal Septier, Mouming Zhao, Eric Neyraud, Martine Morzel (2018). The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue. BioMed Research International.DOI
471. Yaqi Zhao, Dongxiao Sun‐Waterhouse, Mouming Zhao, Qiangzhong Zhao, Chaoying Qiu, Guowan Su (2018). Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal. LWT.DOI
472. Lianzhu Lin, Kun Yang, Lin Ping Zheng, Mouming Zhao, Weizheng Sun, Qiyuan Zhu, Sijun Liu (2018). Anti-aging effect of sea cucumber (Cucumaria frondosa) hydrolysate on fruit flies and d-galactose-induced aging mice. Journal of Functional Foods.DOI
473. Yunzi Feng, Yu Cai, Xiong Fu, Lin Ping Zheng, Zuobing Xiao, Mouming Zhao (2018). Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment. Food Chemistry.DOI
474. Guowan Su, Dongxiao Sun‐Waterhouse, Yaqi Zhao, Weiwei He, Mouming Zhao (2018). Flavor Enhancement Induced by Taste–Odor Interactions. Elsevier eBooks.DOI
475. Yurui Han, Hui Shen, Mouming Zhao, Weizheng Sun (2018). Flavour binding mechanism between a typical meat flavour compound (nonanal) and porcine myofibrillar proteins with consideration of conformational changes. International Journal of Food Science & Technology.DOI
476. Yuanhong Zhang, Mouming Zhao, Zhengxiang Ning, Shujuan Yu, Ning Tang, Feibai Zhou (2018). Development of a Sono-Assembled, Bifunctional Soy Peptide Nanoparticle for Cellular Delivery of Hydrophobic Active Cargoes. Journal of Agricultural and Food Chemistry.DOI
477. Lianzhu Lin, Qingyun Yang, Kun Zhao, Mouming Zhao (2018). Identification of the free phenolic profile of Adlay bran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids against xanthine oxidase. Food Chemistry.DOI
478. Jucai Xu, Lin Ping Zheng, Lianzhu Lin, Baoguo Sun, Guowan Su, Mouming Zhao (2018). Stop-flow reversed phase liquid chromatography × size-exclusion chromatography for separation of peptides. Analytica Chimica Acta.DOI
479. Yongjian Cai, Xinlun Deng, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao, Senlin Chen (2018). Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties. Food Hydrocolloids.DOI
480. Jihong Wu, Baoguo Sun, Xuelian Luo, Mouming Zhao, Fuping Zheng, Jinyuan Sun, Hehe Li, Xiaotao Sun, Mingquan Huang (2018). Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling. RSC Advances.DOI
481. Dongrui Zhao, Dongmei Shi, Jinyuan Sun, Hehe Li, Mouming Zhao, Baoguo Sun (2018). Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells. RSC Advances.DOI
482. 曹永，赵谋明，赵甜甜，崔春，赵强忠，冯云子（2017）. 不同黑茶提取物功能性成分分析及活性评价. 《食品科学》.
483. 杨波，刘小玲，赵谋明（2017）. 酶解脱脂蚕蛹蛋白过程中鲜味规律研究. 《食品科学》.
484. 赵龙，周池虹伶，赵谋明，崔春，王炜（2017）. 解淀粉芽孢杆菌SWJS22和米曲霉混合制曲在酱油发酵中的应用. 《食品科学》.
485. Chuqiao Xiao, Feibai Zhou, Mouming Zhao, Guowan Su, Baoguo Sun (2017). Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction. Food & Function.DOI
486. Juan Yang, Dongxiao Sun‐Waterhouse, Chun Cui, Keming Dong, Mouming Zhao (2017). γ‐Glu‐Met synthesised using a bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV. International Journal of Food Science & Technology.DOI
487. Juan Yang, Dongxiao Sun‐Waterhouse, Jin Xie, Lan Wang, Hongzhang Chen, Chun Cui, Mouming Zhao (2017). Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens. Food Chemistry.DOI
488. Tiantian Zhao, Guowan Su, Shuguang Wang, Qi Zhang, Jianan Zhang, Lin Ping Zheng, Baoguo Sun, Mouming Zhao (2017). Neuroprotective Effects of Acetylcholinesterase Inhibitory Peptides from Anchovy (Coilia mystus) against Glutamate-Induced Toxicity in PC12 Cells. Journal of Agricultural and Food Chemistry.DOI
489. Dongrui Zhao, Dongmei Shi, Jinyuan Sun, Anjun Li, Baoguo Sun, Mouming Zhao, Feng Chen, Xiaotao Sun, Hehe Li, Mingquan Huang, Fuping Zheng (2017). Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation. Food Research International.DOI
490. Guowan Su, Weiwei He, Mouming Zhao, Geoffrey I. N. Waterhouse, Dongxiao Sun‐Waterhouse (2017). Effect of different buffer systems on the xanthine oxidase inhibitory activity of tuna ( Katsuwonus pelamis ) protein hydrolysate. Food Research International.DOI
491. Ming Jiao, Mouming Zhao, Lianzhu Lin, Yong Wang (2017). Lonicera japonica Thunb. extract improves the quality of cold‐stored porcine patty through inhibition of lipid and myofibrillar protein oxidation. International Journal of Food Science & Technology.DOI
492. Jiahui Chen, Chun Cui, Haifeng Zhao, Haiping Wang, Mouming Zhao, Wei Wang, Keming Dong (2017). The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates. International Journal of Food Science & Technology.DOI
493. Jihong Wu, Jiaying Huo, Mingquan Huang, Mouming Zhao, Xuelian Luo, Baoguo Sun (2017). Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells. Journal of Agricultural and Food Chemistry.DOI
494. Juan Wang, Mouming Zhao, Chaoying Qiu, Weizheng Sun (2017). Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates. Food Research International.DOI
495. Lin Chen, Jianshe Chen, Lin Yu, Kegang Wu, Mouming Zhao (2017). Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking. Food Hydrocolloids.DOI
496. Jie Gao, Lianzhu Lin, Baoguo Sun, Mouming Zhao (2017). Comparison Study on Polysaccharide Fractions from Laminaria japonica: Structural Characterization and Bile Acid Binding Capacity. Journal of Agricultural and Food Chemistry.DOI
497. Lianzhu Lin, Jiayi Huang, Dongxiao Sun‐Waterhouse, Mouming Zhao, Kun Zhao, Junjie Que (2017). Maca (Lepidium meyenii) as a source of macamides and polysaccharide in combating of oxidative stress and damage in human erythrocytes. International Journal of Food Science & Technology.DOI
498. Jucai Xu, Dongxiao Sun‐Waterhouse, Chaoying Qiu, Mouming Zhao, Baoguo Sun, Lianzhu Lin, Guowan Su (2017). Additional band broadening of peptides in the first size-exclusion chromatographic dimension of an automated stop-flow two-dimensional high performance liquid chromatography. Journal of Chromatography A.DOI
499. Huipin Li, Lianzhu Lin, Yunzi Feng, Mouming Zhao, Xiuting Li, Qiyuan Zhu, Zuobing Xiao (2017). Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce. Food Chemistry.DOI
500. Yuanhong Zhang, Feibai Zhou, Mouming Zhao, Lianzhu Lin, Zhengxiang Ning, Baoguo Sun (2017). Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability. Food Hydrocolloids.DOI
501. Wenzhi Li, Tiantian Zhao, Jianan Zhang, Jucai Xu, Dongxiao Sun‐Waterhouse, Mouming Zhao, Guowan Su (2017). Effect of walnut protein hydrolysate on scopolamine-induced learning and memory deficits in mice. Journal of Food Science and Technology.DOI
502. Ying Zou, Mouming Zhao, Kun Yang, Lianzhu Lin, Yong Wang (2017). Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes. Journal of Chromatography B.DOI
503. Yujing Yao, Huan Xiang, Lijun You, Chun Cui, Dongxiao Sun‐Waterhouse, Mouming Zhao (2017). Hypolipidaemic and antioxidant capacities of polysaccharides obtained from Laminaria japonica by different extraction media in diet‐induced mouse model. International Journal of Food Science & Technology.DOI
504. Yunbing Tan, Xinlun Deng, Tongxun Liu, Bao Jun Yang, Mouming Zhao, Qiangzhong Zhao (2017). Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum. Food Hydrocolloids.DOI
505. Nannan Chen, Mouming Zhao, Taco Nicolaï, Christophe Chassenieux (2017). Exploiting Salt Induced Microphase Separation To Form Soy Protein Microcapsules or Microgels in Aqueous Solution. Biomacromolecules.DOI
506. Nannan Chen, Mouming Zhao, Christophe Chassenieux, Taco Nicolaï (2017). The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate. Food Hydrocolloids.DOI
507. Jin Xie, Chun Cui, Jiaoyan Ren, Mouming Zhao, Long Zhao, Wei Wang (2017). High solid concentrations facilitate enzymatic hydrolysis of yeast cells. Food and Bioproducts Processing.DOI
508. Geoffrey I. N. Waterhouse, Dongxiao Sun‐Waterhouse, Guowan Su, Haifeng Zhao, Mouming Zhao (2017). Spray-Drying of Antioxidant-Rich Blueberry Waste Extracts; Interplay Between Waste Pretreatments and Spray-Drying Process. Food and Bioprocess Technology.DOI
509. Mouming Zhao, Qingyun Yang, Lianzhu Lin, Baoguo Sun, Yong Wang (2017). Intracellular antioxidant activities of selected cereal phenolic extracts and mechanisms underlying the protective effects of adlay phenolic extracts on H2O2-induced oxidative stress in human erythrocytes. Journal of Functional Foods.DOI
510. Jie Gao, Lianzhu Lin, Baoguo Sun, Mouming Zhao (2017). A comparison study on polysaccharides extracted from Laminaria japonica using different methods: structural characterization and bile acid-binding capacity. Food & Function.DOI
511. Yuanhong Zhang, Feibai Zhou, Mouming Zhao, Zhengxiang Ning, Dongxiao Sun‐Waterhouse, Baoguo Sun (2017). Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value. Food & Function.DOI
512. Dongrui Zhao, Jinyuan Sun, Baoguo Sun, Mouming Zhao, Fuping Zheng, Mingquan Huang, Xiaotao Sun, Hehe Li (2017). Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu. RSC Advances.DOI
513. 赵谋明，徐巨才，刘雷，赵容钟，丁刘刚，赵月，努尔麦麦提·乌布力，苏国万（2016）. 不同HLB值的表面活性剂对核桃仁酶解特性的影响. 《现代食品科技》.
