Zhang, Sitian

Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study

Zhang, S., Huang, W., Feizollahi, E., Roopesh, M. S., & Chen, L. (2021) · Innovative Food Science & Emerging Technologies

Proteins in Food SystemsAtmospheric-Pressure Plasma Applications

Cited by 188

Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties

Zhang, S., Huang, W., Roopesh, M. S., & Chen, L. (2022) · Food Research International

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 96

Fabrication of pea protein gels with modulated rheological properties using high pressure processing

Zhang, S., Han, J., & Chen, L. (2023) · Food Hydrocolloids

Proteins in Food SystemsMicrobial Inactivation Methods

Cited by 53