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Food & Function|August 3, 2022
Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsionsChunhuan Liu, Zhaojun Zheng, Yuanfa LiuFood Research International (Ottawa, Ont.)|January 8, 2025
Lipophilic antioxidants in edible oils: Mechanisms, applications and interactionsXuejing Liu, Zhaojun Zheng, Yuanfa LiuJournal of Agricultural and Food Chemistry|April 22, 2025
The Osteogenic Potential of Oligopeptides Derived from Black Bean: Insights into Structure-Activity RelationshipYan Zhang, Zhaojun Zheng, Yuanfa LiuFood Research International (Ottawa, Ont.)|February 18, 2026
High throughput method for the determination of α, β-unsaturated aldehydes in edible oils: A UV-vis analysisXuejing Liu, Zhaojun Zheng, Yuanfa LiuFood & Function|March 25, 2020
Effects of partial hydrolysis on the structural, functional and antioxidant properties of oat protein isolateZhaojun Zheng, Jiaxin Li, Yuanfa LiuJournal of Colloid and Interface Science|December 28, 2020
Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsionsChunhuan Liu, Zhaojun Zheng, Chang Xi, et al.Journal of Agricultural and Food Chemistry|June 20, 2020
Lipid Profiling and Microstructure Characteristics of Goat Milk Fat from Different Stages of LactationYan Zhang, Zhaojun Zheng, Chunhuan Liu, et al.Journal of Chemical Information and Modeling|January 8, 2025
High-Accuracy Identification and Structure-Activity Analysis of Antioxidant Peptides via Deep Learning and Quantum ChemistryWanxing Li, Xuejing Liu, Yuanfa Liu, et al.Food Chemistry|May 23, 2026
Lipophilic short peptides inhibit sunflower seed oil oxidation: Structural-activity relationship and antioxidant mechanismXuejing Liu, Wanxing Li, Zhaojun Zheng, et al.Food Chemistry|July 28, 2019
The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storageChunhuan Liu, Zhaojun Zheng, Chen Cao, et al.Pageof 5