514. Tiantian Zhao, Jucai Xu, Hongwei Zhao, Weiwen Jiang, Xiaolei Guo, Mouming Zhao, Dongxiao Sun‐Waterhouse, Qiangzhong Zhao, Guowan Su (2016). Antioxidant and anti‐acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory‐improving effects on scopolamine‐induced amnesia mice. International Journal of Food Science & Technology.DOI
515. Nannan Chen, Mouming Zhao, Frédérick Niepceron, Taco Nicolaï, Christophe Chassenieux (2016). The effect of the pH on thermal aggregation and gelation of soy proteins. Food Hydrocolloids.DOI
516. Fenfen Lei, Qiangzhong Zhao, Lianzhu Lin, Baoguo Sun, Mouming Zhao (2016). Evaluation of the Hydrolysis Specificity of an Aminopeptidase from Bacillus licheniformis SWJS33 Using Synthetic Peptides and Soybean Protein Isolate. Journal of Agricultural and Food Chemistry.DOI
517. Chaoying Qiu, Xiao Hu, Laihao Li, Xianqing Yang, Mouming Zhao, Jiaoyan Ren (2016). Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions. European Food Research and Technology.DOI
518. Nannan Chen, Mouming Zhao, Christophe Chassenieux, Taco Nicolaï (2016). Data on the characterization of native soy globulin by SDS-Page, light scattering and titration. Data in Brief.DOI
519. Chaoying Qiu, Yong Wang, Yinglai Teng, Mouming Zhao (2016). Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol. Food Chemistry.DOI
520. Hao Dong, Xiao Kaijun, Donghui Luo, Yanping Xian, Haiying Luo, Xindong Guo, Chao Li, Mouming Zhao (2016). Correction to Adulteration Identification of Commercial Honey with the C-4 Sugar Content of Negative Values by an Elemental Analyzer and Liquid Chromatography Coupled to Isotope Ratio Mass Spectroscopy. Journal of Agricultural and Food Chemistry.DOI
521. Lan Liao, Xue-yue Han, Mouming Zhao, Li Ni, Zhibin Liu, Wen Zhang (2016). Effect of native aggregation state of soluble wheat gluten on deamidation behavior in a carboxylic acid/heat water solution. Journal of Cereal Science.DOI
522. Yunzi Feng, Yu Cai, Dongxiao Sun‐Waterhouse, Xiong Fu, Guowan Su, Mouming Zhao (2016). Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O. Food Analytical Methods.DOI
523. Yunzi Feng, Guowan Su, Dongxiao Sun‐Waterhouse, Yu Cai, Haifeng Zhao, Chun Cui, Mouming Zhao (2016). Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS). Food Analytical Methods.DOI
524. Huipin Li, Mouming Zhao, Chun Cui, Weizheng Sun, Haifeng Zhao (2016). Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers. International Journal of Food Science & Technology.DOI
525. Fenfen Lei, Qiangzhong Zhao, Dongxiao Sun‐Waterhouse, Mouming Zhao (2016). Characterization of a salt-tolerant aminopeptidase from marine Bacillus licheniformis SWJS33 that improves hydrolysis and debittering efficiency for soy protein isolate. Food Chemistry.DOI
526. Chun Cui, Jianghong Lu, Dongxiao Sun‐Waterhouse, Lixia Mu, Weizheng Sun, Mouming Zhao, Haifeng Zhao (2016). Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity. LWT.DOI
527. Nannan Chen, Mouming Zhao, Christophe Chassenieux, Taco Nicolaï (2016). Thermal aggregation and gelation of soy globulin at neutral pH. Food Hydrocolloids.DOI
528. Hongjie Lei, Huaide Xu, Li Feng, Zhimin Yu, Haifeng Zhao, Mouming Zhao (2016). Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations. Journal of Bioscience and Bioengineering.DOI
529. Yang Zheng, Baoguo Sun, Mouming Zhao, Fuping Zheng, Mingquan Huang, Jinyuan Sun, Xiaotao Sun, Hehe Li (2016). Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry.DOI
530. Feibai Zhou, Sisse Jongberg, Mouming Zhao, Weizheng Sun, Leif Horsfelt Skibsted (2016). Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin. Journal of Agricultural and Food Chemistry.DOI
531. Huipin Li, Mouming Zhao, Guowan Su, Lianzhu Lin, Yong Wang (2016). Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor. Journal of Agricultural and Food Chemistry.DOI
532. Yi Dong, Huihua Huang, Mouming Zhao, Dongxiao Sun‐Waterhouse, Lianzhu Lin, Chuqiao Xiao (2016). Mechanisms underlying the xanthine oxidase inhibitory effects of dietary flavonoids galangin and pinobanksin. Journal of Functional Foods.DOI
533. Hao Dong, Donghui Luo, Yanping Xian, Haiying Luo, Xindong Guo, Chao Li, Mouming Zhao (2016). Adulteration Identification of Commercial Honey with the C-4 Sugar Content of Negative Values by an Elemental Analyzer and Liquid Chromatography Coupled to Isotope Ratio Mass Spectroscopy. Journal of Agricultural and Food Chemistry.DOI
534. Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao, Yi Dong, Dongxiao Sun‐Waterhouse, Huiping Chen, Chaoying Qiu, Guowan Su (2016). Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce. Food Chemistry.DOI
535. Guowan Su, Tiantian Zhao, Yaqi Zhao, Dongxiao Sun‐Waterhouse, Chaoying Qiu, Ping Huang, Mouming Zhao (2016). Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice. Food Research International.DOI
536. Lin Ping Zheng, Yijun Zhao, Hongzhu Dong, Guowan Su, Mouming Zhao (2016). Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues. Journal of Functional Foods.DOI
537. Wenzhi Li, Tiantian Zhao, Jianan Zhang, Changping Wu, Mouming Zhao, Guowan Su (2016). Comparison of Neuroprotective and Cognition-Enhancing Properties of Hydrolysates from Soybean, Walnut, and Peanut Protein. Journal of Chemistry.DOI
538. Wenzhen Liao, Longjian Gu, Yamei Zheng, Zisheng Zhu, Mouming Zhao, Ming Liang, Jiaoyan Ren (2016). Analysis of the quantitative structure–activity relationship of glutathione-derived peptides based on different free radical scavenging systems. MedChemComm.DOI
539. Wenzhen Liao, Longjian Gu, Yamei Zheng, Zisheng Zhu, Mouming Zhao, Ming Liang, Jiaoyan Ren (2016). Correction: Analysis of the quantitative structure–activity relationship of glutathione-derived peptides based on different free radical scavenging systems. MedChemComm.DOI
540. Nannan Chen, Mouming Zhao, Christophe Chassenieux, Taco Nicolaï (2015). Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH. Food Hydrocolloids.DOI
541. Xiao Qin Wang, Mouming Zhao, Guowan Su, Mengsen Cai, Dongxiao Sun‐Waterhouse, Chunming Zhou, Lianzhu Lin (2015). Antihyperuricemic activities of an ethanolic and aqueous extract of Walnut (Juglans regia L.) shell and a new aldehyde xanthine oxidase inhibitor. International Journal of Food Science & Technology.DOI
542. Liya Liu, Qiangzhong Zhao, Sumei Zhou, Mouming Zhao (2015). Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions. Food Hydrocolloids.DOI
543. Lin Ping Zheng, Hongzhu Dong, Guowan Su, Qiangzhong Zhao, Mouming Zhao (2015). Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes. Food Chemistry.DOI
544. Huiping Chen, Mouming Zhao, Lianzhu Lin, Jufang Wang, Dongxiao Sun‐Waterhouse, Yi Dong, Mingzhu Zhuang, Guowan Su (2015). Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory. Food Research International.DOI
545. Jianan Zhang, Jucai Xu, Lei Liu, Yang Liu, Tiantian Zhao, Changping Wu, Dongxiao Sun‐Waterhouse, Mouming Zhao, Guowan Su (2015). Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate‐like amino acids. International Journal of Food Science & Technology.DOI
546. Yunjun Lu, Cencen Liu, Mouming Zhao, Chun Cui, Jiaoyan Ren (2015). Structure and Activity Changes of Phytohemagglutinin from Red Kidney Bean (Phaseolus vulgaris) Affected by Ultrahigh-Pressure Treatments. Journal of Agricultural and Food Chemistry.DOI
547. Qingyun Yang, Mouming Zhao, Lianzhu Lin (2015). Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins. Food Chemistry.DOI
548. Lin Ping Zheng, Lianzhu Lin, Guowan Su, Qiangzhong Zhao, Mouming Zhao (2015). Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides. Food Research International.DOI
549. Yuanhong Zhang, Weizheng Sun, Mouming Zhao, Guowan Su, Zhengxiang Ning, Dongxiao Sun‐Waterhouse (2015). Improvement of the ACE ‐inhibitory and DPPH radical scavenging activities of soya protein hydrolysates through pepsin pretreatment. International Journal of Food Science & Technology.DOI
550. Lin Ping Zheng, Mouming Zhao, Chuqiao Xiao, Qiangzhong Zhao, Guowan Su (2015). Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time. Food Chemistry.DOI
551. Long Zhao, Mouming Zhao, Dongxiao Sun‐Waterhouse, Qinlu Lin, Qiangzhong Zhao (2015). Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocolloids.DOI
552. Mingzhu Zhuang, Mouming Zhao, Lianzhu Lin, Yi Dong, Huiping Chen, Mengying Feng, Dongxiao Sun‐Waterhouse, Guowan Su (2015). Macroporous resin purification of peptides with umami taste from soy sauce. Food Chemistry.DOI
553. Chaoying Qiu, Mouming Zhao, Eric A. Decker, David Julian McClements (2015). Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. Food Research International.DOI
554. Yunzi Feng, Yu Cai, Dongxiao Sun‐Waterhouse, Chun Cui, Guowan Su, Lianzhu Lin, Mouming Zhao (2015). Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio? Food Chemistry.DOI
555. Long Zhao, Mouming Zhao, Ning Liu, Daolin Liu, Dongxiao Sun‐Waterhouse, Qiangzhong Zhao (2015). Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate. Food Chemistry.DOI
556. Feibai Zhou, Weizheng Sun, Mouming Zhao (2015). Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyde (MDA)-Induced Oxidative Stress. Journal of Agricultural and Food Chemistry.DOI
557. Fenfen Lei, Chun Cui, Haifeng Zhao, Xuelu Tang, Mouming Zhao (2015). Purification and characterization of a new neutral metalloprotease from marine Exiguobacterium sp. SWJS2. Biotechnology and Applied Biochemistry.DOI
558. Yanping Xian, Hao Dong, Haiying Luo, Donghui Luo, Yuluan Wu, Mouming Zhao, Xindong Guo (2015). Identification of dried shark fins by analysis of seven sugars using pre-column derivatization high-performance liquid chromatography and stable carbon isotope ratio analysis. Analytical Methods.DOI
559. Feibai Zhou, Mouming Zhao, Chun Cui, Weizheng Sun (2014). Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins. LWT.DOI
560. Chaoying Qiu, Mouming Zhao, Eric A. Decker, David Julian McClements (2014). Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein. Food Chemistry.DOI
561. Zhiyao Chen, Yunzi Feng, Chun Cui, Haifeng Zhao, Mouming Zhao (2014). Effects of koji‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce. Journal of the Science of Food and Agriculture.DOI
562. Xiao Lu Wang, Mouming Zhao, Guowan Su, Mengsen Cai, Chunming Zhou, Jiayi Huang, Lianzhu Lin (2014). The antioxidant activities and the xanthine oxidase inhibition effects of walnut ( J uglans regia L .) fruit, stem and leaf. International Journal of Food Science & Technology.DOI
563. Nannan Chen, Lianzhu Lin, Weizheng Sun, Mouming Zhao (2014). Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein. Journal of Agricultural and Food Chemistry.DOI
564. Feibai Zhou, Mouming Zhao, Guowan Su, Weizheng Sun (2014). Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System. Journal of Agricultural and Food Chemistry.DOI
565. Mu Gu, Huiping Chen, Mouming Zhao, Xi Wang, Bao Jun Yang, Jiaoyan Ren, Guowan Su (2014). Identification of antioxidant peptides released from defatted walnut (Juglans Sigillata Dode) meal proteins with pancreatin. LWT.DOI
566. Lin Ye, Yu Liao, Weizheng Sun, Mouming Zhao (2014). Effect of protein oxidation on the stability of peanut beverage. CyTA - Journal of Food.DOI
567. Fenfen Lei, Chun Cui, Qiangzhong Zhao, Dongxiao Sun‐Waterhouse, Mouming Zhao (2014). Evaluation of the Hydrolysis Specificity of Protease from Marine Exiguobacterium sp. SWJS2 via Free Amino Acid Analysis. Applied Biochemistry and Biotechnology.DOI
568. Ying Li, Zi Teng, Kirk L. Parkin, Qin Wang, Qingli Zhang, Wei Luo, De‐Yun Ma, Mouming Zhao (2014). Identification of Bioactive Metabolites Dihydrocanadensolide, Kojic Acid, and Vanillic Acid in Soy Sauce Using GC-MS, NMR Spectroscopy, and Single-Crystal X-ray Diffraction. Journal of Agricultural and Food Chemistry.DOI
569. Yi Dong, Mouming Zhao, Dongxiao Sun‐Waterhouse, Mingzhu Zhuang, Huiping Chen, Mengying Feng, Lianzhu Lin (2014). Absorption and desorption behaviour of the flavonoids from Glycyrrhiza glabra L. leaf on macroporous adsorption resins. Food Chemistry.DOI
570. Mouming Zhao, Dashuai Zhu, Dongxiao Sun‐Waterhouse, Guowan Su, Lianzhu Lin, Xiao Wang, Yi Dong (2014). In Vitro and In Vivo Studies on Adlay-Derived Seed Extracts: Phenolic Profiles, Antioxidant Activities, Serum Uric Acid Suppression, and Xanthine Oxidase Inhibitory Effects. Journal of Agricultural and Food Chemistry.DOI
571. Lin Ping Zheng, Yijun Zhao, Chuqiao Xiao, Dongxiao Sun‐Waterhouse, Mouming Zhao, Guowan Su (2014). Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme. Food Chemistry.DOI
572. Weizheng Sun, Qingyun Li, Feibai Zhou, Haifeng Zhao, Mouming Zhao (2014). Surface Characterization of Oxidized Myofibrils Using X-ray Photoelectron Spectroscopy and Scanning Electron Microscopy. Journal of Agricultural and Food Chemistry.DOI
573. Yi Dong, Mouming Zhao, Tiantian Zhao, Mengying Feng, Huiping Chen, Mingzhu Zhuang, Lianzhu Lin (2014). Bioactive Profiles, Antioxidant Activities, Nitrite Scavenging Capacities and Protective Effects on H2O2-Injured PC12 Cells of Glycyrrhiza Glabra L. Leaf and Root Extracts. Molecules.DOI
574. Chuqiao Xiao, Lin Ping Zheng, Guowan Su, Mouming Zhao (2014). Effect of solution p H and activated carbon dosage on the decolourization ability, nitrogen components and antioxidant activity of peanut meal hydrolysate. International Journal of Food Science & Technology.DOI
575. Chaoying Qiu, Mouming Zhao, David Julian McClements (2014). Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition. Food Hydrocolloids.DOI
576. Qiangzhong Zhao, Wanmei Kuang, Min Xian Fang, Dongxiao Sun‐Waterhouse, Tongxun Liu, Long Zhao, Mouming Zhao (2014). Frozen, chilled and spray dried emulsions for whipped cream: Influence of emulsion preservation approaches on product functionality. LWT.DOI
577. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun‐Waterhouse, Mouming Zhao (2014). Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chemistry.DOI
578. Dongxiao Sun‐Waterhouse, Mouming Zhao, Geoffrey I. N. Waterhouse (2014). Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. Food and Bioprocess Technology.DOI
579. Qiangzhong Zhao, Long Zhao, Jing Kong, Tongxun Liu, Dongxiao Sun‐Waterhouse, Mouming Zhao (2014). Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion. Food Hydrocolloids.DOI
580. Lijun You, Yuzhe Li, Haifeng Zhao, Joe Mac Regenstein, Mouming Zhao, Jiaoyan Ren (2014). Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii). Journal of Aquatic Food Product Technology.DOI
581. Min Kyung Gu, Jiaoyan Ren, Weizheng Sun, Lijun You, Yang Bao, Mouming Zhao (2014). Isolation and Identification of Antioxidative Peptides from Frog (Hylarana guentheri) Protein Hydrolysate by Consecutive Chromatography and Electrospray Ionization Mass Spectrometry. Applied Biochemistry and Biotechnology.DOI
582. Ning Liu, Yong Wang, Qiangzhong Zhao, Mouming Zhao (2014). Production of palm oil-based diacylglycerol using Lecitase Ultra-catalyzed glycerolysis and molecular distillation. Food Science and Biotechnology.DOI
583. Lingrong Wen, Jirui He, Dan Wu, Yueming Jiang, K. Nagendra Prasad, Mouming Zhao, Sen Lin, Guoxiang Jiang, Wei Luo, Bao Jun Yang (2014). Identification of sesquilignans in litchi (Litchi chinensis Sonn.) leaf and their anticancer activities. Journal of Functional Foods.DOI
584. Feibai Zhou, Mouming Zhao, Guowan Su, Chun Cui, Weizheng Sun (2014). Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress. Food Hydrocolloids.DOI
585. Yunzi Feng, Zhiyao Chen, Ning Liu, Haifeng Zhao, Chun Cui, Mouming Zhao (2014). Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour. Food Chemistry.DOI
586. Chaoying Qiu, Weizheng Sun, Guowan Su, Chun Cui, Mouming Zhao (2014). Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid. Journal of Cereal Science.DOI
587. Haifeng Zhao, Chunyan Wan, Mouming Zhao, Hongjie Lei, Fen Mo (2014). Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast. International Journal of Food Science & Technology.DOI
588. Caihong Li, Defeng Xu, Mouming Zhao, Lijun Sun, Yaling Wang (2014). Production optimization, purification, and characterization of a novel acid protease from a fusant by Aspergillus oryzae and Aspergillus niger. European Food Research and Technology.DOI
589. 钟泓波，郇惠杰，雷芬芬，赵强忠，赵谋明，崔春（2013）. 产蛋白酶深海细菌的筛选及其蛋白酶酶学性质. 《食品与发酵工业》.
