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Food & Function|January 2, 2024
The aggregation of casein micelles induced by Ca2+ during in vitro digestion: effects on the release of loaded anthocyaninsJinbo Ren, Minjie Liao, Kaixin Li, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Gastric aggregation of micellar casein powders induced by high hydrostatic pressure: Effect of serum Ca2+ levelLu Peng, Jinbo Ren, Fang Chen, et al.
Food Chemistry|May 11, 2024
Synergistic effects of superfine grinding and high hydrostatic pressure on the contents, distribution, digestive behaviors and antioxidant activities of polyphenols in barley leavesHuijuan Zhu, Jiahao Li, Xin Yuan, et al.
International Journal of Biological Macromolecules|June 9, 2026
Effects of ammonium sulfate purification on the solubility and emulsifying properties of RuBisCO protein from barley leavesXin Yuan, Wenyue Zhu, Jiahao Li, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidationXinyu Liu, Dandan Chen, Zihan Yang, et al.
International Journal of Biological Macromolecules|December 11, 2025
Focusing on the impact of chlorogenic acid covalent binding on the fibrillation properties of pea vicilin and legumin globulinsMinjie Liao, De Pang, Xin Yuan, et al.
Nutrients|May 4, 2026
Young Human-Derived Microbiota Ameliorates Cognitive Decline and Reproductive Senescence in Aged MiceXiaoying Zhang, Fang Chen, Yinghua Luo, et al.
Food Chemistry: X|December 15, 2022
Quinone-mediated non-enzymatic browning in model systems during long-term storageJingjing Su, Yaqian Geng, Jinbo Yao, et al.
Food Chemistry|February 20, 2022
A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in winesJunfu Ji, Xinyu Liu, Xiaosong Hu, et al.
Cancer Research and Treatment|April 22, 2025
Differences in Responses to Neoadjuvant Anti-HER2 Therapy between HER2 2+ISH+ and HER2 3+ in HER2-Positive Breast CancerLingjun Ma, Ran Zheng, Lingyun Xu, et al.
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