Juan Li

发表

Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture

T. Labuza, Z. Xuan, P. Zhou, 2016 .

p-Bromophenol Enhanced Bienzymatic Chemiluminescence Competitive Immunoassay for Ultrasensitive Determination of Aflatoxin B1.

Weiqi Wang, Xiu‐Ping Yan, Xu Zhao, 2019, Analytical chemistry.

Functionalized gold and persistent luminescence nanoparticle-based ratiometric absorption and TR-FRET nanoplatform for high-throughput sequential detection of l-cysteine and insulin.

Xiu‐Ping Yan, Cheng‐Xiong Yang, Juan Li, 2018, Nanoscale.

Highly fluorescent N,S-co-doped carbon dots: synthesis and multiple applications

Jie Shen, Yan Cai, Xiuying Chen, 2017 .

Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough

Zhengxing Chen, G. Hou, Juan Li, 2013 .

Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

Zhengxing Chen, G. Hou, Juan Li, 2014 .

Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems

J. Regenstein, P. Zhou, Dasong Liu, 2019, Food Bioscience.

Preparation and characterisation of gellan/pullulan composite blend films

Qunyi Tong, Long Sheng, Guilan Zhu, 2013 .