Zhenjia L. Zheng

271001, China

Last Updated: 09/26/2026

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Found 60 publications

Garlic Polysaccharides Ameliorate AOM/DSS-Induced Colon Tumorigenesis: A Multi-Omics Mechanistic Study.

Garlic Polysaccharides Ameliorate AOM/DSS-Induced Colon Tumorigenesis: A Multi-Omics Mechanistic Study.

Journal: Foods (Basel, Switzerland)

Published: February 28, 2026

Gelation enhancement of konjac glucomannan/κ-carrageenan composite gels induced by different potassium salts: Insights into anion types, LAOS, and mechanisms.

Gelation enhancement of konjac glucomannan/κ-carrageenan composite gels induced by different potassium salts: Insights into anion types, LAOS, and mechanisms.

Journal: Food chemistry

Published: December 29, 2025

Revealing the flavor deterioration and key off-odor compounds in garlic paste during processing and storage: A complementary approach with GC-MS, GC-IMS, and GC-O-MS.

Revealing the flavor deterioration and key off-odor compounds in garlic paste during processing and storage: A complementary approach with GC-MS, GC-IMS, and GC-O-MS.

Journal: Food chemistry

Published: November 18, 2025

Unlocking the potential of garlic by-product protein: Ultrasound-induced structural modification and fabrication of an ACE inhibitory peptide targeting endothelial dysfunction.

Unlocking the potential of garlic by-product protein: Ultrasound-induced structural modification and fabrication of an ACE inhibitory peptide targeting endothelial dysfunction.

Journal: Ultrasonics sonochemistry

Published: September 05, 2025

Encapsulation of Pediococcus acidilactici in Sodium Alginate-Calcium Lactate-Skim Milk Gel Beads: Characterization and Simulated Digestion Analysis.

Encapsulation of Pediococcus acidilactici in Sodium Alginate-Calcium Lactate-Skim Milk Gel Beads: Characterization and Simulated Digestion Analysis.

Journal: Journal of food science

Published: July 28, 2025

From garlic proteins to bioactive peptides: A computer-aided screening for saltiness-enhancers and angiotensin I-converting enzyme inhibitors with mechanistic and kinetic analysis.

From garlic proteins to bioactive peptides: A computer-aided screening for saltiness-enhancers and angiotensin I-converting enzyme inhibitors with mechanistic and kinetic analysis.

Journal: Food chemistry

Published: June 06, 2025

Preparation, structural characterization, and controlled release of puerarin-loaded complex and gel beads based on native/modified kudzu starch.

Preparation, structural characterization, and controlled release of puerarin-loaded complex and gel beads based on native/modified kudzu starch.

Journal: Food chemistry

Published: May 18, 2025

Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions.

Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions.

Journal: Food chemistry

Published: January 17, 2025

Structural and physicochemical properties of starch with varying degrees of gelatinization and complexation with polyphenol.

Structural and physicochemical properties of starch with varying degrees of gelatinization and complexation with polyphenol.

Journal: International journal of biological macromolecules

Published: December 29, 2024

Sustainable valorization of garlic byproducts: From waste to resource in the pursuit of carbon neutrality.

Sustainable valorization of garlic byproducts: From waste to resource in the pursuit of carbon neutrality.

Journal: Comprehensive reviews in food science and food safety

Published: November 25, 2024

Comparison of the properties of turmeric starch-dioscin-curcumin nanocarriers prepared by antisolvent co-precipitation and antisolvent precipitation.

Comparison of the properties of turmeric starch-dioscin-curcumin nanocarriers prepared by antisolvent co-precipitation and antisolvent precipitation.

Journal: Carbohydrate polymers

Published: October 14, 2024

Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic.

Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic.

Journal: NPJ science of food

Published: September 28, 2024

Showing 1-12 of 60

Last Updated: 09/26/2026