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Zhao Zhongkai

Main Referenced Co-authors
Richel, Aurore  (3)
Mu, T.-H. (2)
Zhang, M. (2)
Mu, Tai-Hua (1)
Zhang, Miao (1)
Main Referenced Keywords
High hydrostatic pressure (4); Gelation (2); Gelation properties (2); Hydraulics (2); Hydrostatic pressure (2);
Main Referenced Unit & Research Centers
Institute of Food Science and Technology（Chinese Academy of Agricultural Sciences ） (1)
Laboratory of Biomass and Green Technologies（University of Liege） (1)
Main Referenced Disciplines
Chemistry (2)
Agriculture & agronomy (1)
Physical, chemical, mathematical & earth Sciences: Multidisciplinary, general & others (1)

Publications (total 4)

The most downloaded
234 downloads
Zhao, Z. (2019). Effects of high hydrostatic pressure on structure and gelation properties of sweet potato protein [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/236362 https://hdl.handle.net/2268/236362

The most cited

39 citations (Scopus®)

Zhao, Z., Mu, T.-H., Zhang, M., & Richel, A. (2018). Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein. LWT - Food Science and Technology, 93, 36-44. doi:10.1016/j.lwt.2018.03.007 https://hdl.handle.net/2268/223100

Zhao, Z. (2019). Effects of high hydrostatic pressure on structure and gelation properties of sweet potato protein [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/236362

Zhao, Z., Mu, T.-H., Zhang, M., & Richel, A. (2019). Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein. LWT - Food Science and Technology, 115. doi:10.1016/j.lwt.2019.108436
Peer Reviewed verified by ORBi

Zhao, Z., Mu, T.-H., Zhang, M., & Richel, A. (2018). Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein. LWT - Food Science and Technology, 93, 36-44. doi:10.1016/j.lwt.2018.03.007
Peer Reviewed verified by ORBi

Zhao, Z., Mu, T.-H., Zhang, M., & Richel, A. (2018). Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure. Food and Bioprocess Technology, 11 (9), 1719-1732. doi:10.1007/s11947-018-2137-y
Peer Reviewed verified by ORBi

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