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Food Chemistry|October 11, 2025
Pectin-dominated colloidal instability in cloudy pomelo juice: Morphological and rheological properties after enzymatic digestionTisong Liang, Pu JingFood Chemistry|July 28, 2026
Self-assembled silk fibroin nanofibrils enhance the storage stability and bioaccessibility of anthocyanins: the role of β-sheet architectureZhen Ma, Pu JingInternational Journal of Molecular Sciences|November 5, 2020
Molecular Interaction of Protein-Pigment C-Phycocyanin with Bovine Serum Albumin in a Gomphosis Structure Inhibiting Amyloid FormationYi-Cong Luo, Pu JingFood Chemistry. Molecular Sciences|April 13, 2022
DFT study of the stabilization effect on anthocyanins via secondary interactionsYi-Cong Luo, Pu JingJournal of Agricultural and Food Chemistry|October 27, 2005
Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milkPu Jing, M Mónica GiustiJournal of Food Science|May 8, 2021
Molecular interaction between pectin and catechin/procyanidin in simulative juice model: Insights from spectroscopic, morphology, and antioxidant activityTisong Liang, Shunshan Jiao, Pu JingComprehensive Reviews in Food Science and Food Safety|August 13, 2024
Application of radio frequency energy in processing of fruit and vegetable productsYingjie Tang, Pu Jing, Shunshan JiaoCritical Reviews in Food Science and Nutrition|August 13, 2023
Nano techniques: an updated review focused on anthocyanin stabilityTisong Liang, Pu Jing, Jian HeAntioxidants (Basel, Switzerland)|July 2, 2021
Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of Caenorhabditis elegansNan Zhang, Shunshan Jiao, Pu JingMolecular Nutrition & Food Research|August 7, 2025
Antidepressant-Like Effect of Saffron (Crocus sativus L.) in Mice Exposed to Chronic Unpredictable Mild Stress via Attenuating Neuroinflammation and Recovering NeuroplasticityJiexin Zhou, Yuemei Hu, Pu JingPageof 7