590. 刘丹，龙肇，赵谋明，赵强忠（2013）. 贮存温度和贮存时间对复原乳稳定性的影响. 《食品与发酵工业》.
591. 方敏，赵谋明，赵强忠（2013）. 3种HPLC检测器测定单甘酯含量的方法比较. 《食品科学》.
592. 胡庆玲，尹文颖，赵谋明，崔春（2013）. 小麦面筋蛋白盐酸脱酰胺工艺优化及其酶解敏感性. 《食品与发酵工业》.
593. 王才华，周雪松，曾建新，赵强忠，赵谋明（2013）. 阴离子多糖对大豆蛋白乳状液乳析稳定性的影响. 《食品与发酵工业》.DOI
594. Min Fang, Zhao Mou-ming, Qiangzhong Zhao (2013). Comparison of Three Detectors Used for HPLC Determination of Monoglycerides. Food Science.DOI
595. Zhao Mou-ming (2013). Characteristics of Ganoderma lucidum Polysaccharide Prepared by Different Methods. Xiandai shipin keji.
596. Zhao Mou-ming (2013). Characteristics of Flammulina velutipes Polysaccharides Degraded by Different Proteases. Xiandai shipin keji.
597. Zhao Mou-ming (2013). Determination of Total Flavonoids in Leaves of Glycyrrhiza glabra L. by Spectrophotometry. Food Science.
598. Lingrong Wen, Dan Wu, Yueming Jiang, K. Nagendra Prasad, Sen Lin, Guoxiang Jiang, Jirui He, Mouming Zhao, Wei Luo, Bao Jun Yang (2013). Identification of flavonoids in litchi (Litchi chinensis Sonn.) leaf and evaluation of anticancer activities. Journal of Functional Foods.DOI
599. Feibai Zhou, Mouming Zhao, Haifeng Zhao, Weizheng Sun, Chun Cui (2013). Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals. Meat Science.DOI
600. Qiangzhong Zhao, Daolin Liu, Long Zhao, Bao Jun Yang, Min Fang, Wanmei Kuang, Mouming Zhao (2013). Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions. Food Chemistry.DOI
601. Chun Cui, Mouming Zhao, Boen Yuan, Yuanhong Zhang, Jiaoyan Ren (2013). Effect of pH and Pepsin Limited Hydrolysis on the Structure and Functional Properties of Soybean Protein Hydrolysates. Journal of Food Science.DOI
602. Chun Cui, Qingling Hu, Jiaoyan Ren, Mouming Zhao, Hongying Du (2013). The effect of lactic acid bacteria fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates. International Journal of Food Science & Technology.DOI
603. Nannan Chen, Qiangzhong Zhao, Weizheng Sun, Mouming Zhao (2013). Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate. Journal of Agricultural and Food Chemistry.DOI
604. Xiao Hu, Mouming Zhao, Laihao Li, Bao Jun Yang, Xianqing Yang, Haiyan Wang, Jiaoyan Ren (2013). Emulsifying Properties of Cross-Linking Between Proteins Extracted from Cold/Hot Pressed Peanut Meal and Hydrolysed Fish (Decapterus Maruadsi) Proteins. International Journal of Food Properties.DOI
605. Peng Liu, Mouming Zhao, Yalan Cao, Yunjun Lu, Ming Liang, Zebo Huang, Jiaoyan Ren (2013). Purification and Identification of Anti-Oxidant Soybean Peptides by Consecutive Chromatography and Electrospray Ionization-Mass Spectrometry. Rejuvenation Research.DOI
606. Qingli Zhang, Bao Jun Yang, M.M. Brashears, Zhimin Yu, Mouming Zhao, Ning Liu, Yinjuan Li (2013). Influence of casein hydrolysates on exopolysaccharide synthesis by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Journal of the Science of Food and Agriculture.DOI
607. Chun Cui, Mouming Zhao, Dan Li, Haifeng Zhao, Weizheng Sun (2013). Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing. CyTA - Journal of Food.DOI
608. Fen Mo, Haifeng Zhao, Hongjie Lei, Mouming Zhao (2013). Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights. Applied Biochemistry and Biotechnology.DOI
609. Hongjie Lei, Huipin Li, Fen Mo, Liye Zheng, Haifeng Zhao, Mouming Zhao (2013). Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Applied Microbiology and Biotechnology.DOI
610. Defeng Xu, Caihong Li, Mouming Zhao, Yunzi Fengc, Lijun Sun, Yaling Wang (2013). Assessment on the improvement of soy sauce fermentation by Aspergillus oryzae HG76. Biocatalysis and Agricultural Biotechnology.DOI
611. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao (2013). Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Food Chemistry.DOI
612. Lin Ping Zheng, Jiaoyan Ren, Guowan Su, Bao Jun Yang, Mouming Zhao (2013). Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals. Food Chemistry.DOI
613. Nannan Chen, Mouming Zhao, Weizheng Sun (2013). Effect of protein oxidation on the in vitro digestibility of soy protein isolate. Food Chemistry.DOI
614. Chun Cui, Qingling Hu, Jiaoyan Ren, Haifeng Zhao, Lijun You, Mouming Zhao (2013). Effect of the Structural Features of Hydrochloric Acid-Deamidated Wheat Gluten on Its Susceptibility to Enzymatic Hydrolysis. Journal of Agricultural and Food Chemistry.DOI
615. Chaoying Qiu, Weizheng Sun, Chun Cui, Mouming Zhao (2013). Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten. Food Chemistry.DOI
616. Qiangzhong Zhao, Wanmei Kuang, Long Zhao, Min Xian Fang, Daolin Liu, Bao Jun Yang, Mouming Zhao (2013). Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream. Food Chemistry.DOI
617. Jianghong Lu, Lijun You, Zongyi Lin, Mouming Zhao, Chun Cui (2013). The antioxidant capacity of polysaccharide from L aminaria japonica by citric acid extraction. International Journal of Food Science & Technology.DOI
618. Chaoying Qiu, Weizheng Sun, Qiangzhong Zhao, Chun Cui, Mouming Zhao (2013). Emulsifying and surface properties of citric acid deamidated wheat gliadin. Journal of Cereal Science.DOI
619. Hongjie Lei, Haifeng Zhao, Mouming Zhao (2013). Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast. Biochemical Engineering Journal.DOI
620. Qinqin Zhu, Yueming Jiang, Sen Lin, Lingrong Wen, Dan Wu, Mouming Zhao, Feng Chen, Yongxia Jia, Bao Jun Yang (2013). Structural Identification of (1→6)-α- d -Glucan, a Key Responsible for the Health Benefits of Longan, and Evaluation of Anticancer Activity. Biomacromolecules.DOI
621. Chungwah Ma, Mengying Feng, Xufeng Zhai, Minghua Hu, Lijun You, Wei Luo, Mouming Zhao (2013). Optimization for the extraction of polysaccharides from Ganoderma lucidum and their antioxidant and antiproliferative activities. Journal of the Taiwan Institute of Chemical Engineers.DOI
622. Qingli Zhang, M.M. Brashears, Zhimin Yu, Jiaoyan Ren, Yinjuan Li, Mouming Zhao (2013). Effect of ultrafiltered fractions from casein on lactic acid biosynthesis and enzyme activity in yoghurt starter cultures. International Journal of Food Science & Technology.DOI
623. Defeng Xu, Caihong Li, Yaling Wang, Lijun Sun, Haifeng Zhao, Mouming Zhao (2013). Characterisation of acid proteases from a fusant F 76 and its progenitors A spergillus oryzae HN 3042 and A spergillus niger CICC 2377. International Journal of Food Science & Technology.DOI
624. Nannan Chen, Mouming Zhao, Weizheng Sun, Jiaoyan Ren, Chun Cui (2013). Effect of oxidation on the emulsifying properties of soy protein isolate. Food Research International.DOI
625. Chun Cui, Shaomin Zhang, Lijun You, Jiaoyan Ren, Wei Luo, Wenfen Chen, Mouming Zhao (2013). Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins. Food Chemistry.DOI
626. Lingrong Wen, Sen Lin, Qinqin Zhu, Dan Wu, Yueming Jiang, Mouming Zhao, Jian Sun, Donghui Luo, Songjun Zeng, Bao Jun Yang (2013). Analysis of Chinese Olive Cultivars Difference by the Structural Characteristics of Oligosaccharides. Food Analytical Methods.DOI
627. Lianzhu Lin, Dashuai Zhu, Linwu Zou, Bao Jun Yang, Mouming Zhao (2013). Antibacterial activity-guided purification and identification of a novel C-20 oxygenated ent-kaurane from Rabdosia serra (MAXIM.) HARA. Food Chemistry.DOI
628. Lijun You, Qing Gao, Mengying Feng, Bao Jun Yang, Jiaoyan Ren, Longjian Gu, Chun Cui, Mouming Zhao (2013). Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities. Food Chemistry.DOI
629. Lin Ye, Yu Liao, Mouming Zhao, Weizheng Sun (2013). Effect of Protein Oxidation on the Conformational Properties of Peanut Protein Isolate. Journal of Chemistry.DOI
630. 徐欢欢，欧阳珊，尹文颖，赵谋明，崔春（2012）. 混合制曲对酿造酱油理化特性的影响. 《食品与发酵工业》.DOI
631. 王娅琴，赵谋明，赵海锋（2012）. 固相萃取-气相色谱-质谱联用法测定酱油中脱氧雪腐镰刀菌烯醇. 《食品与发酵工业》.DOI
632. 陈之瑶，冯云子，尹文颖，赵谋明（2012）. 不同菌种制备酱油大曲生产酶系特性及其耐盐性的比较. 《食品与发酵工业》.DOI
633. 胡庆玲，丛懿洁，崔春，赵谋明（2012）. 面包酵母酶解液中水不溶性沉淀的形成机理. 《食品与发酵工业》.DOI
634. 周非白，孙为正，赵谋明（2012）. 广式腊肠挥发性风味物质的形成机理及贮存与蒸煮的影响. 《食品与发酵工业》.
635. 钟泓波，黄婵媛，尹文颖，赵谋明，崔春（2012）. 不同分子质量段小麦面筋蛋白酶解液对美拉德反应物风味的影响. 《食品与发酵工业》.DOI
636. 刘道林，赵谋明，赵强忠（2012）. 蔗糖酯对酪蛋白乳浊液稳定性的影响. 《食品与发酵工业》.DOI
637. Zhao Mou-ming (2012). Effect of xanthan gum on the stability of sodium caseinate emulsion. Science and Technology of Food Industry.
638. Zhao Mou-ming (2012). Profiling Flavor Compounds of Sachima during Storage Using Solid-phase Microextraction Gas Chromatograph-mass Spectrometry(SPME-GC-MS). Xiandai shipin keji.
639. Li Sanbao, Cui Chun, Zhao Mou-ming (2012). Optimization on the formula of Sachima. Science and Technology of Food Industry.
640. Qing Gao, Lijun You, Zhao Mou-ming (2012). Study on optimization of ultrasonic assisted extraction of polysaccharides with anti-oxidant activities from Tricholoma matsutake. Science and Technology of Food Industry.
641. Zhao Mou-ming (2012). Research of the relationship between protein degradation's laws and antioxidant activity of Pinctada martensii. Science and Technology of Food Industry.
642. Zhao Mou-ming (2012). Effect of Different Extraction Methods on the Properties of Longan Polysaccharides. Xiandai shipin keji.
643. Zhao Mou-ming (2012). Purification and identification of monolauroyl fructose. Science and Technology of Food Industry.
644. Zhao Mou-ming (2012). Study on protein degradation rules during soy sauce koji-making. Science and Technology of Food Industry.
645. Zhao Mou-ming (2012). Comparative Study on Fermentation Performances of Different Lager Brewer’s Yeast Strains in Wort. Xiandai shipin keji.
646. Zhao Mou-ming (2012). Optimization of citric acid extraction of polysaccharides with antioxidant activities from Laminaria japonica. Science and Technology of Food Industry.
647. Zhao Mou-ming (2012). Effect of ultrasonic probe and homogenization on crude phytohemagglutinin(PHA) from kidney bean. Science and Technology of Food Industry.
648. Jianghong Lu, Zongyi Lin, Cui Chun, Lijun You, Zhao Mou-ming (2012). The extraction of polysaccharide from Laminaria japonica residue by citric acid and study on antioxidant activities and structural characteristics. Science and Technology of Food Industry.
649. Zhao Mou-ming (2012). Effect of deamidation with succinic acid on the antioxidant activities of enzymatic hydrolysates of wheat gluten. Science and Technology of Food Industry.
