Ying Jiang

Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment

Xinglian Xu, Xue Zhao, Cangping Zhang, 2022, Food Chemistry.

Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis.

Yue Ma, Xiaoyan Zhao, Hao Liang, 2020, Food Chemistry.

Synthesis of (−)‐3‐Carene‐2,5‐dione via Allylic Oxidation of (+)‐3‐Carene

Xiaoling Sun, Xiao-Xiao Zhao, Ying Jiang, 2013 .

Transcriptome and metabolome profiling to elucidate mechanisms underlying the blue discoloration of radish roots during storage.

Yue Ma, Xiaoyan Zhao, Hao Liang, 2021, Food chemistry.

Fully nondestructive analysis of capsaicinoids electrochemistry data with deep neural network enables portable system.

Xiaoyun Xu, Daniel Zogona, Ting Wu, 2023, Food chemistry.