Chuanbing Hu

发表

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Lianzhou Jiang, Juncai Hou, Yue Ma, 2022, Foods.

Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation

Lianzhou Jiang, Juncai Hou, Yue Ma, 2022, LWT.

Lactobacillus paracasei 24 Attenuates Lipid Accumulation in High-Fat Diet-Induced Obese Mice by Regulating the Gut Microbiota.

Liya Gu, Zhanmei Jiang, Hong Sun, 2022, Journal of agricultural and food chemistry.

BKCa channel is a molecular target of vitamin C to protect against ischemic brain stroke

Li Zhou, Zhi Qi, Shan Li, 2019, Molecular membrane biology.