650. Zhao Mou-ming (2012). Effects of high-pressure homogenization in acid condition on the structure and functional properties of soybean proteins. Science and Technology of Food Industry.
651. Zhao Mou-ming (2012). Optimization of the Medium for Production of Neutral Protease and Research of the Enzymatic Properties. Xiandai shipin keji.
652. Zhao Mou-ming (2012). Effects of TP and TBHQ on pork jerky’s color during storage. Science and Technology of Food Industry.
653. Zhao Mou-ming (2012). Isolation and identification of the umani components from lobster sauce. Science and Technology of Food Industry.
654. Long Zhao, Qiangzhong Zhao, Tongxun Liu, Wanmei Kuang, Jucai Xu, Mouming Zhao (2012). Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions. Food Hydrocolloids.DOI
655. Hongjie Lei, Liye Zheng, Chenxia Wang, Haifeng Zhao, Mouming Zhao (2012). Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. International Journal of Food Microbiology.DOI
656. Yunzi Feng, Chun Cui, Haifeng Zhao, Xianli Gao, Mouming Zhao, Weizheng Sun (2012). Effect of koji fermentation on generation of volatile compounds in soy sauce production. International Journal of Food Science & Technology.DOI
657. Chaoying Qiu, Mouming Zhao, Weizheng Sun, Feibai Zhou, Chun Cui (2012). Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing. Meat Science.DOI
658. Lijun You, Jiaoyan Ren, Bao Jun Yang, Joe Mac Regenstein, Mouming Zhao (2012). Antifatigue Activities of Loach Protein Hydrolysates with Different Antioxidant Activities. Journal of Agricultural and Food Chemistry.DOI
659. Zhimin Yu, Haifeng Zhao, Mouming Zhao, Hongjie Lei, Huiping Li (2012). Metabolic Flux and Nodes Control Analysis of Brewer’s Yeasts Under Different Fermentation Temperature During Beer Brewing. Applied Biochemistry and Biotechnology.DOI
660. Cencen Liu, Mouming Zhao, Weizheng Sun, Jiaoyan Ren (2012). Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris). Food Chemistry.DOI
661. Guowan Su, Jiaoyan Ren, Mouming Zhao, Da‐Wen Sun (2012). Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates. Food and Bioprocess Technology.DOI
662. Guoxiang Jiang, Sen Lin, Lingrong Wen, Yueming Jiang, Mouming Zhao, Feng Chen, K. Nagendra Prasad, Xuewu Duan, Bao Jun Yang (2012). Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation. Food Chemistry.DOI
663. Ning Liu, Min Fu, Yong Wang, Qiangzhong Zhao, Weizheng Sun, Mouming Zhao (2012). Immobilization of Lecitase® Ultra onto a Novel Polystyrene DA-201 Resin: Characterization and Biochemical Properties. Applied Biochemistry and Biotechnology.DOI
664. Lianzhu Lin, Mingzhu Zhuang, Fenfen Lei, Bao Jun Yang, Mouming Zhao (2012). GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous–distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem. Food Chemistry.DOI
665. Longjian Gu, Mouming Zhao, Wenzhi Li, Lijun You, Jufang Wang, Haiyan Wang, Jiaoyan Ren (2012). Chemical and cellular antioxidant activity of two novel peptides designed based on glutathione structure. Food and Chemical Toxicology.DOI
666. Lijun You, Lin Ping Zheng, Joe Mac Regenstein, Mouming Zhao, Dong Liu (2012). Effect of thermal treatment on the characteristic properties of loach peptide. International Journal of Food Science & Technology.DOI
667. Haifeng Zhao, Huipin Li, Guifang Sun, Bao Jun Yang, Mouming Zhao (2012). Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers. Journal of the Science of Food and Agriculture.DOI
668. Zhimin Yu, Mouming Zhao, Huiping Li, Haifeng Zhao, Qingli Zhang, Chunyan Wan, Huipin Li (2012). A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. Biotechnology and Bioprocess Engineering.DOI
669. Long Zhao, Qiangzhong Zhao, Tongxun Liu, Wanmei Kuang, Jucai Xu, Mouming Zhao (2012). Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion. Food Research International.DOI
670. Lan Liao, Qin Wang, Mouming Zhao (2012). Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study. LWT.DOI
671. Haifeng Zhao, Yaqin Wang, Yang Zou, Mouming Zhao (2012). Natural occurrence of deoxynivalenol in soy sauces consumed in China. Food Control.DOI
672. Lin Ping Zheng, Guowan Su, Jiaoyan Ren, Longjian Gu, Lijun You, Mouming Zhao (2012). Isolation and Characterization of an Oxygen Radical Absorbance Activity Peptide from Defatted Peanut Meal Hydrolysate and Its Antioxidant Properties. Journal of Agricultural and Food Chemistry.DOI
673. Lianzhu Lin, Mingzhu Zhuang, Linwu Zou, Fenfen Lei, Bao Jun Yang, Mouming Zhao (2012). Structural characteristics of water-soluble polysaccharides from Rabdosia serra (MAXIM.) HARA leaf and stem and their antioxidant capacities. Food Chemistry.DOI
674. Guowan Su, Chun Cui, Lin Ping Zheng, Bao Jun Yang, Jiaoyan Ren, Mouming Zhao (2012). Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry.DOI
675. Lianzhu Lin, Fenfen Lei, Da‐Wen Sun, Yi Dong, Bao Jun Yang, Mouming Zhao (2012). Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chemistry.DOI
676. Lan Liao, Qin Wang, Mouming Zhao (2012). Investigation of the susceptibility of acid‐deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis. Journal of the Science of Food and Agriculture.DOI
677. Weizheng Sun, Feibai Zhou, Da‐Wen Sun, Mouming Zhao (2012). Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins. Food and Bioprocess Technology.DOI
678. Ning Liu, Yong Wang, Qiangzhong Zhao, Chun Cui, Min Fu, Mouming Zhao (2012). Immobilisation of lecitase® ultra for production of diacylglycerols by glycerolysis of soybean oil. Food Chemistry.DOI
679. Lingrong Wen, Bao Jun Yang, Chun Cui, Lijun You, Mouming Zhao (2012). Ultrasound-Assisted Extraction of Phenolics from Longan (Dimocarpus longan Lour.) Fruit Seed with Artificial Neural Network and Their Antioxidant Activity. Food Analytical Methods.DOI
680. Hongjie Lei, Haifeng Zhao, Zhimin Yu, Mouming Zhao (2012). Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles. Applied Biochemistry and Biotechnology.DOI
681. 卢茳虹，崔春，赵谋明（2011）. 啤酒酵母抽提物制备非肉源肉香型香精及模糊数学评价. 《食品与发酵工业》.DOI
682. 夏克胜，赵谋明，刘家明，崔春（2011）. 米曲霉粗酶和商业蛋白酶对马氏珍珠贝肉酶解特性的比较. 《食品与发酵工业》.DOI
683. 曹亚兰，赵谋明，郑赛晶，任娇艳（2011）. 以ORAC法为评价指标优化制备大豆抗氧化肽. 《食品与发酵工业》.DOI
684. 顾龙建，源博恩，赵强忠，赵谋明（2011）. pH调控-热处理改善大豆蛋白中间组分乳化特性研究. 《食品与发酵工业》.
685. 王彦蓉，崔春，赵谋明，欧阳珊，肖如武（2011）. 罗非鱼鱼皮鱼鳞蛋白的酶解及超滤分离. 《食品与发酵工业》.
686. 黄克，崔春，赵谋明，马浩（2011）. Rancimat法与Schaal烘箱法测定花生油和花生酱氧化稳定性的对比. 《食品与发酵工业》.
687. 万春艳，赵谋明，赵海锋（2011）. 大豆蛋白水解物对酿酒酵母生长和发酵性能的影响. 《食品与发酵工业》.
688. 郑淋，游丽君，赵谋明（2011）. 不同杀菌工艺对泥鳅多肽抗氧化活性的影响. 《食品与发酵工业》.
689. Zhao Mou-ming (2011). Separation and Identification of Volatile Flavors of Sachima Using Solid-phase Microextraction Gas Chromatograph-mass Spectrometry (SPME-GC-MS). Xiandai shipin keji.
690. Zhao Mou-ming (2011). Effects of Brine Salt Concentration and pH on Physicochemical Properties during the early Fermentation of High-Salt Diluted Soy Sauce. Xiandai shipin keji.
691. Zhao Mou-ming (2011). Comparative study on aroma compounds in Chinese-type and Japanese-type soy sauces. China Brewing.
692. Jiaoyan Ren, Saijing Zheng, Baizhan Liu, Yalan Cao, Zhao Mou-ming (2011). Preparation of antioxidant peptides from peanut protein and their application as cigarette tip additives. Xiandai shipin keji.
693. Zhao Mou-ming (2011). Study on the preparation of soybean antioxidative peptide by enzymatic hydrolysis combined with pretreatment of extrusion. Science and Technology of Food Industry.
694. Zhao Mou-ming (2011). Growth-promoting Activity of Casein Hydrolysate for Lactic Acid Bacteria. Xiandai shipin keji.
695. Zhao Mou-ming (2011). Application development of natural protein antisepticsin meat preservation. Guangdong nongye kexue.
696. Zhao Mou-ming (2011). Effect of Ultrasonic Treatment on Functional Properties of Deaminated Wheat Gluten. Food Science.
697. Zhao Mou-ming (2011). Antioxidant Activity of Different Solvent Extracts from Rabdosia serra(Maxim.) Hara Roots. Food Science.
698. Zhao Mou-ming (2011). Study on extraction and anti-oxidative activities of Pinctada martensii glycoprotein. Science and Technology of Food Industry.
699. Zhao Mou-ming (2011). Preparation of a Compound Beverage using Black Sesame and Soybean. Xiandai shipin keji.
700. Zhao Mou-ming (2011). Preparation of an Active Lactobacillus Drink Containing Sweet Fermented Rice. Xiandai shipin keji.
