Hui Zhang
Hebei Medical University(CN)Jiangnan University(CN)University of Sydney(AU)University of Shanghai for Science and Technology(CN)Northeast Agricultural University(CN)Changzhi Medical College(CN)Peking University(CN)Hainan University(CN)Kunming Medical University(CN)Beijing Jishuitan Hospital(CN)Shenyang Normal University(CN)Jiaxing University(CN)RIKEN BioResource Research Center(JP)Fourth Hospital of Hebei Medical University(CN)First Affiliated Hospital of Kunming Medical University(CN)Beijing Radiation Center(CN)Shandong Food Fermentation Industry Research and Design Institute(CN)Innovation Team (China)(CN)State Key Laboratory of Food Science and Technology(CN)China Agricultural University(CN)Zhejiang University(CN)
Publications by Year
Research Areas
Food composition and properties, Proteins in Food Systems, Polysaccharides Composition and Applications, Phytochemicals and Antioxidant Activities, Protein Hydrolysis and Bioactive Peptides
Most-Cited Works
- → Prevention of Fatal Arrhythmias in High-Risk Subjects by Fish Oil n-3 Fatty Acid Intake(2005)366 cited
- → Oat Beta‐Glucan: Its Role in Health Promotion and Prevention of Diseases(2012)295 cited
- → Deep-fried flavor: characteristics, formation mechanisms, and influencing factors(2019)235 cited
- → Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship(2015)234 cited
- → Acetylation and carboxymethylation of the polysaccharide from Ganoderma atrum and their antioxidant and immunomodulating activities(2014)219 cited
- → In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley(2015)203 cited