Jian Sun

Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer System

Wei Liu, Chengmei Liu, Xiaohong He, 2022, Foods.

Effective change on rheology and structure properties of xanthan gum by industry-scale microfluidization treatment

Mingshun Chen, Wei Liu, Chengmei Liu, 2021, Food Hydrocolloids.

Crystallization Behavior of Calcium Silicate Hydrate in Highly Alkaline System: Structure and Kinetics

Shaopeng Li, Huiquan Li, Fang Qi, 2022, Journal of Crystal Growth.

Non-covalent interaction of complex plant protein and betanin: Mechanism of improving thermal stability of betanin

Chengmei Liu, Jun Chen, Ti Li, 2023, Food Hydrocolloids.

Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation

Jun Chen, Rui-hong Liang, Taotao Dai, 2023, Food Bioscience.

The extension of vacuum microwave drying time improved the physicochemical properties, in vitro digestibility and antioxidant activity of brown rice flour

Zeyu Wu, Yu Song, Lei Cao, 2023, LWT.