1. A critical review on interplay between dietary fibers and gut microbiota. (June 2022) Authors: Ye, Shuxin; Shah, Bakht Ramin; Li, Jing; Liang, Hongshan; Zhan, Fuchao; Geng, Fang; Li, Bin Journal: Trends in food science & technology Issue: Volume 124(2022) Page Start: 237 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A novel emulsion gel solely stabilized by the hot water extracted polysaccharide from psyllium husk: Self-healing plays a key role. (September 2022) Authors: Zhou, Peiyuan; Wen, Luming; Ai, Tingyang; Liang, Hongshan; Li, Jing; Li, Bin Journal: Food hydrocolloids Issue: Volume 130(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+. (15th January 2022) Authors: Cui, Bing; Chen, Wenxin; Liang, Hongshan; Li, Jing; Wu, Di; Ye, Shuxin; Li, Bin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel. (15th April 2022) Authors: Wu, Di; Yu, Simin; Liang, Hongshan; Eid, Mohamed; Li, Bin; Li, Jing; Mao, Jin Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 7(2022) Page Start: 3057 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel. (22nd February 2021) Authors: Wu, Di; Yu, Simin; Liang, Hongshan; Eid, Mohamed; Li, Bin; Li, Jing; Mao, Jin Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 12(2021) Page Start: 5067 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Anti-hygroscopic effect of wheat gluten on freeze-dried apple powder. (15th September 2022) Authors: Wei, Yujie; Yang, Xiaotong; Jiang, Sha; Liang, Hongshan; Li, Bin; Li, Jing Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 167(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Antioxidant Pickering emulsions stabilised by zein/tannic acid colloidal particles with low concentration. (3rd November 2019) Authors: Zhou, Bin; Gao, Sihai; Li, Xiuting; Liang, Hongshan; Li, Shugang Journal: International journal of food science & technology Issue: Volume 55:Number 5(2020) Page Start: 1924 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion. (1st July 2021) Authors: Gao, Yuxing; Lei, Yujie; Wu, Yuehan; Liang, Hongshan; Li, Jing; Pei, Ying; Li, Yan; Li, Bin; Luo, Xiaogang; Liu, Shilin Journal: Food chemistry Issue: Volume 349(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Carboxymethylpachymaran entrapped plant-based hollow microcapsules for delivery and stabilization of β-galactosidase. Issue 8 (17th July 2019) Authors: Deng, Ziyu; Pei, Yaqiong; Wang, Shishuai; Zhou, Bin; Li, Jiwei; Hou, Xinyao; Li, Jing; Li, Bin; Liang, Hongshan Journal: Food & function Issue: Volume 10:Issue 8(2019) Page Start: 4782 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Carboxymethylpachymaran-zein coated plant microcapsules-based β-galactosidase encapsulation system for long-term effective delivery. (February 2020) Authors: Deng, Ziyu; Wang, Shishuai; Zhou, Bin; Li, Jing; Zhou, Peiyuan; Li, Bin; Liang, Hongshan Journal: Food research international Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