Guan-Hua Zhao
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Explore the profile of Guan-Hua Zhao including associated specialties, affiliations and a list of published articles.
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Articles
11
Citations
57
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Recent Articles
1.
Tan Z, Zhao G, Zhou D, Shao Z, Song L
J Sci Food Agric
. 2025 Jan;
PMID: 39831351
Background: Traditional methods for fabricating protein-polyphenol conjugates have not preserved the structural and functional integrity essential for the food industry effectively. This research introduces an advanced encapsulation methodology designed to...
2.
Zeng X, Yin F, Zhao G, Guo C, Li D, Liu H, et al.
Food Chem
. 2024 Feb;
444:138583.
PMID: 38309082
Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty...
3.
Zhang M, Liu Y, Wu Z, Zhao G, Song L, Jiang P, et al.
Food Chem
. 2023 Jan;
409:135333.
PMID: 36592605
Label-free quantitative proteomic analysis was utilized to determine the key proteins that affect texture properties of sea cucumber body wall (SCBW) with different boiling heating treatment. 862, 363, 315, and...
4.
Wang Q, Liu F, Wang X, Zhao G, Cai D, Yu J, et al.
Mar Drugs
. 2022 Nov;
20(11).
PMID: 36421997
Low molecular weight (<5 kDa) peptides from mussels (Mytilus edulis) (MPs) and the peptides from clams (Ruditapes philippinarum) (CPs) were prepared through enzymatic hydrolysis by proteases (dispase, pepsin, trypsin, alcalase...
5.
Zhang M, Liu Y, Zhao G, Song L, Wu Z, Jiang P, et al.
Food Chem
. 2022 Sep;
400:134055.
PMID: 36075164
The structural foundation of texture changes in sea cucumber body wall (SCBW) during boiling was investigated using second harmonic generation (SHG) microscopy for the first time. The results from SHG...
6.
Pei X, Yin F, Zhong X, Liu H, Song L, Zhao G, et al.
Food Sci Nutr
. 2022 Aug;
10(8):2804-2812.
PMID: 35959263
Through monitoring Rancimat induction time (RIT), peroxide value (POV), and thiobarbituric acid-reactive substances (TBARS) of docosahexaenoic acid (DHA) algae oil and walnut oil during accelerated storage, the effects of the...
7.
Zhao G, Hu Y, Liu Z, Xie H, Zhang M, Zheng R, et al.
Food Res Int
. 2021 Aug;
147:110559.
PMID: 34399536
Aldehydes and ketones are secondary oxidation products resulting from lipid oxidation that occurs during food processing. These small molecule compounds not only have an impact on the quality, odor and...
8.
Xie H, Zhao G, Wu Z, Li D, Zhao M, Li A, et al.
J Sci Food Agric
. 2020 Sep;
101(4):1554-1561.
PMID: 32869299
Background: Phospholipids, the main lipid component in marine shellfish, mainly comprise glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). GPC and GPE in marine shellfish, especially scallop, carry n-3 long-chain polyunsaturated fatty acids,...
9.
Gao Z, Zhao G, Zhang Z, Huang J, Li Z, Zhang H, et al.
Immunol Res
. 2018 Jan;
66(2):299-304.
PMID: 29376206
Adenosine deaminase (ADA) has been found to be involved in autoimmune disease progression. To assess the potential application of serum ADA activity in diagnosing systemic lupus erythematosus (SLE) and evaluating...
10.
Yan W, Chen T, Wang X, Qi L, Zhao G, Yang G, et al.
Int J Ophthalmol
. 2017 Oct;
10(10):1495-1503.
PMID: 29062766
Aim: To investigate the effects of hydrogen-rich saline (HRS) on microglia activation and Sirtuin type 1 (Sirt1) in rats with N-methyl-N-nitrosourea (MNU)-induced retinitis pigmentosa (RP). Methods: Rats were divided into...