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International Journal of Biological Macromolecules|December 28, 2018
Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activityYuge Niu, Qi Xia, Wonhee Jung, et al.Journal of Agricultural and Food Chemistry|March 27, 2007
Electron spin resonance estimation of hydroxyl radical scavenging capacity for lipophilic antioxidantsZhihong Cheng, Huiping Zhou, Junjie Yin, et al.Annual Review of Food Science and Technology|January 23, 2025
Psyllium: A Nutraceutical and Functional Ingredient in FoodsYaqiong Zhang, Yinghua Luo, Boyan Gao, et al.Journal of Agricultural and Food Chemistry|August 5, 2004
Hypolipidemic effects of modified psyllium preparationsKenneth G D Allen, Sandee J Bristow, Liangli YuJournal of Agricultural and Food Chemistry|October 1, 2025
Gallic Acid Improves the Emulsion Capacity of Pectin-Whey Protein Nanofiber Complexes by Altering the Mode of Fiber EntanglementChaoran Yang, Caoyu Guo, Boyan Gao, et al.Analytical Chemistry|February 13, 2013
Authentication of organically and conventionally grown basils by gas chromatography/mass spectrometry chemical profilesZhengfang Wang, Pei Chen, Liangli Yu, et al.Journal of Agricultural and Food Chemistry|March 6, 2003
Antioxidant properties of bran extracts from "Akron" wheat grown at different locationsLiangli Yu, Jonathan Perret, Mary Harris, et al.Food Science & Nutrition|March 18, 2020
Detection of milk powder in liquid whole milk using hydrolyzed peptide and intact protein mass spectral fingerprints coupled with data fusion technologiesLijuan Du, Weiying Lu, Yaqiong Zhang, et al.International Journal of Biological Macromolecules|January 5, 2025
A novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigmentsChaoran Yang, Wei Yu, Boyan Gao, et al.Immunity, Inflammation and Disease|November 7, 2017
Transcriptional and translational-uncoupling in regulation of the CXCL12 and its receptors CXCR4, 7 in THP-1 monocytes and macrophagesLu Yu, Liangli Yu, Quynhchi Pham, et al.Pageof 8