What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
The scientist’s investigation covers issues in Chromatography, Antioxidant, DPPH, Biochemistry and Hydrolysate.
Mouming Zhao mostly deals with Macroporous resin in his studies of Chromatography.
His Antioxidant research integrates issues from In vitro and Food science.
His research in Food science tackles topics such as Phenols which are related to areas like Ethyl acetate and Gallic acid.
Mouming Zhao has researched DPPH in several fields, including Ellagic acid, Phenolic acid, Extraction and Linoleic acid.
His Hydrolysate research includes themes of Papain, Maillard reaction, Peptide and Enzymatic hydrolysis.
His most cited work include:
- Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry (250 citations)
- Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp (199 citations)
- Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion (191 citations)
What are the main themes of his work throughout his whole career to date?
Mouming Zhao mostly deals with Chromatography, Food science, Antioxidant, Biochemistry and Hydrolysate.
His work deals with themes such as Amino acid, Size-exclusion chromatography, Emulsion, Hydrolysis and Peptide, which intersect with Chromatography.
As part of his studies on Food science, Mouming Zhao often connects relevant areas like Phenols.
His Antioxidant research incorporates elements of Digestion and Polysaccharide.
His Hydrolysate study combines topics in areas such as Papain and Maillard reaction.
Mouming Zhao works mostly in the field of DPPH, limiting it down to concerns involving Extraction and, occasionally, Yield.
He most often published in these fields:
- Chromatography (53.53%)
- Food science (31.76%)
- Antioxidant (26.47%)
What were the highlights of his more recent work (between 2014-2019)?
- Chromatography (53.53%)
- Biochemistry (25.29%)
- Antioxidant (26.47%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Chromatography, Biochemistry, Antioxidant, Hydrolysate and Amino acid.
He combines subjects such as Rheology, Food science, Desorption, Adsorption and Peptide with his study of Chromatography.
His research in Antioxidant is mostly focused on Protein oxidation.
His studies deal with areas such as In vitro and Enzymatic hydrolysis as well as Hydrolysate.
His Enzymatic hydrolysis study integrates concerns from other disciplines, such as Papain, High-performance liquid chromatography and Size-exclusion chromatography.
His Amino acid research includes elements of Catabolism, Peptide sequence, Ethyl acetate and Phenols.
Between 2014 and 2019, his most popular works were:
- Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. (80 citations)
- Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test (79 citations)
- Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time. (62 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
His main research concerns Chromatography, Amino acid, Food science, Biochemistry and Antioxidant.
His study in Chromatography is interdisciplinary in nature, drawing from both Fermentation, Flavour, Taste, Umami and Aroma.
The various areas that Mouming Zhao examines in his Amino acid study include Peptide sequence and Peptide.
His studies in Food science integrate themes in fields like Lipase, Protein oxidation and Emulsion.
His study brings together the fields of Meal and Biochemistry.
The study incorporates disciplines such as Reaction rate and Whey protein in addition to Antioxidant.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
