1. Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation. Issue 1 (1st January 2020) Authors: Ma, Jiage; Yu, Wei; Hou, Juncai; Han, Xiue; Shao, Hong; Liu, Ying Journal: International journal of food properties Issue: Volume 23:Issue 1(2020) Page Start: 677 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cloning and expression of maize transglutaminase gene in Escherichia coli and its action over dairy proteins. Issue 10 (17th September 2020) Authors: Han, Xiue; Ma, Chunli; Qin, Lanxia; Liu, Lu Journal: Journal of food processing and preservation Issue: Volume 44:Issue 10(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips. (9th July 2017) Authors: Liu, Lu; Zhang, Hua; Li, Xiaodong; Han, Xiue; Qu, Xiuwei; Chen, Ping; Wang, Haixia; Wang, Lina Journal: International journal of dairy technology Issue: Volume 71:Number 2(2018) Page Start: 501 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate. (August 2022) Authors: Han, Xiue; Liang, Zhiqiang; Tian, Songfan; Liu, Lu; Wang, Song Journal: Food research international Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment. (30th December 2022) Authors: Han, Xiue; Liang, Zhiqiang; Tian, Songfan; Liu, Lu; Wang, Song Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 172(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