701. Chaoying Qiu, Weizheng Sun, Chun Cui, Mouming Zhao (2011). EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL, BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING. Journal of Food Quality.DOI
702. Boen Yuan, Jiaoyan Ren, Mouming Zhao, Donghui Luo, Longjian Gu (2011). Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate. LWT.DOI
703. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Jing Kong, Long Zhao, Mouming Zhao (2011). Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability. Food Chemistry.DOI
704. Lan Liao, Yangchao Luo, Mouming Zhao, Qin Wang (2011). Preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil. Colloids and Surfaces B Biointerfaces.DOI
705. Wei Luo, Lingrong Wen, Mouming Zhao, Bao Jun Yang, Jiaoyan Ren, Guanglin Shen, G. Hanumantha Rao (2011). Structural identification of isomallotusinin and other phenolics in Phyllanthus emblica L. fruit hull. Food Chemistry.DOI
706. Haifeng Zhao, Mouming Zhao (2011). Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. International Journal of Food Science & Technology.DOI
707. Yanglin Hua, Qing Gao, Lingrong Wen, Bao Jun Yang, Jian Tang, Lijun You, Mouming Zhao (2011). Structural characterisation of acid- and alkali-soluble polysaccharides in the fruiting body of Dictyophora indusiata and their immunomodulatory activities. Food Chemistry.DOI
708. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Long Zhao, Jing Kong, Mouming Zhao (2011). Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface. Food Hydrocolloids.DOI
709. Zhimin Yu, Haifeng Zhao, Huiping Li, Qingli Zhang, Hongjie Lei, Mouming Zhao (2011). Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions. Biotechnology Letters.DOI
710. Lianzhu Lin, Qing Gao, Chun Cui, Haifeng Zhao, Liwu Fu, Liming Chen, Bao Jun Yang, Wei Luo, Mouming Zhao (2011). Isolation and identification of ent-kaurane-type diterpenoids from Rabdosia serra (MAXIM.) HARA leaf and their inhibitory activities against HepG-2, MCF-7, and HL-60 cell lines. Food Chemistry.DOI
711. Weizheng Sun, Qiangzhong Zhao, Mouming Zhao, Bao Jun Yang, Chun Cui, Jiaoyan Ren (2011). Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy. Journal of Agricultural and Food Chemistry.DOI
712. Yan Liu, Guanli Zhao, Mouming Zhao, Jiaoyan Ren, Bao Jun Yang (2011). Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction. Food Chemistry.DOI
713. Xiaoli Liu, Mouming Zhao, Kegang Wu, Xianghua Chai, Hongpeng Yu, Zhihua Tao, Jinshui Wang (2011). Immunomodulatory and anticancer activities of phenolics from emblica fruit (Phyllanthus emblica L.). Food Chemistry.DOI
714. Guowan Su, Lin Ping Zheng, Chun Cui, Bao Jun Yang, Jiaoyan Ren, Mouming Zhao (2011). Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate. Food Research International.DOI
715. Long Zhao, Mouming Zhao, Qiangzhong Zhao, Bao Jun Yang, Liya Liu (2011). Effect of homogenisation and storage time on surface and rheology properties of whipping cream. Food Chemistry.DOI
716. Yanglin Hua, Bao Jun Yang, Jian Tang, Zhonghua Ma, Qing Gao, Mouming Zhao (2011). Structural analysis of water-soluble polysaccharides in the fruiting body of Dictyophora indusiata and their in vivo antioxidant activities. Carbohydrate Polymers.DOI
717. Guanli Zhao, Yan Liu, Jiaoyan Ren, Mouming Zhao, Bao Jun Yang (2011). EFFECT OF PROTEASE PRETREATMENT ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATE FROM DEFATTED PEANUT FLOUR. Journal of Food Process Engineering.DOI
718. Lianzhu Lin, Haifeng Zhao, Yi Dong, Bao Jun Yang, Mouming Zhao (2011). Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf. Food Chemistry.DOI
719. Lianzhu Lin, Yi Dong, Bao Jun Yang, Mouming Zhao (2011). Chemical Constituents and Biological Activity of Chinese Medicinal Herb ‘Xihuangcao’. Combinatorial Chemistry & High Throughput Screening.DOI
720. Xiao Hu, Mouming Zhao, Weizheng Sun, Guangli Zhao, Jiaoyan Ren (2011). Effects of Microfluidization Treatment and Transglutaminase Cross-Linking on Physicochemical, Functional, and Conformational Properties of Peanut Protein Isolate. Journal of Agricultural and Food Chemistry.DOI
721. Xinhong Dong, Mouming Zhao, John Shi, Bao Jun Yang, Jing Li, Donghui Luo, Guoxiang Jiang, Yueming Jiang (2011). Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins. Innovative Food Science & Emerging Technologies.DOI
722. Lan Liao, Tongxun Liu, Mouming Zhao, Haifeng Zhao, Cun Cui (2011). Aggregation behavior of wheat gluten during carboxylic acid deamidation upon hydrothermal treatment. Journal of Cereal Science.DOI
723. Lijun You, Mouming Zhao, Rui Hai Liu, Joe Mac Regenstein (2011). Antioxidant and Antiproliferative Activities of Loach (Misgurnus anguillicaudatus) Peptides Prepared by Papain Digestion. Journal of Agricultural and Food Chemistry.DOI
724. Guowan Su, Chun Cui, Jiaoyan Ren, Bao Jun Yang, Mouming Zhao (2011). Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system. Journal of the Science of Food and Agriculture.DOI
725. Ning Liu, Yong Wang, Qiangzhong Zhao, Qingli Zhang, Mouming Zhao (2011). Fast synthesis of 1,3‐DAG by Lecitase® Ultra‐catalyzed esterification in solvent‐free system. European Journal of Lipid Science and Technology.DOI
726. Qingli Zhang, Jiaoyan Ren, Mouming Zhao, Haifeng Zhao, Joe Mac Regenstein, Ying Li, Jiana Wu (2011). Isolation and Characterization of Three Novel Peptides from Casein Hydrolysates That Stimulate the Growth of Mixed Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Journal of Agricultural and Food Chemistry.DOI
727. Weizheng Sun, Mouming Zhao, Haifeng Zhao, Qiangzhong Zhao, Bao Jun Yang, Na Wu, Yiling Qian (2011). EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING. Journal of Food Biochemistry.DOI
728. Lianzhu Lin, Yi Dong, Haifeng Zhao, Lingrong Wen, Bao Jun Yang, Mouming Zhao (2011). Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase. Food Chemistry.DOI
729. Weizheng Sun, Feibai Zhou, Mouming Zhao, Bao Jun Yang, Chun Cui (2011). Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. Food Chemistry.DOI
730. MU Li-xia, Haifeng Zhao, Mouming Zhao, Chun Cui, Liya Liu (2011). Physicochemical properties of soy protein isolates-acacia gum conjugates. Czech Journal of Food Sciences.DOI
731. Lili Wang, Yong Wang, Chang‐Ying Hu, Qian Cao, Xiaohui Yang, Mouming Zhao (2011). Preparation of Diacylglycerol‐Enriched Oil from Free Fatty Acids Using Lecitase Ultra‐Catalyzed Esterification. Journal of the American Oil Chemists Society.DOI
732. Qingli Zhang, Jiaoyan Ren, Haifeng Zhao, Mouming Zhao, Jiaoyun Xu, Qiangzhong Zhao (2011). Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. International Journal of Food Science & Technology.DOI
733. Lingrong Wen, Lianzhu Lin, Lijun You, Bao Jun Yang, Guoxiang Jiang, Mouming Zhao (2011). Ultrasound-assited extraction and structural identification of polysaccharides from Isodon lophanthoides var. gerardianus (Bentham) H. Hara. Carbohydrate Polymers.DOI
734. Ying Li, Mouming Zhao, Kirk L. Parkin (2011). β-Carboline Derivatives and Diphenols from Soy Sauce Are in Vitro Quinone Reductase (QR) Inducers. Journal of Agricultural and Food Chemistry.DOI
735. Lin Chen, Jianshe Chen, Jiaoyan Ren, Mouming Zhao (2011). Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates. Journal of Agricultural and Food Chemistry.DOI
736. Yan Liu, Guanli Zhao, Jiaoyan Ren, Mouming Zhao, Bao Jun Yang (2011). Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate. Innovative Food Science & Emerging Technologies.DOI
737. Weizheng Sun, Mouming Zhao, Bao Jun Yang, Haifeng Zhao, Chun Cui (2011). Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. Meat Science.DOI
738. Guanli Zhao, Yan Liu, Mouming Zhao, Jiaoyan Ren, Bao Jun Yang (2011). Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate. Food Chemistry.DOI
739. Xianli Gao, Chun Cui, Jiaoyan Ren, Haifeng Zhao, Qiangzhong Zhao, Mouming Zhao (2011). Changes in the chemical composition of traditional Chinese‐type soy sauce at different stages of manufacture and its relation to taste. International Journal of Food Science & Technology.DOI
740. 源博恩，罗东辉，赵谋明，崔春（2010）. 胃蛋白酶酶解改善大豆分离蛋白乳化特性的研究. 《食品与发酵工业》.DOI
741. 李丹，崔春，赵谋明（2010）. 高盐稀态酱油酿造过程中的色泽变化. 《食品与发酵工业》.
742. 黄婵媛，崔春，赵谋明（2010）. 米曲霉全小麦制曲条件的优化. 《食品与发酵工业》.
743. 邹阳，崔春，赵谋明（2010）. 不同原料配比对酱油成曲抗氧化活性的影响. 《食品与发酵工业》.DOI
744. 万春艳，赵海锋，赵谋明（2010）. 超高麦汁浓度酿造对啤酒酵母代谢的影响. 《食品与发酵工业》.
745. 黄婵媛，崔春，赵谋明（2010）. 小麦面筋蛋白的米曲霉蛋白酶系酶解特性研究. 《食品与发酵工业》.DOI
746. 李丹，崔春，王娅琴，赵谋明（2010）. 高盐稀态酱油酿造过程中蛋白质降解规律的研究. 《食品与发酵工业》.DOI
747. 肖如武，赵谋明（2010）. 蓝蛤蛋白酶解液超滤分离特性的研究. 《食品与发酵工业》.
748. 李雨哲，任娇艳，赵谋明（2010）. 马氏珍珠贝糖蛋白分离纯化及其抗氧化活性的研究. 《食品与发酵工业》.
749. 吴燕涛，赵谋明，吴娜，孙为正，曹宝森（2010）. 葡萄球菌Staphylococcus condimenti对广式腊肠风味的影响. 《食品与发酵工业》.
750. 余权，赵强忠，赵谋明，王琳（2010）. 乳化剂HLB值对含大豆蛋白搅打稀奶油的搅打性能及质构特性的影响. 《食品与发酵工业》.DOI
751. 冯云子，崔春，高献礼，罗龙娟，邹继劲，赵谋明（2010）. 中式酱油与日式酱油非挥发性成分的比较. 《食品与发酵工业》.
752. 林恋竹，赵谋明（2010）. 气相色谱-质谱法分离鉴别溪黄草叶中的弱极性有机组分. 《食品科学》.
753. Zhao Mou-ming (2010). Effect of Reaction Time on DPPH and ABTS+ Radical Scavenging Assays for Antioxidant Capacity Evaluation. Food Science.
754. Lingrong Wen, Lin LianZhu, Zhao Mou-ming (2010). Compassion of antioxidant capacity of extracts from Rabdosia lophanthoides (Buch.Ham ex D.Don) Hara by reflux extraction and decompression reflux extraction. Xiandai shipin keji.
755. Zhao Mou-ming (2010). Effects of soy protein and casein proportion on the stability of whipped cream. Science and Technology of Food Industry.
756. Zhao Mou-ming (2010). Optimization of extraction technique of pigment from Rhodomyrtus tomentosa by response surface methodology. Science and Technology of Food Industry.
757. Zhao Mou-ming (2010). Gas Chromatography Mass Spectrometry Separation and Identification of Organic Weak Polar Components from Rabdosia serra (Maxim.) Hara Leaves. Food Science.
758. Zhao Mou-ming (2010). Effect of emulsified state of oil on stability and quality of evaporated milk. Science and Technology of Food Industry.
759. Zhao Mou-ming (2010). Effects of Enterococcus faecium on proteolysis of Cantonese sausage. Science and Technology of Food Industry.
760. Zhao Mou-ming (2010). Effects of succinic acid deamidation on the properties of enzymatic hydrolysis of wheat gluten. Science and Technology of Food Industry.
761. Jiaoyan Ren, Haiyan Wang, Mouming Zhao, Chun Cui, Xiao Hu (2010). Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates. Czech Journal of Food Sciences.DOI
762. Jiaoyan Ren, Mouming Zhao, Haiyan Wang, Chun Cui, Lijun You (2010). Effects of supplementation with grass carp protein versus peptide on swimming endurance in mice. Nutrition.DOI
763. Guowan Su, Jiaoyan Ren, Bao Jun Yang, Chun Cui, Mouming Zhao (2010). Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases. Food Chemistry.DOI
764. Defeng Xu, Li Pan, Haifeng Zhao, Mouming Zhao, Jiaxin Sun, Dongmei Liu (2010). Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger. Journal of Industrial Microbiology & Biotechnology.DOI
765. Xiao Hu, Jiaoyan Ren, Mouming Zhao, Chun Cui, Pengchen He (2010). Emulsifying properties of the transglutaminase‐treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates. Journal of the Science of Food and Agriculture.DOI
766. Wei Luo, Mouming Zhao, Bao Jun Yang, Jiaoyan Ren, Guanglin Shen, G. Hanumantha Rao (2010). Antioxidant and antiproliferative capacities of phenolics purified from Phyllanthus emblica L. fruit. Food Chemistry.DOI
767. Xinhong Dong, Mouming Zhao, Bao Jun Yang, Xiao‐Quan Yang, John Shi, Yueming Jiang (2010). EFFECT OF HIGH‐PRESSURE HOMOGENIZATION ON THE FUNCTIONAL PROPERTY OF PEANUT PROTEIN. Journal of Food Process Engineering.DOI
768. Qingli Zhang, Mouming Zhao, Dujuan Qu, Haifeng Zhao, Qiangzhong Zhao (2010). Effect of papain‐hydrolysed casein peptides on the fermentation kinetics, microbiological survival and physicochemical properties of yoghurt. International Journal of Food Science & Technology.DOI
769. Lianzhu Lin, Chun Cui, Lingrong Wen, Bao Jun Yang, Wei Luo, Mouming Zhao (2010). Assessment of in vitro antioxidant capacity of stem and leaf extracts of Rabdosia serra (MAXIM.) HARA and identification of the major compound. Food Chemistry.DOI
770. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Mouming Zhao (2010). Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface. Food Hydrocolloids.DOI
771. Lin Chen, Jianshe Chen, Jiaoyan Ren, Mouming Zhao (2010). Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties. Food Hydrocolloids.DOI
772. Yong Wang, Mouming Zhao, Song Keke, Lili Wang, Xue Han, Shuze Tang, Ying Wang (2010). Separation of diacylglycerols from enzymatically hydrolyzed soybean oil by molecular distillation. Separation and Purification Technology.DOI
773. Tongxun Liu, Mouming Zhao (2010). Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates. Innovative Food Science & Emerging Technologies.DOI
774. Lan Liao, Chaoying Qiu, Tongxun Liu, Mouming Zhao, Jiaoyan Ren, Haifeng Zhao (2010). Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates. Journal of Cereal Science.DOI
775. Xianli Gao, Chun Cui, Haifeng Zhao, Mouming Zhao, Lan Yang, Jiaoyan Ren (2010). Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment. Food Science and Biotechnology.DOI
776. Cai-Hong Xu, Xiaoquan Yang, Shujuan Yu, Jun‐Ru Qi, Rui Guo, Weiwei Sun, Yao Yu-jing, Mouming Zhao (2010). The effect of glycosylation with dextran chains of differing lengths on the thermal aggregation of β-conglycinin and glycinin. Food Research International.DOI
777. Wenhui Shi, Weiwei Sun, Shujuan Yu, Mouming Zhao (2010). Study on the characteristic of bovine serum albumin-glucose model system, treated by ultrasonic. Food Research International.DOI
778. Tongxun Liu, Mouming Zhao (2010). Original article: Thermal pretreatment and chemical modifications as a means to alter hydrolytic characteristics and prevent bitterness in hydrolysates of fishery by‐catch (Decapterus maruadsi) protein. International Journal of Food Science & Technology.DOI
779. Weizheng Sun, Chun Cui, Mouming Zhao, Qiangzhong Zhao, Bao Jun Yang (2010). Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage. Food Chemistry.DOI
780. Lijun You, Mouming Zhao, Joe Mac Regenstein, Jiaoyan Ren (2010). In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion. Food Chemistry.DOI
781. Lan Yang, Mouming Zhao, Haifeng Zhao, Guowan Su, Xianli Gao (2010). APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α‐AMINO ACID NITROGEN. Journal of Food Process Engineering.DOI
782. Weizheng Sun, Mouming Zhao, Chun Cui, Qiangzhong Zhao, Bao Jun Yang (2010). Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages. Meat Science.DOI
783. K. Nagendra Prasad, Bao Jun Yang, Mouming Zhao, Jing Sun, Xinli Wei, Yueming Jiang (2010). EFFECTS OF HIGH PRESSURE OR ULTRASONIC TREATMENT ON EXTRACTION YIELD AND ANTIOXIDANT ACTIVITY OF PERICARP TISSUES OF LONGAN FRUIT. Journal of Food Biochemistry.DOI
784. Lan Liao, Tongxun Liu, Mouming Zhao, Chun Cui, Boen Yuan, Sheng Nan Tang, Fei Yang (2010). Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid. Food Chemistry.DOI
785. Bin Wang, Guangwu Guo, Chao Wang, Ying Chih Lin, Xiaoning Wang, Mouming Zhao, Yong Guo, Minghui He, Yong Zhang, Li Pan (2010). Survey of the transcriptome of Aspergillus oryzae via massively parallel mRNA sequencing. Nucleic Acids Research.DOI
786. Tongxun Liu, Jing Wang, Mouming Zhao (2010). In vitro haem solubility of red cell fraction of porcine blood under various treatments. International Journal of Food Science & Technology.DOI
787. MU Li-xia, Mouming Zhao, Bao Shan Yang, Haifeng Zhao, Chun Cui, Qiangzhong Zhao (2010). Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates. Journal of Agricultural and Food Chemistry.DOI
788. Lijun You, Mouming Zhao, Joe Mac Regenstein, Jiaoyan Ren (2010). Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Research International.DOI
789. Donghui Luo, Qiangzhong Zhao, Mouming Zhao, Bao Jun Yang, Xiaotao Long, Jiaoyan Ren, Haifeng Zhao (2010). Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin. Food Chemistry.DOI
790. Yong Wang, Mouming Zhao, Song Keke, Lili Wang, Shuze Tang, William W. Riley (2010). Partial hydrolysis of soybean oil by phospholipase A1 (Lecitase Ultra). Food Chemistry.DOI
791. 廖兰，赵谋明，崔春（2009）. 肽与氨基酸对食品滋味贡献的研究进展. 《食品与发酵工业》.
