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Publications by Chu Shu Zhang

Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate

Multidisciplinary

English

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Effect of Xylose on the Structural and Physicochemical Properties of Peanut Isolated Protein Based Films

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Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

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Evaluation of Cudrania Tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties

Korean journal for food science of animal resources

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Nutritive Evaluation of Fish Protein Hydrolysate.

Nippon Eiyo Shokuryo Gakkaishi

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In Vivo Antioxidant Activity of Mackerel (Scomber Japonicus) Muscle Protein Hydrolysate

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Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

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Physicochemical Properties and Antimicrobial Effects of Roselle Corolla, Onion Peels and Peanut Skins Anthocyanins

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Physiological Properties of Protein Hydrolysate From Tuna Cooking Drip

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Physicochemical Properties, Characterization, and Antioxidant Activity of Sodium Ferric Gluconate Complex

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