Qiangzhong Zhao

机构：South China University of Technology · ORCID：0000-0002-5446-7904

发表论文 181 篇 · 总被引 6372 次 · h-index 48

代表论文

• Mind the Particle Rigidity: Blooms the Bioavailability via Rapidly Crossing the Mucus Layer and Alters the Intracellular Fate of Curcumin (2024 · ACS Nano · 被引 32)
• Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry (2024 · Food Hydrocolloids · 被引 20)
• Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels (2025 · Food Hydrocolloids · 被引 18)
• Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods (2024 · Food and Bioprocess Technology · 被引 16)
• Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides (2025 · Food Chemistry · 被引 10)
• Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage (2024 · Foods · 被引 10)