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YI ZHANG

Assistant Professor

Université de Pau et des Pays de l'Adour

France

Research Interests

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Professors in France Professors in Food Science Food Science professors in France

About

Yi Zhang is an Associate Professor at the University of Pau and Pays de l'Adour in France. His research primarily focuses on food science, including enzymatic processes in food applications, protein oxidation effects on aquatic products, and the extraction and characterization of bioactive compounds from agricultural waste. Recent publications include studies on cold-active transglutaminase, bioplastic films derived from cassava peels, and the properties of gelatin from various sources.

Articles (26)

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2022

Collaborators (3)

Shikha Goyal

Assistant Professor

Amity University Noida

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Susana Fernandes

SWEDEN

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Wenxue Zhang

Pennsylvania State University

UNITED STATES

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YI ZHANG

Research Interests

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About

Articles (26)

Agentic AI for food property data: From literature to database to new discovery

Formation of pea protein fibrils via novel trypsin-assisted self-assembling process

Low-cost fat recovery from industrial ice cream waste: Separation mechanisms, process modeling, and techno-economic feasibility

Tyrosinase Recovered from White Button Mushroom Waste: Extraction, Characterization, and Application in Casein Cross-Linking

A new cold-active transglutaminase: Discovery, computational insights, and recombinant expression

Acid-Adapted Polyphenol Oxidases from Agricultural Wastes: Extraction, Characterization, and Application in Plant Protein Crosslinking

Novel soft food gels using beta-lactoglobulin via enzymatic crosslinking as agar gel alternatives

Bioplastic films from cassava peels: Enzymatic transformation and film properties

Food-grade gelatin from camel skin: Extraction, characterisation and potential use for thin film packaging preparation

Atypical Plant miRNA cal-miR2911: Robust Stability against Food Digestion and Specific Promoting Effect on <i>Bifidobacterium</i> in Mice

Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation

Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation

Assessment of dynamic digestion fate of soy protein gel induced by lactic acid bacteria: A protein digestomics research

A Comparative Study on Extraction and Physicochemical Properties of Soluble Dietary Fiber from Glutinous Rice Bran Using Different Methods

Partitioning and recovery of proteases from lizardfish (Saurida micropectoralis) stomach using combined phase partitioning systems and their storage stability

Characteristics of gelatin from lizardfish (Saurida micropectoralis) and threadfin bream (Nemipterus hexodon) skins as influenced by extraction conditions

Lycium ruthenicum Murr. anthocyanins inhibit hyperproliferation of synovial fibroblasts from rheumatoid patients and the mechanism study powered by network pharmacology

In-Vitro Screenings for Biological and Antioxidant Activities of Aqueous Extract from Sacha Inchi (Plukenetia volubilis L.) Husks

Hypoglycemic effect of polysaccharides of Dendrobium officinale compound on type 2 diabetic mice

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates

Editorial overview: Food bioprocessing

Seal meat enzymatic hydrolysates and its digests: A comparison on protein and minerals profiles

Food enzymes immobilization: novel carriers, techniques and applications

Prediction and characterization of the T cell epitopes for the major soybean protein allergens using bioinformatics approaches

Cold setting of gelatin–antioxidant peptides composite hydrogels using a new psychrophilic recombinant transglutaminase (rTGase)

Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach

Collaborators (3)

Shikha Goyal

Susana Fernandes

Wenxue Zhang

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