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List of works by Zhengtao Zhao

A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration

scientific article published on 12 July 2019

Acid and rennet-induced coagulation behavior of casein micelles with modified structure

scientific article published on 08 April 2019

Characterization of the Structural and Colloidal Properties of α-Lactalbumin/Chitosan Complexes as a Function of Heating.

scientific article published on 4 January 2018

Drying process of pullulan edible films forming solutions studied by low-field NMR.

scientific article

Effect of chitosan on the heat stability of whey protein solution as a function of pH.

scientific article published on 15 July 2016

Effect of lactoferrin on physicochemical properties and microstructure of pullulan-based edible films

scientific article published on 21 March 2019

Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface.

scientific article published on 13 April 2017

Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions.

scientific article published on 16 June 2016

Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

scientific article published on 19 January 2018

Invited review: Understanding the behavior of caseins in milk concentrates

scientific article published on 10 April 2019

Physico-chemical studies of native and nanocrystals of starches from two rice (Oryza Sativa L) types and their characteristics by various modern instrument techniques

scientific article published on 06 August 2020

Short communication: Determination of the whey protein index in milk protein concentrates

scientific article published on 10 July 2019

Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments

scientific article published on 01 February 2016

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