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Food Research International (Ottawa, Ont.)|September 10, 2023
Characterization and stability investigation of rhein encapsulated microcapsules using different enteric biopolymers with pullulan and Jiuzao glutelin conjugates via Maillard reactionYunsong Jiang, Kai Zang, Jinyuan Sun, et al.Current Research in Food Science|February 17, 2025
Alternative proteins; A path to sustainable diets and environmentShima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.Food Chemistry: X|April 26, 2024
Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activitiesYunsong Jiang, Yuxin Qin, Jayani Chandrapala, et al.Food Chemistry|April 18, 2024
Construction of resveratrol and quercetin nanoparticles based on folic acid targeted Maillard products between Jiuzao glutelin isolate and carboxymethyl chitosan: Improved stability and functionYunsong Jiang, Mengzhen Xing, Jinyuan Sun, et al.Food Research International (Ottawa, Ont.)|March 9, 2025
Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre's health effectsChristo Opperman, Mahsa Majzoobi, Asgar Farahnaky, et al.Food Research International (Ottawa, Ont.)|March 12, 2020
The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat glutenShaopeng Li, Yingchun Liu, Jingyang Tong, et al.Pageof 5