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Plos One|August 12, 2016
The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking TreatmentZicong Zeng, Chengmei Liu, Shunjing Luo, et al.
Frontiers in Microbiology|January 23, 2026
Tannic acid delayed dietary fiber fermentation: dual mechanisms of enzyme inhibition and microbial community dynamicsLiping Ren, Haoqiang Wang, Shunjing Luo, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Impact of Postharvest Operations on Rice Grain Quality: A ReviewChuan Tong, Haiyan Gao, Shunjing Luo, et al.
International Journal of Biological Macromolecules|July 2, 2023
Fermentation of resistant starch from the starch-ferulic acid inclusion complex compared with high-amylose corn starchZijun Liu, Nan Deng, Shunjing Luo, et al.
Foods (Basel, Switzerland)|April 16, 2025
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time TreatmentXudong Yan, Hong Xiao, Jiangping Ye, et al.
Food Chemistry|June 5, 2015
Comparative study on the effects of nystose and fructofuranosyl nystose in the glycation reaction on the antigenicity and conformation of β-lactoglobulinJunzhen Zhong, Yue Tu, Wei Liu, et al.
Foods (Basel, Switzerland)|April 13, 2023
Improving the Yield of Feruloyl Oligosaccharides from Rice Bran through Enzymatic Extrusion and Its MechanismFenghong Deng, Xiuting Hu, Yueru Wang, et al.
Food Chemistry|October 25, 2024
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acidsHaoqiang Wang, Wen Li, Shunjing Luo, et al.
Food Chemistry|May 28, 2026
High-temperature acidification upgraded the stability of acidified milk through fibrillation of casein micellesHongkai Zhang, Jiangping Ye, Shunjing Luo, et al.
Carbohydrate Polymers|November 19, 2024
Blending pectin and κ-carrageenan converted the liquid yogurt induced by pectin into the solid yogurtHongkai Zhang, H Douglas Goff, Chengmei Liu, et al.
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