All Stories

  1. Enhanced degradation of five organophosphorus pesticides in skimmed milk by lactic acid bacteria and its potential relationship with phosphatase production

    Article • Food Chemistry, December 2014, Elsevier

    Professor Xin-Huai Zhao

  2. Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

    Article • Food Chemistry, November 2014, Elsevier

    Professor Xin-Huai Zhao

  3. Gelation andIn VitroDigestibility of Soybean Protein Isolate Treated by a Ternary System Containing Horseradish Peroxidase, Glucose Oxidase, and Glucose

    Article • International Journal of Food Properties, July 2014, Taylor & Francis

    Professor Xin-Huai Zhao

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

    Article • CyTA - Journal of Food, June 2014, Taylor & Francis

    Professor Xin-Huai Zhao

  5. In VitroAngiotensin I-Converting Enzyme Inhibition of Casein Hydrolysate Responsible for Plastein Reaction in Ethanol-Water Medium, Solvent Fractionation, and Protease Digestion

    Article • International Journal of Food Properties, March 2014, Taylor & Francis

    Professor Xin-Huai Zhao

  6. In Vitro Calcium-Chelating and Platelet Anti-Aggregation Activities of Soy Protein Hydrolysate Modified by the Alcalase-Catalyzed Plastein Reaction

    Article • Journal of Food Biochemistry, February 2014, Hindawi Publishing Corporation

    Professor Xin-Huai Zhao

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

    Article • CyTA - Journal of Food, February 2014, Taylor & Francis

    Professor Xin-Huai Zhao

  8. Ace Inhibition and Enzymatic ResistanceIn Vitroof a Casein Hydrolysate Subjected to Plastein Reaction in the Presence of Extrinsic Proline and Ethanol- or Methanol-Water Fractionation

    Article • International Journal of Food Properties, October 2013, Taylor & Francis

    Professor Xin-Huai Zhao

  9. Evaluation Of Antioxidant PropertiesIn Vitroof Plastein-Reaction-Stressed Soybean Protein Hydrolysate

    Article • International Journal of Food Properties, September 2013, Taylor & Francis

    Professor Xin-Huai Zhao

  10. Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase

    Article • International Journal of Food Properties, August 2013, Taylor & Francis

    Professor Xin-Huai Zhao

  11. In vitroangiotensin-converting enzyme inhibition or digestive stability of casein hydrolysates treated by plastein reaction in propanol–water medium

    Article • CyTA - Journal of Food, August 2013, Taylor & Francis

    Professor Xin-Huai Zhao

  12. The preparation of an oligochitosan‐glycosylated and cross‐linked caseinate obtained by a microbial transglutaminase and its functional properties

    Article • International Journal of Dairy Technology, July 2013, Wiley

    Professor Xin-Huai Zhao

  13. Functional properties of a cross-linked soy protein-gelatin composite towards limited tryptic digestion of two extents

    Article • Journal of the Science of Food and Agriculture, July 2013, Wiley

    Professor Xin-Huai Zhao

  14. Rheological, gelling and emulsifying properties of a glycosylated and cross‐linked caseinate generated by transglutaminase

    Article • International Journal of Food Science & Technology, July 2013, Wiley

    Professor Xin-Huai Zhao

  15. In vitrocytoprotection of modified casein hydrolysates by plastein reaction on rat hepatocyte cells

    Article • CyTA - Journal of Food, June 2013, Taylor & Francis

    Professor Xin-Huai Zhao

  16. In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis

    Article • Journal of Functional Foods, January 2013, Elsevier

    Professor Xin-Huai Zhao

  17. Flavones and Flavonols: Phytochemistry and Biochemistry

    Article • January 2013, Springer Science + Business Media

    Professor Xin-Huai Zhao

  18. Coupled Neutrase–Catalyzed Plastein Reaction Mediated the ACE-Inhibitory ActivityIn Vitroof Casein Hydrolysates Prepared by Alcalase

    Article • International Journal of Food Properties, January 2013, Taylor & Francis

    Professor Xin-Huai Zhao

  19. In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

    Article • International Dairy Journal, December 2012, Elsevier

    Professor Xin-Huai Zhao

  20. Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1–2.8kDa antioxidative peptides isolated from whey protein hydrolysate

    Article • Food Chemistry, November 2012, Elsevier

    Professor Xin-Huai Zhao

  21. Modification of Soybean Protein Hydrolysates by Alcalase-Catalyzed Plastein Reaction and the ACE-Inhibitory Activity of the Modified ProductIn Vitro

    Article • International Journal of Food Properties, September 2012, Taylor & Francis

    Professor Xin-Huai Zhao

  22. Angiotensin I converting enzyme inhibition and enzymatic resistance in vitro of casein hydrolysate treated by plastein reaction and fractionated with ethanol/water or methanol/water

    Article • International Dairy Journal, May 2012, Elsevier

    Professor Xin-Huai Zhao

  23. Limited Deamidation of Soybean Protein Isolates by Glutaminase and its Impacts on the Selected Properties

    Article • International Journal of Food Properties, May 2012, Taylor & Francis

    Professor Xin-Huai Zhao

  24. Fermentation time and ethanol/water-based solvent system impactedin vitroACE-inhibitory activity of the extract of Mao-tofu fermented byMucorspp.

