Xu Zhao

Physical and oxidative stability of astaxanthin microcapsules prepared with liposomes.

Juncai Hou, Liangwei Liu, Jiale Zhao, 2022, Journal of the science of food and agriculture.

Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans.

Lianzhou Jiang, Juncai Hou, Jiale Zhao, 2022, Food & function.

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

Zhanmei Jiang, Kaili Wang, Xu Zhao, 2021 .

Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean(Glycine max)tofu by TOPSIS analysis

Juncai Hou, Zhanmei Jiang, Dongxue Sun, 2021 .

Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars

Zhanmei Jiang, Munkh-Amgalan Gantumur, N. Sukhbaatar, 2023, Food chemistry: X.

Oil body extraction from high-fat and high-protein soybeans by Laccase cross-linked beet pectin at pH: physicochemical and oxidation properties.

Juncai Hou, Zhanmei Jiang, Huanyu Zhao, 2023, The Journal of the Science of Food and Agriculture.

Alleviating Effect of Lacticaseibacillus rhamnosus 1.0320 Combined with Dihydromyricetin on Acute Alcohol Exposure-Induced Hepatic Impairment: Based on Short-Chain Fatty Acids and Adenosine 5'-Monophosphate-Activated Protein Kinase-Mediated Lipid Metabolism Signaling Pathway.

Yue Ma, Wan Wang, Cong Xu, 2023, Journal of agricultural and food chemistry.