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Journal of Food Science|May 23, 2023
Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β-glucanShanshan Zhang, Minghui Yue, Sihua Wang, et al.Journal of the Science of Food and Agriculture|April 24, 2023
Effects of different physical factors on potato protein-chitosan complexes considering Hofmeister series and Maillard reactionRuoyun Yuan, Yao Liu, Xue Zhou, et al.Journal of the Science of Food and Agriculture|February 19, 2024
Extrusion modification of prolamins from distiller's grains to facilitate the construction of biopolymer filmsYao Liu, Ruoyun Yuan, Lijun Jiang, et al.Food Research International (Ottawa, Ont.)|November 4, 2025
Ultrasound-assisted fermentation of doughs enriched with 7S and 11S soy protein fractions: impacts on quality and protein-protein interactionsFeng Han, Ying Sun, Jialin Song, et al.Journal of Food Science|August 22, 2024
Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristicsFeng Han, Jialin Song, Mingming Qi, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|September 18, 2024
Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive StudyMingming Qi, Lijun Jiang, Jialin Song, et al.Food Chemistry|May 15, 2022
Changes of the main components, physicochemical properties of distiller's grains after extrusion processing with focus on modification mechanismChenjie Wang, Yao Liu, Ling Xu, et al.Food Chemistry|May 16, 2021
Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulpYanfei Cao, Lijun Jiang, Wenjing Suo, et al.International Journal of Biological Macromolecules|August 21, 2024
Enhancing cassava beer quality: Extrusion-induced modification of cassava starch structure boosts fermentable sugar content in wortMingming Qi, Lijun Jiang, Jialin Song, et al.Food Chemistry|May 10, 2026
Synergistic mechanism of low-frequency magnetic field on structural and functional benefits from homologous binding of potato protein and purple potato anthocyaninsFengzhang Lv, Miao Wang, Yingjie Lv, et al.Pageof 3