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Advances in Food and Nutrition Research|June 21, 2024
High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganismsPeiqing Yang, Xiaojun LiaoAdvances in Food and Nutrition Research|February 14, 2026
Advances in high pressure processing of fruit and vegetable juicesPeiqing Yang, Wenxin Wang, Xiaojun LiaoJournal of Agricultural and Food Chemistry|February 22, 2025
Thermodynamics and Kinetics of 3-Deoxyanthocyanidins Versus Anthocyanins: What is Common and DifferentPeiqing Yang, Nuno Basílio, Xiaojun Liao, et al.Food Research International (Ottawa, Ont.)|August 15, 2024
Unveiling the influence of high hydrostatic pressure and protein interactions on the color and chemical stability of cyanidin-3-O-glucosideWenxin Wang, Peiqing Yang, Yongtao Wang, et al.Food Research International (Ottawa, Ont.)|May 13, 2025
High pressure induced in situ orderly encapsulation of apoferritin and its application in protecting non-acylated anthocyaninZimeng Lian, Peiqing Yang, Jing Zhao, et al.Journal of Agricultural and Food Chemistry|November 6, 2024
Influence of Acylation by Hydroxycinnamic Acids on the Reversible and Irreversible Processes of Anthocyanins in Acidic to Basic Aqueous SolutionPeiqing Yang, Nuno Basílio, Xiaojun Liao, et al.Journal of Advanced Research|February 25, 2024
Metal-free production of natural blue colorants through anthocyanin-protein interactionsWenxin Wang, Peiqing Yang, Fuqing Gao, et al.Comprehensive Reviews in Food Science and Food Safety|February 17, 2021
High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganismsPeiqing Yang, Lei Rao, Liang Zhao, et al.Food Chemistry|January 15, 2023
Understanding the pH-dependent interaction of anthocyanin with two food-derived transferrinsWenxin Wang, Peiqing Yang, Zhenzhen Xu, et al.Food Chemistry|May 9, 2024
Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrinsPeiqing Yang, Wenxin Wang, Yichen Hu, et al.Pageof 23