Yi Zhang
Assistant Professor of Food Science
Huck Affiliations
Most Recent Publications
Amphiphilic food polypeptides via moderate enzymatic hydrolysis of chickpea proteins: Bioprocessing, properties, and molecular mechanism
Ishita Ghosh, Saisai Ding, Yi Zhang, 2025, Food Chemistry
Core-shell gelatin-chitosan nanoparticles with lysozyme responsiveness formed via pH-drive and transglutaminase cross-linking
Jilong Li, Yongqiang Zhao, Yi Zhang, Corinne Nardin, 2025, International Journal of Biological Macromolecules
Novel soft food gels using beta-lactoglobulin via enzymatic crosslinking as agar gel alternatives
Han Liu, Corinne Nardin, Yi Zhang, 2024, Food Hydrocolloids
Bioplastic films from cassava peels: Enzymatic transformation and film properties
Yi Zhang, Jiayu Xie, William O. Ellis, Jilong Li, William Ofori Appaw, Benjamin K. Simpson, 2024, Industrial Crops and Products
Food-grade gelatin from camel skin: Extraction, characterisation and potential use for thin film packaging preparation
Kamel Hajlaoui, Ola Abdelhedi, Ali Salem, Frederic Debeaufort, Nacim Zouari, Yi Zhang, Mourad Jridi, 2024, Food Hydrocolloids
Corrigendum to “Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation” [Food Chem. 434 (2023) 137429](S0308814623020472)(10.1016/j.foodchem.2023.137429)
Kuan Gao, Shudong He, Haoshuang Chen, Junhui Wang, Xingjiang Li, Hanju Sun, Yi Zhang, 2024, Food Chemistry
Atypical Plant miRNA cal-miR2911: Robust Stability against Food Digestion and Specific Promoting Effect on Bifidobacterium in Mice
Qin Xu, Jianing Wang, Yi Zhang, Ying Li, Xinshu Qin, Yirao Xin, Yinglei Li, Ke Xu, Xingbin Yang, Xingyu Wang, 2024, Journal of Agricultural and Food Chemistry on p. 4801-4813
Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation
Kuan Gao, Shudong He, Haoshuang Chen, Junhui Wang, Xingjiang Li, Hanju Sun, Yi Zhang, 2024, Food Chemistry
Transglutaminase: Fundamentals and Applications
Yi Zhang, Benjamin Simpson, 2024,
Visualized detection of goat milk adulteration using golden nanoparticles (AuNPs) and the dilution sensitive-PCR based on supercoiled plasmids and dUTP incorporation
Ying Li, Yinglei Li, Jianing Wang, Yi Zhang, Qin Xu, Xinshu Qin, Yirao Xin, Ke Xu, Xingbin Yang, Xingyu Wang, 2024, Journal of Food Composition and Analysis on p. 106249
Most-Cited Papers
Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study
Yi Zhang, Benjamin K. Simpson, Marie Josée Dumont, 2018, Food Bioscience on p. 88-95
Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques
Yi Zhang, Shudong He, Benjamin K. Simpson, 2018, Current Opinion in Food Science on p. 30-35
Generation of antioxidative peptides from Atlantic sea cucumber using alcalase versus trypsin: In vitro activity, de novo sequencing, and in silico docking for in vivo function prediction
Yi Zhang, Shudong He, Éric Bonneil, Benjamin K. Simpson, 2020, Food Chemistry
Isolation and prebiotic activity of water-soluble polysaccharides fractions from the bamboo shoots (Phyllostachys praecox)
Shudong He, Xin Wang, Yi Zhang, Jing Wang, Hanju Sun, Junhui Wang, Xiaodong Cao, Yongkang Ye, 2016, Carbohydrate Polymers on p. 295-304
Hydrophobicity and physicochemical properties of agarose film as affected by chitosan addition
Qiqi Cao, Yi Zhang, Wei Chen, Xianghong Meng, Bingjie Liu, 2018, International Journal of Biological Macromolecules on p. 1307-1313
Food enzymes immobilization: novel carriers, techniques and applications
Jiayu Xie, Yi Zhang, Benjamin Simpson, 2022, Current Opinion in Food Science on p. 27-35
Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling
Shudong He, Jing Li, Qian He, Huifang Jian, Yi Zhang, Jialiang Wang, Hanju Sun, 2018, Powder Technology on p. 126-133
Fish oil ameliorates trimethylamine N-oxide-exacerbated glucose intolerance in high-fat diet-fed mice
Xiang Gao, Jie Xu, Chengzi Jiang, Yi Zhang, Yong Xue, Zhaojie Li, Jingfeng Wang, Changhu Xue, Yuming Wang, 2015, Food and Function on p. 1117-1125
Advances in epitope mapping technologies for food protein allergens: A review
Fanlin Zhou, Shudong He, Hanju Sun, Yongfei Wang, Yi Zhang, 2021, Trends in Food Science and Technology on p. 226-239
Genetically modified food enzymes: a review
Yi Zhang, Timothy Geary, Benjamin K. Simpson, 2019, Current Opinion in Food Science on p. 14-18