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Journal of Agricultural and Food Chemistry|September 25, 2018
Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying PropertiesQingling Wang, Yan Jin, Youling L XiongComprehensive Reviews in Food Science and Food Safety|December 18, 2020
Processing, Nutrition, and Functionality of Hempseed Protein: A ReviewQingling Wang, Youling L XiongJournal of Agricultural and Food Chemistry|November 5, 2019
Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein HydrogelsQingling Wang, Jiang Jiang, Youling L XiongFood Research International (Ottawa, Ont.)|March 28, 2018
High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milkQingling Wang, Jiang Jiang, Youling L XiongFood Chemistry|October 24, 2024
Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsionYanyun Cao, Qingling Wang, Youling L XiongUltrasonics Sonochemistry|August 28, 2019
Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsionJiang Jiang, Ziye Song, Qingling Wang, et al.Food Chemistry|February 22, 2021
Interfacial dilatational and emulsifying properties of ultrasound-treated pea proteinLei Sha, Aeneas O Koosis, Qingling Wang, et al.Annals of the New York Academy of Sciences|June 13, 2017
Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenolsYouling L XiongMeat Science|April 20, 2016
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A reviewJiang Jiang, Youling L XiongJournal of Agricultural and Food Chemistry|August 3, 2006
Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of actionBaohua Kong, Youling L XiongPageof 313