刘儒

期刊论文

1. 刘儒，周梅青（2026）. 习近平关于发展数字经济重要论述的理论蕴涵和实践指向. 《人文杂志》, No. 6.下载原文
2. 刘儒，何莉（2026）. 加快形成同新质生产力相适应的新型生产关系：发展目标、内涵特征和推进路径. 《西安交通大学学报(社会科学版)》, No. 3.下载原文
3. 刘儒，邓亮，孟书敏（2026）. 马克思主义理论视域下新型农业经营主体的发展困境及突破策略. 《西北农林科技大学学报(社会科学版)》, Vol. 26, No. 2.下载原文
4. 李超阳，刘儒（2026）. 收入分配政策的共同富裕效应：历史实践、基本经验与未来路向. 《当代经济研究》, No. 1.下载原文
5. 刘儒，赵建军，方世南（2026）. 坚持党对生态文明建设全面领导的理论内涵、独特优势与实践路径. 《城市与环境研究（现名：生态文明研究）》, No. 2.下载原文
6. 郭提超，刘儒，汪钊（2026）. “投资于人”政策培育农村消费市场的实践机制与优化路径. 《西北农林科技大学学报(社会科学版)》, Vol. 26, No. 5.下载原文
7. Xia Gao, Meng Gui, Liang Gao, Jie Huang, Xiaoqing Ren, Ru Liu (2026). Physical field processing in surimi gelation: From molecular triad modulation to customized nutrition. Ultrasonics sonochemistry.DOI
8. Ramy M. Khoder, Arsalan Khan, Ziaur Rahman, Nayyar Iqbal, Qi-Lin Huang, Juan You, Mahmoud Salah, I. Khalifa, Tao Yin, Ru Liu (2026). Role of pickering emulsions in enhancing the preservability and functionality of protein gel systems: a structured review with bibliometric analysis. Critical reviews in food science and nutrition.DOI
9. Yajin Zhang, Ziaur Rahman, Hong-Wei Song, Shan-Bai Xiong, Tao Yin, Ru Liu, Juan You (2026). Low kinetic perturbation by the rapidly advancing ice-water interface suppresses Na+/Cl- induced myofibrillar protein network assembly. Food Chemistry.DOI
10. Yiling Tian, Hanpu Gao, Tong Li, Yunyue Shan, Shan-Bai Xiong, Ru Liu, Yue-Qi An (2026). Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning. Food Research International.DOI
11. Zi-Juan Li, Qingxiang Feng, Yanlei Gao, Tao Yin, Juan You, Shan-Bai Xiong, Ru Liu (2026). New strategy for high-value utilization of silver carp skin/bone mixture: Steam explosion combined with stepwise enzymatic hydrolysis to produce endogenous calcium-bound ACE inhibitory peptides. Innovative Food Science & Emerging Technologies.DOI
12. Xian-Xian Zhang, Liangzi Zhang, Han Yang, Ling Peng, Ramy M. Khoder, Ru Liu, Juan You, Tao Yin (2026). Effects of Ammonia-Nitrogen-Reducing Biofilm on Stress Responses and Muscle Quality in Crucian Carp During Transportation. Foods.DOI
13. Yujie Meng, Liangzi Zhang, Shi-Kang Sang, Zenan Huang, Ru Liu, Juan You, Qi-Lin Huang, Yong Long, Guili Song, Dan Jia, Tao Yin (2026). Comprehensive transcriptomic and metabolomic analysis provides insight into transportation stress effects on fish muscle quality. npj Science of Food.DOI
14. Liwen Wu, Liangzi Zhang, Ling Peng, Yong Long, Guili Song, S. Benjakul, Juan You, Ru Liu, Qi-Lin Huang, Huawei Ma, Dan Jia, Tao Yin (2026). Recent understanding of crosstalk between muscle and different organs in regulating freshwater fish flesh quality under stress condition: A review. Aquaculture.DOI
15. Cheng Guo, Guo-Dong Xu, Shan-Bai Xiong, Tao Yin, Ru Liu, Juan You (2026). Ozone-mediated microbial succession and kinetic for refrigerated grass carp (Ctenopharyngodon idella) fillets. Journal of food microbiology.DOI
16. Yiling Tian, Tong Li, Yunyue Shan, Shangbai Xiong, Ru Liu, Yue-Qi An (2026). Warmed-Over Flavor in High-Protein Ready-to-Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies. Comprehensive Reviews in Food Science and Food Safety.DOI
17. Ling Peng, Liangzi Zhang, Chaoping Liu, Tao Yin, Juan You, Ru Liu, Dan Jia (2026). Scallion White and Ginger Extracts Alleviate Stress-Induced Muscle Quality Deterioration in Crucian Carp During Transportation. Foods.DOI
18. Yajin Zhang, Huiyuan Jin, Hong-Wei Song, Ramy M. Khoder, Shan-Bai Xiong, Tao Yin, Ru Liu, Qi-Lin Huang, Juan You (2026). Differential freezing responses in gill side flesh vs. collar flesh of bighead carp (Aristichthys nobilis) head: the role of ice crystal formation in protein and lipid deterioration. Food Chemistry: X.DOI
19. Mei-Qi Dang, Shi-Kang Sang, Qian Wang, Shan-Bai Xiong, Ru Liu, Tao Yin, Juan You (2026). Antioxidant properties and release patterns of bioactive peptides from surimi gels with different degrees of cross-linking during dynamic simulated gastrointestinal digestion. Food Chemistry.DOI
20. Mei-Qi Dang, Dongmei Zhang, Huilong Dong, Shan-Bai Xiong, Ru Liu, Tao Yin, Juan You (2026). Impact of polysaccharide addition on the digestive properties of porcine bone soup:Based on the gastrointestinal tracts of adults and elderly. Food Research International.DOI
21. Hong-Wei Song, Yajin Zhang, Hong Yang, Ru Liu, Tao Yin, Liu Shi, Juan You (2026). Insights into frozen quality preservation and energy conservation of salted swamp eel (Monopterus albus) fillets. International journal of refrigeration.DOI
22. Ziaur Rahman, Liangzi Zhang, Yajin Zhang, Arsalan Khan, Junaid N Khan, S. Benjakul, Qi-Lin Huang, Shan-Bai Xiong, Juan You, Ru Liu, Dan Jia, Tao Yin (2026). Incorporation of nanoscale fishbone enhances frozen snakehead fish slice quality via synergistic mechanisms: Pickering emulsion oxygen barrier and TGase-mediated protein crosslinking. Food Chemistry.DOI
23. Yiling Tian, Tong Li, Yunyue Shan, Shan-Bai Xiong, Ru Liu, Yue-Qi An (2026). Synergistic flavor enhancement and polycyclic aromatic hydrocarbons inhibition in roasted fish by Perilla-clam/yeast composite extracts: Regulation of Maillard reaction and lipid oxidation pathways. Food Chemistry.DOI
24. 王诗雨，杨晓华，刘儒（2025）. 推进基层协商民主制度优势转化为基层治理效能的一种路径——基于陕西省G镇“技术制度协同”探索. 《甘肃行政学院学报》, No. 1.下载原文
25. 孟书敏，刘儒（2025）. 政治经济学批判视域下数字化孤立的表征、归因与破解路径. 《西安交通大学学报(社会科学版)》, No. 4.下载原文
26. 卫离东，刘儒（2025）. 政治经济学视域下“共同富裕”叙事的理论逻辑、历史逻辑与现实逻辑. 《经济问题探索》, No. 2.下载原文
27. 刘儒，拓巍峰（2025）. 低空经济发展对新型消费的影响研究. 《云南民族大学学报(哲学社会科学版)》, Vol. 42, No. 4.下载原文
28. 刘儒，马勇（2025）. 人民精神生活共同富裕的理论依循、实践演进与时代价值. 《湘潭大学学报(哲学社会科学版)》, Vol. 49, No. 5.下载原文
29. 刘儒（2025）. 土地禀赋、外部激励对猕猴桃种植户化肥减量增效技术采纳行为的影响研究. 《西北农林科技大学》.
