World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
48
Citations
6342
World Ranking
15431
National Ranking
2389

Overview

Qiangzhong Zhao is affiliated with the South China University of Technology in China. Their research primarily focuses on the Agricultural and Biological Sciences, with a significant contribution to subfields including Food Science, Nutrition and Dietetics, Materials Chemistry, Plant Science, and Molecular Biology.

The scientist's main topics of research encompass:

  • Proteins in Food Systems
  • Food Chemistry and Fat Analysis
  • Polysaccharides Composition and Applications
  • Food composition and properties
  • Pickering emulsions and particle stabilization
  • Microencapsulation and Drying Processes
  • Protein Hydrolysis and Bioactive Peptides

Qiangzhong Zhao has contributed extensively to scientific literature, publishing numerous papers in established journals. Among the recent publications are:

  • Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis, 2020, Food Hydrocolloids
  • pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery, 2021, Food Chemistry
  • Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties, 2021, Food Chemistry
  • Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification, 2022, Food Chemistry
  • Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics, 2021, LWT

Frequent collaborators in Zhao's research include Mouming Zhao, Yongjian Cai, Tongxun Liu, Lihua Huang, and Xiujie Zhao.

The scientist's work appears regularly in a set of specific venues, highlighting the focus and continuity of their research efforts. The leading publication venues include:

  • Food Hydrocolloids
  • Food Chemistry
  • Food Bioscience
  • SSRN Electronic Journal
  • Journal of the Science of Food and Agriculture

Best Publications

  • Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems

    Jin-shui Wang;Mou-ming Zhao;Qiang-zhong Zhao;Yue-ming Jiang

  • Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates

    Lixia Mu;Mouming Zhao;Bao Yang;Haifeng Zhao

  • Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time.

    Lin Zheng;Mouming Zhao;Chuqiao Xiao;Qiangzhong Zhao

  • Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

    Xuebo Song;Si Jing;Lin Zhu;Chenfei Ma

  • Phenolics from hull of Garcinia mangostana fruit and their antioxidant activities

    Limei Yu;Mouming Zhao;Bao Yang;Qiangzhong Zhao

  • Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

    Qiangzhong Zhao;Zhao Long;Jing Kong;Tongxun Liu

  • Effects of pretreatments on the structure and functional properties of okara protein

    Xia Tao;Yongjian Cai;Tongxun Liu;Zhao Long

  • Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

    Yongjian Cai;Xinlun Deng;Tongxun Liu;Mouming Zhao

  • Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

    Weizheng Sun;Chun Cui;Mouming Zhao;Qiangzhong Zhao

  • Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis

    Penghui Shen;Feibai Zhou;Yuanhong Zhang;Dan Yuan

  • Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

    Weizheng Sun;Mouming Zhao;Chun Cui;Qiangzhong Zhao

  • Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface

    Liya Liu;Qiangzhong Zhao;Tongxun Liu;Mouming Zhao

  • Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

    Liya Liu;Qiangzhong Zhao;Tongxun Liu;Jing Kong

  • Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

    Zhao Long;Qiangzhong Zhao;Tongxun Liu;Wanmei Kuang

  • Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface

    Liya Liu;Qiangzhong Zhao;Tongxun Liu;Zhao Long

  • Volatile compounds of Cantonese sausage released at different stages of processing and storage

    Weizheng Sun;Qiangzhong Zhao;Haifeng Zhao;Mouming Zhao

  • Effect of homogenisation and storage time on surface and rheology properties of whipping cream

    Zhao Long;Mouming Zhao;Qiangzhong Zhao;Bao Yang

  • Application of targeted drug delivery system in Chinese medicine.

    Di-Cai Li;Xian-Ke Zhong;Zhi-Ping Zeng;Jian-Guo Jiang

  • Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

    Qiangzhong Zhao;Mouming Zhao;Bao Yang;Chun Cui

  • Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy

    Weizheng Sun;Qiangzhong Zhao;Mouming Zhao;Bao Yang

  • Antioxidant, immunomodulatory and anti-breast cancer activities of phenolic extract from pine (Pinus massoniana Lamb) bark

    Limei Yu;Mouming Zhao;Jin shui Wang;Chun Cui

Frequent Co-Authors

Mouming Zhao
Mouming Zhao South China University of Technology
Bao Yang
Bao Yang Chinese Academy of Sciences
Dongxiao Sun-Waterhouse
Dongxiao Sun-Waterhouse University of Auckland
Yueming Jiang
Yueming Jiang Chinese Academy of Sciences
Baoguo Sun
Baoguo Sun Beijing Technology and Business University
Jiaoyan Ren
Jiaoyan Ren South China University of Technology
Jian Ji
Jian Ji Zhejiang University
Jianrong Li
Jianrong Li Bohai University
Qinlu Lin
Qinlu Lin Central South University of Forestry and Technology

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