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Journal of Agricultural and Food Chemistry|July 3, 2023
Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive ReviewChaoting Wen, Zhiyi Zhang, Liyan Cao, et al.Foods (Basel, Switzerland)|June 10, 2022
Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver CurcuminXin Xu, Zhiyi Zhang, Junlong Zhu, et al.Journal of Hazardous Materials|December 31, 2023
Relationship between PAH4 formation and thermal reaction products in model lipids and possible pathways of PAHs formationXiangxin Xu, Xiaofang Liu, Shuai Wang, et al.Food Chemistry|October 4, 2025
Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oilGuoyan Liu, Xiaowei Xu, Xiaofang Liu, et al.International Journal of Biological Macromolecules|January 29, 2025
Preparation, characterization, and stability of pectin-whey protein isolate-based nanoparticles with mitochondrial targeting abilityChaoting Wen, Jialuo Tang, Maowei Wu, et al.Foods (Basel, Switzerland)|June 24, 2022
Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein CarrierLi Liang, Junlong Zhu, Zhiyi Zhang, et al.Journal of Agricultural and Food Chemistry|June 26, 2025
Key to Promoting Polycyclic Aromatic Hydrocarbons Generation in Lipid Thermal Reactions: Free Radicals Originating from Lipid HydroperoxidesXiangxin Xu, Xiaofang Liu, Xiaowei Xu, et al.Pageof 7