| 部分代表性论文如下：
1、Xiaohui Wu, Xiao Liu*, Jianxin Qin, Jingwen Zhou, Jian Chen*. Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol, Food Research International, 2022, 161, 111810.
2、Jianxin Qin, Yinghan Zhao, Jingwen Zhou, Guoqiang Zhang, Jianghua Li*, Xiao Liu*. Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing, Frontiers in Nutrition, 2022, 9: 970010.
3、Xiao Liu; Chao Wang; Xinwen Zhang; Guoqiang Zhang; Jingwen Zhou; Jian Chen*. Application prospect of protein-glutaminase in the development of plant-based protein foods, Foods, 2022, 11: 440
4、Xiao Liu, Suwei Ding, Jihong Wu*, Guodong Liu, Jiaojiao Wei, Fan Yang, Xingxun Liu*. Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels. Food Hydrocolloids, 2021, 120, 106953.
5、Xiao Liu, Zhuo-Yao Deng, Yuan Zou, Yun-Qi Huang, Xiao-Quan Yang*. Preparation of high freeze-thaw stable wheat gluten-based emulsions by incorporated deep eutectic solvents. Food Hydrocolloids, 2020, 98, 105280.
6、Xiao Liu, Yun-Qi Huang, Xiao-Wei Chen, Zhuo-Yao Deng, Xiao-Quan Yang*. Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles. Journal of Cereal Science, 2019, 87, 46-51.
7、Xiao Liu, Jian Guo, Zhi-Li Wan, Yu-Yang Liu, Qi-Jun Ruan, Xiao-Quan Yang*. Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food Hydrocolloids, 2018, 77, 168-175.
8、Xiao Liu, Yu-Yang Liu, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang*.Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions. Food Hydrocolloids, 2017, 73, 153-161.
9、Xiao Liu, Xiao-Wei Chen, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang*. Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil. Food Hydrocolloids, 2016, 61, 747-755. |
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