Peng Zhou
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Peng Zhoucomputer-science Degrees
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Machine Learning
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Artificial Intelligence
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Computer Science
Peng Zhou's Degrees
- PhD Computer Science Stanford University
- Masters Artificial Intelligence Stanford University
- Bachelors Computer Science Tsinghua University
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(Suggest an Edit or Addition)Peng Zhou's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? (2018) (330)
- Collagen and gelatin. (2015) (295)
- Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis) (2012) (223)
- Green synthesis of silver nanoparticles using turmeric extracts and investigation of their antibacterial activities. (2018) (214)
- Effects of high pressure modification on conformation and gelation properties of myofibrillar protein. (2017) (208)
- Detection of Pesticides in Fruits by Surface-Enhanced Raman Spectroscopy Coupled with Gold Nanostructures (2013) (202)
- Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction (2006) (199)
- Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at -3 and 0 °C. (2013) (184)
- Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. (2017) (182)
- Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins (2006) (177)
- Collagen and gelatin from marine by-products. (2007) (121)
- Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing (2019) (106)
- Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin. (2015) (102)
- Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage (2007) (91)
- Effects of moisture-induced whey protein aggregation on protein conformation, the state of water molecules, and the microstructure and texture of high-protein-containing matrix. (2008) (90)
- 3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate (2018) (83)
- Short communication: rapid detection of milk fat adulteration with vegetable oil by fluorescence spectroscopy. (2013) (81)
- Moisture-induced aggregation of whey proteins in a protein/buffer model system. (2008) (71)
- Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp (Exopalaemon modestus) as affected by high intensity ultrasound. (2018) (60)
- Extraction and characterization of acid- and pepsin-soluble collagens from the scales, skins and swim-bladders of grass carp (Ctenopharyngodon idella) (2015) (58)
- A study of multi-ligand beta-lactoglobulin complex formation. (2014) (57)
- Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements. (2007) (55)
- Protective effect of ligand-binding proteins against folic acid loss due to photodecomposition. (2013) (51)
- Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate (2018) (50)
- Changes in milk fat globule membrane proteome after pasteurization in human, bovine and caprine species. (2019) (49)
- Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret Assay (2006) (47)
- Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates (2016) (45)
- Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems. (2009) (44)
- Maillard-reaction-induced modification and aggregation of proteins and hardening of texture in protein bar model systems. (2013) (42)
- Comparison of acid-soluble collagens from the skins and scales of four carp species (2014) (41)
- Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance (2019) (40)
- Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate (2014) (35)
- Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage. (2020) (35)
- Stability of whey protein hydrolysate powders: effects of relative humidity and temperature. (2014) (34)
- Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles (2015) (33)
- In vitro antioxidative and anticancer activities of tea glycoprotein in green tea (2007) (30)
- Effect of Fructose and glucose on glycation of β-lactoglobulin in an intermediate-moisture food model system: analysis by liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MS(E)). (2012) (30)
- Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. (2019) (29)
- Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates (2017) (28)
- The folic acid/β-casein complex: Characteristics and physicochemical implications (2014) (27)
- Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture (2016) (26)
- IgE-binding epitope mapping of tropomyosin allergen (Exo m 1) from Exopalaemon modestus, the freshwater Siberian prawn. (2019) (25)
- Improving the thermostability of β-lactoglobulin via glycation: The effect of sugar structures (2015) (25)
- Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction. (2019) (22)
- Changes in bioactive milk serum proteins during milk powder processing. (2020) (22)
- Changes in the milk serum proteome after thermal and non-thermal treatment (2020) (20)
- Effect of temperature on casein micelle composition and gelation of bovine milk (2018) (19)
