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Food Chemistry|July 14, 2026
Mechanistic insights into polyphenol‑iron chelation-induced blue stain of lotus rhizome: Key compounds, structural characterization and distinction from enzymatic browningXianqiang Chen, Jie Li, Zhi Gao, et al.Journal of Agricultural and Food Chemistry|February 28, 2026
Mechanistic Insights into Lotus Rhizome Bluing: In Situ Visualization and Molecular Identification of Polyphenol-Iron Chelates in Damaged CellsXianqiang Chen, Xingyou Fang, Jie Li, et al.Journal of Food Science|April 25, 2024
Study on the formation mechanism of blackening in damaged lotus rhizome epidermis: Effects of polyphenols and ironXianqiang Chen, Shengkai Huang, Shoulei Yan, et al.Journal of Environmental Management|September 15, 2022
Efficient saccharification of Lycium barbarum leaf biomass by using enzyme cocktails produced by a novel fungus Aspergillus costaricensis LS18Zilun Lei, Xianqiang Chen, Fuliang Cao, et al.Journal of Food Science|August 29, 2025
Acetic Acid Synergizes With Calcium Chloride to Enhance Thermal Stability of Carrots: Mechanisms of Pectin Cross-Linking and Cell Wall ReinforcementSiyang Li, Fuzhen Yang, Xianqiang Chen, et al.Food Research International (Ottawa, Ont.)|May 5, 2026
The structural basis of texture in cooked taro: Ion-mediated pectin cross-linking in mother corms versus pectin disassembly in baby cormsYassin Haran, Xianqiang Chen, Yanzhao Liu, et al.Food Research International (Ottawa, Ont.)|August 15, 2024
Formation mechanism of blue pigment in boiled lotus rhizome discs: Insight into the chelation of polyphenols and ironXianqiang Chen, Zhong Chen, Ruibing Duan, et al.Food Chemistry|June 14, 2025
Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analysesRuibing Duan, Xinyu Chen, Xianqiang Chen, et al.Food Chemistry|January 18, 2026
Effects of different storage conditions on postharvest characteristics and microbial community of lotus sproutsChunfang Xu, Xianqiang Chen, Ruibing Duan, et al.Food Research International (Ottawa, Ont.)|March 4, 2023
Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg<sub>1</sub> to improve the rheological and oxidative properties of emulsionXianqiang Chen, Xinyu Chu, Xue Li, et al.Pageof 4