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Food Research International (Ottawa, Ont.)|June 30, 2024
Extrusion treatment of rice bran insoluble fiber generates specific niches favorable for Bacteroides during in vitro fermentationYaqin Hou, Shunjing Luo, Zhongxia Li, et al.
Journal of the Science of Food and Agriculture|October 28, 2023
Complex bio-nanoparticles assembled by a pH-driven method: environmental stress stability and oil-water interfacial behaviorYan Chen, Xing Chen, Shunjing Luo, et al.
Journal of the Science of Food and Agriculture|July 6, 2022
Impact of starch-lipid complexes on oil absorption of starch and its mechanismShunjing Luo, Shaobai Xiong, Xianbao Li, et al.
International Journal of Biological Macromolecules|November 13, 2019
Effect of triglyceride on complexation between starch and fatty acidXianbao Li, Shunjing Luo, Yaqin Hou, et al.
Food Chemistry|January 19, 2016
Purification and conformational changes of bovine PEGylated β-lactoglobulin related to antigenicityJunzhen Zhong, Xiaofei Cai, Chengmei Liu, et al.
Journal of Food Science|May 26, 2020
Stabilization of peanut butter by rice bran waxZhaohua Huang, Baozhong Guo, Chong Deng, et al.
Food Chemistry|June 24, 2025
Microorganisms and characteristic volatile flavor compounds in Luocheng fermented rice noodlesZhilin Zhang, Chengmei Liu, Tingting Chen, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Effect of endogenous proteins and lipids on starch digestibility in rice flourJiangping Ye, Xiuting Hu, Shunjing Luo, et al.
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