Dong H. Zhang

Food Microbiology Key Laboratory Of Sichuan Province, Chongqing Key Laboratory Of Speciality Food Co Built By Sichuan And Chongqing
Chengdu, 610039, China

Last Updated: 09/26/2026

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Found 42 publications

Deciphering the thermal regulation of myofibrillar protein-capsaicin hydrogels: From temperature-dependent gelation behavior to potential CAP-protein interactions.

Deciphering the thermal regulation of myofibrillar protein-capsaicin hydrogels: From temperature-dependent gelation behavior to potential CAP-protein interactions.

Journal: International journal of biological macromolecules

Published: June 04, 2026

New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics.

New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics.

Journal: International journal of food microbiology

Published: October 08, 2025

Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics.

Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics.

Journal: Food chemistry: X

Published: September 07, 2025

Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives.

Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives.

Journal: Food chemistry: X

Published: August 17, 2025

A short text entity disambiguation method based on BERT model and shortest path algorithm.

A short text entity disambiguation method based on BERT model and shortest path algorithm.

Journal: Scientific reports

Published: June 01, 2025

Phosphorylated sodium alginate-filled delignified wood-reinforced transparent wood: Crafting flame-retardant composites.

Phosphorylated sodium alginate-filled delignified wood-reinforced transparent wood: Crafting flame-retardant composites.

Journal: Carbohydrate polymers

Published: April 21, 2025

Exploring the effects of Chrysanthemum and Lonicera hypoglauca extracts on the antioxidant capacity of myofibrillar proteins through multi-spectral analysis, non-targeted metabolomics, and molecular docking.

Exploring the effects of Chrysanthemum and Lonicera hypoglauca extracts on the antioxidant capacity of myofibrillar proteins through multi-spectral analysis, non-targeted metabolomics, and molecular docking.

Journal: International journal of biological macromolecules

Published: March 22, 2025

Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates.

Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates.

Journal: Food chemistry: X

Published: February 19, 2025

Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions.

Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions.

Journal: Food chemistry

Published: January 25, 2025

Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions.

Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions.

Journal: Journal of agricultural and food chemistry

Published: November 20, 2024

Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages.

Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages.

Journal: Food research international (Ottawa, Ont.)

Published: October 10, 2024

Vagus nerve stimulation combined with nerve rehabilitation therapy for upper limb paralysis after hemorrhagic stroke: a stroke-related epilepsy case.

Vagus nerve stimulation combined with nerve rehabilitation therapy for upper limb paralysis after hemorrhagic stroke: a stroke-related epilepsy case.

Journal: Acta epileptologica

Published: September 23, 2024

Showing 1-12 of 42

Last Updated: 09/26/2026