- Primary structure and configuration of tea polysaccharide. (2004) (19)
- Removal of Cd(II) and Cu(II) ions from aqueous solutions using tannin-phenolic polymer immobilized on cellulose (2019) (18)
- Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products. (2019) (18)
- Solubilisation of micellar casein powders by high-power ultrasound. (2020) (17)
- Effect of molecular size and charge state of reducing sugars on nonenzymatic glycation of β-lactoglobulin (2013) (17)
- Short communication: Suitability of fluorescence spectroscopy for characterization of commercial milk of different composition and origin. (2011) (17)
- Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage. (2021) (17)
- Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and a tamarillo enzyme (tamarillin) (2018) (17)
- Heat-induced denaturation and bioactivity changes of whey proteins (2021) (17)
- Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity (2020) (16)
- Insight into the effect of glycerol on stability of globular proteins in high protein model system. (2019) (16)
- Effects of enzymatic dephosphorylation on infant in vitro gastrointestinal digestibility of milk protein concentrate. (2016) (15)
- Protein changes in shrimp ( Metapenaeus ensis ) frozen stored at different temperatures and the relation to water‐holding capacity (2021) (14)
- Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization (2021) (13)
- Characterizing the changes of bovine milk serum proteins after simulated industrial processing (2020) (13)
- Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers (2020) (13)
- Moisture-induced aggregation of alpha-lactalbumin: effects of temperature, cations, and pH. (2011) (13)
- Modification of fish skin collagen film and absorption property of tannic acid (2014) (12)
- Biochemical and physico-chemical changes of skim milk during acidification with glucono-δ-lactone and hydrogen chloride (2017) (12)
- Effect of N-terminal modification on the antimicrobial activity of nisin (2020) (12)
- Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules. (2018) (12)
- Preparation and Properties of Polyurethane Hydrogels Based on Hexamethylene Diisocyanate/Polycaprolactone-Polyethylene Glycol (2018) (12)
- Allergenicity suppression of tropomyosin from Exopalaemon modestus by glycation with saccharides of different molecular sizes. (2019) (11)
- Insight into the effects of deglycosylation and glycation of shrimp tropomyosin on in vivo allergenicity and mast cell function. (2019) (11)
- Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu withMucor racemosus: microbiological, biochemical, structural, textural and sensory properties (2018) (11)
- Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate. (2017) (10)
- Combined effects of pulsed electric field, Chamuang leaf extract and cold plasma on quality and shelf-life of Litopenaeus vannamei (2021) (10)
- Effect of geographic variation on the proteome of sea cucumber (Stichopus japonicus). (2020) (10)
- Glycerol induced stability enhancement and conformational changes of β-lactoglobulin. (2020) (10)
- Effect of water activity and temperature on the stability of creatine during storage (2009) (9)
- Characterization of the key aromatic constituents in tea flowers of elite Chinese tea cultivars (2006) (9)
- Benefits of blended oil consumption over other sources of lipids on the cardiovascular system in obese rats. (2019) (9)
- The effect of transglutaminase on reconstituted skim milks at alkaline pH (2018) (9)
- Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems (2019) (9)
- Effects of particle size and aging of milk protein concentrate on the biophysical properties of an intermediate-moisture model food system (2020) (9)
- Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains. (2020) (8)
- Season and geography induced variation in sea cucumber (Stichopus japonicus) nutritional composition and gut microbiota (2021) (8)
- Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance (2019) (8)
- Geography and ethnicity related variation in the Chinese human milk serum proteome. (2019) (8)
- Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides) (2020) (8)
- Electrochemical insight into the activated algal biochar assisted hydrogenotrophic denitrification at biocathode using bioelectrochemical system (BES) (2021) (7)
- Glycation by saccharides of different molecular sizes affected the allergenicity of shrimp tropomyosin via epitope loss and the generation of advanced glycation end products. (2019) (7)
- Membrane-based fractionation, enzymatic dephosphorylation, and gastrointestinal digestibility of β-casein enriched serum protein ingredients (2019) (7)
- Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet. (2018) (7)
- Digestive differences in immunoglobulin G and lactoferrin among human, bovine, and caprine milk following in vitro digestion (2021) (6)
