Maomao Zeng
Maomao Zeng
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Antioxidant capacity and major phenolic compounds of spices commonly consumed in China
M Lu, B Yuan, M Zeng, J Chen
Food Research International 44 (2), 530-536, 2011
Interactions of milk α-and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts
Z He, M Xu, M Zeng, F Qin, J Chen
Food Chemistry 199, 314-322, 2016
High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents
Z He, Y Tao, M Zeng, S Zhang, G Tao, F Qin, J Chen
Food Chemistry 200, 107-116, 2016
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
X Wang, Z He, M Zeng, F Qin, B Adhikari, J Chen
Food Chemistry 221, 130-138, 2017
Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
M Zeng, J Wang, M Zhang, J Chen, Z He, F Qin, Z Xu, D Cao, J Chen
Food chemistry 239, 111-118, 2018
Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts
Z He, H Zhu, M Xu, M Zeng, F Qin, J Chen
Food chemistry 209, 234-240, 2016
Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
W Li, H Zhao, Z He, M Zeng, F Qin, J Chen
Colloids and Surfaces B: Biointerfaces 138, 70-77, 2016
Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates
AB Shazly, Z He, M Abd El-Aziz, M Zeng, S Zhang, F Qin, J Chen
Food Chemistry 232, 753-762, 2017
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties
G Liang, W Chen, X Qie, M Zeng, F Qin, Z He, J Chen
Food Hydrocolloids 105, 105764, 2020
Recipe for revealing informative metabolites based on model population analysis
HD Li, MM Zeng, BB Tan, YZ Liang, QS Xu, DS Cao
Metabolomics 6, 353-361, 2010
Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability
W Chen, G Liang, X Li, Z He, M Zeng, D Gao, F Qin, HD Goff, J Chen
Colloids and Surfaces B: Biointerfaces 177, 550-558, 2019
Recent advances in matrix‐assisted laser desorption/ionisation mass spectrometry imaging (MALDI‐MSI) for in situ analysis of endogenous molecules in plants
L Qin, Y Zhang, Y Liu, H He, M Han, Y Li, M Zeng, X Wang
Phytochemical Analysis 29 (4), 351-364, 2018
Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties
M Zeng, M Zhang, Z He, F Qin, G Tao, S Zhang, Y Gao, J Chen
Food chemistry 221, 404-411, 2017
Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes
Z Yin, Y Wu, Y Chen, X Qie, M Zeng, Z Wang, F Qin, J Chen, Z He
Food Chemistry 340, 127915, 2021
Comparative analysis of essential oil components in Pericarpium Citri Reticulatae Viride and Pericarpium Citri Reticulatae by GC–MS combined with chemometric resolution method
Y Wang, L Yi, Y Liang, H Li, D Yuan, H Gao, M Zeng
Journal of pharmaceutical and biomedical analysis 46 (1), 66-74, 2008
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
W Li, Y Wang, H Zhao, Z He, M Zeng, F Qin, J Chen
Food hydrocolloids 60, 453-460, 2016
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream
W Chen, G Liang, X Li, Z He, M Zeng, D Gao, F Qin, HD Goff, J Chen
Food Hydrocolloids 94, 279-286, 2019
Chemical components of cold pressed kernel oils from different Torreya grandis cultivars
Z He, H Zhu, W Li, M Zeng, S Wu, S Chen, F Qin, J Chen
Food Chemistry 209, 196-202, 2016
3, 4-Dimethoxycinnamic acid as a novel matrix for enhanced in situ detection and imaging of low-molecular-weight compounds in biological tissues by MALDI-MSI
H He, L Qin, Y Zhang, M Han, J Li, Y Liu, K Qiu, X Dai, Y Li, M Zeng, ...
Analytical chemistry 91 (4), 2634-2643, 2019
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
W He, H Mu, Z Liu, M Lu, F Hang, J Chen, M Zeng, F Qin, Z He
Food research international 107, 394-405, 2018
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