1. Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches. (March 2022) Authors: Shi, Ruijie; Chen, Wei; Pan, Fei; Zhao, Panpan; He, Yanting; Yu, Rui; Fu, Runxiao; Munkh-Amgalan, Gantumur; Jiang, Zhanmei Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Corrigendum to "Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions" [Food Chem. 362 (2021)130212]. (30th March 2023) Authors: Li, Meng; Yu, Rui; Fu, Runxiao; He, Yanting; Jiang, Zhanmei; Hou, Juncai 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. High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage. (September 2021) Authors: Jiang, Zhanmei; Wang, Kaili; Zhao, Xu; Li, Jinpeng; Yu, Rui; Fu, Runxiao; He, Yanting; Zhao, Panpan; Oh, Kwang-Chol; Hou, Juncai Journal: Food control Issue: Volume 127(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions. (15th November 2021) Authors: Li, Meng; Yu, Rui; Fu, Runxiao; He, Yanting; Zhao, Panpan; Jiang, Zhanmei; Hou, Juncai Journal: Food chemistry Issue: Volume 362(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity. (April 2022) Authors: Li, Jinpeng; Fu, Jinfeng; Ma, Yue; He, Yanting; Fu, Runxiao; Qayum, Abdul; Jiang, Zhanmei; Wang, Lizhe Journal: Food hydrocolloids Issue: Volume 125(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