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Food Chemistry|April 8, 2023
The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubesBin Liu, Caroline Thum, Qimeng Wang, et al.
Angewandte Chemie (International Ed. in English)|December 9, 2022
Didepside Formation by the Nonreducing Polyketide Synthase Preu6 of Preussia isomera Requires Interaction of Starter Acyl Transferase and Thioesterase DomainsQingpei Liu, Dan Zhang, Shuaibiao Gao, et al.
Food & Function|November 7, 2022
The stability and spicy taste masking effect of capsaicin loaded α-lactalbumin micelles formulated in defatted cheeseZekun Li, Zhenmin Liu, Haibo Mu, et al.
Chemical Science|August 15, 2024
Novel fungal diphenyl ether biosynthetic gene clusters encode a promiscuous oxidase for elevated antibacterial activitiesQingpei Liu, Shuaibiao Gao, Jin Fang, et al.
Biomaterials|January 15, 2023
The intracellular fate and transport mechanism of shape, size and rigidity varied nanocarriers for understanding their oral delivery efficiencyXin Li, Seid Mahdi Jafari, Feibai Zhou, et al.
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