30. 刘儒，王诗雨（2025）. 数字建制推进基层协商与基层治理有机融合研究——基于北京卫视《向前一步》的案例分析. 《东岳论丛》, No. 4.下载原文
31. 刘儒，张晓慧（2025）. 土地禀赋、外部激励与农户化肥减量增效技术采纳行为——基于陕西省猕猴桃种植户调查数据的实证分析. 《中国农业资源与区划》.
32. 罗燕，刘儒（2025）. 数字政府建设对中国式市域现代化的影响机制研究. 《统计与决策》, Vol. 41, No. 20.下载原文
33. Yajin Zhang, Dongmei Zhang, Huilong Dong, Shan-Bai Xiong, Tao Yin, Ru Liu, Juan You (2025). Enhancing emulsion stability in pork bone soup: Exploring the synergistic effects of polysaccharides and high-pressure homogenization. Food Chemistry.DOI
34. Qin Yang, Jin-Ling Li, Wentao Ma, Ru Liu, Shengbi Zou, Yongqiang Zhao, Shan-Bai Xiong, Jianhua Rong, Yang Hu (2025). Insights into the synergistic cross-linking effect of EGCG and TGase on surimi gels. Food Chemistry.DOI
35. Qin Yang, Junhong Xie, Yu-Ting Zhang, Yiling Tian, Liang Song, Yongqiang Zhao, Jian Xiong, Ru Liu, Jianhua Rong, Shan-Bai Xiong, Yang Hu (2025). Structural evaluation and formation regularities of garlic clove-like meat in prefabricated grass carp. Food Chemistry.DOI
36. Gaomin Han, Qi-Qi Li, Hui Hong, Juan You, Tao Yin, Shan-Bai Xiong, Ru Liu (2025). Exploring the quality changes of carp roes: perspective from flavor characteristics and microstructure. Food Research International.DOI
37. Ziaur Rahman, Si-Jin Zhang, Arsalan Khan, Juan You, Ru Liu, Qi-Lin Huang, Huawei Ma, S. Benjakul, Tao Yin (2025). Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect. Food Chemistry.DOI
38. Huiyuan Jin, Yajin Zhang, Miao Shi, Tao Yin, Ru Liu, Youming Liu, Juan You (2025). Impact of freezing technologies on the quality of catfish (Ictalurus punctatus) fillets: Insights from protein properties and ice crystal analysis. International journal of refrigeration.DOI
39. Kaiqi Li, Ramy M. Khoder, Yanlei Gao, Juan You, Tao Yin, Ru Liu (2025). Preliminary Exploration on the Regulatory Mechanism of Ionic Strength on Conformation and Hydration of Silver Carp Myosin. Foods.DOI
40. Zhijun Yang, Qing Xiong, Tao Yin, Juan You, Shan-Bai Xiong, Ru Liu (2025). Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions. Innovative Food Science & Emerging Technologies.DOI
41. Xia Gao, Meng Gui, Gang Yu, Yongqiang Zhao, Liang Gao, Ru Liu (2025). Different responses of fish/microbial transglutaminase to salt and ultrasound: Implications for myosin cross-linking. Ultrasonics sonochemistry.DOI
42. Zhijun Yang, Qing Xiong, Tao Yin, Juan You, Shan-Bai Xiong, Ru Liu (2025). Molecular insights into freeze-induced quality deterioration in surimi: Mechanisms and mitigation strategies. Food Chemistry.DOI
43. Mei-Qi Dang, Libin Cai, Xiaodong Li, Juan You, Ru Liu, Shan-Bai Xiong, Yue-Qi An (2025). Mechanisms of quality deterioration in noodle-shaped surimi gels: Insights from the impact of setting temperatures on protein structure. LWT.DOI
44. Qin Yang, Wei-Xia Zhou, Die Hu, Chuan Li, Lu Zhang, Yongqiang Zhao, Shengbi Zou, Ru Liu, You-Ming Liu, Jianhua Rong, Shan-Bai Xiong, Yang Hu (2025). Effects of EGCG/TGase on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels. Food Chemistry.DOI
45. Arslan Rasool, Xiaoyu Luo, Qi-Qi Zhang, Caihua Jia, Siming Zhao, Ru Liu, Jianhua Rong, Guangsheng Zhou, Bo Wang, Jie Kuai, Jing Wang, Jie Zhao (2025). Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness. Foods.DOI
46. Ziaur Rahman, Yajin Zhang, Abroo Tabasum, J. Yongsawatdigul, Qi-Lin Huang, Shan-Bai Xiong, Juan You, Ru Liu, Tao Yin (2025). Changes in physicochemical properties of snakehead fish slices incorporated with nano fish bones during freeze-thaw cycles: Effects of marinating methods. Food Chemistry.DOI
47. Ramy M. Khoder, Xin-Qun Deng, Liangzi Zhang, Qi-Lin Huang, Juan You, Ru Liu, Huawei Ma, Tao Yin (2025). Effect of cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage. Food Packaging and Shelf Life.DOI
48. Cheng Guo, Dongmei Zhang, Huilong Dong, Hong Yang, Tao Yin, Ru Liu, Juan You (2025). Exploration of flavor profile and stability of pork skull soup under different high pressure boiling times. LWT.DOI
49. Ling Peng, Tao Yin, Zhiyong Song, Shan-Bai Xiong, Ru Liu, Juan You, Qi-Lin Huang (2025). Superior ammonia nitrogen adsorption capacity and reusability biochar microsphere applied in live fish transportation. Chemical Engineering Journal.DOI
50. Ling Peng, Chaoping Liu, Tao Yin, Shan-Bai Xiong, Juan You, Ru Liu, Qi-Lin Huang (2025). Mitigating Effect of Ginger Extract on Survival Rate and Muscle Quality of Crucian Carp (Carassius auratus) Under Transportation Stress. International Journal of Molecular Sciences.DOI
51. Yuxin Xiong, Liangzi Zhang, Feiyang Wang, Yiying Yu, M. Ismail, Juan You, Ru Liu, Tao Yin, Fu-Chao Zhan (2025). Natural nano-fish bone as novel Pickering stabilizers: The emulsifying property. Journal of Future Foods.DOI
52. Xia Gao, Meng Gui, Shengjun Chen, Xiao Hu, Juan You, Tao Yin, Yang Hu, Shan-Bai Xiong, Ru Liu (2025). Insights into HIU enhancement of salt-reduced surimi gelation properties: Dual regulation of endogenous transglutaminase activation and protease inhibition. Ultrasonics sonochemistry.DOI
