1. Effect of micronised oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese. (18th August 2019) Authors: Xue, Xiuheng; Wang, Juhua; Li, Shaohua; Zhang, Xiuxiu; Dong, Jinhua; Gui, Lin; Chang, Qianqian Journal: International journal of food science & technology Issue: Volume 55:Number 2(2020) Page Start: 578 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of duration of thermal stress on growth performance, serum oxidative stress indices, the expression and localization of ABCG2 and mitochondria ROS production of skeletal muscle, small intestine and immune organs in broilers. (October 2019) Authors: Wang, Juhua; Xue, Xiuheng; Liu, Qi; Zhang, Suzi; Peng, Mengling; Zhou, Jie; Chen, Lijuan; Fang, Fugui Journal: Journal of thermal biology Issue: Volume 85(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of zein modifying polar amino acids as surface stabilizers on the emulsification stability of milk cream diacylglycerol. (1st August 2022) Authors: Xue, Xiuheng; He, Haiyong; Liu, Cunjun; Han, Yanping; He, Jingrui; Zhou, Jiajia; Guo, Xinglei; Wang, Juhua; Cheng, Jianbo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 165(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Emulsification and stabilization of diacylglycerol-in-water pickering emulsions stabilized by ultrafine grinding oat bran insoluble fiber-gelatinized starch hybrid granules. (March 2021) Authors: Xue, Xiuheng; Dong, Jinhua; He, Haiyong; Wang, Juhua; Kong, Derui; Wang, Liwen Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. L-Theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer. (1st January 2022) Authors: Xue, Xiuheng; He, Haiyong; Liu, Cunjun; Wang, Li; Wang, Lu; Wang, Yueji; Wang, Luping; Yang, Chen; Wang, Juhua; Hou, Ruyan Journal: Food chemistry Issue: Volume 366(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