1. A glycogen branching enzyme from Thermomonospora curvata: Characterization and its action on maize starch. (2nd November 2015) Authors: Fan, Qin; Xie, Zhengjun; Zhan, Jinling; Chen, Hailong; Tian, Yaoqi Other Names: Ghasemzadeh Hossein guestEditor. Journal: Stärke Issue: Volume 68:Number 3/4(2016) Page Start: 355 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds. (9th April 2022) Authors: Han, Aye Myo; Xu, Xueming; Yang, Na; Jin, Yamei; Jin, Zhengyu; Xie, Zhengjun Journal: International journal of food science & technology Issue: Volume 57:Number 7(2022) Page Start: 4138 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field. (20th November 2016) Authors: Li, Dandan; Yang, Na; Jin, Yamei; Zhou, Yuyi; Xie, Zhengjun; Jin, Zhengyu; Xu, Xueming Journal: Carbohydrate polymers Issue: Volume 153(2016) Page Start: 535 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field. (20th November 2016) Authors: Li, Dandan; Yang, Na; Jin, Yamei; Zhou, Yuyi; Xie, Zhengjun; Jin, Zhengyu; Xu, Xueming Journal: Carbohydrate polymers Issue: Volume 153(2016) Page Start: 535 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Co-immobilization of β-fructofuranosidase and glucose oxidase improves the stability of Bi-enzymes and the production of lactosucrose. (June 2020) Authors: Long, Jie; Pan, Ting; Xie, Zhengjun; Xu, Xueming; Jin, Zhengyu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Continuous hydrolysis of mango peel pectin for the production of antibacterial pectic oligosaccharides in packed-bed reactor using immobilized polygalacturonase. (December 2022) Authors: Long, Jie; Li, Xingfei; Xue, Lin; Xie, Zhengjun; Jiao, Aiquan; Bai, Yuxiang; Zhou, Xing; Chen, Long; Qiu, Chao; Xu, Xueming; Jin, Zhengyu Journal: Food bioscience Issue: Volume 50:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology. (15th August 2017) Authors: Li, Dandan; Yang, Na; Jin, Yamei; Guo, Lunan; Zhou, Yuyi; Xie, Zhengjun; Jin, Zhengyu; Xu, Xueming Journal: Food chemistry Issue: Volume 229(2017) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Correction: Preparation of a fluorescent silver nanoprism–dye complex for detection of hydrogen peroxide in milk. Issue 18 (21st September 2015) Authors: Peng, Chifang; Liu, Chunli; Xie, Zhengjun Journal: Analytical methods Issue: Volume 7:Issue 18(2015) Page Start: 7923 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Determination of Bisphenol A by a Gold Nanoflower Enhanced Enzyme-Linked Immunosorbent Assay. (2nd July 2016) Authors: Peng, Chifang; Pan, Na; Xie, Zhengjun; Liu, Liqiang; Xiang, Jie; Liu, Chunli Journal: Analytical letters Issue: Volume 49:Number 10(2016) Page Start: 1492 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Determination of fat content in UHT milk by electroanalytical method. (1st January 2019) Authors: Wu, Shilin; Jin, Yamei; Yang, Na; Xu, Xueming; Xie, Zhengjun Journal: Food chemistry Issue: Volume 270(2019) Page Start: 538 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