53. Qi-Qi Li, Shuo Shen, Shan-Bai Xiong, Tao Yin, Juan You, Ru Liu (2025). Natural yeast proteins as pickering particles: structural features driving their emulsification behavior. Food Hydrocolloids.DOI
54. Hui-Fang Yang, Jing Qiu, Ramy M. Khoder, Shan-Bai Xiong, Ru Liu, Yue-Qi An (2025). Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides. Food Hydrocolloids.DOI
55. Ling Peng, Juan You, Ru Liu, Yong Long, Guili Song, S. Benjakul, Shan-Bai Xiong, Ziaur Rahman, Qi-Lin Huang, Shengjun Chen, Tao Yin (2025). Fasting influences the muscle quality of fish during transportation by regulating the balance between energy metabolism and ammonia nitrogen stress. Journal of Advanced Research.DOI
56. Yajin Zhang, Huiyuan Jin, Ziaur Rahman, Shan-Bai Xiong, Tao Yin, Ru Liu, Qi-Lin Huang, Juan You (2025). Effect of ice crystal formation on the mechanical and protein properties of grass carp (Ctenopharyngodon idella) flesh: Contributions of salt ions and freezing rate. Food Chemistry.DOI
57. Ziaur Rahman, Yajin Zhang, Arsalan Khan, S. Benjakul, Qi-Lin Huang, Shan-Bai Xiong, Juan You, Ru Liu, Tao Yin (2025). Proteomic analysis of exudates reveals the quality of marinated snakehead fish slice as affected by precooling and freezing treatments. Food Chemistry.DOI
58. Ling Peng, Tao Yin, Shan-Bai Xiong, Juan You, Ru Liu, Qi-Lin Huang, S. Benjakul, Dan Jia (2025). Transcriptomic reveals the acute exposure of ammonia nitrogen on muscle quality in fish: the coupling effect of acidity, thermal, and salinity. Aquaculture.DOI
59. Mei-Qi Dang, Shuning Cao, Shi-Kang Sang, Shan-Bai Xiong, Ru Liu, Tao Yin, Juan You (2025). Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities. Food Research International.DOI
60. Ramy M. Khoder, M. Abou-Elsoud, Nayyar Iqbal, I. Khalifa, Juan You, Qi-Lin Huang, Tao Yin, Ru Liu (2025). Food byproduct-derived as sustainable nano-stabilizers for Pickering emulsions influenced by macronutrient composition. Food Chemistry.DOI
61. Yanlei Gao, Qing Xiong, Ruonan Li, Huixian Yang, Ru Liu (2025). Designing fish scale gelatin microgel network by moderate pre-dispersion: A new attempt to construct a bigels-based pig fat analog. Food Hydrocolloids.DOI
62. Wei Liang, Xiaofeng Zhan, Peng-Kai Wang, Chuan Li, Lu Zhang, Jianhua Rong, Ru Liu, Shan-Bai Xiong, Yang Hu (2025). Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends. Food Research International.DOI
63. Yanlei Gao, Qing Xiong, Qi-Lin Huang, Yang Hu, Ru Liu (2025). Preparation of two-step cold-set low oleogel-microgels phase bigels and its application in tender fish balls: Pork fat substitute and cryoprotectant. Food Research International.DOI
64. Ling Peng, Ziaur Rahman, Yuanyong Tian, Tao Yin, Shan-Bai Xiong, Juan You, Ru Liu, Lan Wang, Qi-Lin Huang, Huawei Ma (2025). Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation. Food Research International.DOI
65. Shilin Zhao, Jia-Ni Zhang, Yanlei Gao, Shan-Bai Xiong, Juan You, Tao Yin, Ru Liu (2025). High efficient protein recovery from surimi rinsing wastewater by coupling isoelectric and electrophoretic effects in an electric field. Innovative Food Science & Emerging Technologies.DOI
66. 刘儒，韩丹丹（2024）. 新质生产力赋能乡村振兴：内生逻辑、现实挑战与推进路径. 《山东社会科学》, No. 11.下载原文
67. 刘儒，韩丹丹（2024）. 人工智能时代马克思劳动价值论再审思. 《马克思主义与现实》, No. 6.下载原文
68. 郭提超，刘儒（2024）. 中国式现代化视域下全面推进乡村振兴的生成逻辑与实践指向. 《西北农林科技大学学报(社会科学版)》, Vol. 24, No. 6.下载原文
69. 刘儒，何莉（2024）. 教育强国建设助推全体人民共同富裕：有效途径、制约因素与路径优化. 《民族教育研究》, Vol. 35, No. 2.下载原文
70. 刘儒，郭提超，辛建岐（2024）. 新型数字基建促进乡村产业振兴的理论逻辑与实践指向. 《财经科学》, No. 11.下载原文
71. 刘儒，何莉（2024）. 以绿色发展促进乡村全面振兴：目标任务、基本依循与路径优化. 《西北农林科技大学学报(社会科学版)》, Vol. 24, No. 3.下载原文
72. 刘儒，刘启农，向潇璇（2024）. 中国式现代化的和平发展特质：基于三重向度的比较论析. 《西安交通大学学报(社会科学版)》, Vol. 44, No. 1.下载原文
73. 马铭钊，刘儒（2024）. 中国共同富裕水平综合评价及时空演变分析. 《统计与决策》, No. 19.下载原文
74. Ling Peng, Liangzi Zhang, Shan-Bai Xiong, Juan You, Ru Liu, Defeng Xu, Qi-Lin Huang, Hua-Wei Ma, Tao Yin (2024). A comprehensive review of the mechanisms on fish stress affecting muscle qualities: Nutrition, physical properties, and flavor. Comprehensive Reviews in Food Science and Food Safety.DOI
75. Wei Liang, Yuhang Wang, Chuan Li, Peng-Kai Wang, Jianhua Rong, Ru Liu, Shan-Bai Xiong, Yang Hu (2024). Developing of easy-to-swallow and lipid-enhanced 3D printing surimi based on high internal phase emulsions. Food Hydrocolloids.DOI
76. Shuning Cao, Yuping Pan, Wen Zheng, Shengjun Chen, Tao Yin, Ru Liu, Juan You (2024). Effect of ozone oxidation on gastrointestinal digestion and absorption characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels in vitro. Food Research International.DOI
77. Yajin Zhang, Shan-Bai Xiong, Tao Yin, Ru Liu, Ziaur Rahman, Cui-e Tang, Hui Hong, Juan You (2024). Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal properties. Food Chemistry.DOI
78. Qiannan Zhao, Wei Liang, Zhe-Kun Xiong, Chuan Li, Lu Zhang, Jianhua Rong, Shan-Bai Xiong, Ru Liu, Juan You, Tao Yin, Yang Hu (2024). Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism. Food Research International.DOI
