Juncai Hou

发表

Nitrite level of pickled vegetables in Northeast China

Juncai Hou, Cheng-gang Jiang, Zhongjing Long, 2013 .

Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying

Cuina Wang, M. Guo, Juncai Hou, 2019, Food science & nutrition.

Characterization of the Bioactivity and Mechanism of Bactenecin Derivatives Against Food-Pathogens

M. A. Hussain, Juncai Hou, Cheng-gang Jiang, 2019, Front. Microbiol..

Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.

Lianzhou Jiang, Juncai Hou, Zhanmei Jiang, 2018, Journal of the science of food and agriculture.

Molecular Characterization Of Pathogenic Salmonella Spp From Raw Beef In Karachi, Pakistan

Juncai Hou, Changbao Sun, Liya Gu, 2020, Antibiotics.

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey.

A. Qayum, Juncai Hou, A. Bilawal, 2021, Journal of dairy science.

Broad-Spectrum Antimicrobial Activity and Low Cytotoxicity against Human Cells of a Peptide Derived from Bovine αS1-Casein

Songsong Cao, M. A. Hussain, Juncai Hou, 2018, Molecules.

Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose

M. Li, A. Qayum, Juncai Hou, 2019, LWT.

Improved Simple Sample Pretreatment Method for Quantitation of Major Human Milk Oligosaccharides using Ultrahigh Pressure Liquid Chromatography with Fluorescence Detection.

B. Zhu, Hang Xiao, Juncai Hou, 2019, Journal of agricultural and food chemistry.

Multifunctional role of brassinosteroid and its analogues in plants

M. A. Hussain, S. Fahad, H. Ahmad, 2020, Plant Growth Regulation.

A review of the bioactive ingredients of berries and their applications in curing diseases

M. Ishfaq, A. Qayum, Juncai Hou, 2021, Food Bioscience.

Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of α-lactalbumin

Lianzhou Jiang, Juncai Hou, Zhanmei Jiang, 2017 .

Lactobacillus plantarum Combined with Galactooligosaccharides Supplement: A Neuroprotective Regimen Against Neurodegeneration and Memory Impairment by Regulating Short-Chain Fatty Acids and the c-Jun N-Terminal Kinase Signaling Pathway in Mice.

Juncai Hou, Liya Gu, Zhanmei Jiang, 2022, Journal of agricultural and food chemistry.

Antibacterial Activity and Mechanism of Action of Bovine Lactoferricin Derivatives with Symmetrical Amino Acid Sequences

Songsong Cao, M. A. Hussain, Juncai Hou, 2018, International journal of molecular sciences.

Reproducibility and Validity of a Semi-Quantitative Food Frequency Questionnaire for Assessing Dietary Intake of Vegetarians and Omnivores in Harbin, China

Juncai Hou, Changbao Sun, Liya Gu, 2022, Nutrients.

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Juncai Hou, Y. Liu, Wei Yu, 2020 .

Development and validation of UPLC method for quantitative determination of major bovine milk oligosaccharides and their heat stability

Juncai Hou, Lijun Chen, Baoyu Yang, 2021 .

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion

Meng Li, M. Ishfaq, A. Qayum, 2020, Ultrasonics sonochemistry.

Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate.

Haiying Yu, Tong Li, Juncai Hou, 2019, Food chemistry.

Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin

Haiying Yu, A. Qayum, G. Liang, 2021, Food Hydrocolloids.

Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment

Yue Ma, Juncai Hou, Jinzhe Li, 2021, Food Hydrocolloids.

Characterization and structure of cold-extruded whey protein isolate: impact of ball milling

Juncai Hou, Tianqi Li, Zhanmei Jiang, 2018, Applied Nanoscience.

Screening beneficial bacteriostatic lactic acid bacteria in the intestine and studies of bacteriostatic substances

Ran Tian, Juncai Hou, Fei Liu, 2021, Journal of Zhejiang University-SCIENCE B.

Effects of environmental stresses on the physiological characteristics, adhesion ability and pathogen adhesion inhibition of Lactobacillus plantarum KLDS 1.0328

Juncai Hou, Changbao Sun, Liya Gu, 2020 .

