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Critical Reviews in Food Science and Nutrition|June 22, 2022
Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overviewYingying Ke, Lizhen Deng, Taotao Dai, et al.Food Chemistry|October 11, 2025
Enhancing pea protein functionality via media milling and pH-shiftingChanghong Li, Taotao Dai, Deyu Jiang, et al.International Journal of Biological Macromolecules|January 20, 2025
Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodlesXiaoyan Yan, Li Tian, Hong Xiao, et al.International Journal of Biological Macromolecules|March 13, 2025
Impact of flour particle size on digestibility and gut microbiota modulation in brown rice noodles: Balancing cell wall disruption and starch damageShaobai Xiong, Xiaoyan Yan, Xudong Yan, et al.International Journal of Biological Macromolecules|August 31, 2023
The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratiosWuzhen Liu, Jiahui Xu, Xixiang Shuai, et al.Food Chemistry|April 28, 2020
Accelerated aging of rice by controlled microwave treatmentYejun Zhong, Xiaoyue Xiang, Tingting Chen, et al.International Journal of Biological Macromolecules|August 26, 2025
Drying-resistant pea protein powders: Decoding structural determinants of redispersibilityChanghong Li, Jun Chen, Deyu Jiang, et al.Food Chemistry|May 12, 2017
Phytochemical profiles and antioxidant activity of processed brown rice productsEr Sheng Gong, Shunjing Luo, Tong Li, et al.Journal of Agricultural and Food Chemistry|January 20, 2026
Polyphenols Nonmonotonically Modulate the Inulin-Driven Gut Microbial Network In VivoHuibin Zhang, Xiaoyan Yan, Yaqin Hou, et al.Food Chemistry|April 6, 2024
Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanismChanghong Li, Taotao Dai, Deyu Jiang, et al.Pageof 21