Jingyuan Liu

发表

Effects of succinylation on the structure and thermal aggregation of soy protein isolate.

Shuntang Guo, Yangling Wan, Jingyuan Liu, 2018, Food chemistry.

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

Shuntang Guo, Mengdi Li, Y. Lv, 2021 .

Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk

Xueqin Zhang, Huiyuan Guo, Shujing Zhao, 2020 .

Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation

Shuntang Guo, Ruican Wang, Jingyuan Liu, 2018, Food Hydrocolloids.

Effects of freezing and thawing treatment on the rheological and textural characteristics and micro-structure of heat-induced egg yolk gels

Y. Lv, Jingyuan Liu, Qigen Tong, 2018 .

Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine.

Mahesha M. Poojary, M. Andersen, M. N. Lund, 2022, Food research international.

Quantum dots are conventionally applicable for wide-profiling of wall polymer distribution and destruction in diverse cells of rice.

Yanting Wang, Liangcai Peng, Mingxiong He, 2020, Talanta.

Distinct cellulose nanofibrils generated for improved Pickering emulsions and lignocellulose-degradation enzymes secretion coupled with high bioethanol production in natural rice mutant

Shilin Liu, Yanting Wang, Liangcai Peng, 2022, Green Chemistry.

Biogas Production and Microbial Community Dynamics during the Anaerobic Digestion of Rice Straw at 39–50 °C: A Pilot Study

Zhiying Yan, Honghua Jia, P. Wei, 2018 .

Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning

M. Andersen, M. N. Lund, Jingyuan Liu, 2023, Food Bioscience.