Zhiqing Zhang

Yucheng, 625014, China

Last Updated: 09/26/2026

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Found 35 publications

Phenolic Copigment Enhanced Anthocyanin Stability and Color Intensity of Frozen Red Huajiao (Zanthoxylum bungeanum Maxim.) Fruit.

Phenolic Copigment Enhanced Anthocyanin Stability and Color Intensity of Frozen Red Huajiao (Zanthoxylum bungeanum Maxim.) Fruit.

Journal: Foods (Basel, Switzerland)
Published: April 08, 2026

Synergistic self-assembly of white beeswax and carnauba wax in Zanthoxylum bungeanum oil oleogels: Enhanced structural stability and controlled flavor release.

Synergistic self-assembly of white beeswax and carnauba wax in Zanthoxylum bungeanum oil oleogels: Enhanced structural stability and controlled flavor release.

Journal: Food research international (Ottawa, Ont.)
Published: February 10, 2026

Topographic controls on soil organic carbon partitioning and enzyme dynamics in nutrient-poor soils.

Topographic controls on soil organic carbon partitioning and enzyme dynamics in nutrient-poor soils.

Journal: Frontiers in microbiology
Published: October 30, 2025

A 13-kb Deletion in SeAPRR2 Disrupts Chloroplast Development by Dual-Targeting SeHEMA1/SeLHCB4 for White Peel Formation in Chayote.

A 13-kb Deletion in SeAPRR2 Disrupts Chloroplast Development by Dual-Targeting SeHEMA1/SeLHCB4 for White Peel Formation in Chayote.

Journal: Plant, cell & environment
Published: October 13, 2025

Structural characteristics, multifunctional applications, and research prospects of ferritin: a case study of sturgeon ferritin.

Structural characteristics, multifunctional applications, and research prospects of ferritin: a case study of sturgeon ferritin.

Journal: Frontiers in nutrition
Published: June 29, 2025

Moisture dynamics and flavor evolution in green Sichuan pepper during processing: An LF-NMR/MRI approach.

Moisture dynamics and flavor evolution in green Sichuan pepper during processing: An LF-NMR/MRI approach.

Journal: Food chemistry
Published: May 20, 2025

Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics.

Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics.

Journal: Foods (Basel, Switzerland)
Published: March 01, 2025

Characteristic of essential oil in Zanthoxylum armatum DC. leaves and application in flavor oil.

Characteristic of essential oil in Zanthoxylum armatum DC. leaves and application in flavor oil.

Journal: Food chemistry: X
Published: February 27, 2025

An antioxidant composite film based on loquat seed starch incorporating resveratrol-loaded core-shell nanoparticles.

An antioxidant composite film based on loquat seed starch incorporating resveratrol-loaded core-shell nanoparticles.

Journal: International journal of biological macromolecules
Published: December 11, 2024

Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation.

Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation.

Journal: Foods (Basel, Switzerland)
Published: August 20, 2024

Characterization of Peptide Profiles and the Hypoallergenic and High Antioxidant Activity of Whey Protein Hydrolysate Prepared Using Different Hydrolysis Modes.

Characterization of Peptide Profiles and the Hypoallergenic and High Antioxidant Activity of Whey Protein Hydrolysate Prepared Using Different Hydrolysis Modes.

Journal: Foods (Basel, Switzerland)
Published: August 14, 2024

Impact of microorganisms on key processes of organic acid metabolism during the occurrence and disappearance of paocai pellicle.

Impact of microorganisms on key processes of organic acid metabolism during the occurrence and disappearance of paocai pellicle.

Journal: Journal of food science
Published: February 24, 2024
Showing 1-12 of 35

Last Updated: 09/26/2026