- Peptidome comparison following gastrointestinal digesta of bovine versus caprine milk serum. (2020) (6)
- Characterization of fatty acid profile by FFFS (2014) (6)
- Simultaneous Determination of Danofloxacin and Flumequine in Milk Based on Fluorescence Spectroscopy and Chemometrics Tools (2013) (6)
- Variation of insoluble calcium salts in protein adsorption and suspension stability when dispersed in sodium caseinate solutions (2016) (6)
- Whey Protein-Based Nutrition Bars (2019) (6)
- Effects of sucrose crystallization and moisture migration on the structural changes of a coated intermediate moisture food (2009) (6)
- Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel. (2021) (5)
- Gestational Diabetes Mellitus-Induced Changes in Proteomes and Glycated/Glycosylated Proteomes of Human Colostrum. (2021) (5)
- Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk (2019) (5)
- Investigation of caprine milk serum proteome and glycated proteome changes during heat treatment using robust ion mobility time-of-flight proteomic techniques (2020) (5)
- Effect of kappa carrageenan on acid-induced gelation of whey protein aggregates. Part II: Microstructure (2020) (5)
- Macronutrients, total aerobic bacteria counts and serum proteome of human milk during refrigerated storage (2020) (5)
- Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with Ultraviolet-C treatment (2021) (5)
- Effect of reducing sugars on the in-vitro glycation of goat milk whey protein by mass spectrometry (2021) (4)
- Use of aminothiophenol as an indicator for the analysis of silver nanoparticles in consumer products by surface-enhanced Raman spectroscopy. (2016) (4)
- Characterization of endogenous peptides from Dromedary and Bactrian camel milk (2022) (4)
- Synthesis of tannin-immobilized cellulose and its adsorption properties for berberine hydrochloride (2020) (4)
- Changes in bioactive proteins and serum proteome of human milk under different frozen storage. (2021) (4)
- A comparison study of the influence of milk protein versus whey protein in high-protein diets on adiposity in rats. (2021) (4)
- Studying the effects of sea cucumber ovum powder on nonalcoholic fatty liver disease by proteomics techniques in a rat model. (2020) (3)
- Temperature-dependent dissociation of human micellar β-casein: Implications of its phosphorylation degrees and casein micelle structures. (2021) (3)
- Response surface optimization of the water immersion extraction and macroporous resin purification processes of anhydrosafflor yellow B from Carthamus tinctorius L. (2020) (3)
- Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) (2020) (3)
- Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak (2020) (2)
- The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd. (2021) (2)
- Effect of Lipids on the Rehydration Behaviours of Milk Protein Concentrate (2020) (2)
- Analytical Methods | Differential Scanning Calorimetry (2011) (2)
- Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions. (2018) (2)
- Sea cucumber enzymatic hydrolysates relieve osteoporosis through OPG/RANK/RANKL system in ovariectomized rats (2022) (2)
- Enhancement of the Stability of Insoluble Calcium Particles Using a Phospholipid Coating (2017) (2)
- Nucleation of amino acid-rich crystals on the surface of dried scallop (Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity (2016) (2)
- Effects of Drying Methods on Serum Protein Powder Properties (2022) (1)
- [Purification and relative molecular mass determination of tea glycoprotein by high performance liquid chromatography-electrospray ionisation mass spectrometry]. (2004) (1)
- Effects of pasteurization, microfiltration, and ultraviolet-c treatments on microorganisms and bioactive proteins in bovine skim milk (2021) (1)
- Primary structure and configuration of tea polysaccharide (2010) (1)
- Transmission of Major and Minor Serum Proteins during Microfiltration of Skim Milk: Effects of Pore Diameters, Concentration Factors and Processing Stages (2021) (1)
- The Results of Different Heating Temperatures on Activities of Bioactive Proteins in Human Milk (2022) (1)
- Measurement of Forchlorfenuron in Grapes by Surface - Enhanced Raman Spectroscopy coupled with Gold Nano substrates (2016) (1)
- Decalcification strongly affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions (2023) (1)
- Characterization of fatty acid profiles of fats and oils by fluorescence spectroscopy. (2014) (0)
- Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts (2022) (0)
- Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu (2023) (0)
- Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderly. (2023) (0)
- Fractionation of κ-casein from caprine micellar caseins using differential precipitation (2023) (0)
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What Schools Are Affiliated With Peng Zhou?
Peng Zhou is affiliated with the following schools:
