Sumei Zhou

机构：Beijing Technology and Business University, Ministry of Education · ORCID：0000-0002-1976-3441

发表论文 21 篇 · 总被引 298 次 · h-index 10

代表论文

• Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications (2023 · Journal of the Science of Food and Agriculture · 被引 54)
• Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars (2023 · Foods · 被引 53)
• A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications (2023 · Food & Function · 被引 47)
• Enhancing the stability of mung bean-based milk: Insights from protein characteristics and raw material selection (2024 · International Journal of Biological Macromolecules · 被引 22)
• A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties (2023 · Food Bioscience · 被引 19)
• A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels (2024 · Journal of Cereal Science · 被引 18)