792. 孙为正，吴燕涛，赵强忠，赵谋明，吴娜，钱毅玲（2009）. 接种葡萄球菌和巨球菌降低广式腊肠亚硝酸盐残留量及对色泽形成的影响. 《食品与发酵工业》.
793. 李姣，赵谋明，吴军（2009）. 孜然粉60Co-γ射线辐照杀菌剂量的设定. 《食品与发酵工业》.
794. 赵冠里，赵谋明，刘岩，崔春（2009）. 烘烤对花生分离蛋白结构及功能特性的影响. 《食品与发酵工业》.
795. 曲杜娟，赵强忠，赵谋明（2009）. 乳清蛋白木瓜蛋白酶酶解物对酸奶发酵及贮藏特性影响. 《食品与发酵工业》.
796. 郑瑞生，封辉，戴聪杰，王琳，赵强忠，赵谋明（2009）. 不同单一胶体对花生乳稳定性的影响. 《食品与发酵工业》.
797. 赵强忠，余权，苏国万，王琳，赵谋明（2009）. 乳化剂用量对搅打稀奶油搅打性能和品质的影响机理研究. 《食品与发酵工业》.
798. 唐胜，崔春，赵谋明（2009）. 小麦面筋蛋白深度酶解过程中呈味物质变化趋势的研究. 《食品与发酵工业》.
799. 龙小涛，赵谋明，罗东辉，赵强忠（2009）. 高压均质对大豆分离蛋白功能特性的影响. 《食品与发酵工业》.
800. 王琳，赵强忠，赵谋明（2009）. 黄原胶魔芋胶复配胶对花生乳稳定性影响的研究. 《食品与发酵工业》.
801. 龙小涛，罗东辉，赵谋明，赵强忠（2009）. 高压均质对大豆β-伴球蛋白富集组分乳化特性的影响. 《食品与发酵工业》.
802. 曲杜娟，赵谋明（2009）. 乳清蛋白酶解物对酸奶中乳酸菌生长和储藏稳定性的影响. 《食品与发酵工业》.DOI
803. 李姣，赵谋明（2009）. 60Co-γ射线辐照对孜然粉中的微生物和抗氧化活性的影响. 《食品与发酵工业》.DOI
804. 俞志敏，赵谋明，赵海锋，陈文芬（2009）. 啤酒高浓酿造对酵母代谢影响的研究进展. 《食品与发酵工业》.
805. 赵强忠，龙肇，苏国万，王琳，赵谋明（2009）. 油脂用量对搅打稀奶油的搅打性能和品质的影响. 《食品与发酵工业》.DOI
806. 龙肇，赵强忠，赵谋明（2009）. 单甘酯和蔗糖酯复配比例对核桃乳稳定性的影响. 《食品与发酵工业》.DOI
807. 吴胜旭，赵谋明，崔春，章超桦（2009）. 珍珠贝肉蛋白酶解过程浑浊形成机理研究. 《食品与发酵工业》.
808. Yiling Qian, Zhao Mou-ming, Qiangzhong Zhao (2009). Effect of Carrageenan/Xanthan Ratio and Level of Potassium Added on Gel Qualities of Emulsion-type Sausage. Xiandai shipin keji.
809. Na Wu, Zhao Mou-ming (2009). Study on the changes and the identification of Enterococci in Cantonese sausage during processing. Xiandai shipin keji.
810. Zhao Mou-ming (2009). Study on the changes of texture and color of Cantonese sausage during processing. Science and Technology of Food Industry.
811. Li Dan, Ying Li, Zhao Mou-ming (2009). Study on Analyzing the component and evaluating on the Antioxidative activity of the First, Secondary and Third Filtrate in brewing of soy sauce. Zhongguo tiaoweipin.
812. Defeng Xu, Zhao Mou-ming (2009). Insight into status and improvement of AS 3.951 used in fermentation of soy sauce in China. Zhongguo tiaoweipin.
813. Zhao Mou-ming (2009). Study on the promotion of whey protein hydrolysate by Neutrase for yogurt fermentation and its effect on yogurt quality. Food Science and Technology International.
814. Zhao Mou-ming (2009). Study on extration technology of isoflavone from soy sauce residue and its antioxidant activity. Science and Technology of Food Industry.
815. Weizheng Sun, Qiangzhong Zhao, Haifeng Zhao, Mouming Zhao, Bao Jun Yang (2009). Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chemistry.DOI
816. Ying Li, Haifeng Zhao, Mouming Zhao, Chun Cui (2009). Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis. International Journal of Food Science & Technology.DOI
817. Yong Wang, Mouming Zhao, Shuze Tang, Keke Song, Xue Song Han, Shiyi Ou (2009). Evaluation of the Oxidative Stability of Diacylglycerol‐Enriched Soybean Oil and Palm Olein Under Rancimat‐Accelerated Oxidation Conditions. Journal of the American Oil Chemists Society.DOI
818. Lan Liao, Mouming Zhao, Jiaoyan Ren, Haifeng Zhao, Chun Cui, Xiao Hu (2009). Effect of acetic acid deamidation‐induced modification on functional and nutritional properties and conformation of wheat gluten. Journal of the Science of Food and Agriculture.DOI
819. Mouming Zhao, Haiyan Wang, Bao Jun Yang, Hong Tao (2009). Identification of cyclodextrin inclusion complex of chlorogenic acid and its antimicrobial activity. Food Chemistry.DOI
820. Chun Cui, Haifeng Zhao, Mouming Zhao, HUA CHAI (2009). EFFECTS OF EXTRUSION TREATMENT ON ENZYMATIC HYDROLYSIS PROPERTIES OF WHEAT GLUTEN. Journal of Food Process Engineering.DOI
821. Lijun You, Mouming Zhao, Joe Mac Regenstein, Jiaoyan Ren (2009). Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion. Food Chemistry.DOI
822. Lan Liao, Mouming Zhao, Haifeng Zhao, Jiaoyan Ren, Chun Cui, Xiao Hu (2009). Effect of succinic acid deamidation-induced modification on wheat gluten. Frontiers of Chemical Science and Engineering.DOI
823. Tongxun Liu, Yanni Cao, Mouming Zhao (2009). Extraction optimization, purification and antioxidant activity of procyanidins from hawthorn (C. pinnatifida Bge. var. major) fruits. Food Chemistry.DOI
824. Haifeng Zhao, Wenfen Chen, Jian Zhang Lu, Mouming Zhao (2009). Phenolic profiles and antioxidant activities of commercial beers. Food Chemistry.DOI
825. K. Nagendra Prasad, Bao Jun Yang, Mouming Zhao, Xiaoyi Wei, Yueming Jiang, Feng Chen (2009). High pressure extraction of corilagin from longan (Dimocarpus longan Lour.) fruit pericarp. Separation and Purification Technology.DOI
826. Huihua Huang, Mouming Zhao, Qilong Ren, Yiwen Yang (2009). Changes in inhibitory activity and secondary conformation of soybean trypsin inhibitors induced by tea polyphenol complexation. Journal of the Science of Food and Agriculture.DOI
827. Weizheng Sun, Haifeng Zhao, Qiangzhong Zhao, Mouming Zhao, Bao Jun Yang, Na Wu, Yiling Qian (2009). Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities. Innovative Food Science & Emerging Technologies.DOI
828. Yong Wang, Mouming Zhao, Shiyi Ou, Song Keke, Xue Han (2009). Preparation of diacylglycerol‐enriched palm olein by phospholipase A1‐catalyzed partial hydrolysis. European Journal of Lipid Science and Technology.DOI
829. Jinshui Wang, Zhiyan Wei, Lu Li, Ke Bian, Mouming Zhao (2009). Characteristics of enzymatic hydrolysis of thermal-treated wheat gluten. Journal of Cereal Science.DOI
830. Xiaoli Liu, Mouming Zhao, Jinshui Wang, Wei Luo (2009). ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF EMBLICA EXTRACTS OBTAINED BY SUPERCRITICAL CARBON DIOXIDE EXTRACTION AND METHANOL EXTRACTION. Journal of Food Biochemistry.DOI
831. Bao Jun Yang, Mouming Zhao, K. Nagendra Prasad, Guoxiang Jiang, Yueming Jiang (2009). Effect of methylation on the structure and radical scavenging activity of polysaccharides from longan (Dimocarpus longan Lour.) fruit pericarp. Food Chemistry.DOI
832. Qiangzhong Zhao, Mouming Zhao, Jianrong Li, Bao Jun Yang, Guowan Su, Chun Cui, Yueming Jiang (2009). Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream. Food Hydrocolloids.DOI
833. Xiaoli Liu, Mouming Zhao, Wei Luo, Bao Jun Yang, Yueming Jiang (2009). Identification of Volatile Components in Phyllanthus emblica L. and Their Antimicrobial Activity. Journal of Medicinal Food.DOI
834. Limei Yu, Mouming Zhao, Bao Jun Yang, Weidong Bai (2009). Immunomodulatory and anticancer activities of phenolics from Garcinia mangostana fruit pericarp. Food Chemistry.DOI
835. K. Nagendra Prasad, Bao Jun Yang, John Shi, Chunyan Yu, Mouming Zhao, Sophia Jun Xue, Yueming Jiang (2009). Enhanced antioxidant and antityrosinase activities of longan fruit pericarp by ultra-high-pressure-assisted extraction. Journal of Pharmaceutical and Biomedical Analysis.DOI
836. Qiangzhong Zhao, Mouming Zhao, Bao Jun Yang, Chun Cui (2009). Effect of xanthan gum on the physical properties and textural characteristics of whipped cream. Food Chemistry.DOI
837. YANTAO WU, Chun Cui, Weizheng Sun, Bao Jun Yang, Mouming Zhao (2009). EFFECTS OF STAPHYLOCOCCUS CONDIMENTI AND MICROCOCCUS CASEOLYTICUS ON THE VOLATILE COMPOUNDS OF CANTONESE SAUSAGE. Journal of Food Process Engineering.DOI
838. K. Nagendra Prasad, Bao Jun Yang, Shaoyu Yang, Yulong Chen, Mouming Zhao, Muhammad Ashraf, Yueming Jiang (2009). Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds. Food Chemistry.DOI
839. Yong Wang, Mouming Zhao, Shiyi Ou, Song Keke (2009). PARTIAL HYDROLYSIS OF SOYBEAN OIL BY PHOSPHOLIPASE A1 TO PRODUCE DIACYLGLYCEROL‐ENRICHED OIL. Journal of Food Lipids.DOI
840. 肖如武，崔春，陈文芬，赵谋明（2008）. Pancreatin酶解马氏珍珠贝肉蛋白过程中产物性质研究. 《食品与发酵工业》.
841. 赵强忠，赵谋明，励建荣，崔春（2008）. κ-卡拉胶影响大豆分离蛋白乳浊液稳定性的研究. 《食品与发酵工业》.
842. 游丽君，赵谋明（2008）. 鱼肉制品腥味物质形成及脱除的研究进展. 《食品与发酵工业》.DOI
843. 李莹，刘敏，崔春，施旭丹，赵谋明（2008）. 酱油抗氧化能力评价及聚类分析. 《食品与发酵工业》.DOI
844. 吴燕涛，孙为正，崔春，吴娜，赵谋明，曹宝森（2008）. 分离自广式腊肠的Staphylococcus condimenti和Macrococcus caseolyticus对腊肠中蛋白质水解程度的影响. 《食品科学》.
845. Zhao Mou-ming (2008). Preparation of antioxidant peptide from decapterus maruadsi protein by enzymatic hydrolysis. Food Science and Technology International.
846. Zhao Mou-ming (2008). Optimization of the beef essence by Maillard reaction via-response surface analysis. Zhongguo tiaoweipin.
847. Zhao Mou-ming (2008). Components analysis and differentiation of retail soy sauce products. Zhongguo tiaoweipin.
848. Zhao Mou-ming (2008). Advances on the research of plant protein hydrolysis modification——Wheat gluten and peanut protein. China Food Additives.
