Xin-Huai Zhao

• Artículos de revistas (13)

• Artículos de revistas

  • Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

    Jia Shi, Yan-Ping Han, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 15, Nº. 2, 2017, págs. 320-325

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  • Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate

    Jia Shi, Dan Li, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 15, Nº. 1, 2017, págs. 34-40

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  • Antihypertensive activities of the plasteins derived from casein hydrolysates in spontaneously hypertensive rats

    Jin-Long Xu, Jia-Nan Pang, Fang-Fang Chen, Tie-Jing Li, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 15, Nº. 1, 2017, págs. 105-109

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  • Two horseradish peroxidase-based modifications result in two milk protein products with ordered secondary structure and enhanced in vitro antigenicity

    Ying-Hua Zhang, Huan Wang, Yan-Le Liu, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 14, Nº. 4, 2016, págs. 572-577

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  • Properties of bovine gelatin cross-linked by a mixture of two oxidases (horseradish peroxidase and glucose oxidase) and glucose

    Yan-Ping Han, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 14, Nº. 3, 2016, págs. 457-464

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  • Immune activities of the water-soluble yam (Dioscorea opposite Thunb) polysaccharides as affected by thermal, acidic and enzymatic treatments

    Li-Xin Hao, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 14, Nº. 2, 2016, págs. 266-270

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  • Structure and property changes of soybean protein isolates resulted from the glycation and cross-linking by transglutaminase and a degraded chitosan

    Chang-Yue Zhu, Hong-Fang Liu, Miao Fu, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 14, Nº. 1, 2016, págs. 138-144

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  • Effects of caseinate deamidation on transglutaminase-induced glucosamine conjugation and cross-linking as well as properties of the treated caseinates

    Xin-Tong Yao, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 13, Nº. 3, 2015, págs. 400-407

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  • The preparation and properties of three caseinate-hydrolyzed bovine gelatin composites generated by microbial transglutaminase

    Zhen-Ling Luo, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 12, Nº. 4, 2014, págs. 340-346

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  • Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

    Chun-Hui Chang, Bao-Hua Kong, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 12, Nº. 3, 2014, págs. 249-255

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  • In vitro cytoprotection of modified casein hydrolysates by plastein reaction on rat hepatocyte cells

    Xin-Huai Zhao, Yu Fu, Nan Yue

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 12, Nº. 1, 2014, págs. 40-47

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  • In vitro angiotensin-converting enzyme inhibition or digestive stability of casein hydrolysates treated by plastein reaction in propanol�water medium

    Bo Zhao, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 11, Nº. 3, 2013, págs. 293-299

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  • Fermentation time and ethanol/water-based solvent system impacted in vitro ACE-inhibitory activity of the extract of Mao-tofu fermented by Mucor spp.

    Mei Hang, Xin-Huai Zhao

    CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 10, Nº. 2, 2012, págs. 137-143

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