Xue-Li Gao

Sodium caseinate and soluble soybean polysaccharide complex as nano-carriers of curcumin

Sheng-Hua He, Yong-Hui Wang, Wei-Yun Guo, 2020, Journal of Food Measurement and Characterization.

The sol-gel-sol transformation behavior of egg white proteins induced by alkali.

Xue-Li Gao, Yonggang Tu, Yan Zhao, 2020, International journal of biological macromolecules.

The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: physicochemical properties, structure and quantitative protein degradation analysis

Xue-Li Gao, Yonggang Tu, Yan Zhao, 2021 .

Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread

Fusheng Chen, Lifen Zhang, M. Fan, 2016 .

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Kunlun Liu, Fusheng Chen, Lifen Zhang, 2016 .

Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure and simulated in vitro gastrointestinal digestion of duck egg white.

Huaying Du, Xue-Li Gao, Yonggang Tu, 2021, Journal of the science of food and agriculture.