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Changyu Zhou
Researcher at Ningbo University
Publications - 34
Citations - 784
Changyu Zhou is an academic researcher from Ningbo University. The author has contributed to research in topics: Protein degradation & Myofibril. The author has an hindex of 10, co-authored 34 publications receiving 310 citations. Previous affiliations of Changyu Zhou include Nanjing Agricultural University.
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The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle.
TL;DR: The aggregated G-actin favoured the hydrophobic interactions with aroma compounds, forming the protein-aroma compound complex, thus enhancing the resultant binding ability, as evidenced by scanning electron microscopy and GC/MS analysis.
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Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.
Changyu Zhou,Chong Wang,Chang-Bo Tang,Chen Dai,Yun Bai,Xiaobo Yu,Chunbao Li,Xinglian Xu,Guanghong Zhou,Jinxuan Cao +9 more
TL;DR: Creatine kinase, myosin, α-actinin and troponin-T showed the most intense response to bitterness and adhesiveness of dry-cured ham, confirmed by partial least squares regression analysis.
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Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
TL;DR: In this article, the effects of low-frequency ultrasound induced conformational variation of duck liver globular proteins (DLGPs) on the binding behavior of n-alkenals based on multi-spectroscopic analysis combined with headspace solid phase microextraction technique were investigated.
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The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.
Changyu Zhou,Changyu Zhou,Daodong Pan,Daodong Pan,Yangying Sun,Chunbao Li,Xinglian Xu,Jinxuan Cao,Guanghong Zhou +8 more
TL;DR: Cooking was a main factor that affected the digestibility of Jinhua ham, and cooking at 100 °C could be an ideal way to gain the highest digestibility in dry-cured hams.
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Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates
Tingting Li,Caiyue Shi,Changyu Zhou,Xiaobin Sun,Yun Ang,Xiaoli Dong,Ming Huang,Guanghong Zhou +7 more
TL;DR: In this paper, the authors separate novel antioxidant peptides from duck breast protein hydrolysates and characterize their primary sequence, secondary and tertiary structure using Nano-LC-ESI-LTQ-Orbitrap MS/MS, NICOLET IS10 FT-IR and PEPstr server, respectively.