Changyu Y. Zhou

548 Binwen Road
Hangzhou, 310053, China

Last Updated: 09/26/2026

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Found 140 publications

Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat.

Impact of protein succinylation and myofibrillar protein-lipid co-oxidation interactions on heterocyclic amine formation of thermally processed goose meat.

Journal: Food research international (Ottawa, Ont.)

Published: July 11, 2026

Microbial and flavor modulation of Jinhua ham at the fermentation stage by a synthetic mold and yeast community.

Microbial and flavor modulation of Jinhua ham at the fermentation stage by a synthetic mold and yeast community.

Journal: Food research international (Ottawa, Ont.)

Published: May 29, 2026

Observational evidence of the interaction between myofibrillar protein and polycyclic aromatic hydrocarbons as influenced by heat, ultrasound, and heat-ultrasound treatments.

Observational evidence of the interaction between myofibrillar protein and polycyclic aromatic hydrocarbons as influenced by heat, ultrasound, and heat-ultrasound treatments.

Journal: Food research international (Ottawa, Ont.)

Published: May 25, 2026

Tailoring liver protein structure with physical fields to enhance emulsified pork sausage quality: A comparative study of ultrasonication and ultra-high pressure treatments.

Tailoring liver protein structure with physical fields to enhance emulsified pork sausage quality: A comparative study of ultrasonication and ultra-high pressure treatments.

Journal: International journal of biological macromolecules

Published: May 18, 2026

Molecular mechanism of white spots accumulation in dry-cured ham: Integration of proteolysis, oxidative modification and metabolite crystallization.

Molecular mechanism of white spots accumulation in dry-cured ham: Integration of proteolysis, oxidative modification and metabolite crystallization.

Journal: Food chemistry

Published: March 12, 2026

Effects of pre-conditioning combined with innovative grilling processes on myofibrillar protein microstructure, volatilome shifting, and heterocyclic amine formation in duck meat.

Effects of pre-conditioning combined with innovative grilling processes on myofibrillar protein microstructure, volatilome shifting, and heterocyclic amine formation in duck meat.

Journal: Food research international (Ottawa, Ont.)

Published: February 24, 2026

Comparing the impacts of conventional and emerging roasting processes on duck myofibrillar protein structure, volatile profiles, and polycyclic aromatic hydrocarbon formation.

Comparing the impacts of conventional and emerging roasting processes on duck myofibrillar protein structure, volatile profiles, and polycyclic aromatic hydrocarbon formation.

Journal: Food research international (Ottawa, Ont.)

Published: February 09, 2026

The capacitated arc routing problem for on-road anti-dust operations.

The capacitated arc routing problem for on-road anti-dust operations.

Journal: Scientific reports

Published: February 05, 2026

Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network.

Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network.

Journal: Food chemistry: X

Published: January 25, 2026

Multimodal MRI-based quantification of tumoral spatial heterogeneity for preoperative upgrade prediction of ductal carcinoma in situ.

Multimodal MRI-based quantification of tumoral spatial heterogeneity for preoperative upgrade prediction of ductal carcinoma in situ.

Journal: Scientific reports

Published: January 14, 2026

Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening.

Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening.

Journal: Meat science

Published: December 22, 2025

The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham.

The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham.

Journal: Food research international (Ottawa, Ont.)

Published: December 19, 2025

Showing 1-12 of 140

Last Updated: 09/26/2026