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Food & Function|November 4, 2021
High internal phase Pickering emulsions stabilized by a cod protein-chitosan nanocomplex for astaxanthin deliveryLijuan Zhang, Chengfu Zhou, Xiaokang Na, et al.Food Research International (Ottawa, Ont.)|November 21, 2025
Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions under thermal processingBowen Zou, Junwei Zhang, Xiaohan Zheng, et al.Biomacromolecules|August 21, 2023
Synergistic Antimicrobial Hybrid Bio-Surface Formed by Self-Assembled BSA Nanoarchitectures with Chitosan OligosaccharideXiaokang Na, Bowen Zou, Xiaohan Zheng, et al.Food & Function|April 1, 2020
Inducing secondary structural interplays between scallop muscle proteins and soy proteins to form soluble compositesChao Wu, Jiamei Wang, Xiaokang Na, et al.Food Chemistry|August 21, 2020
Effects of fluorescent carbon dots from the baked lamb on energy and lipid metabolismLijuan Zhang, Xiaokang Na, Bin Lai, et al.Carbohydrate Polymers|November 22, 2025
Accelerated gelation and strengthened network formation in whey-pea binary protein systems via linear or branched β-glucansBowen Zou, Xiaohan Zheng, Ruilin Sun, et al.Food Research International (Ottawa, Ont.)|March 1, 2025
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shiftingXiaohan Zheng, Bowen Zou, Jiayi Du, et al.Food Chemistry|March 5, 2019
Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicalsHaitao Wang, Yisha Xie, Xiaokang Na, et al.Food & Function|November 12, 2019
Correction: Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reactionDongmei Li, Yisha Xie, Xiaokang Na, et al.Journal of Agricultural and Food Chemistry|November 14, 2025
Soy Glycinin as a Natural Cross-Linker to Promote Sustainable Plant-Animal Hybrid Protein AggregationXiaohan Zheng, Bowen Zou, Xueer Yu, et al.Pageof 4