Liuyi Chang

Comparative Properties of Hyaluronic Acid Hydrogel Cross-linked with 1, 4-Butanediol Diglycidyl Ether Assayed Using a Marine Hyaluronidase

Xiaolu Jiang, Jingliang Zhang, Liuyi Chang, 2019, IOP Conference Series: Materials Science and Engineering.

Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

Bingcan Chen, Y. Lan, Jiajia Rao, 2022, Food Hydrocolloids.

Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments

Bingcan Chen, Jiajia Rao, J. Ohm, 2022, Food Hydrocolloids.

Heterologous expression of an agarase gene in Bacillus subtilis, and characterization of the agarase.

Junhong Yu, Xiaolu Jiang, Lei Meng, 2018, International journal of biological macromolecules.

Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt

Bingcan Chen, Y. Lan, Jiajia Rao, 2023, Food Hydrocolloids.

Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction-isoelectric precipitation vs salt extraction.

Bingcan Chen, Jiajia Rao, J. Ohm, 2022, Food chemistry.

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Bingcan Chen, Jiajia Rao, Nonoy B. Bandillo, 2023, ACS Food Science & Technology.

Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface

Bingcan Chen, Jiajia Rao, Liuyi Chang, 2023, Food Hydrocolloids.

A synbiotic marine oligosaccharide microcapsules for enhancing Bifidobacterium longum survivability and regulatory on intestinal probiotics

Zhaopeng Shen, Xiaolu Jiang, Peng Wang, 2020, International Journal of Food Science & Technology.