Junzhe Zou

机构：Ocean University of China

发表论文 8 篇 · 总被引 199 次 · h-index 5

代表论文

• Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria (2022 · Food Hydrocolloids · 被引 93)
• Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues (2022 · Food Chemistry · 被引 33)
• Insight into the molecular-level details of αs1 casein interactions with IgG: Combining with LC-MS/MS and molecular modelling techniques (2022 · Food Chemistry · 被引 27)
• A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan (2023 · Food Hydrocolloids · 被引 24)
• Localization and antigenicity reduction of immunodominant conformational IgE epitopes on αs1-casein (2024 · International Journal of Biological Macromolecules · 被引 7)
• Machine learning-driven GC–MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature (2025 · International Journal of Food Microbiology · 被引 3)