849. Zhao Mou-ming (2008). Study on the Stability of Acidic Fishmilk Compound Protein Beverage. Xiandai shipin keji.
850. Bao Jun Yang, Yueming Jiang, Mouming Zhao, Feng Chen, Rui Wang, Yulong Chen, Dandan Zhang (2008). Structural characterisation of polysaccharides purified from longan (Dimocarpus longan Lour.) fruit pericarp. Food Chemistry.DOI
851. K. Nagendra Prasad, Bao Jun Yang, Mouming Zhao, Neungnapa Ruenroengklin, Yueming Jiang (2008). APPLICATION OF ULTRASONICATION OR HIGH‐PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP. Journal of Food Process Engineering.DOI
852. YANTAO WU, Mouming Zhao, Bao Jun Yang, Weizheng Sun, Chun Cui, MU Li-xia (2008). MICROBIAL ANALYSIS AND TEXTURAL PROPERTIES OF CANTONESE SAUSAGE. Journal of Food Process Engineering.DOI
853. K. Nagendra Prasad, En Yang, Chun Yi, Mouming Zhao, Yueming Jiang (2008). Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp. Innovative Food Science & Emerging Technologies.DOI
854. K. Nagendra Prasad, Bao Jun Yang, Mouming Zhao, Biao S. Wang, Feng Chen, Yueming Jiang (2008). Effects of high‐pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit pericarp. International Journal of Food Science & Technology.DOI
855. Chun Cui, Xuesong Zhou, Mouming Zhao, Bao Jun Yang (2008). Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins. Innovative Food Science & Emerging Technologies.DOI
856. Lijun You, Mouming Zhao, Chun Cui, Haifeng Zhao, Bao Jun Yang (2008). Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates. Innovative Food Science & Emerging Technologies.DOI
857. Yong Wang, Mouming Zhao, Shiyi Ou, Linyun Xie, Shuze Tang (2008). Preparation of a diacylglycerol-enriched soybean oil by phosphalipase A1 catalyzed hydrolysis. Journal of Molecular Catalysis B Enzymatic.DOI
858. Xuewu Duan, Xinguo Su, John Shi, Yanli You, Mouming Zhao, Yuebiao Li, Yong Wang, Yueming Jiang (2008). INHIBITORY EFFECT OF ANTHOCYANIN EXTRACT FROM SEED COAT OF BLACK BEAN ON PERICARP BROWNING AND LIPID PEROXIDATION OF LITCHI FRUIT DURING STORAGE. Journal of Food Biochemistry.DOI
859. Bao Jun Yang, Yueming Jiang, Rui Wang, Mouming Zhao, Jian Sun (2008). Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp. Food Chemistry.DOI
860. Jinshui Wang, Mouming Zhao, Yang Bao, TAO HONG, C M ROSELLA (2008). PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION. Journal of Food Biochemistry.DOI
861. Zhining Cai, Mouming Zhao, Xiao‐Quan Yang (2008). Effect of Polysaccharides on the Functional Properties of Peanut Protein. International Conference on Biomedical Engineering and Informatics (BMEI).DOI
862. Xiaoli Liu, Mouming Zhao, Jinshui Wang, Wei Luo (2008). EFFECTIVENESS OFPHYLLANTHUS EMBLICAL. ESSENTIAL OIL TO INHIBIT THE GROWTH OF FOOD‐SPOILING YEASTS. Journal of Food Safety.DOI
863. Qiangzhong Zhao, Mouming Zhao, Jinshui Wang, Wang CaiHua, Bao Jun Yang (2008). EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM. Journal of Food Process Engineering.DOI
864. Xiaoli Liu, Chun Cui, Mouming Zhao, Jinshui Wang, Wei Luo, Bao Jun Yang, Yueming Jiang (2008). Identification of phenolics in the fruit of emblica (Phyllanthus emblica L.) and their antioxidant activities. Food Chemistry.DOI
865. Jingyu Shi, Jian Sun, Xiaoyi Wei, John Shi, Guiping Cheng, Mouming Zhao, Jinshui Wang, Bao Jun Yang, Yueming Jiang (2008). Identification of (−)-epicatechin as the direct substrate for polyphenol oxidase from longan fruit pericarp. LWT.DOI
866. Ning Yang, Mouming Zhao, Banghao Zhu, Bao Jun Yang, Chunhui Chen, Chun Cui, Yueming Jiang (2008). Anti-diabetic effects of polysaccharides from Opuntia monacantha cladode in normal and streptozotocin-induced diabetic rats. Innovative Food Science & Emerging Technologies.DOI
867. Bao Jun Yang, Mouming Zhao, Yueming Jiang (2008). Optimization of tyrosinase inhibition activity of ultrasonic-extracted polysaccharides from longan fruit pericarp. Food Chemistry.DOI
868. Bao Jun Yang, Mouming Zhao, John Shi, Guiping Cheng, Neungnapa Ruenroengklin, Yueming Jiang (2008). VARIATIONS IN WATER‐SOLUBLE SACCHARIDES AND PHENOLS IN LONGAN FRUIT PERICARP AFTER DRYING. Journal of Food Process Engineering.DOI
869. XIAO WU, Mouming Zhao, Jinshui Wang, Chun Cui, JINWEI WU, Bao Jun Yang (2008). EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED‐COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS. Journal of Food Process Engineering.DOI
870. HONG TAO, Mouming Zhao, Jinshui Wang, Bao Jun Yang, Chun Cui, Qiangzhong Zhao, Hui Wu (2008). ACTIVITY DISTRIBUTION OF DIGESTIVE PROTEASES FROM NEMIPTERUS VIRGATUS AND THEIR RESPONSES TO pH VALUE AND TEMPERATURE. Journal of Food Process Engineering.DOI
871. Shanguang Guo, Mouming Zhao, Chun Cui, Chunhui Zhang (2008). Optimized Nitrogen Recovery and Non-Bitter Hydrolysates from Porcine Hemoglobin. Food Science and Technology Research.DOI
872. 赵谋明，孙为正，吴燕涛，崔春，何婷（2007）. 广式腊肠脂质降解与氧化的控制研究. 《食品与发酵工业》.DOI
873. 郭善广，赵谋明，崔春，王金水（2007）. 脱色猪血红蛋白酶解产物品质及营养特性研究. 《食品与发酵工业》.DOI
874. 赵强忠，赵谋明，蒋文真（2007）. 一种分离和检测酸乳中乳酸菌的有效方法. 《食品与发酵工业》.DOI
875. 盖云霞，赵谋明，崔春，孔令会，吴肖（2007）. 不同前处理方法对花生粕酶解液中黄曲霉毒素含量的影响. 《食品与发酵工业》.
876. 吴燕涛，赵谋明，孙为正，崔春，何婷（2007）. 一株分离自广式腊肠的葡萄球菌的分离与鉴定. 《食品与发酵工业》.
877. 赵强忠，赵谋明，冯立科，崔春（2007）. 不同酪蛋白水解物对低脂发酵乳发酵参数的影响. 《食品与发酵工业》.
878. 王海燕，张仕华，王鸿旻，赵谋明（2007）. 烟叶叶绿素金属配合物制备及其降低主流烟气CO的效率. 《轻工学报》.
879. 张红城，李春阳，彭志英，赵谋明（2007）. 少动鞘脂单胞菌S1胞外多糖脱乙酰及其流变学研究. 《食品科学》.
880. Bao Jun Yang, Mouming Zhao, John Shi, Ning Yang, Yueming Jiang (2007). Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp. Food Chemistry.DOI
881. Jian Sun, Yueming Jiang, Xiaoyi Wei, Mouming Zhao, John Shi, Yanli You, Chun Yi (2007). IDENTIFICATION OF PROCYANIDIN A2 AS POLYPHENOL OXIDASE SUBSTRATE IN PERICARP TISSUES OF LITCHI FRUIT. Journal of Food Biochemistry.DOI
882. Hai Liu, Lili Song, Yueming Jiang, Daryl Clifford Joyce, Mouming Zhao, Yanli You, Yong Wang (2007). Short‐term anoxia treatment maintains tissue energy levels and membrane integrity and inhibits browning of harvested litchi fruit. Journal of the Science of Food and Agriculture.DOI
883. Guohua Rao, Mouming Zhao, Weifeng Lin, Haiyan Wang (2007). Antioksidativna aktivnost hidrolizata proteina iz lišća duhana. Food Technology and Biotechnology.
884. Jinshui Wang, Mouming Zhao, Qiangzhong Zhao, Bao Jun Yang, Yueming Jiang (2007). Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat Gluten. Journal of Food Science.DOI
885. Limei Yu, Mouming Zhao, Bao Jun Yang, Qiangzhong Zhao, Yueming Jiang (2007). Phenolics from hull of Garcinia mangostana fruit and their antioxidant activities. Food Chemistry.DOI
886. Mouming Zhao, Ning Yang, Bao Jun Yang, Yueming Jiang, Guihe Zhang (2007). Structural characterization of water-soluble polysaccharides from Opuntia monacantha cladodes in relation to their anti-glycated activities. Food Chemistry.DOI
887. Jiaoyan Ren, Mouming Zhao, Jinshui Wang, Chun Cui, Bao Jun Yang (2007). Spectrophotometric Method for Determination of Tryptophan in Protein Hydrolysates. University of Zagreb University Computing Centre (SRCE).
888. Zhao Mou-ming (2007). Research Progress of Polysaccharide. Xiandai shipin keji.
889. Zhao Mou-ming (2007). Study of Deacetylation of Exopolysaccharides from Sphingomonas paucimobilis S1 and Its Rheology. Food Science.
890. Zhao Mou-ming (2007). Application of Electronic Nose in Tobacco Analysis. Xiandai shipin keji.
891. Zhao Mou-ming (2007). Study on angiotensin i-converting enzyme (ACE) inhibitors from sodium caseinate. Food and Machinery.
892. Jiaoyan Ren, Mouming Zhao, John Shi, Jinshui Wang, Yueming Jiang, Chun Cui, Yukio Kakuda, Sophia Jun Xue (2007). Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry.DOI
893. Xiaoli Liu, Mouming Zhao, Jinshui Wang, Bao Jun Yang, Yueming Jiang (2007). Antioxidant activity of methanolic extract of emblica fruit (Phyllanthus emblica L.) from six regions in China. Journal of Food Composition and Analysis.DOI
894. Sun Jian, John Shi, Mouming Zhao, Sophia Jun Xue, Jiaoyan Ren, Yueming Jiang (2007). A comparative analysis of property of lychee polyphenoloxidase using endogenous and exogenous substrates. Food Chemistry.DOI
895. Bao Jun Yang, Yueming Jiang, Mouming Zhao, John Shi, Lingzhao Wang (2007). Effects of ultrasonic extraction on the physical and chemical properties of polysaccharides from longan fruit pericarp. Polymer Degradation and Stability.DOI
896. SHAN‐GUANG GUO, Mouming Zhao, Jinshui Wang, Chun Cui (2007). PROTEOLYTIC DEGRADATION AND AMINO ACID LIBERATION DURING EXTENSIVE HYDROLYSIS OF PORCINE BLOOD HEMOGLOBIN BY PROTEASE ADMIXTURE. Journal of Food Process Engineering.DOI
897. Limei Yu, Mouming Zhao, Jin Shui Wang, Chun Cui, Bao Jun Yang, Yueming Jiang, Qiangzhong Zhao (2007). Antioxidant, immunomodulatory and anti-breast cancer activities of phenolic extract from pine (Pinus massoniana Lamb) bark. Innovative Food Science & Emerging Technologies.DOI
898. 李莹，赵谋明，于立梅，崔春（2006）. 采用大孔吸附树脂纯化马尾松树皮原花青素及其抗氧化性研究. 《食品与发酵工业》.DOI
899. 吴燕涛，赵谋明，李军（2006）. 计算流体动力学(CFD)在食品工业中的应用. 《食品与发酵工业》.
900. 任娇艳，赵谋明，王金水，崔春，杨宝（2006）. 分光光度法测定蛋白酶解物中的色氨酸. 《食品科学》.
901. 杨国龙，赵谋明，杨晓泉，徐香，彭志英（2006）. 天然大豆蛋白的选择性酶解. 《食品与发酵工业》.DOI
902. 游丽君，赵谋明，崔春，任娇艳（2006）. 酶解泥鳅蛋白制备小分子肽的工艺研究. 《食品与发酵工业》.
903. 杨宝，赵谋明，刘洋，李宝珍（2006）. 一种荔枝壳多糖的分离鉴定. 《食品科学》.
904. 刘晓丽，赵谋明（2006）. 余甘子果汁活性成分与抗氧化活性研究. 《食品与发酵工业》.DOI
905. 赵谋明，任娇艳，崔春，曾晓房，游丽君（2006）. 大孔吸附树脂静态吸附草鱼蛋白水解物中氨基酸的研究. 《食品与发酵工业》.
906. Jinshui Wang, Mouming Zhao, Qiangzhong Zhao (2006). Correlation of glutenin macropolymer with viscoelastic properties during dough mixing. Journal of Cereal Science.DOI
907. Mouming Zhao, Bao Jun Yang, Jinshui Wang, Yang Liu, Limei Yu, Yueming Jiang (2006). Immunomodulatory and anticancer activities of flavonoids extracted from litchi (Litchi chinensis Sonn.) pericarp. International Immunopharmacology.DOI
908. Jian Sun, Yueming Jiang, Xiaoyi Wei, John Shi, Yanli You, Hai Liu, Yukio Kakuda, Mouming Zhao (2006). Identification of (−)-epicatechin as the direct substrate for polyphenol oxidase isolated from litchi pericarp. Food Research International.DOI
909. Bao Jun Yang, Jinshui Wang, Mouming Zhao, Liu Yang, Wei Wang, Yueming Jiang (2006). Corrigendum to “Identification of polysaccharides from pericarp tissues of litchi (Litchi chinensis Sonn.) fruit in relation to their antioxidant activities”. Carbohydrate Research.DOI
910. Jinshui Wang, Mouming Zhao, Xiaoquan Yang, Yueming Jiang (2006). Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science.DOI
911. Jinshui Wang, Mouming Zhao, Xiao‐Quan Yang, Yueming Jiang, Cui Chun (2006). Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction. Food Hydrocolloids.DOI
912. Bao Jun Yang, Jinshui Wang, Mouming Zhao, Yang Liu, Wei Wang, Yueming Jiang (2006). Identification of polysaccharides from pericarp tissues of litchi (Litchi chinensis Sonn.) fruit in relation to their antioxidant activities. Carbohydrate Research.DOI
913. Qiangzhong Zhao, Mouming Zhao, Yueming Jiang, Cui Chun, Jinshui Wang (2006). Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage. DOAJ (DOAJ: Directory of Open Access Journals).
