1. Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments. (December 2021) Authors: Wang, Xin; Yue, Chonghui; Xu, Honghua; Guan, Chen; Guo, Ruichi; Yang, Xiaotong; Ma, Caihong; Shao, Meili Journal: International dairy journal Issue: Volume 123(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein. (January 2019) Authors: Zang, Xiaodan; Yue, Chonghui; Wang, Yuxin; Shao, Meili; Yu, Guoping Journal: Journal of cereal science Issue: Volume 85(2019) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality. (2nd December 2022) Authors: Zhao, Yingyu; Luo, Denglin; Yue, Chonghui; Wang, Libo; Xiang, Jinle; Guo, Jinying; Li, Peiyan; Huang, Jihong; Zhang, Kangyi Journal: International journal of food science & technology Issue: Volume 58:Number 2(2023) Page Start: 730 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of ultrasound treatment on the physicochemical and structural properties of long-chain inulin. (15th January 2022) Authors: Lou, Xueqi; Luo, Denglin; Yue, Chonghui; Zhang, Tian; Li, Peiyan; Xu, Yunfeng; Xu, Baocheng; Xiang, Jinle 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) ↗
5. Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates. (March 2019) Authors: Zang, Xiaodan; Yue, Chonghui; Liu, Mujun; Zheng, Huanyu; Xia, Xiufang; Yu, Guoping Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 102(2019) Page Start: 122 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread. (15th February 2023) Authors: Yue, Chonghui; Tang, Yu; Qi, Weiwei; Zhao, Yingyu; Liu, Pengfei; Hu, Jia; Song, Liqia; Luo, Denglin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 176(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Medium-, long- and medium-chain-type structured lipids ameliorate high-fat diet-induced atherosclerosis by regulating inflammation, adipogenesis, and gut microbiota in ApoE−/− mice. Issue 6 (20th May 2020) Authors: Yue, Chonghui; Li, Ming; Li, Jing; Han, Xu; Zhu, Hongwei; Yu, Guoping; Cheng, Jianjun Journal: Food & function Issue: Volume 11:Issue 6(2020) Page Start: 5142 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Simultaneous determination of clavulanic acid and tazobactam in bovine milk by HPLC. Issue 4 (3rd April 2017) Authors: Guo, Peipei; Chen, Yuan; Yue, Chonghui; Yu, Guoping Journal: Food additives & contaminants Issue: Volume 34:Issue 4(2017) Page Start: 617 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