Ning Liu

发表

Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate.

Mouming Zhao, D. Sun-Waterhouse, Qiangzhong Zhao, 2015, Food chemistry.

Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour.

Haifeng Zhao, Mouming Zhao, Chun Cui, 2014, Food chemistry.

Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins.

E. Decker, Leqi Cui, Yungang Cao, 2018, Journal of the science of food and agriculture.

Effects of sonication on the physicochemical and functional properties of walnut protein isolate.

D. Mcclements, E. Decker, Yungang Cao, 2018, Food research international.

Stabilization Mechanism of Water-in-oil Emulsions by Medium- and Long-chain Diacylglycerol: Post-crystallization vs. Pre-crystallization

C. Tan, O. Lai, Yong Wang, 2021, Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.

Near-infrared reflectance spectroscopy for the prediction of chemical composition in walnut kernel

Ning Liu, Zhenbao Zhu, Jianhua Yi, 2017 .

Anti‐oxidant and anti‐fatigue properties of apple pomace polysaccharides by acid or alkali extraction

Pin Gong, Ning Liu, Yuanyuan Zhao, 2021, International Journal of Food Science & Technology.

Impact of acidic, water and alkaline extraction on structural features, antioxidant activities of Laminaria japonica polysaccharides.

Bao Zhang, Chunqing Ai, Shuang Song, 2018, International journal of biological macromolecules.

Influence of casein hydrolysates on exopolysaccharide synthesis by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.

Mouming Zhao, Bao Yang, Zhimin Yu, 2014, Journal of the science of food and agriculture.

Comparison of conventional and green extraction methods on oil yield, physicochemical properties, and lipid compositions of pomegranate seed oil

Mouming Zhao, Ning Liu, Daoming Li, 2022, Journal of Food Composition and Analysis.

A novel and efficient method for punicic acid-enriched diacylglycerol preparation: Enzymatic ethanolysis of pomegranate seed oil catalyzed by Lipozyme 435

Mouming Zhao, J. Cui, Ning Liu, 2022, LWT.

Immobilization of Lecitase® Ultra onto a Novel Polystyrene DA-201 Resin: Characterization and Biochemical Properties

Mouming Zhao, Weizheng Sun, Yong Wang, 2012, Applied Biochemistry and Biotechnology.

Anti-inflammatory activity and structural identification of a sulfated polysaccharide CLGP4 from Caulerpa lentillifera.

B. Zhu, Zhengqi Liu, Shuang Song, 2019, International journal of biological macromolecules.

Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment

Ning Liu, Yong Wang, Zhenbao Zhu, 2018, Molecules.

Enzymatic preparation and facile purification of medium-chain, and medium- and long-chain fatty acid diacylglycerols

Yong Wang, Zhen Zhang, Ning Liu, 2018, LWT.

Inhibition of lipid and protein oxidation in whey protein-stabilized emulsions using a natural antioxidant: Black rice anthocyanins.

D. Mcclements, E. Decker, Ning Liu, 2020, Journal of agricultural and food chemistry.

Optimization of extraction parameters of Pleurotus eryngii polysaccharides and evaluation of the hypolipidemic effect

W. Jia, Ning Liu, Yanni Zhao, 2020, RSC advances.

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria.

Ning Liu, T. Jiang, Huaide Xu, 2020, Food chemistry.

Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide.

Fatang Jiang, K. Nishinari, G. Phillips, 2019, International journal of biological macromolecules.

Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.

D. Mcclements, E. Decker, Ning Liu, 2018, Journal of agricultural and food chemistry.

Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions

Mouming Zhao, Ning Liu, Daoming Li, 2021 .

Simultaneous preparation of edible quality medium and high purity diacylglycerol by a novel combined approach

Yonghua Wang, Weishuai Lian, Weifei Wang, 2021 .

Immobilisation of lecitase® ultra for production of diacylglycerols by glycerolysis of soybean oil

Mouming Zhao, Qiangzhong Zhao, Chun Cui, 2012 .

Fast synthesis of 1,3-DAG by Lecitase® Ultra-catalyzed esterification in solvent-free system

Mouming Zhao, Yong Wang, Qiangzhong Zhao, 2011, European journal of lipid science and technology : EJLST.

Production of palm oil-based diacylglycerol using Lecitase Ultra-catalyzed glycerolysis and molecular distillation

Mouming Zhao, Yong Wang, Qiangzhong Zhao, 2014, Food Science and Biotechnology.

The enhancement of rice bran oil quality through a novel moderate biorefining process

Yonghua Wang, Weifei Wang, Jiahao Zhang, 2021 .

Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria

Ning Liu, T. Jiang, Huaide Xu, 2021 .

Extraction methods, chemical characterizations and biological activities of mushroom polysaccharides: A mini-review.

Pin Gong, Ning Liu, Fuxin Chen, 2020, Carbohydrate research.

Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface

Fatang Jiang, K. Nishinari, G. Phillips, 2021 .

Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions

D. Mcclements, E. Decker, W. Dong, 2015 .

Comparison of water- and alkali-extracted polysaccharides from Fuzhuan brick tea and their immunomodulatory effects in vitro and in vivo.

Yang Liu, Yujiao Sun, Dawei Chang, 2022, Food & function.

The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics

Junjie Cui, Dawei Chang, Ning Liu, 2019, CyTA - Journal of Food.

Improvement on storage stability of iron-fortified soybean powder by microencapsulation.

Ning Liu, Xiaolin Yao, Yating He, 2021, Journal of Food Science.