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Journal of Structural Biology|May 21, 2026
Rational design, antimicrobial mechanisms of non-perfectly amphipathic peptides with α-helical propensityKexin Shi, Chengcheng Su, Juncai Hou, et al.Food Chemistry|May 25, 2021
Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicityNan Yang, Shanshan Qian, Zhanmei Jiang, et al.Carbohydrate Polymers|May 18, 2025
Insight into pH-induced oat β-glucan/whey protein phase behavior and phase transformation mechanismJialun Hu, Heyang Xu, Zhanmei Jiang, et al.Food Chemistry|September 3, 2013
Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systemsZhanmei Jiang, Lizhe Wang, Wei Wu, et al.Journal of Controlled Release : Official Journal of the Controlled Release Society|July 7, 2022
Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systemsCong Xu, Qingfeng Ban, Wan Wang, et al.International Journal of Biological Macromolecules|July 4, 2025
Regulation mechanism of gynostemma saponin on structure and air/water interfacial behavior of heat-induced α-lactalbumin aggregates exposed prior to pH valuesYutong Jiang, Heyang Xu, Hongyu Li, et al.International Journal of Biological Macromolecules|October 12, 2025
Unraveling edible-medicinal flavonoids as potential ingredients for regulating starch digestibility: From the perspective of co-gelatinization interactionMeng Li, Chunmiao Yu, Lidong Guo, et al.Foods (Basel, Switzerland)|July 7, 2019
Characterization and Antioxidant Activity of Products Derived from Xylose-Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction TimeKun Chen, Jiajia Zhao, Xiaohan Shi, et al.Food Chemistry|October 11, 2025
Mechanistic insights into cysteine-mediated transglutaminase crosslinking of whey protein isolate: Modulation of functional properties and antigenicityJinnan Ma, Zhishen Mu, Minghan Zhang, et al.Critical Reviews in Food Science and Nutrition|October 9, 2023
Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparationRuijie Shi, Zhishen Mu, Jialun Hu, et al.Pageof 9