Biochemistry, Food science, Enzyme, Monosaccharide and Starch are his primary areas of study. As part of his studies on Biochemistry, he often connects relevant subjects like Strain. His work on Lactobacillaceae as part of general Food science study is frequently linked to Health benefits, bridging the gap between disciplines.
His studies deal with areas such as Blanching, Hydrolysis and Incubation as well as Enzyme. He focuses mostly in the field of Monosaccharide, narrowing it down to topics relating to Ketose and, in certain cases, Bioconversion. He focuses mostly in the field of Starch, narrowing it down to matters related to Digestion and, in some cases, Maltose.
The scientist’s investigation covers issues in Biochemistry, Enzyme, Food science, Chromatography and Substrate. His study in Thermostability, Enzyme assay, Escherichia coli, Hydrolysis and Inulin are all subfields of Biochemistry. The study incorporates disciplines such as Mutagenesis, Stereochemistry, Site-directed mutagenesis and Sucrose in addition to Enzyme.
His Stereochemistry study incorporates themes from Isomerase and Rare sugar. Tao Zhang usually deals with Sucrose and limits it to topics linked to Levansucrase and Lactose. The concepts of his Food science study are interwoven with issues in Rice bran oil and Antioxidant.
His primary areas of study are Food science, Biochemistry, Enzyme, Antioxidant and Rice bran oil. In general Food science study, his work on Phytosterol often relates to the realm of Tocopherol, thereby connecting several areas of interest. Tao Zhang incorporates Biochemistry and Vibrio natriegens in his research.
His work in the fields of Enzyme assay and Cofactor overlaps with other areas such as Certified reference materials. His work carried out in the field of Antioxidant brings together such families of science as Oxidative stress, Reagent, Oxidative phosphorylation and Vegetable oil. His research in Arabinose isomerase intersects with topics in Substrate and Tagatose.
Tao Zhang mainly investigates Food science, Antioxidant, Vegetable oil, Maltodextrin and Tagatose. The various areas that he examines in his Food science study include Squalene, Supercritical fluid extraction, Extraction and Linoleic acid. His work in the fields of Antioxidant, such as Oxygen radical absorbance capacity, overlaps with other areas such as Thesaurus.
The Maltodextrin study combines topics in areas such as Fructose, Bioproduction, Hexose, Glutaraldehyde and Glucose 6-phosphate. His Bioproduction study is concerned with the field of Biochemistry as a whole. The concepts of his Tagatose study are interwoven with issues in Glycogen phosphorylase, Ethylene glycol, Fructose 6-phosphate, Phosphoglucomutase and Substrate.
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.
Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
Yanhong Li;Bo Jiang;Tao Zhang;Wanmeng Mu.
Food Chemistry (2008)
Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates.
Tao Zhang;Yanhong Li;Ming Miao;Bo Jiang.
Food Chemistry (2011)
Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch.
Ming Miao;Rong Li;Bo Jiang;Steve W. Cui.
Food Chemistry (2014)
Slowly Digestible Starch—A Review
Ming Miao;Bo Jiang;Steve W Cui;Tao Zhang.
Critical Reviews in Food Science and Nutrition (2015)
Characterization of d-tagatose-3-epimerase from Rhodobacter sphaeroides that converts d-fructose into d-psicose
Longtao Zhang;Wanmeng Mu;Bo Jiang;Tao Zhang.
Biotechnology Letters (2009)
Characterization and antioxidant activity of Ginkgo biloba exocarp polysaccharides
Jingjing Chen;Tao Zhang;Bo Jiang;Wanmeng Mu.
Carbohydrate Polymers (2012)
Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound.
Wanmeng Mu;Shuhuai Yu;Lanjun Zhu;Tao Zhang.
Applied Microbiology and Biotechnology (2012)
Interaction mechanism between green tea extract and human α-amylase for reducing starch digestion.
Ming Miao;Bo Jiang;Huan Jiang;Tao Zhang.
Food Chemistry (2015)
Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch
Ming Miao;Bo Jiang;Tao Zhang;Zhengyu Jin.
Food Chemistry (2011)
An overview of biological production of L-theanine
Wanmeng Mu;Tao Zhang;Bo Jiang.
Biotechnology Advances (2015)
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