79. Yanlei Gao, Ru Liu, Hong-Shan Liang (2024). Food Hydrocolloids: Structure, Properties, and Applications. Foods.DOI
80. Tianhao Ying, Chenghong Jiang, Sadia Munir, Ru Liu, Tao Yin, Juan You, Jianhua Rong, Shan-Bai Xiong, Yang Hu (2024). Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/β-cyclodextrin microcapsules for chilling preservation of grass carp fillets. Food Chemistry.DOI
81. Runlin Wu, Xia Mou, Shiyuan Dong, Ramy M. Khoder, Shan-Bai Xiong, Ru Liu (2024). Formation and kinetic analysis of AGEs in Pacific white shrimp during frying. Food Chemistry.DOI
82. Z. Xiang, Tao Yin, Zenan Huang, Ziaur Rahman, Yongsawatdigul Jirawat, Tanye Xu, Qi-Lin Huang, Juan You, Ru Liu, Hong Yang (2024). Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation. Food Research International.DOI
83. Ramy M. Khoder, Liangzi Zhang, Qi-Lin Huang, Juan You, Huawei Ma, Tao Yin, Ru Liu (2024). Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility. Food Chemistry.DOI
84. Xiaoyu Luo, Ben-feng Hu, Caihua Jia, Ru Liu, Jianhua Rong, Siming Zhao, Meng Niu, Yan Xu, Tao Yin, Juan You (2024). Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes. Food Research International.DOI
85. Qi-Qi Li, Shengjun Chen, Juan You, Yang Hu, Tao Yin, Ru Liu (2024). A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects. Trends in Food Science & Technology.DOI
86. Yu Chen, Ramy M. Khoder, Jun Mei, Hong Yang, Qi-Lin Huang, Juan You, Tao Yin, Ru Liu (2024). The impact of the addition of vitamin C, NaCl, clove oil on the muscle of live blunt-snout bream during transportation. Food Bioscience.DOI
87. Yanlei Gao, Hao-Nan Shi, Qing Xiong, Jianhua Rong, Ru Liu (2024). Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes. International Journal of Food Science & Technology.DOI
88. Ziaur Rahman, Tao Yin, Ramy M. Khoder, Abroo Tabasum, Qi-Lin Huang, Juan You, Huawei Ma, Ru Liu, Shan-Bai Xiong (2024). Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles. Innovative Food Science & Emerging Technologies.DOI
89. Jingyan Zhang, Ramy M. Khoder, Hong Yang, Tao Yin, Ru Liu, Juan You (2024). Recycled fish oil and lard: Influences on the textural and structural properties of Surimi Gels. Food Structure.DOI
90. Ramy M. Khoder, Liangzi Zhang, Tao Yin, Ru Liu, Juan You, Lan Wang, Qi-Lin Huang, Hua-Wei Ma (2024). Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone. Journal of Food Science.DOI
91. Kun Yang, Runlin Wu, Ramy M. Khoder, Shan-Bai Xiong, Ru Liu (2024). Mathematical modelling the variation of sodium chloride (NaCl) diffusion behavior and quality of grass carp fillets during salting. Journal of Food Engineering.DOI
92. Ling Peng, Meng Ren, Tao Yin, Juan You, Ru Liu, Qi-Lin Huang (2024). Insight into the mechanism of snakehead fish ( Channa argus) soup promoting skin wound healing using rat and cell models. Food Science of Animal Products.DOI
93. 刘儒，郭提超（2023）. 新型农村集体经济促进乡村全面振兴的内在逻辑与路径优化. 《西北农林科技大学学报(社会科学版)》, Vol. 23, No. 6.下载原文
94. 卫离东，刘儒（2023）. 金融创新赋能共同富裕：理论机制与实证检验. 《云南民族大学学报(哲学社会科学版)》, Vol. 40, No. 5.下载原文
95. 刘儒，陈舒霄（2023）. 中国式现代化：马克思主义现代化理论的新飞跃. 《西安交通大学学报(社会科学版)》, Vol. 43, No. 1.下载原文
96. 刘儒，马铭钊（2023）. 数字经济对地区就业的影响研究：基于总量与结构的视角. 《经济纵横》, No. 9.下载原文
97. 刘儒，刘杰，马勇（2023）. 马克思“重建个人所有制”的科学内涵及当代意蕴. 《西北大学学报(哲学社会科学版)》, Vol. 53, No. 2.下载原文
98. Xiao-Ying Luo, Kang Huang, Yongxin Niu, Xu Zhang, Yue-Qi An, Ru Liu, Shan-Bai Xiong, Yang Hu (2023). Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees. Food Chemistry.DOI
99. Xia Gao, Kaiqi Li, Shan-Bai Xiong, Ru Liu (2023). Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound. Food and Bioprocess Technology.DOI
100. Xia Gao, Qingxiang Feng, Kaiqi Li, Shan-Bai Xiong, Ru Liu (2023). Activity Changes and Catalytic Effect of Cathepsin L on Low-Salt Myosin Under High-Intensity Ultrasound. Food and Bioprocess Technology.DOI
101. Si-Jin Zhang, Liangzi Zhang, Tao Yin, Juan You, Ru Liu, Lan Wang, Qi-Lin Huang, Wei-Sheng Wang, Hua-Wei Ma (2023). A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding. The Journal of the Science of Food and Agriculture.DOI
102. Si-Jin Zhang, Liangzi Zhang, Tao Yin, Juan You, Ru Liu, Lan Wang, Qi-Lin Huang, Wei-Sheng Wang, Hua-Wei Ma (2023). Exploring the Versatility of Carbohydrates in Surimi and Surimi Products: Novel Applications and Future Perspectives. The Journal of the Science of Food and Agriculture.DOI
103. Wei Liang, Fanghui Deng, Yuhang Wang, Wei Yue, Die Hu, Jianhua Rong, Ru Liu, Shan-Bai Xiong, Yang Hu (2023). Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum. Food Hydrocolloids.DOI
104. Libin Cai, Xia Gao, Shan-Bai Xiong, Yue-Qi An, Lin Yi, Juan You, Ru Liu (2023). Effect of material temperatures on quality of fish vermicelli, a noodle-shaped surimi product. Journal of Food Science.DOI
105. Yonggang Chen, Yuhang Wang, Ru Liu, Shan-Bai Xiong, Yan Xu, Yang Hu (2023). Effects of Microbial Transglutaminase on the Gelling Property and in Vitro Digestibility of Fish Scale Gelatin from Grass Carp. Social Science Research Network.DOI
