1. Combined transcriptomic and proteomic analysis of the response to bile stress in a centenarian-originated probiotic Lactobacillus salivarius Ren. (November 2020) Authors: Wang, Guohong; Zhai, Zhengyuan; Ren, Fazheng; Li, Zaigui; Zhang, Bing; Hao, Yanling Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme. (15th January 2022) Authors: Wang, Libo; Wang, Lijuan; Wang, Tongtong; Li, Zaigui; Gao, Yanxiang; Cui, Steve W.; Qiu, Ju Journal: Food chemistry Issue: Volume 367(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill. (May 2022) Authors: Li, Yang; Wang, Lijuan; Wang, Haoran; Li, Zaigui; Qiu, Ju; Wang, Lili Journal: Innovative food science & emerging technologies Issue: Volume 77(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein. (1st September 2022) Authors: Wang, Haoran; Li, Zaigui; Wang, Lili; Cui, Steve W.; Qiu, Ju Journal: Food chemistry Issue: Volume 387(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch. (15th January 2021) Authors: Wang, Libo; Wang, Lijuan; Li, Zaigui; Gao, Yanxiang; Cui, Steve W.; Wang, Tongtong; Qiu, Ju Journal: Food chemistry Issue: Volume 335(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of buckwheat hull particle-size on bread staling quality. (30th March 2023) Authors: Wang, Lijuan; Li, Yang; Guo, Zicong; Wang, Haoran; Wang, Aili; Li, Zaigui; Chen, Yaoxing; Qiu, Ju 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. Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion. (15th January 2022) Authors: Li, Yang; Li, Mengli; Wang, Lili; Li, Zaigui Journal: Food chemistry Issue: Volume 367(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley. (29th March 2019) Authors: Wang, Haoran; Wang, Lili; Tong, Litao; Li, Zaigui Journal: International journal of food science & technology Issue: Volume 54:Number 8(2019) Page Start: 2570 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of different cooking methods of oatmeal on preventing the diet-induced increase of cholesterol level in hypercholesterolemic rats. Issue 1 (December 2015) Authors: Ban, Yandong; Qiu, Ju; Ren, Changzhong; Li, Zaigui Journal: Lipids in health and disease Issue: Volume 14:Issue 1(2015) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of Different Lipase Inactivation Treatments on Physicochemical Properties of Naked Oat Globulins. Issue 3 (17th November 2015) Authors: Gao, Yichao; Wang, Lili; Qiu, Ju; Bai, Guangling; Li, Zaigui Journal: Cereal chemistry Issue: Volume 93:Issue 3(2016.) Page Start: 248 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