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Food & Function|July 9, 2019
Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reactionDongmei Li, Yisha Xie, Xiaokang Na, et al.Food Chemistry|August 10, 2020
Preheat-induced soy protein particles with tunable heat stabilityJiamei Wang, Willard Burton Navicha, Xiaokang Na, et al.Food & Function|October 3, 2019
Correction: Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysisDongmei Li, Xiaokang Na, Wanru Zhou, et al.Food & Function|February 7, 2019
Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysisDongmei Li, Xiaokang Na, Wanru Zhou, et al.Food & Function|July 7, 2020
The effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolismDongmei Li, Xiaokang Na, Haitao Wang, et al.Journal of Agricultural and Food Chemistry|March 9, 2021
Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic TreatmentXiaokang Na, Jiamei Wang, Wuchao Ma, et al.Journal of Agricultural and Food Chemistry|July 25, 2025
From Aggregation-Prone to Stabilized Whey Protein: Deciphering the Role of Disulfide Bonds and Individual Proteins in Thermal Resistance AbilityRui Zhang, Xiaohan Zheng, Guang'ou Chen, et al.Food Chemistry|August 24, 2025
Controlled aggregation of whey protein toward the exceptional tolerance of high ionic strength upon heatingRui Zhang, Bowen Zou, Junwei Zhang, et al.Food Chemistry|November 13, 2024
Controlling the co-aggregation and gelation of cod-soy binary proteins based on partially/fully denatured soy proteinsXiaohan Zheng, Bowen Zou, Ruitao Zhu, et al.International Journal of Biological Macromolecules|June 22, 2024
One-step spraying of protein-anchored chitosan oligosaccharide antimicrobial coating for food preservationXiaokang Na, Bowen Zou, Xiaohan Zheng, et al.Pageof 4