Minghan Zhang

Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber

Juncai Hou, Yue Ma, Zhanmei Jiang, 2022, Food Hydrocolloids.

Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication

Xianqi Liu, Yue Ma, Haiying Yu, 2022, LWT.

Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin

Juncai Hou, Zhanmei Jiang, Hongyu Li, 2022, LWT.

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

Yuxuan Huang, Juncai Hou, Yue Ma, 2022, Foods.

Impacts of cold-extrusion whey protein isolate synergized with inulin on physicochemical characteristics of fermented milk

Zhanmei Jiang, Xin Mu, Jialu Sun, 2023, Food Bioscience.