Rui Yu

Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions.

A. Qayum, Jiale Zhao, Zhanmei Jiang, 2022, Food chemistry.

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.

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 .