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Nanoscale|July 24, 2013
Co3O4-carbon nanotube heterostructures with bead-on-string architecture for enhanced lithium storage performanceMinwei Xu, Fei Wang, Yin Zhang, et al.
Journal of Agricultural and Food Chemistry|June 5, 2018
Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by GerminationMinwei Xu, Zhao Jin, Jae-Bom Ohm, et al.
Food & Function|October 4, 2019
Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compoundsMinwei Xu, Zhao Jin, Jae-Bom Ohm, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Enzymatic chain elongation of A-, B-, and C-type grain starches by amylosucrase: Universal structure-function rules for resistant-starch designShiyang Li, Yufeng Lin, Zhao Jin, et al.
Journal of Food Science|July 15, 2024
Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball millingLingzhu Deng, Qiong Chen, Jae-Bom Ohm, et al.
International Journal of Biological Macromolecules|April 30, 2024
Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposesTianfu Cheng, Yachao Tian, Caihua Liu, et al.
Angewandte Chemie (International Ed. in English)|November 4, 2023
Engineering Fluorine-rich Double Protective Layer on Zn Anode for Highly Reversible Aqueous Zinc-ion BatteriesTiti Li, Sanlue Hu, Chenggang Wang, et al.
International Journal of Biological Macromolecules|May 23, 2024
Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerizationYuechun Zhu, Tianfu Cheng, Caihua Liu, et al.
Food Hydrocolloids|April 20, 2026
AI-assisted screening of soybean varieties: Linking protein composition to tofu qualityMenglin Han, Basanta Dhungana, Changhui Yan, et al.
Food Chemistry|April 26, 2024
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methylYang Li, Jing Xu, Fuwei Sun, et al.
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