Baodong Zheng

Fuzhou, China

Last Updated: 09/26/2026

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Found 212 publications

From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI‑assisted evaluation.

From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI‑assisted evaluation.

Journal: Critical reviews in food science and nutrition

Published: July 01, 2026

Structural Characteristics of Low-Molecular-Weight Fucoidan and Its Protective Effects on DSS-Induced Colitis and Associated Behavioral Abnormalities by Improving Intestinal Homeostasis.

Structural Characteristics of Low-Molecular-Weight Fucoidan and Its Protective Effects on DSS-Induced Colitis and Associated Behavioral Abnormalities by Improving Intestinal Homeostasis.

Journal: Journal of agricultural and food chemistry

Published: June 29, 2026

Protective effects of scallop mantle protein peptides on the freeze-thaw stability and antioxidant properties of frozen dough and steamed bread.

Protective effects of scallop mantle protein peptides on the freeze-thaw stability and antioxidant properties of frozen dough and steamed bread.

Journal: Food research international (Ottawa, Ont.)

Published: May 20, 2026

Lotus seed resistant starch alleviates OVA-induced food allergy in rats by promoting a Bifidobacterium-enriched gut microbiota and enhancing acetic acid production.

Lotus seed resistant starch alleviates OVA-induced food allergy in rats by promoting a Bifidobacterium-enriched gut microbiota and enhancing acetic acid production.

Journal: International journal of biological macromolecules

Published: May 06, 2026

Structural evolution of lotus seed resistant starch during in vitro fecal fermentation in food-allergic rats modulates gut microbiota and SCFAs.

Structural evolution of lotus seed resistant starch during in vitro fecal fermentation in food-allergic rats modulates gut microbiota and SCFAs.

Journal: Frontiers in nutrition

Published: May 02, 2026

Stable Emulsions Constructed From Whey Protein Isolate-Arabinogalactan Conjugates: Preparation, Characterization, and β-Carotene Loading.

Stable Emulsions Constructed From Whey Protein Isolate-Arabinogalactan Conjugates: Preparation, Characterization, and β-Carotene Loading.

Journal: Journal of food science

Published: April 13, 2026

Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.

Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.

Journal: Frontiers in nutrition

Published: March 07, 2026

Protein fibril-mediated inhibition of lotus seed starch retrogradation.

Protein fibril-mediated inhibition of lotus seed starch retrogradation.

Journal: Carbohydrate polymers

Published: February 23, 2026

Identification of an Antarctic krill (Euphausia superba) peptide with immunoregulatory activity.

Identification of an Antarctic krill (Euphausia superba) peptide with immunoregulatory activity.

Journal: Food & function

Published: February 10, 2026

Structural engineering of bacterial cellulose-deacetylated konjac glucomannan composite hydrogels via one step fermentation.

Structural engineering of bacterial cellulose-deacetylated konjac glucomannan composite hydrogels via one step fermentation.

Journal: Carbohydrate polymers

Published: January 25, 2026

The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.

The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.

Journal: Food chemistry

Published: December 26, 2025

The spontaneous and selective interactions between flavonoids and lotus seed starch in natural conditions: multi-scale structural changes, rheological and retrogradation properties before and after gelatinization.

The spontaneous and selective interactions between flavonoids and lotus seed starch in natural conditions: multi-scale structural changes, rheological and retrogradation properties before and after gelatinization.

Journal: Food chemistry

Published: December 19, 2025

Showing 1-12 of 212

Last Updated: 09/26/2026