Yiqin Zhang

Improving the performance of edible food packaging films by using nanocellulose as an additive.

Jiankang Cao, Wanli Zhang, W. Jiang, 2020, International journal of biological macromolecules.

Parallel comparison of functional and physicochemical properties of common pulse proteins

Xiao-juan Tang, M. Schilling, Yanting Shen, 2021, LWT.

Synergistic effects of 1-MCP and hot air treatments on delaying softening and promoting anthocyanin biosynthesis in nectarines

Jiankang Cao, Wanli Zhang, Hai-tao Jiang, 2021 .

Effects of Spray Drying and Freeze Drying on Physicochemical Properties, Antioxidant and ACE Inhibitory Activities of Bighead Carp (Aristichthys nobilis) Skin Hydrolysates

W. Yan, Ye Dong, Yiqin Zhang, 2022, Foods.

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Kaliramesh Siliveru, Yiqin Zhang, Ruijia Hu, 2021, Processes.

Applications of plant-derived food by-products to maintain quality of postharvest fruits and vegetables

Jiankang Cao, Yan Xu, Wanli Zhang, 2021, Trends in Food Science & Technology.

Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation.

Weiqun Wang, Gengjun Chen, Yonghui Li, 2021, Food chemistry.

Advanced properties of gluten-free cookies, cakes, and crackers: A review

Weiqun Wang, Jingwen Xu, Yonghui Li, 2020 .