Guohua P. Zhao

No. 2 Tiansheng Road
Tiansheng, 400715, China

Last Updated: 09/26/2026

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Found 145 publications

Corrigendum to "Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment" [Food Chem.: X 36 (2026) 103994].

Corrigendum to "Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment" [Food Chem.: X 36 (2026) 103994].

Journal: Food chemistry: X

Published: June 29, 2026

Laccase-induced structural remodeling of cottonseed protein for improving its emulsion stability and curcumin bioaccessibility.

Laccase-induced structural remodeling of cottonseed protein for improving its emulsion stability and curcumin bioaccessibility.

Journal: Journal of the science of food and agriculture

Published: June 01, 2026

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin.

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin.

Journal: Food chemistry: X

Published: March 31, 2026

Combined effects of glycerol monostearate and surface-applied lipids on noodle quality.

Combined effects of glycerol monostearate and surface-applied lipids on noodle quality.

Journal: Food chemistry

Published: February 11, 2026

The mechanism underlying the quality deterioration effects of buckwheat flour on normal noodles: insights from its component perspectives.

The mechanism underlying the quality deterioration effects of buckwheat flour on normal noodles: insights from its component perspectives.

Journal: Food research international (Ottawa, Ont.)

Published: February 10, 2026

Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review.

Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review.

Journal: Biomolecules

Published: January 18, 2026

Moderate moisture evaporation strengthens the network structure and practical features of konjac glucomannan/soy protein isolate system during drying process.

Moderate moisture evaporation strengthens the network structure and practical features of konjac glucomannan/soy protein isolate system during drying process.

Journal: Food chemistry: X

Published: January 14, 2026

Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment.

Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment.

Journal: Food chemistry: X

Published: December 13, 2025

Multi-omics and machine learning analysis reveals distinct macromolecular and metabolic features of sourdough fermented with different lactic acid bacteria.

Multi-omics and machine learning analysis reveals distinct macromolecular and metabolic features of sourdough fermented with different lactic acid bacteria.

Journal: Food chemistry

Published: November 21, 2025

Valorization of brewer's spent yeast: Comprehensive sensory evaluation, molecular docking, and receptor binding insights into umami peptides.

Valorization of brewer's spent yeast: Comprehensive sensory evaluation, molecular docking, and receptor binding insights into umami peptides.

Journal: Food research international (Ottawa, Ont.)

Published: November 03, 2025

Spectral Multi-Scale Attention Fusion Network for Rapid Detection of Black Tea Adulteration Using a Handheld Spectrometer.

Spectral Multi-Scale Attention Fusion Network for Rapid Detection of Black Tea Adulteration Using a Handheld Spectrometer.

Journal: Foods (Basel, Switzerland)

Published: October 29, 2025

Characterization of soybean proteins with various 7S/11S globulin ratios plus machine learning analysis for associating their corresponding physical and chemical functionalities.

Characterization of soybean proteins with various 7S/11S globulin ratios plus machine learning analysis for associating their corresponding physical and chemical functionalities.

Journal: Food chemistry

Published: October 25, 2025

Showing 1-12 of 145

Last Updated: 09/26/2026