914. Zhao Mou-ming (2006). Research on the adsorption capacity of dietary fiber complexes for fat,cholesterol and bile acid in vitro. Food Science and Technology International.
915. Zhao Mou-ming (2006). FOOD TEXTURE AND NEW PRODUCT DEVELOPMENT. Shipin yanjiu yu kaifa.
916. Zhao Mou-ming (2006). Progress of the research on Phyllanthus emblica and its potential as a resource of food. Food and Machinery.
917. Zhao Mou-ming (2006). Characteristics and interaction of protein and lipid in interface. Food and Machinery.
918. Zhao Mou-ming (2006). Disquisition on the preparation of bioactive peptide and structure-characteristic ralation. Food Science and Technology International.
919. 周雪松，赵谋明，林伟锋，芮汉明，刘通讯（2005）. 鸡肉蛋白质组成与分离研究. 《食品与发酵工业》.
920. 蔡志宁，赵谋明（2005）. 蛋白质乳浊液体系稳定性研究进展. 《食品与发酵工业》.
921. 徐鑫，赵谋明，杨晓泉（2005）. 酪朊酸钠酶解液的分级膜分离的研究. 《食品与发酵工业》.DOI
922. 杨宝，赵谋明，李宝珍，彭志英（2005）. 荔枝壳黄酮类物质的醇提工艺. 《食品与发酵工业》.
923. 周雪松，赵谋明（2005）. 合成类蛋白反应与食物蛋白品质改良. 《食品与发酵工业》.
924. 赵强忠，赵谋明，林伟锋，范瑞（2005）. 搅打稀奶油的搅打机理研究. 《食品与发酵工业》.DOI
925. 赵强忠，赵谋明，范瑞（2005）. 油脂种类对植脂鲜奶油搅打性能的影响. 《食品与发酵工业》.
926. 徐鑫，赵谋明，王金水，杨晓泉（2005）. 酪朊酸钠制备ACE抑制肽的研究(英文). 《食品科学》.
927. 赵谋明，刘晓丽（2005）. 余甘子的保健功能及其作为食品资源的潜力. 《食品科学》.
928. 赵谋明，周雪松（2005）. 木瓜蛋白酶水解鸡肉蛋白及其产物氨基酸分析研究. 《食品科学》.
929. Mouming Zhao, Bao Jun Yang, Jinshui Wang, Baozhen Li, Yueming Jiang (2005). Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities. Food Chemistry.DOI
930. Zeng Yu-wei, Zhao Mou-ming, Wang Jinshui (2005). Effect of addition of sodium dodecyl sulfite on physical properties of wheat gluten films. Journal of Wuhan University of Technology-Mater Sci Ed.DOI
931. Wang Jinshui, Zeng Yu-wei, Zhao Mou-ming (2005). Development and physical properties of film of wheat gluten cross-linked by transglutaminase. Journal of Wuhan University of Technology-Mater Sci Ed.DOI
932. Zhao Mou-ming (2005). Study on the seasoning effect of peptides. Chinese Condiment.
933. Zhao Mou-ming (2005). Studies of Sorbitol (Plasticizer)on Properties of Wheat Gluten Films. Journal of Cereals & Oils.
934. Zhao Mou-ming (2005). The development of hypoallergenic peanut products. Science and Technology of Cereals,oils and Foods.
935. Zhao Mou-ming (2005). Contribution of Mucor proteases to sufu maturation. China Brewing.
936. 饶国华，陈锦屏，赵谋明（2004）. 酸性红枣松仁复合蛋白饮料稳定性研究——pH、电解质和均质条件对稳定性的影响. 《食品与发酵工业》.DOI
937. 杨国龙，赵谋明，杨晓泉，彭志英（2004）. 超滤法生产大豆浓缩蛋白. 《食品与发酵工业》.
938. 赵谋明，吴建中，欧仕益，付亮，汪勇（2004）. Protamex蛋白酶水解大豆蛋白研究. 《食品与发酵工业》.DOI
939. 周雪松，赵谋明（2004）. 我国花生食品产业现状与发展趋势. 《食品与发酵工业》.
940. 李亚娜，赵谋明，彭志英（2004）. 羊栖菜粗多糖的提取工艺. 《食品与发酵工业》.
941. 赵谋明，胡坤，林伟锋，杨晓泉（2004）. 瓜尔豆胶对大豆分离蛋白乳浊液稳定性的影响. 《食品与发酵工业》.DOI
942. 林伟锋，龙晓丽，赵谋明（2004）. 超滤法分离纯化沙丁鱼肽. 《食品与发酵工业》.
943. 赵谋明，范瑞，林伟锋（2004）. 脂肪球在搅打乳状液中的部分聚结及其作用. 《食品与发酵工业》.
944. Zhao Mou-ming, Rao Guohua, Lin Wei-feng (2004). Advance in Tobacco Protein. Tobacco Science & Technology.
945. Zhao Mou-ming (2004). Present situation and developing trend of chicken bouillon industry in China. Chinese Condiment.
946. 胡坤，赵谋明，徐建祥，杨晓泉，彭志英（2003）. 物理作用力对κ-卡拉胶凝胶体质构特性影响的研究. 《食品与发酵工业》.
947. 刘珊，赵谋明，胡坤，林伟锋（2003）. κ-卡拉胶对大豆分离蛋白乳浊凝胶特性的影响. 《食品与发酵工业》.
948. 胡敏，张伟，赵谋明，林伟锋（2003）. 乳化稳定剂在改性大豆分离蛋白冰淇淋中的应用研究. 《食品与发酵工业》.
949. 李亚娜，程朝阳，赵谋明，李敏，杨晓泉，刘通讯（2003）. 酶改性大豆分离蛋白在高蛋白奶中的应用研究. 《食品与发酵工业》.
950. 李理，潘进权，杨晓泉，赵谋明，梁世中（2003）. 液体发酵法制备风味良好的大豆多肽. 《食品与发酵工业》.
951. 吴建中，赵谋明，宁正祥（2002）. 食品中的生物活性多肽. 《食品与发酵工业》.
952. 胡坤，赵谋明，彭志英（2002）. 乳化剂和多糖对蛋白质乳浊液的稳定性的影响. 《食品与发酵工业》.
953. 岳振峰，彭志英，徐建祥，赵谋明，张志旭（2001）. 壳聚糖固定化α-葡萄糖苷酶的研究. 《食品与发酵工业》.
954. 李敏，赵谋明，叶林（2001）. 海洋食品及药物资源的开发利用. 《食品与发酵工业》.
955. 彭艳，徐建祥，赵谋明（2001）. 淀粉对鸡蛋蛋白凝胶特性的影响. 《食品科学》.
956. 陈昀，赵谋明，孙哲浩（2001）. 蛋白质与多糖类交互作用研究进展. 《食品科学》.
957. 陈中，杨晓泉，赵谋明（2001）. 萌发绿豆中水解大豆胰蛋白酶抑制子蛋白酶的纯化及固定化. 《生物工程学报》.
958. 郭开宇，赵谋明（2000）. 甲壳素/壳聚糖的研究进展及其在食品工业中的应用. 《食品与发酵工业》.
959. 赵谋明，李敏，孙哲浩，彭志英（2000）. 明胶与海藻酸钠的相互作用及其应用. 《食品与发酵工业》.
960. 孙哲浩，赵谋明，彭志英（2000）. 蛋白质与多糖类交互作用对食品乳状液稳定性的影响. 《食品与发酵工业》.
961. 蔡奕文，赵谋明，彭志英（1999）. 枸杞鲜果制汁过程中β-胡萝卜素保存率的研究. 《食品与发酵工业》.
962. 赵谋明，叶林，李少霞，徐建祥，彭志英（1999）. 黄原胶与其它食品胶协同增效作用及其耐盐稳定性的研究. 《食品与发酵工业》.
963. 晏志云，赵谋明，彭志英，林炳芳（1998）. 干制和保藏过程中枸杞β-胡萝卜素保存率的研究. 《食品与发酵工业》.
964. 张红城，彭志英，赵谋明，邱慧霞（1998）. 转谷氨酰胺酶在食品中的应用. 《食品与发酵工业》.
965. 晏志云，蔡奕文，赵谋明，彭志英（1998）. 天然调味料──酵母抽提物的研究进展. 《食品与发酵工业》.
966. 王延平，赵谋明，彭志英，马志玲（1998）. 美拉德反应产物研究进展. 《食品科学》.
967. 徐建祥，赵谋明，彭志英（1998）. 螺旋藻营养饮料的研制. 《食品科学》.
968. 邱慧霞，赵谋明（1998）. 一种新型微生物胶凝剂──凝结多糖. 《食品与发酵工业》.
969. 徐建祥，晏志云，赵谋明，彭志英（1998）. 酶法脱蛋白技术用于螺旋藻多糖提取工艺的研究. 《食品与发酵工业》.
970. 王延平，赵谋明，彭志英，马志玲（1998）. 美拉德反应产物抗氧化性能研究进展. 《食品与发酵工业》.
971. 赵谋明，李璇，林伟峰，黄粤宁（1997）. 常用食品胶粘度和悬浮力关系的研究. 《食品科学》.
972. 赵谋明，邱慧霞，彭志英，黄粤宁（1997）. 江蓠琼胶提胶新工艺的研究. 《食品与发酵工业》.
973. 赵谋明，林伟锋，徐建祥，邱慧霞，彭志英（1997）. 酪蛋白-卡拉胶体系交互作用机理的研究. 《食品与发酵工业》.
974. 赵谋明，郑宗坤，卢寅泉，高孔荣（1993）. 提高酸奶稳定性的研究. 《食品与发酵工业》.
975. 郭勇，黄鹂，赵谋明，陈华娟，彭晓东，罗光群，李立轩（1988）. 固定化细胞生产糖化酶——Ⅱ、发酵条件与半连续发酵试验. 《食品与发酵工业》.

预印本

1. Lu Huang, Y. T. Liang, Siqi Gao, Yanzhen Qu, Siyuan Shao, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao (2026). From binary to ternary: Synergistic interplay of guar gum and corn oil in glutinous rice/hydroxypropyl starch gels. Research Square.DOI
2. Lezhen Dong, An Peng, Mouming Zhao, Lianzhu Lin (2026). Submicroparticle in chrysanthemum tea infusion inhibit oxidative stress, inflammation, and intestinal epithelial barrier dysfunction: a new alternative for intervention of ulcerative colitis. SSRN Electronic Journal.DOI
3. Peng Cheng, Xueying Song, Yihan Mu, Siliang Wu, Mouming Zhao, Guowan Su (2026). Unlocking the Antioxidant Potential of Wheat Gluten: Structural Transitions and Peptide Release Driven by Ultrasonication-Assisted pH Shifting. SSRN Electronic Journal.DOI
4. Lu Huang, Y. T. Liang, Siqi Gao, Yanzhen Qu, Siyuan Shao, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao (2026). Interactions in starch-guar gum-corn oil gels: Effects of guar gum concentration and oil addition on structure and rheological properties. SSRN Electronic Journal.DOI
5. Haowen Chen, Wenmeng He, Zhunchun Li, Dong Wei, Rong Xu, Mouming Zhao, Liu Yang, Jucai Xu (2026). A tandem CNN-Transformer framework for identification and structure-function relationship interpretation of umami peptides. SSRN Electronic Journal.DOI
6. Xiaoxia huang, Peng Su, Mingtao Huang, Mouming Zhao, Yunzi Feng (2026). Relative contributions of matured- koji substrate and enzymes to soy sauce flavour formation across distinct Aspergillus oryzae strains. SSRN Electronic Journal.DOI
7. Rong Xu, Chunyan Yu, Jucai Xu, Lin Zheng, Mouming Zhao (2026). Dual-function casein hydrolysates suppress lipid oxidation-derived volatiles and improve storage stability of soymilk through interfacial stabilization and antioxidant activity. SSRN Electronic Journal.DOI
8. Min Zhong, Penghui Shen, Jinjin Wu, Dan Yuan, Mouming Zhao, Feibai Zhou (2025). Alcalase-Induced Asynchronous Degradation of Β-Conglycinin and Glycinin in the Formation of Soy Protein-Based Nanoparticle. SSRN Electronic Journal.DOI
9. Qiangzhong Zhao, Yue Gu, Rong Xu, David Julian McClements, Tongxun Liu, Xiujie Zhao, Guowan Su, Mouming Zhao (2025). Effect of Soluble and Insoluble Dietary Fibers in Mung Bean Hull on the Physicochemical and Digestive Properties of Mung Bean Starch. SSRN Electronic Journal.DOI
10. Tao Chen, Yu Feng Xu, Mouming Zhao, Yunzi Feng (2022). Changes in Carbohydrate Profiles During Soy Sauce Fermentation and its Influence on the Flavor of Soy Sauce. SSRN Electronic Journal.DOI

书籍章节

1. Chuqiao Xiao, Xiangguang Li, Mouming Zhao (2024). Bioactive peptides as a novel strategy to prevent alcoholic liver injury. Advances in food and nutrition research.DOI
2. Weizheng Sun, Feibai Zhou, Mouming Zhao (2014). Cantonese Sausage, Processing, Storage and Composition. Elsevier eBooks.DOI