Panpan Zhao

Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins

Juncai Hou, Zhanmei Jiang, Munkh-Amgalan Gantumur, 2023, Food Hydrocolloids.

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate

Juncai Hou, Jinzhe Li, Zhanmei Jiang, 2022, Ultrasonics sonochemistry.

Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches

Zhanmei Jiang, Ruijie Shi, Yanting He, 2021, Food Hydrocolloids.

pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk.

Yue Ma, Zhanmei Jiang, Ruijie Shi, 2022, Journal of agricultural and food chemistry.

Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions.

Juncai Hou, Zhanmei Jiang, Yanting He, 2021, Food chemistry.

High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage

Zhanmei Jiang, Kaili Wang, Xu Zhao, 2021 .