Zhaoxian Huang

Lipase-catalysis of α-linolenic acid-rich medium- and long-chain triacylglycerols from perilla oil and MCTs with reduced by-product.

Zhongjiang Wang, Lianzhou Jiang, Xiaonan Sui, 2020, Journal of the science of food and agriculture.

Synergistic effects of cinnamaldehyde and cinnamic acid in cinnamon essential oil against S. pullorum

Pengfei Zhou, Weifei Wang, Yuxiao Zou, 2021 .

Rhizomucor miehei lipase-catalysed synthesis of cocoa butter equivalent from palm mid-fraction and stearic acid: Characteristics and feasibility as cocoa butter alternative.

Lianzhou Jiang, Dan Xie, Hong Wang, 2020, Food chemistry.

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

Zhongjiang Wang, Lianzhou Jiang, Wenhua Yu, 2020 .

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

Zhongjiang Wang, Lianzhou Jiang, Wenhua Yu, 2021 .

Influence of Pre-/Postultrasound on Forming a Molten Globule-Like Conformation and Improving the Emulsifying Properties of Thermally Induced Soybean Protein Aggregates

Zelong Liu, Zhongjiang Wang, Lianzhou Jiang, 2021, ACS Food Science & Technology.

Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation

Lianzhou Jiang, Y. Liao, Yanwei Liu, 2022, Process Biochemistry.

The effects of chloride and the antioxidant capacity of fried foods on 3-chloro-1,2-propanediol esters and glycidyl esters during long-term deep-frying

Zhongjiang Wang, Lianzhou Jiang, Zhenyu Cao, 2021 .

Antibacterial Mechanism of Cinnamaldehyde: Modulation of Biosynthesis of Phosphatidylethanolamine and Phosphatidylglycerol in Staphylococcus aureus and Escherichia coli.

Weifei Wang, Erpei Wang, Yuxiao Zou, 2021, Journal of agricultural and food chemistry.