Danshi Zhu

Jinzhou, China

Last Updated: 09/26/2026

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Found 50 publications

Processing-induced matrix remodeling of insoluble dietary fiber from soybean hulls and its impact on physicochemical properties and in vitro fermentation behavior.

Processing-induced matrix remodeling of insoluble dietary fiber from soybean hulls and its impact on physicochemical properties and in vitro fermentation behavior.

Journal: International journal of biological macromolecules

Published: January 09, 2026

Improving the quality of steamed stuffed bun wrappers during steaming: Insights into the synergistic effects of soluble soybean polysaccharide and lard.

Improving the quality of steamed stuffed bun wrappers during steaming: Insights into the synergistic effects of soluble soybean polysaccharide and lard.

Journal: Food chemistry: X

Published: January 06, 2026

Dynamic Change of Quality During the Stuffed Bun Steamed Process.

Dynamic Change of Quality During the Stuffed Bun Steamed Process.

Journal: Foods (Basel, Switzerland)

Published: November 01, 2025

Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns.

Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns.

Journal: Food chemistry: X

Published: October 17, 2025

Identification of novel saltiness-enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation.

Identification of novel saltiness-enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation.

Journal: Journal of the science of food and agriculture

Published: July 19, 2025

Eco-friendly TiO₂/rice bran wax/chitosan films and their application as fruit coatings: Characterization and UV-responsive ethylene scavenging function.

Eco-friendly TiO₂/rice bran wax/chitosan films and their application as fruit coatings: Characterization and UV-responsive ethylene scavenging function.

Journal: International journal of biological macromolecules

Published: July 04, 2025

Effect of steam heating on the quality and flavor of beef celery baozi filling.

Effect of steam heating on the quality and flavor of beef celery baozi filling.

Journal: Journal of the science of food and agriculture

Published: June 12, 2025

The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber.

The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber.

Journal: Food chemistry: X

Published: May 25, 2025

Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein.

Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein.

Journal: Food & function

Published: April 22, 2025

Application of Magnetic Fields in Low-Temperatures Storage of Fruits and Vegetables.

Application of Magnetic Fields in Low-Temperatures Storage of Fruits and Vegetables.

Journal: Comprehensive reviews in food science and food safety

Published: March 27, 2025

Effect of freezing-induced pectin degradation on the texture stability of strawberry.

Effect of freezing-induced pectin degradation on the texture stability of strawberry.

Journal: Food chemistry

Published: January 15, 2025

Molecular elucidation of the identification of novel saltiness-enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel-like 4 (TMC4).

Molecular elucidation of the identification of novel saltiness-enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel-like 4 (TMC4).

Journal: Journal of the science of food and agriculture

Published: January 02, 2025

Showing 1-12 of 50

Last Updated: 09/26/2026