1. A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application. (15th November 2021) Authors: Wang, Jingyi; Tang, Junyu; Ruan, Shaolong; Lv, Ruiling; Zhou, Jianwei; Tian, Jinhu; Cheng, Huan; Xu, Enbo; Liu, Donghong 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) ↗
2. Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives. Issue 2 (24th January 2022) Authors: Xu, Weidong; Wang, Jingyi; Deng, Yong; Li, Jiaheng; Yan, Tianyi; Zhao, Shunan; Yang, Xiaoling; Xu, Enbo; Wang, Wenjun; Liu, Donghong Journal: Comprehensive reviews in food science and food safety Issue: Volume 21:Issue 2(2022) Page Start: 1568 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing. (May 2020) Authors: Xu, Enbo; Campanella, Osvaldo H.; Ye, Xingqian; Jin, Zhengyu; Liu, Donghong; BeMiller, James N. Journal: Trends in food science & technology Issue: Volume 99(2020) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Air nanobubbles induced reversible self-assembly of 7S globulins isolated from pea (Pisum Sativum L.). (December 2022) Authors: Yan, Tianyi; Hua, Zheng; Deng, Yong; Guo, Haocheng; Xu, Weidong; Xu, Enbo; Wang, Wenjun; Ding, Tian; Cao, Yanlong; Liu, Yusheng; Liu, Donghong Journal: Food hydrocolloids Issue: Volume 133(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. An ultrasensitive aptasensor based on fluorescent resonant energy transfer and exonuclease-assisted target recycling for patulin detection. (30th May 2018) Authors: Wu, Zhengzong; Xu, Enbo; Jin, Zhengyu; Irudayaraj, Joseph Journal: Food chemistry Issue: Volume 249(2018) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Application of FT-NIR spectroscopy and FT-IR spectroscopy to Chinese rice wine for rapid determination of fermentation process parameters. Issue 6 (21st March 2015) Authors: Wu, Zhengzong; Long, Jie; Xu, Enbo; Wu, Chunsen; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan Journal: Analytical methods Issue: Volume 7:Issue 6(2015) Page Start: 2726 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Bimodal counterpropagating-responsive sensing material for the detection of histamine. Issue 71 (20th September 2017) Authors: Wu, Zhengzong; Xu, Enbo; Jiao, Aiquan; Jin, Zhengyu; Irudayaraj, Joseph Journal: RSC advances Issue: Volume 7:Issue 71(2017) Page Start: 44933 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Calcium—lactate-induced enzymatic hydrolysis of extruded broken rice starch to improve Chinese rice wine fermentation and antioxidant capacity. (January 2020) Authors: Xu, Enbo; Wu, Zhengzong; Chen, Jianle; Tian, Jinhu; Cheng, Huan; Li, Dandan; Jiao, Aiquan; Ye, Xingqian; Liu, Donghong; Jin, Zhengyu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. Issue 7 (18th June 2015) Authors: Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan Journal: Journal of food science Issue: Volume 80:Issue 7(2015) Page Start: C1476 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice. (January 2021) Authors: Zheng, Yuxue; Tian, Jinhu; Ogawa, Yukiharu; Yin, Xiuxiu; Xu, Enbo; Chen, Shiguo; Liu, Donghong; Kong, Xiangli; Ye, Xingqian Journal: Food structure Issue: Volume 27(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