1. Effect of feeding type 2 diabetes mellitus rats with synbiotic yogurt sweetened with monk fruit extract on serum lipid levels and hepatic AMPK (5′ adenosine monophosphate-activated protein kinase) signaling pathway. Issue 9 (11th September 2020) Authors: Ban, Qingfeng; Cheng, Jianjun; Sun, Xiaomeng; Jiang, Yunqing; Guo, Mingruo Journal: Food & function Issue: Volume 11:Issue 9(2020) Page Start: 7696 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates. (30th March 2023) Authors: Meng, Yao; Zhao, Xiao; Jiang, Yunqing; Ban, Qingfeng; Wang, Xibo Journal: Food chemistry Issue: Volume 405:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Exploring the hydration promotion and cooking quality improvement of adlay seed by high hydrostatic pressure. (15th December 2022) Authors: Ding, Yangyue; Wang, Mingyang; Wang, Jiarong; Diao, Jingjing; Wu, Yue; Cheng, Jianjun; Ban, Qingfeng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 171(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Front Cover: Cover Image, Volume 21, Issue 6. Issue 6 (23rd November 2022) Authors: An, Di; Ban, Qingfeng; Du, Hengjun; Wang, Qi; Teng, Fei; Li, Liang; Xiao, Hang Journal: Comprehensive reviews in food science and food safety Issue: Volume 21:Issue 6(2022) Page Start: NA Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents. Issue 11 (26th October 2020) Authors: Song, Xiao; Sun, Xiaomeng; Ban, Qingfeng; Cheng, Jianjun; Zhang, Siyu; Guo, Mingruo Journal: Journal of food science Issue: Volume 85:Issue 11(2020) Page Start: 3927 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate. (30th March 2023) Authors: Pi, Xiaowen; Liu, Jiafei; Sun, Yuxue; Ban, Qingfeng; Cheng, Jianjun; Guo, Mingruo Journal: Food chemistry Issue: Volume 405:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation. Issue 6 (6th October 2022) Authors: An, Di; Ban, Qingfeng; Du, Hengjun; Wang, Qi; Teng, Fei; Li, Liang; Xiao, Hang Journal: Comprehensive reviews in food science and food safety Issue: Volume 21:Issue 6(2022) Page Start: 4847 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour. (5th December 2019) Authors: Zhang, Gaopeng; Ding, Yangyue; Ni, Chunlei; Ban, Qingfeng; Xu, Li; Guo, Liandong; Cheng, Jianjun Other Names: Arslan Hakan Academic Editor. Journal: Journal of chemistry Issue: Volume 2019(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. (30th March 2023) Authors: Pi, Xiaowen; Liu, Jiafei; Sun, Yuxue; Ban, Qingfeng; Cheng, Jianjun; Guo, Mingruo Journal: Food chemistry Issue: Volume 405:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