106. Runlin Wu, Caihua Jia, Jianhua Rong, Shan-Bai Xiong, Ru Liu (2023). Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp. Foods.DOI
107. Yuhang Wang, Die Hu, Wei Yue, Juan You, Tao Yin, Jianhua Rong, Ru Liu, Shan-Bai Xiong, Yang Hu (2023). High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing. Food Hydrocolloids.DOI
108. Sadia Munir, Wei Yue, Jin-Ling Li, Xiao-Yue Yu, Tianhao Ying, Ru Liu, Juan You, Shan-Bai Xiong, Yang Hu (2023). Effects of Phenolics on the Physicochemical and Structural Properties of Collagen Hydrogel. Polymers.DOI
109. 王换，刘儒，杨颖萱（2022）. 马克思主义政治经济学中国传播的内生性逻辑研究——以新民主主义革命时期为考察范围. 《经济问题》, No. 10.下载原文
110. 刘儒，张艺伟（2022）. 数字经济与共同富裕——基于空间门槛效应的实证研究. 《西南民族大学学报(人文社会科学版)》, No. 3.下载原文
111. 刘儒，王明森，马叶凡（2022）. 新民主主义革命时期中国共产党的民生建设及其基本经验. 《行政论坛》, Vol. 29, No. 3.下载原文
112. 刘儒，卫离东（2022）. 地方政府竞争、产业集聚与区域绿色发展效率——基于空间关联与溢出视角的分析. 《经济问题探索》, No. 1.下载原文
113. 苟灵生，刘儒（2022）. 教育支出减缓贫困的传导机制与门槛效应. 《统计与决策》, Vol. 38, No. 10.下载原文
114. 刘儒，张艺伟（2022）. 中国共产党新时代民生观叙事的方法特征与实践逻辑. 《云南民族大学学报(哲学社会科学版)》, Vol. 39, No. 3.下载原文
115. 刘儒，王江涛（2022）. 新时代人民美好生活需要：基本蕴涵、主要表现与实现路径. 《郑州大学学报(哲学社会科学版)》, Vol. 55, No. 3.下载原文
116. Xia Gao, Juan You, Tao Yin, Shan-Bai Xiong, Ru Liu (2022). Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi. Food Chemistry.DOI
117. Xia Gao, S. Yang, Juan You, Tao Yin, Shan-Bai Xiong, Ru Liu (2022). Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl. Foods.DOI
118. Mengting Ren, Tao Yin, Juan You, Ru Liu, Qixing Huang, Shan-Bai Xiong (2022). Comparative Study of the Nutritional Composition and Antioxidant Ability of Soups Made from Wild and Farmed Snakehead Fish (Channa Argus). Foods.DOI
119. Yue-Qi An, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shan-Bai Xiong, Xiao-Bo Hu (2022). Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria. Foods.DOI
120. Ikram Ullah, Ramy M. Khoder, Tao Yin, Juan You, Qixing Huang, Ru Liu, Shan-Bai Xiong (2022). Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins. Food Chemistry.DOI
121. Lulu Liu, Yuxin Xiong, Tao Yin, Shan-Bai Xiong, Juan You, Ru Liu, Qi-Lin Huang, Liu Shi (2022). Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi. The Journal of the Science of Food and Agriculture.DOI
122. Jingwen Sun, Runlin Wu, Ben-feng Hu, Caihua Jia, Jianhua Rong, Shan-Bai Xiong, Ru Liu (2022). Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets. Foods.DOI
123. 刘儒，郭荔（2021）. 社会主义市场经济条件下政府和市场的互补关系及特征. 《东南学术》, No. 1.下载原文
124. 杜永峰，刘儒（2021）. 构建中国特色社会主义政治经济学学术话语体系初探. 《新疆社会科学》, No. 3.下载原文
125. 刘儒，卫离东（2021）. 列宁对资本主义发展阶段划分依据理论的创新发展及其当代价值. 《西安交通大学学报(社会科学版)》, Vol. 41, No. 4.下载原文
126. 苟灵生，刘儒（2021）. 教育供给阻断贫困代际传递的机制及实现路径. 《西北农林科技大学学报(社会科学版)》, Vol. 21, No. 5.下载原文
127. 刘儒，魏嘉玉（2021）. 恩格斯关于政治经济学研究对象的阐释及其当代意义. 《社会主义研究》, No. 6.下载原文
128. Mengxue Fang, Xiao-Ying Luo, Shan-Bai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, You-Ming Liu, Juan You (2021). In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking. Food Chemistry.DOI
129. Haonan Shi, Ruike Qin, Runlin Wu, Jianhua Rong, Caihua Jia, Ru Liu (2021). Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes. Food Bioscience.DOI
130. Caihua Jia, Shanjun Huang, Ru Liu, Juan You, Shan-Bai Xiong, Bin-Jia Zhang, Jianhua Rong (2021). Storage stability and in-vitro release behavior of microcapsules incorporating fish oil by spray drying.DOI
131. Mengxue Fang, Shan-Bai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, You-Ming Liu, Juan You (2021). In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase).DOI
132. Shi-Chen Zhu, Xiao-Yue Yu, Juan You, Tao Yin, Yuanli Lin, Wenxin Chen, Linrui Dao, Hongying Du, Ru Liu, Shan-Bai Xiong, Yang Hu (2021). Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly.DOI
133. Mengxue Fang, Juan You, Tao Yin, Yang Hu, Ru Liu, Hongying Du, You-Ming Liu, Shan-Bai Xiong (2021). Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption. Food Chemistry.DOI
134. Runlin Wu, Yang Jiang, Ruike Qin, Hao-Nan Shi, Caihua Jia, Jianhua Rong, Ru Liu (2021). Study of the formation of food hazard factors in fried fish nuggets. Food Chemistry.DOI
135. Xia Gao, J. Yongsawatdigul, Runlin Wu, Juan You, Shan-Bai Xiong, Hongying Du, Ru Liu (2021). Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi.DOI
136. Xiao-Yue Yu, Jin-Ling Li, Mingtao Yang, Cheng Chen, S. Munir, Juan You, Tao Yin, Ru Liu, Shan-Bai Xiong, Yang Hu (2021). Role of epigallocatechin gallate in collagen hydrogels modification based on physicochemical characterization and molecular docking. Food Chemistry.DOI
137. Yue-Qi An, Shan-Bai Xiong, Ru Liu, Juan You, Tao Yin, Yang Hu (2021). The effect of cross-linking degrees on physicochemical properties of surimi gel as affected by MTGase. The Journal of the Science of Food and Agriculture.DOI
138. Mengxue Fang, Shan-Bai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, You-Ming Liu, Juan You (2021). Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees. Food Chemistry.DOI
