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    Article

    Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal

    To study the influence of degree of hydrolysis (DH) on antioxidant properties of peanut peptides, the peanut meal was fermented by Bacillus subtilis. The fermentation time was 48, 72, and 96 h, respectively, to p...

    Youwei Zhang, Hui Zhang, Li Wang, **aona Guo… in European Food Research and Technology (2011)

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    Article

    Generalization of in-situ polymerization method for preparing core-shell polymeric nanospheres and hollow spheres

    According to the new method of preparing core-shell nanospheres developed by our group, by using two monomers, 2-hydroxypropyl methacrylate(HPMA) and vinyl acetate(VAc), two kinds of core-shell nanospheres wit...

    Youwei Zhang, Jiongxin Zhao, Ming Jiang, Jiaye Wang in Frontiers of Chemistry in China (2007)

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    New approaches to stimuli-responsive polymeric micelles and hollow spheres

    This article briefly describes some new approaches to stimuli-sensitive polymeric micelles and hollow spheres, which were developed in the authors’ laboratory in recent years. (1) Self-assembly of component po...

    Youwei Zhang, Ming Jiang in Frontiers of Chemistry in China (2006)

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