Maomao Zeng

机构：Jiangnan University, Shenzhen Metro (China), State Key Laboratory of Food Science and Technology · ORCID：0000-0001-9259-1992

发表论文 339 篇 · 总被引 11280 次 · h-index 61

代表论文

• The impact of pH-shifting and heat treatment on soy protein isolates: Structural changes and foaming properties (2025 · Food Bioscience · 被引 9)
• Soybean Soluble Polysaccharides: Composition, Structure, and Protein Stabilization Mechanism in Acidic Milk Drinks (2025 · Foods · 被引 6)
• Effect of molecular weight and protein content on the interfacial activity of soybean soluble polysaccharides (2025 · Food Hydrocolloids · 被引 5)
• Restoration and enhancement of canned bamboo shoots flavor: Synergistic effects of reduced sterilization intensity, natural extracts, pH optimization and antioxidants (2025 · Food Chemistry · 被引 3)
• The impact of sublethal antimicrobial blue light on lipidomic changes of Escherichia coli and Salmonella Typhimurium (2025 · Frontiers in Cellular and Infection Microbiology · 被引 3)
• Effect of microbial fermentation on the flavor profile and volatile compounds of bamboo leaves (2025 · Food Bioscience · 被引 3)