139. 刘儒，刘江，王舒弘（2020）. 乡村振兴战略:历史脉络、理论逻辑、推进路径. 《西北农林科技大学学报(社会科学版)》, Vol. 20, No. 2.下载原文
140. 赵铁军，刘儒（2020）. 新中国70年党的经济建设指导思想研究. 《财经问题研究》, No. 7.下载原文
141. 刘儒，赵铁军（2020）. 全球价值链演进特征及中国方案. 《人民论坛》, No. 24.下载原文
142. 刘儒，李超阳（2020）. 新中国成立以来收入分配政策的历史变迁与基本经验. 《当代经济研究》, No. 4.下载原文
143. 刘儒，郭荔（2020）. 新中国70年价格机制改革:演进逻辑、显著特征与基本经验. 《湘潭大学学报(哲学社会科学版)》, Vol. 44, No. 3.下载原文
144. 刘儒，张艺伟（2020）. 从资本主义到协同共享--“趋同论”在当代的新翻版. 《江汉论坛》, No. 10.下载原文
145. 刘儒，刘江（2020）. 融资约束、生产率与异质性企业出口决策. 《统计与决策》, No. 3.下载原文
146. Ramy M. Khoder, Tao Yin, Ru Liu, Shan-Bai Xiong, Juan You, Yang Hu, Qi-Lin Huang (2020). Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid. Food Chemistry.DOI
147. Mengxue Fang, Shan-Bai Xiong, Yu'e Jiang, Tao Yin, Yang Hu, Ru Liu, Juan You (2020). In vitro pepsin digestion characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking induced by setting time and microbial transglutaminase (MTGase). Journal of Agricultural and Food Chemistry.DOI
148. Jin-Ling Li, S. Munir, Xiao-Yue Yu, Tao Yin, Juan You, Ru Liu, Shan-Bai Xiong, Yang Hu (2020). Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking. Food Chemistry.DOI
149. Jin-Ling Li, S. Munir, Xiao-Yue Yu, Tao Yin, Juan You, Ru Liu, Shan-Bai Xiong, Yang Hu (2020). Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions. Food & Function.DOI
150. Jin-Ling Li, Tao Yin, Shan-Bai Xiong, Qi-Lin Huang, Juan You, Yang Hu, Ru Liu, Ya-Jie Li (2020). Mechanism on releasing and solubilizing of fish bone calcium during nano‐milling.DOI
151. Qiongju Cao, Hongying Du, Yuan Huang, Yang Hu, Juan You, Ru Liu, Shan-Bai Xiong, A. Manyande (2020). Correction to: the Inhibitory Effect of Chlorogenic Acid on Lipid Oxidation of Grass Carp (Ctenopharyngodon idellus) during Chilled Storage. Food and Bioprocess Technology.DOI
152. Yang Jiang, Meng-Ling Zhang, Tao Yin, Hongying Du, Shan-Bai Xiong, Li-Wei Cao, Ru Liu (2020). Small‐size effect on physicochemical properties of micronized fish bone during heating.DOI
153. Yang Jiang, Ruike Qin, Caihua Jia, Jianhua Rong, Yang Hu, Ru Liu (2020). Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets.DOI
154. Xia Gao, Yaru Xie, Tao Yin, Yang Hu, Juan You, Shan-Bai Xiong, Ru Liu (2020). Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents. Ultrasonics sonochemistry.DOI
155. Jiaxi Tian, Yuhang Wang, Jin-Ling Li, Yonggang Chen, Jiarui Qinchen, Fanghui Deng, Xiao-Yang Wu, Ru Liu, Shan-Bai Xiong, Jianhua Rong, Yang Hu (2020). Structural characteristics and physicochemical properties of fresh-water fish gelatins with different molecular weights and their potential application to food capsule film fabrication. Materials Express.DOI
156. Jun-Peng Zhou, Wei Zhang, Ru Liu, Xu-Meng Zhu, Guang-Quan Xiong, Lan Wang, Wen-Jin Wu, Liu Shi (2020). Study on Protein Recovery Process of Silver Carp Surimi Rinsing Water.DOI
157. Xiao-Ying Luo, Jin-Ling Li, Wen-Li Yan, Ru Liu, Tao Yin, Juan You, Hongying Du, Shan-Bai Xiong, Yang Hu (2020). Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing. International Journal of Biological Macromolecules.DOI
158. 刘儒，王换（2019）. 当代中国马克思主义政治经济学生成逻辑研究. 《学习与探索》, No. 3.下载原文
159. 刘儒，贺升杰（2019）. 诠释新时代社会主要矛盾的三个维度——基于中国特色社会主义政治经济学的分析. 《财经问题研究》, No. 10.下载原文
160. 刘儒，王媛（2019）. 中国特色社会主义政治经济学发展新阶段--习近平新时代中国特色社会主义经济思想的学习与研究. 《贵州社会科学》, No. 1.下载原文
161. 刘儒，孟书敏（2019）. 后金融危机时代西方经济理论的第三次危机. 《外国经济学说与中国研究报告（2019）》.DOI
162. 王媛，刘儒（2019）. 所有权性质、环境污染与经济发展关系的实证. 《统计与决策》, No. 12.下载原文
163. 刘儒，王换（2019）. 逆全球化背景下当代资本主义发展阶段再思考. 《山东社会科学》, No. 1.下载原文
164. 刘儒，刘江（2019）. 大数据不可能复活计划经济. 《湖北大学学报：哲学社会科学版》, Vol. 46, No. 5.下载原文
165. 刘儒，李超阳（2019）. 市场机制的收入分配效应与政府干预——基于对涓滴效应的考察. 《学海》, No. 3.下载原文
166. 刘儒，王媛（2019）. 着力补齐制约全面建成小康社会的短板和弱项. 《红旗文稿》, No. 11.下载原文
167. Xiao-Yue Yu, Qijuan Yuan, Mingtao Yang, Ru Liu, Shi-Chen Zhu, Jin-Ling Li, Wanni Zhang, Juan You, Shan-Bai Xiong, Yang Hu (2019). Development of Biocompatible and Antibacterial Collagen Hydrogels via Dialdehyde Polysaccharide Modification and Tetracycline Hydrochloride Loading. Macromolecular materials and engineering (Print).DOI
168. Qiongju Cao, Hongying Du, Yuan Huang, Yang Hu, Juan You, Ru Liu, Shan-Bai Xiong, A. Manyande (2019). The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage. Food and Bioprocess Technology.DOI
169. Caihua Jia, Shanjun Huang, Jun-Jie Li, Shan-Bai Xiong, Juan You, Yang Hu, Ru Liu (2019). Physical Properties of Fish Oil Microcapsules Prepared with Octenyl Succinic Anhydride–Linked Starch and Maltodextrin. Food and Bioprocess Technology.DOI
170. Ikram Ullah, Yang Hu, Juan You, Tao Yin, Shan-Bai Xiong, Z. Din, Qi-Lin Huang, Ru Liu (2019). Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel. Food Hydrocolloids.DOI
171. Li Wei, Li-Wei Cao, Shan-Bai Xiong, Juan You, Yang Hu, Ru Liu (2019). Effects of pH on self-assembly of silver carp myosin at low temperature. Food Bioscience.DOI
172. Yaru Xie, Qing Liu, Shan-Bai Xiong, Juan You, Ru Liu (2019). Effect of high intensity ultrasound on structural and rheological properties of myosin from silver carp.