Effects of frying on the trans‐fatty acid formation in soybean oils

L. Jiang, Juncai Hou, Chunhao Zhang, 2012 .

Assessment of trans fatty acids in edible oils in China

Jian Xu, F. Wang, Juncai Hou, 2012 .

Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion

Yusi Miao, Juncai Hou, Yue Ma, 2022, Foods.

Purification and antimicrobial mechanism of a novel bacteriocin produced by Lactobacillus rhamnosus 1.0320

Fei Liu, C. Song, Juncai Hou, 2021 .

Characterization of antibacterial activity and mechanisms of two linear derivatives of bactenecin

Songsong Cao, Juncai Hou, Cheng-gang Jiang, 2019, LWT.

Structure and emulsifying properties of whey protein isolate: Effect of safflower yellow concentration

Haiying Yu, A. Qayum, Juncai Hou, 2020 .

Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems.

Juncai Hou, Qingfeng Ban, Zhanmei Jiang, 2022, Journal of controlled release : official journal of the Controlled Release Society.

Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber

Juncai Hou, Yue Ma, Zhanmei Jiang, 2022, Food Hydrocolloids.

Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinning.

Juncai Hou, Liya Gu, Lijun Chen, 2022, Food chemistry.

Preparation of pectin-based nanofibers encapsulating Lactobacillus rhamnosus 1.0320 by electrospinning

Juncai Hou, Liya Gu, Zhanmei Jiang, 2022, Food Hydrocolloids.

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin.

Haiying Yu, Juncai Hou, Tianqi Li, 2020, Food research international.

Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins

Juncai Hou, Zhanmei Jiang, Munkh-Amgalan Gantumur, 2023, Food Hydrocolloids.

Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

Tong Li, Juncai Hou, Tianqi Li, 2018, Molecules.

Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system.

Tong Li, A. Qayum, Ran Tian, 2020, Food chemistry.

Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey

A. Qayum, Juncai Hou, A. Bilawal, 2022, Food Hydrocolloids.

Effect of the supplementation of fish oil on the conjugated linoleic acid production, especially accumulation of trans-11 C18:1 and trans-10 C18:1 fatty acids: An in vitro rumen fermentation study

F. Wang, Juncai Hou, D. Ren, 2011 .

Enzymatic activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: Impacts of thermal treatments

Lianzhou Jiang, Juncai Hou, Jiale Zhao, 2022, LWT.

Effect of NaCl on oxidative stability and protein properties of oil bodies from different oil crops

Lianzhou Jiang, Juncai Hou, Changbao Sun, 2019, LWT.

Effect of pH on physicochemical properties of oil bodies from different oil crops

Lianzhou Jiang, Juncai Hou, Changbao Sun, 2018, Journal of Food Science and Technology.

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Lianzhou Jiang, Juncai Hou, Yue Ma, 2022, Foods.

Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol

Xuan Wei, Juncai Hou, A. Bilawal, 2022, Food Bioscience.

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

Shanshan Jiang, Jianjun Cheng, Juncai Hou, 2018, LWT.

Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin

Juncai Hou, A. Bilawal, Zhanmei Jiang, 2021 .

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate

Juncai Hou, Jinzhe Li, Zhanmei Jiang, 2022, Ultrasonics sonochemistry.

Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate

A. Qayum, Juncai Hou, Zhanmei Jiang, 2021, International Dairy Journal.

Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

Meng Li, A. Qayum, Juncai Hou, 2021 .

Characterization and comparison of α-lactalbumin pre-and post-emulsion

A. Qayum, Juncai Hou, Tianqi Li, 2020 .

Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication

Xianqi Liu, Yue Ma, Haiying Yu, 2022, LWT.

Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation

Lianzhou Jiang, Juncai Hou, Yue Ma, 2022, LWT.

Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin

Juncai Hou, Zhanmei Jiang, Hongyu Li, 2022, LWT.

NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction.

Lianzhou Jiang, Juncai Hou, Liya Gu, 2021, Journal of the science of food and agriculture.

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

Juncai Hou, Yue Ma, Xuewei Zhang, 2022, Foods.

Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties

Lianzhou Jiang, Juncai Hou, Liya Gu, 2022, Foods.

Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability

Lianzhou Jiang, Juncai Hou, Liya Gu, 2022, Foods.

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

Yuxuan Huang, Juncai Hou, Yue Ma, 2022, Foods.

Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate

A. Qayum, Juncai Hou, A. Bilawal, 2022, Food Bioscience.

Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions.

Juncai Hou, Zhanmei Jiang, Yanting He, 2021, Food chemistry.

Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology

Honglian Yu, Juncai Hou, Liya Gu, 2021 .

Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate

Juncai Hou, Yu-Peng Xia, Zhanmei Jiang, 2019, International Journal of Food Engineering.

Lactobacillus plantarum 23-1 improves intestinal inflammation and barrier function through the TLR4/NF-κB signaling pathway in obese mice.

Juncai Hou, Jiale Zhao, Zhanmei Jiang, 2022, Food & function.

Physical and oxidative stability of astaxanthin microcapsules prepared with liposomes.

Juncai Hou, Liangwei Liu, Jiale Zhao, 2022, Journal of the science of food and agriculture.

Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans.

Lianzhou Jiang, Juncai Hou, Jiale Zhao, 2022, Food & function.

Lactobacillus plantarum 69-2 Combined with Galacto-Oligosaccharides Alleviates d-Galactose-Induced Aging by Regulating the AMPK/SIRT1 Signaling Pathway and Gut Microbiota in Mice.

Juncai Hou, Fei Liu, Liya Gu, 2021, Journal of agricultural and food chemistry.

Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage

Lianzhou Jiang, Juncai Hou, Zhanmei Jiang, 2022, LWT.

Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles.

Juncai Hou, Yue Ma, Yuxuan Huang, 2022, Food chemistry.

Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate

A. Qayum, Juncai Hou, A. Bilawal, 2020 .

Purification of lactoperoxidase from bovine milk by integrating the technique of salting-out extraction with cation exchange chromatographic separation

A. Qayum, Juncai Hou, Tianqi Li, 2019, Journal of Food Measurement and Characterization.

Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating

Juncai Hou, Zhanmei Jiang, Munkh-Amgalan Gantumur, 2021 .

High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage

Zhanmei Jiang, Kaili Wang, Xu Zhao, 2021 .

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking.

Juncai Hou, Mizhou M Hui, Zhanmei Jiang, 2022, Food research international.

Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment

M. Li, A. Qayum, Juncai Hou, 2020 .

Study of the alleviation effects of a combination of Lactobacillus rhamnosus and inulin on mice with colitis.

Fei Liu, D. Gao, Juncai Hou, 2020, Food & function.

Enhancement of soluble protein, polypeptide production and functional properties of heat-denatured soybean meal by fermentation of Monascus purpureus 04093

Jianjun Cheng, Juncai Hou, Lin Shi, 2019, CyTA - Journal of Food.

Characterisation and antioxidant activity of glycated casein hydrolysate with xylose: Impacts of zinc sulphate and cupric chloride

Ran Tian, Juncai Hou, Zhanmei Jiang, 2021 .

Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.0628

Juncai Hou, Fei Liu, Wei Yu, 2021, CyTA - Journal of Food.

Quantitative profiling of glycerides, glycerophosphatides and sphingolipids in Chinese human milk with ultra-performance liquid chromatography/quadrupole-time-of-flight mass spectrometry.

Juncai Hou, Yuyang Zhao, Lijun Chen, 2020, Food chemistry.

Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean(Glycine max)tofu by TOPSIS analysis

Juncai Hou, Zhanmei Jiang, Dongxue Sun, 2021 .

Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011.

Juncai Hou, Changbao Sun, Wanjun Han, 2018, Meat science.

Study of the immunoregulatory effect of Lactobacillus rhamnosus 1.0320 in immunosuppressed mice

D. Gao, Juncai Hou, Fei Liu, 2021 .

Cascaded membrane and chromatography technologies for fractionating and purifying of bovine milk oligosaccharides

Juncai Hou, Jingyao Chen, Lijun Chen, 2022, Food Hydrocolloids.

Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt

M. Guo, Juncai Hou, Xue Shen, 2019, LWT.

MFGM components promote gut Bifidobacterium growth in infant and in vitro

Bin Liu, Jianwu Wang, Juncai Hou, 2021, European Journal of Nutrition.

Study on the characteristics of glycerides and phospholipids in human milk from Tibet.

Juncai Hou, Lijun Chen, Junying Zhao, 2022, Food research international.

Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing.

Honglian Yu, Juncai Hou, Lijun Chen, 2023, Food chemistry.

Physicochemical properties and bioactivity of polysaccharides from Isaria cicadae Miquel with different extraction processes: effects on gut microbiota and immune response in mice.

Juncai Hou, Liya Gu, Zhanmei Jiang, 2022, Food & function.

Modulation effect of chenpi extract on gut microbiota in high-fat diet-induced obese C57BL/6 mice.

Bailiang Li, Na Li, Fenfen Yan, 2021, Journal of food biochemistry.

Protective Effect of Polyphenols, Protein, Peptides, and Polysaccharides on Alcoholic Liver Disease: A Review of Research Status and Molecular Mechanisms.

Juncai Hou, Zhanmei Jiang, Wan Wang, 2023, Journal of agricultural and food chemistry.

Four Different Structural Dietary Polyphenols, Especially Dihydromyricetin, Possess Superior Protective Effect on Ethanol-Induced ICE-6 and AML-12 Cytotoxicity: The Role of CYP2E1 and Keap1-Nrf2 Pathways.

Juncai Hou, Yue Ma, Zhanmei Jiang, 2023, Journal of agricultural and food chemistry.

Novel Angiotensin-Converting Enzyme-Inhibitory Peptides From Fermented Bovine Milk Started by Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105: Purification, Identification, and Interaction Mechanisms

A. Qayum, G. Liang, Juncai Hou, 2019, Front. Microbiol..

Comparative Analysis of Fecal Microbiota in Vegetarians and Omnivores

Haiquan Wang, Juncai Hou, Changbao Sun, 2023, Nutrients.

Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity.

Juncai Hou, Zhanmei Jiang, Nan Yang, 2021, Food chemistry.

Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties

Juncai Hou, Zhanmei Jiang, Munkh-Amgalan Gantumur, 2023, Food Hydrocolloids.

Evaporative concentration and high-pressure homogenization for improving the quality attributes and functionality of goat milk yogurt

Yusi Miao, Juncai Hou, Yue Ma, 2023, LWT.

Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins

Juncai Hou, Jialu Sun, Hong Sun, 2023, Food Bioscience.

Consequences of vacuum evaporation on physicochemical properties, storage stability and in vitro digestion of fermented goat milk

Yusi Miao, Juncai Hou, Lijun Chen, 2023, Food Control.

Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus

Juncai Hou, D. Ren, Fei Liu, 2015, Journal of Zhejiang University-SCIENCE B.

Effects of vitamin E on the concentration of conjugated linoleic acids and accumulation of intermediates of ruminal biohydrogenation in vitro

F. Wang, Juncai Hou, Fei Liu, 2013 .

Oil body extraction from high-fat and high-protein soybeans by Laccase cross-linked beet pectin at pH: physicochemical and oxidation properties.

Juncai Hou, Zhanmei Jiang, Huanyu Zhao, 2023, The Journal of the Science of Food and Agriculture.

Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying

Cuina Wang, M. Guo, Juncai Hou, 2019, Food Science & Nutrition.

A Nonperfectly Amphipathic α-Helical Structure Containing the XXYXX Sequence Improves the Biological Activity of Bovine αs2-Casein Antimicrobial Peptides.

Juncai Hou, Cheng-gang Jiang, Changbao Sun, 2020, Journal of agricultural and food chemistry.

Physical treatment synergized with natural surfactant for improving gas-water interfacial behavior and foam characteristics of α-lactalbumin.

Juncai Hou, Munkh-Amgalan Gantumur, Jinzhe Li, 2023, Ultrasonics sonochemistry.

Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation.

Juncai Hou, Ruijie Shi, Zhishen Mu, 2023, Critical reviews in food science and nutrition.

Effect of thermal treatment and pressure on the characteristics of green soybean tofu and the optimization conditions of tofu processing by TOPSIS analysis

A. Qayum, Juncai Hou, Dongxue Sun, 2021 .

Emerging thermal modifying methods in milk protein: A review

Juncai Hou, Munkh-Amgalan Gantumur, Ruijie Shi, 2024, Trends in Food Science & Technology.

Design of probiotic delivery systems for targeted release

D. Mcclements, Juncai Hou, Wan Wang, 2023, Food Hydrocolloids.