| 部分代表性论文如下：
1. Zhou, Z., He, Y., Liu, Y., Deng, Y., Chen, J., & Liu, X*. (2025). Improving the interfacial performance of pea protein via mild fractionation for enhanced lubrication behavior in plant-based emulsions. Food Hydrocolloids, 164, 111214.
2. Zhou, S., Wang, Y., Hu, Q., Li, J*., Chen, J., & Liu, X*. (2025). Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility. Food Chemistry, 468, 142418.
3. Zhou, Z., Liu, Y., Ishigaki, Y., Yamaguchi, S., Chen, J., & Liu, X*. (2025). Microbial protease supplementation improves gastric emptying and protein digestive fate of beef for the elderly under dynamic in vitro digestion. Food Research International, 202, 115721.
4. Zhao, Y., Wu, X., Zhou, Z., Du, G*., Chen, J., & Liu, X*. (2025). Comparative evaluation of antioxidant activity and protein digestion of plant-based milk from different sources under dynamic in vitro digestion models. Food Bioscience, 65 106045.
5. Zhou, Z., Luo, S., Jin, Y., Wu, X., Liu, X*., & Chen, J. (2025). Comparative efficacy of amino acid availability and peptidomic analysis of alternative proteins from different sources under dynamic in vitro protein digestion. Food Hydrocolloids, 159, 110665.
6. Liu, H., Zhang, X., Zhou, Z., Yang, C., Chen, J*., & Liu, X*. (2025). Isoflavones biotransformation and flavor improvement of soymilk fermented by selected lactic acid bacteria and dynamic in vitro protein digestion behavior. Food Bioscience, 63, 105634.
7. Wu, X., Liu, H., Han, J., Zhou, Z., Chen, J., & Liu, X*. (2024). Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion. Food Chemistry, 139585.
8. Liu, X*., Zhao, Y., Li, K., Shen, S., & Li, J. (2024). Exploring the mechanism of amylose/amylopectin improving formation of yeast-soy protein high-moisture extrudates based on small and large amplitude oscillatory shear rheology. Food Hydrocolloids, 153, 110062.
9. Liu, X*., Liu, Y., Meng, F., Wan, Z., & Yang, X. (2024). Oleogels by zein-tea saponin complex nanoparticles-stabilized Pickering emulsions templating and application as animal fat replacers in beef burger. LWT, 203, 116328.
10. Liu, X*., Meng, F., Yang, C., Wu, X., & Wang, M. (2024). Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions. Food Bioscience, 60, 104341..
11. Meng, F., Li, J., Yang, C., Wang, M*., & Liu, X*. (2024). Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates. Food Hydrocolloids, 146, 109191.
12. Li, J., Zhang, X., Luo, S., Wu, X., Zhang, G., Li, J*., & Liu, X*. (2024). Heterologous expression of protein-glutaminase in Escherichia coli Nissle 1917 for improved flavor properties of soy protein and its implications on high-moisture extrudates. Food Bioscience, 57, 103591.
13. Wei, J., Wang, C. S., Teng, Z., Wu, H., Liu, X., & Liu, X*. (2023). Fabrication of algal oil powder from pea protein-EGCG complex-stabilized emulsion template for structured antioxidant oil system. LWT, 182, 114798.
14. Liu, X*., Yang, C., Qin, J., Li, J., Li, J., & Chen, J. (2023). Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production. LWT, 115109.
15. Zhao, Y., Zhang, X., Li, K., Shen, S., Li, J*., & Liu, X*. (2023). Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties. Food Hydrocolloids, 145, 109093.
16. Liu, X., Wang, C., Zhang, X., Zhang, G., Zhou, J., & Chen, J*. (2022). Application prospect of protein-glutaminase in the development of plant-based protein foods. Foods, 11(3), 440.
17. Qin, J., Zhao, Y., Zhou, J., Zhang, G., Li, J*., & Liu, X*. (2022). Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing. Frontiers in Nutrition, 9, 970010.
18. Wu, X., Liu, X*., Qin, J., Zhou, J., & Chen, J*. (2022). Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol. Food Research International, 161, 111810. |
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