Zhong Junzhen
Nanchang University
43 Papers
121 Citations
Zhong Junzhen is an academic researcher from Nanchang University. The author has contributed to research in topics: Antigenicity & Chemistry. The author has an hindex of 14, co-authored 43 publications.
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Papers
Molecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.)
TL;DR: Cashew nut kernel proteins have potential as valuable nutrition sources and could be used effectively in the food industry.
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Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization
TL;DR: It was indicated that HPM induced 2 kinds of aggregation changes on WPC: deaggregation and reaggregation, which resulted in the changes of functional properties of WPC modified by HPM, which showed significant modifications in the solubility and foaming properties with increasing pressure.
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Different modes of inhibition for organic acids on polyphenoloxidase.
TL;DR: The kinetic results showed that cinnamic acid reversibly inhibited PPO in a mixed-type manner, while the decrease of pH was the main cause for citric acid and malic acid.
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Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes.
TL;DR: The interaction of rice glutelin (RG) with amylose was characterized by spectroscopic and molecular docking studies and a visual representation of two binding sites located in the amorphous area of RG was presented by molecular modeling studies.
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Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein
Xingfeng Xu,Xingfeng Xu,Zhong Junzhen,Jun Chen,Chengmei Liu,Liping Luo,Shunjing Luo,Wu Lixin,David Julian McClements,David Julian McClements +9 more
TL;DR: This study indicates that H-RG may be utilized as a natural emulsifier in the development of label-friendly emulsion-based food products, but that further work is needed to increase the range of applications.
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