173. Xiao-Yang Wu, Shan-Bai Xiong, Juan You, Ru Liu, Jia-Ping Chen, Yang Hu（2019）. 采用“梯度升温法”提取鱼鳞明胶及其理化特性的研究.
174. 刘儒，贺升杰（2018）. 当前我国经济发展基本特征与问题对策——基于中国特色社会主义政治经济学视角. 《学术前沿》, No. 2.下载原文
175. 刘儒，王媛（2018）. 市场与政府的互补关系. 《甘肃社会科学》, No. 5.下载原文
176. 刘儒（2018）. 始终坚持马克思主义政治经济学以人民为中心的发展思想. 《高校马克思主义理论研究》.
177. 刘儒，王换（2018）. 中国经济体制改革历史演进的内生性逻辑与基本经验——以政府与市场的关系为主线. 《西安交通大学学报(社会科学版)》, Vol. 38, No. 6.下载原文
178. Yue-Qi An, Qing Liu, Yaru Xie, Shan-Bai Xiong, Tao Yin, Ru Liu (2018). Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system. The Journal of the Science of Food and Agriculture.DOI
179. Guan Wang, Man-Man Liu, Li-Wei Cao, J. Yongsawatdigul, Shan-Bai Xiong, Ru Liu (2018). Effects of different NaCl concentrations on self-assembly of silver carp myosin. Food Bioscience.DOI
180. Wei Wang, Hongxian Zhou, Hong Yang, Siming Zhao, You-Ming Liu, Ru Liu (2017). Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch. Food Chemistry.DOI
181. Jin Zhang, Sixiang He, F. Kong, Shanjun Huang, Shan-Bai Xiong, Tao Yin, Hongying Du, Ru Liu, Meng-Ling Zhang (2017). Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure. Food and Bioprocess Technology.DOI
182. T. Chang, Chen-Jie Wang, Hong Yang, Shan-Bai Xiong, You-Ming Liu, Ru Liu (2017). Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins.DOI
183. Shi-Chen Zhu, Xiao-Yue Yu, Shan-Bai Xiong, Ru Liu, Zhi-Peng Gu, Juan You, Tao Yin, Yang Hu (2017). Insights into the rheological behaviors evolution of alginate dialdehyde crosslinked collagen solutions evaluated by numerical models. Materials Science and Engineering C: Materials for Biological Applications.DOI
184. Rongrong Zhang, Shan-Bai Xiong, Juan You, Yang Hu, Ru Liu, Tao Yin (2017). Effects of ozone treatments on the physicochemical changes of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) during frozen storage.DOI
185. Ru Liu, Qing Liu, Shan-Bai Xiong, Yi-Cheng Fu, Liang Chen (2017). Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp. Ultrasonics sonochemistry.DOI
186. 刘儒，呼慧，李超阳（2016）. 不断创新当代中国马克思主义政治经济学理论体系和话语体系. 《西安交通大学学报(社会科学版)》, Vol. 36, No. 5.下载原文
187. 刘儒，刘鹏，杨潇（2016）. 马克思主义政治经济学与以人民为中心的发展思想. 《西安交通大学学报(社会科学版)》, Vol. 36, No. 2.下载原文
188. Li-Wei Cao, Yue-Qi An, Shan-Bai Xiong, Sha-Sha Li, Ru Liu (2016). Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch–Sucrose Mixtures during Frozen Storage.DOI
189. Jin Zhang, Tao Yin, Shan-Bai Xiong, Ya-Jie Li, Ikram Ullah, Ru Liu（2016）. 高エネルギー湿式ボールミル中の魚骨粒子の破壊動力学とカルシウム放出に影響を及ぼす熱処理【Powered by NICT】.
190. Dunxi Chen, Jin-Nan Song, Hong Yang, Shan-Bai Xiong, You-Ming Liu, Ru Liu (2016). Effects of Acid and Alkali Treatment on the Properties of Proteins Recovered from Whole Gutted Grass Carp (Ctenopharyngodon idellus) Using Isoelectric Solubilization/Precipitation.DOI
191. Jin Zhang, Tao Yin, Shan-Bai Xiong, Ya-Jie Li, Ullah Ikram, Ru Liu (2016). Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling.DOI
192. Ru Liu, Siming Zhao, J. Regenstein, Qing Liu, Hong Yang, Shan-Bai Xiong (2016). Gelling Properties of Fish/Pork Mince Mixtures. Journal of Food Science.DOI
193. T. Chang, Chen-Jie Wang, Hong Yang, Shan-Bai Xiong, You-Ming Liu, Ru Liu (2016). Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins.DOI
194. 刘儒，董研林，石白茜（2015）. 区域民营经济与包容性增长相关性的实证分析. 《西安交通大学学报(社会科学版)》, Vol. 35, No. 3.下载原文
195. 刘儒，刘儒 张杨 董研林（2015）. 制度变迁、金融发展对区域经济增长影响的实证分析——基于浙江、陕西两省的VAR模型比较. 《情报杂志》, Vol. 34, No. 10.下载原文
196. 刘儒，孟书敏（2015）. 后金融危机时代主流经济学危机再研究. 《学海》, No. 3.下载原文
197. Jun-Jie Li, Shan-Bai Xiong, Fang Wang, J. Regenstein, Ru Liu (2015). Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying. Journal of Food Science.DOI
198. Jin-He Yu, Wen-Wen Xie, Lei-Lei Ye, Ru Liu, Shan-Bai Xiong (2015). Effects of material composition on quality of fish protein peptide and fish bone powder mixed chewable tablets.
199. Jun-Jie Li, Shan-Bai Xiong, Ru Liu (2015). Microencapsulation of fish oil and its impact factors.
200. Dan Jia, Juan You, Yang Hu, Ru Liu, Shan-Bai Xiong (2015). Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting. Food Chemistry.DOI
201. Li-Wei Cao, Sisi Su, J. Regenstein, Shan-Bai Xiong, Ru Liu (2015). Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation. Food Biophysics.DOI
202. 刘儒，孟书敏，杜娟汀（2014）. 国际金融危机背景下经济理论的第三次危机. 《西安交通大学学报(社会科学版)》, Vol. 34, No. 4.下载原文
203. 刘儒，樊晓燕 刘儒（2014）. 后十八大时代中国面临的经济风险及其特征分析. 《经济问题探索》, No. 10.下载原文
204. 刘儒，孟书敏，姜军（2014）. 贫困县域人力资本与经济增长相关性的实证分析——基于陕西省44个县统计数据分析. 《当代经济科学》, Vol. 36, No. 2.下载原文
205. Yuqin Ding, Ru Liu, Jianhua Rong, Shan-Bai Xiong (2014). Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting. Food Chemistry.DOI
206. Lei-Lei Ye, Cheng-Xiao Wu, Ru Liu, Juan You, Yang Hu, Shan-Bai Xiong (2014). Effects of types and concentration of cations on surimi gels texture properties.