    Article • CyTA - Journal of Food, May 2012, Taylor & Francis

    Professor Xin-Huai Zhao

  25. Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

    Article • Journal of Food Science and Technology, March 2012, Springer Science + Business Media

    Professor Xin-Huai Zhao

  26. A brief study on the degradation kinetics of seven organophosphorus pesticides in skimmed milk cultured with Lactobacillus spp. at 42°C

    Article • Food Chemistry, March 2012, Elsevier

    Professor Xin-Huai Zhao

  27. A study on the preparation and some functional properties of a cross-linked casein-gelatin composite by a microbial transglutaminase

    Article • International Journal of Food Science & Technology, October 2011, Wiley

    Professor Xin-Huai Zhao

  28. Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

    Article • Food and Bioprocess Technology, August 2011, Springer Science + Business Media

    Professor Xin-Huai Zhao

  29. Optimization of some conditions of Neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase

    Article • Journal of Food Science and Technology, August 2011, Springer Science + Business Media

    Professor Xin-Huai Zhao

  30. In vitro ACE-inhibitory and Antioxidant Activities of the Casein Hydrolysates Subjected to Plastein Reaction with Addition of Three Extrinsic Amino Acids

    Article • Biotechnology(Faisalabad), May 2011, Science Alert

    Professor Xin-Huai Zhao

  31. Emulsifying and gelation properties of soybean protein isolates modified by transglutaminase in the presence of glucosamine

    Article • May 2011, Institute of Electrical & Electronics Engineers (IEEE)

    Professor Xin-Huai Zhao

  32. Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product

    Article • International Dairy Journal, April 2011, Elsevier

    Professor Xin-Huai Zhao

  33. Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties

    Article • Food and Bioprocess Technology, January 2011, Springer Science + Business Media

    Professor Xin-Huai Zhao

  34. Glutaminase‐induced deamidation and hydrolysis of casein and metal‐chelating or ACE‐inhibitory activity of the hydrolysates in vitro

    Article • International Journal of Food Science & Technology, January 2011, Wiley

    Professor Xin-Huai Zhao

  35. Degradation kinetics of seven organophosphorus pesticides in milk during yoghurt processing

    Article • Journal of the Serbian Chemical Society, January 2011, National Library of Serbia

    Professor Xin-Huai Zhao

  36. Degradation kinetics of six sulfonamides in hen eggs under simulated cooking temperatures

    Article • Journal of the Serbian Chemical Society, January 2011, National Library of Serbia

    Professor Xin-Huai Zhao

  37. Fermentation Time and Extraction Solvents Influenced in vitro Antioxidant Property of Soluble Extracts of Mao-tofu Fermented with Mucor sp.

    Article • Biotechnology(Faisalabad), January 2011, Science Alert

    Professor Xin-Huai Zhao

  38. Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products

    Article • European Food Research and Technology, July 2010, Springer Science + Business Media

    Professor Xin-Huai Zhao

  39. Preparation of Alcalase-catalyzed casein plasteins in the presence of proline addition and the ACE-inhibitory activity of the plasteins in vitro

    Article • European Food Research and Technology, April 2010, Springer Science + Business Media

    Professor Xin-Huai Zhao

  40. Preparation and radical scavenging activity of papain-catalyzed casein plasteins

    Article • Dairy Science and Technology, January 2010, Springer Science + Business Media

    Professor Xin-Huai Zhao

  41. The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles

    Article • European Food Research and Technology, September 2009, Springer Science + Business Media

    Professor Xin-Huai Zhao

  42. Cytotoxicity of flavones and flavonols to a human esophageal squamous cell carcinoma cell line (KYSE-510) by induction of G2/M arrest and apoptosis

    Article • Toxicology in Vitro, August 2009, Elsevier

    Professor Xin-Huai Zhao

  43. An approach to improve ACE-inhibitory activity of casein hydrolysates with plastein reaction catalyzed by Alcalase

    Article • European Food Research and Technology, July 2009, Springer Science + Business Media

    Professor Xin-Huai Zhao

  44. Influence of B Ring Structure on Cell Cycle Inhibitory Activities of Flavonols in a Human Oesophageal Adenocarcinoma Cell Line (OE33)

    Article • June 2009, Institute of Electrical & Electronics Engineers (IEEE)

    Professor Xin-Huai Zhao

  45. Protective Effects of Three Flavones on Human Hepatocytes Injury Induced by Hydrogen Peroxide or Carbon Tetrachloride

    Article • June 2009, Institute of Electrical & Electronics Engineers (IEEE)

    Professor Xin-Huai Zhao

  46. Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

    Article • European Food Research and Technology, February 2009, Springer Science + Business Media

    Professor Xin-Huai Zhao

  47. Flavones and flavonols exert cytotoxic effects on a human oesophageal adenocarcinoma cell line (OE33) by causing G2/M arrest and inducing apoptosis

    Article • Food and Chemical Toxicology, June 2008, Elsevier

    Professor Xin-Huai Zhao

  48. Heterologous Expression of Bovine Lactoferricin in Escherichia Coli

    Article • May 2008, Institute of Electrical & Electronics Engineers (IEEE)

    Professor Xin-Huai Zhao

  49. A new approach to eliminate stress for two probiotics with chemicals in vitro

    Article • European Food Research and Technology, March 2008, Springer Science + Business Media

    Professor Xin-Huai Zhao

  50. Heterologous expression of bovine lactoferricin in Pichia methanolica

    Article • Biochemistry (Moscow), June 2007, Pleiades Publishing Ltd

    Professor Xin-Huai Zhao

  51. Colloid’s influences on microalgae growth as a potential environmental factor

    Article • Chinese Journal of Oceanology and Limnology, September 2003, Springer Science + Business Media

    Professor Xin-Huai Zhao