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Food Chemistry|November 12, 2022
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenolsXiaowen Pi, Jiafei Liu, Yuxue Sun, et al.Food Research International (Ottawa, Ont.)|February 18, 2026
The effects of soy lecithin on foaming behavior and digestion properties of infant formula model systemSiyu Zhang, Qinggang Xie, Xiangxin Wang, et al.International Journal of Biological Macromolecules|July 28, 2023
Comparison of proanthocyanidins A2 and B2 on IgE-reactivity and epitopes in Gly m 6 using multispectral, LC/MS-MS and molecular dockingXiaowen Pi, Jiafei Liu, Zeyu Peng, et al.Molecules (Basel, Switzerland)|May 3, 2016
A Novel Photosensitizer 3¹,13¹-phenylhydrazine -Mppa (BPHM) and Its in Vitro Photodynamic Therapy against HeLa CellsWenting Li, Guanghui Tan, Jianjun Cheng, et al.Foods (Basel, Switzerland)|February 15, 2022
Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic ApproachesXiaowen Pi, Yuxue Sun, Xiaomin Deng, et al.Journal of the American Chemical Society|April 25, 2019
Proximity-Induced Cooperative Polymerization in "Hinged" Helical PolypeptidesChongyi Chen, Hailin Fu, Ryan Baumgartner, et al.Journal of Dairy Science|March 29, 2022
Effects of polymerized goat milk whey protein on physicochemical properties and microstructure of recombined goat milk yogurtMu Tian, Jianjun Cheng, Hao Wang, et al.Regenerative Medicine|March 12, 2011
Role of mechanical factors in fate decisions of stem cellsDong Li, Jiaxi Zhou, Farhan Chowdhury, et al.Food Chemistry|April 20, 2023
Effect of homogenization on lipid profiling in Saanen goat milk based on UHPLC-QTOF-MS lipidomicsYixuan Tan, Jiafei Liu, Yang Yang, et al.Food Chemistry|August 7, 2025
The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structureWeijie Qi, Yaxing Xie, Hongyue Zhao, et al.Pageof 39