Yanjie Zhang

Acetoin production enhanced by manipulating carbon flux in a newly isolated Bacillus amyloliquefaciens.

Liming Liu, Shubo Li, Jing Wu, 2013, Bioresource technology.

Advances in exogenous docosahexaenoic acid-containing phospholipids: Sources, positional isomerism, biological activities, and advantages.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Comprehensive reviews in food science and food safety.

Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

X. Qi, H. Qian, Li Wang, 2015, Food and Bioprocess Technology.

Purification and Identification of Antifreeze Protein From Cold-Acclimated Oat (Avena sativa L.) and the Cryoprotective Activities in Ice Cream

X. Qi, H. Qian, Li Wang, 2016, Food and Bioprocess Technology.

Combined effects of glucose oxidase, papain and xylanase on browning inhibition and characteristics of fresh whole wheat dough

Zhengyu Jin, Tianyi Yang, Fengfeng Wu, 2014 .

Thermal, rheological properties and microstructure of hydrated gluten as influenced by antifreeze protein from oat (Avena sativa L.)

Yao Zhang, Zhilu Ai, Yanjie Zhang, 2020, Journal of Cereal Science.