207. Li-Wei Cao, Shan-Bai Xiong, Sha-Sha Li, Ru Liu (2014). Effects of modified starches on the freezing rate and gel characteristics of surimi from silver carp(Hypophthalmichthys molitrix).
208. 刘儒，杜鹃汀，王媛（2013）. 后金融危机时代国家垄断资本主义及其发展. 《西安交通大学学报(社会科学版)》, Vol. 33, No. 6.下载原文
209. Ru Liu, D. Branch (2013). Effect of Fish Paste Content on Surimi Gel Properties.
210. Shan-Bai Xiong, San-Bao Zhou, Siming Zhao, You-Ming Liu, Ru Liu, Cai-Xiang Fu, Cheng-Yi Guo, Ying-Xi Wang (2013). Instant double-pepper fish head and production method thereof.
211. Shan-Bai Xiong, Tao Yin, Wen-Wen Xie, Siming Zhao, Hao Lv, Jin Zhang, You-Ming Liu, Ru Liu, Jianhua Rong (2013). Fish protein peptide calcium chewable tablet for supplementing calcium and lowering blood pressure and preparation method thereof.
212. 刘儒，周晓义（2012）. 为新型农业现代化建设增添新活力——南阳市大力推进农业综合开发工作. 《农村·农业·农民》.
213. Ru Liu (2012). Comparative Studies on Microstructure and Basic Components of Fish and Pork.
214. Shan-Bai Xiong, Siming Zhao, Yi-Jing Hu, Ru Liu, You-Ming Liu, Jianhua Rong (2012). Crawfish crispy crawfish ball product and manufacturing technology thereof.
215. Siming Zhao, Li Wang, Shan-Bai Xiong, Anderson Zhao, Ru Liu, You-Ming Liu (2012). Anti-ageing agent for rice cake and rice cake as well as preparation method thereof.
216. Ru Liu, Jun-Jie Li, Shan-Bai Xiong, Bi-Jun Xie (2012). Comparative study on role of endogenous enzymes in fish and pork heat-induced gelation.
217. Yuqin Ding, Ru Liu, Jianhua Rong, You-Ming Liu, Siming Zhao, Shan-Bai Xiong (2012). Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp. European Food Research and Technology.DOI
218. Shan-Bai Xiong, You-Ming Liu, Siming Zhao, Hui-Lan Li, Ling Zhang, Jianhua Rong, Ru Liu (2012). Ready-to-eat special flavor fish product subjected to cold smoking, and production process thereof.
219. 刘儒，王静华 刘儒（2011）. 基于自然垄断经济特性的政府规制探讨. 《商业经济研究》, No. 11.下载原文
220. Yuqin Ding, You-Ming Liu, Hong Yang, Ru Liu, Jianhua Rong, Siming Zhao, Shan-Bai Xiong (2011). Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps.DOI
221. Ru Liu, Siming Zhao, Hong Yang, Dan Li, Shan-Bai Xiong, B. Xie (2011). Comparative study on the stability of fish actomyosin and pork actomyosin. Meat Science.DOI
222. Ru Liu, Siming Zhao, B. Xie, Shan-Bai Xiong (2011). Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties.DOI
223. Qiu-Liang Zhang, Shan-Bai Xiong, Ru Liu, Jin Xu, Siming Zhao (2011). Diffusion kinetics of sodium chloride in Grass carp muscle and its diffusion anisotropy.DOI
224. Shan-Bai Xiong, Jing Xie, Siming Zhao, Sha-Sha Li, Ru Liu (2011). Low-oil content crispy surimi-based product and production method thereof.
225. You-Ming Liu, Ru Liu, Yan-Peng Fang, Shan-Bai Xiong, Jianhua Rong, Bai-Hua Yuan, Siming Zhao, Lei Guo (2010). Method for preparing preserved rice steamed sponge cake and application thereof.
226. Ru Liu, Siming Zhao, You-Ming Liu, Hong Yang, Shan-Bai Xiong, B. Xie, Li Qin (2010). Effect of pH on the gel properties and secondary structure of fish myosin.DOI
227. 刘儒，许学军（2009）. 当前通货紧缩研究. 《全国流通经济》.
228. Ru Liu, Chang-Xin Lu, Shan-Bai Xiong, Siming Zhao, Ting Gong (2009). Modeling for the thermal parameters of freshwater fish muscles during low temperature phase transition.
229. Ru Liu, Siming Zhao, Shan-Bai Xiong, B. Xie, Li Qin (2008). Role of secondary structures in the gelation of porcine myosin at different pH values. Meat Science.DOI
230. Ru Liu, Siming Zhao, Shan-Bai Xiong, Cheng-Guang Qiu, B. Xie (2008). Rheological properties of fish actomyosin and pork actomyosin solutions.DOI
231. 刘儒，张敏（2007）. 民营经济“国民待遇”问题探析. 《当代经济管理》, Vol. 29, No. 6.下载原文
232. 刘儒，孟书敏（2007）. 从制度角度诠释政治衰退与经济发展的悖论. 《东南大学学报(哲学社会科学版)》, Vol. 9, No. 6.下载原文
233. Ru Liu, Siming Zhao, Shan-Bai Xiong, B. Xie, H.-M. Liu (2007). Studies on fish and pork paste gelation by dynamic rheology and circular dichroism. Journal of Food Science.DOI
234. Ru Liu (2007). Influencing Factors of Silver Carp Surimi Modori.
235. 刘儒，孟书敏 刘儒（2006）. 发展观的演进与现代化建设进程的内在统一. 《发展研究》, No. 4.下载原文
236. 刘儒，周丽涛（2005）. 市场与政府相互替代的不同模式及其特点的比较分析. 《当代经济科学》, Vol. 27, No. 3.下载原文
237. Ru Liu, Hai-Mei Liu, Shan-Bai Xiong, Jing Yan（2005）. 提取条件对白鲢肌动球蛋白得率及Ca^2＋-ATPase活性的影响.
238. 刘儒，周丽涛（2004）. 民营经济内涵辨析与公有经济民营化. 《西安交通大学学报(社会科学版)》, Vol. 24, No. 4.下载原文
239. 刘儒（2004）. 民营经济与国企改革. 《齐鲁学刊》, No. 4.下载原文
240. 王静华，刘儒（2003）. 对深化劳动价值理论的思考. 《商业研究》, No. 20.下载原文
241. 王静华，刘儒，李艳（2003）. 自然垄断的基本理论对我国的政策启示. 《商业研究》, No. 21.下载原文
242. 王宏波，刘儒（1997）. 发展汽车工业、激活陕西工业结构的内在能量. 《西安交通大学学报(社会科学版)》, No. 1.下载原文
243. 刘儒（1990）. 趋同是社会主义的胜利吗？ 《科学社会主义》, No. 6.下载原文
244. Yanlei Gao, Qing Xiong, Shilin Zhao, Qi-Lin Huang, Yang Hu, Ru Liu. Mechanism of the influence of single-phase dynamic gelation process on the structure and properties of bigels. Food Hydrocolloids.DOI