金征宇

期刊论文

1. 周钦浩，周星，赵建伟，龙杰，陈龙，邱超，金征宇（2026）. 蒸煮膨化型方便泡饭的制备工艺研究. 《食品科学技术学报》.
2. 朱小龙，王雨婷，李佳怡，薛茹男，张静，金征宇，魏兆军，韩立宏（2026）. 机器学习在淀粉基础表征及其功能材料设计中的应用研究进展. 《食品科学》.
3. 林倩竹，孙梓晋，陈帅，纪杭燕，金征宇，邱超（2026）. 多糖协同豌豆蛋白复合水凝胶3D打印及吞咽特性研究. 《食品工业科技》.
4. 刘远森，李晓晓，金征宇（2026）. 杂粮营养特性与加工食用品质研究进展. 《粮食与油脂》.
5. T. Y. Bereka, Xing Zhou, Farman Ali, Mudassar Hussain, Zhengyu Jin (2026). Revisiting oat composition, functional and thermal properties, and processing strategies for enhanced nutritional and functional performance. The Journal of the Science of Food and Agriculture.DOI
6. Shufu Xie, Wenmeng Liu, D. Mcclements, Qing Hong, Zhen-Min Liu, Feng Ji, Lin-Jun Zhang, Kai Ma, Zhengyu Jin, Long Chen (2026). Research progress and prospects of nutrient delivery systems in food design for the elderly. Critical reviews in food science and nutrition.DOI
7. Abhishek Bisht, Mudassar Hussain, Xing Zhou, D. Mcclements, Long Chen, Arunachalasivamani Ponnusamy, Sottawat Benjakul, Zhengyu Jin (2026). Transforming food systems with artificial intelligence and machine learning: innovations, challenges and future directions in food safety, quality, and nutrition. Clean Technologies and Environmental Policy.DOI
8. Fang Fan, Guifang Huang, D. Mcclements, Hui-Chang Zhong, Li-Yi Chen, Qing Hong, Zhen-Min Liu, Zhengyu Jin, Long Chen (2026). The formation mechanism and regulation of the unique flavor in fried dough products. Critical reviews in food science and nutrition.DOI
9. Ronghui Zhou, Jingyi Zheng, Zhengyu Jin, Tao Zhang, Ming Miao (2026). Impact of Heat–Moisture Treatment on Multi-Scale Structure, Functional Properties, and In Vitro Digestion of Low-Glycemic-Index Rice Starch. Foods.DOI
10. Nuo Chen, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yu-Xiang Bai (2026). Efficient Production of γ-CD from Starch by γ-CGTase Heterologously Produced in Pichia pastoris, Assisted by β-CGTase Liquefaction and Pullulanase Debranching. Molecules.DOI
11. Xiaoxiao Li, Ying Chen, Zhengyu Jin, Yu-Xiang Bai (2026). Mining and Modifying Distal Amino Acid Residue Assisted with Tunnel Engineering to Regulate the Product Specificity of Limosilactobacillus fermentum NCC 2970 GtfB 4,3-α-Glucanotransferase. Journal of Agricultural and Food Chemistry.DOI
12. Zhiheng Zhang, David Julian McClements, Zhitao Li, Hangyan Ji, Zhengyu Jin, Qianzhu Lin, Jianhua Wang, Chao Qiu (2026). Cyclodextrin-based metal-organic frameworks (MOFs) as delivery systems for quercetin: Effects of carrier size and protein corona formation. Food Chemistry.DOI
13. Yueyue Yang, Mingju Li, Mengfei Gao, Miaomiao Wang, Kejun Cheng, Aiquan Jiao, Zhengyu Jin (2026). Digestibility and in vitro fecal fermentation of whole-wheat breads with different estimated glycemic indices. Food Chemistry.DOI
14. Zhenye Sun, Ren Wang, Jingjing Hu, Zhengyu Jin, Xing Zhou (2026). Spray-dried RS5 with enhanced hydration properties from tapioca starch: Ethanolic extrusion, hydroxypropylation, and lauric acid complexation. Food Hydrocolloids.DOI
15. Jie Long, Ya Wang, Haichao Liao, Xingfei Li, Mingju Li, Xing Zhou, Zhengyu Jin (2026). Synergistic preparation of highly branched starch by cyclodextrin glycosyltransferase and glycogen branching enzyme: influence on different crystalline forms of starch. Food Hydrocolloids.DOI
16. Liang Chen, Xingfei Li, Zhou Xing, Zhengyu Jin, Jie Long (2026). Advances in biosynthesis and sensory property modulation of mogrosides. Food Research International.DOI
17. Lecheng Li, Mengyun Yue, Yanli Wang, Jianwei Zhao, Qianzhu Lin, Chao Qiu, Long Chen, Hangyan Ji, Zhengyu Jin (2026). Deciphering the regulation effect of glucans with various molecular weight on wheat starch entanglement behavior: From microstructure to gel rheological and textural properties. Food Research International.DOI
18. Peihua Yuan, Qianzhu Lin, Xiaojing Li, Zhengyu Jin, Hangyan Ji, Zhitao Li, Chao Qiu (2026). Formation, biological consequences, and machine learning perspectives of protein corona on nanoparticles during digestion. Food Research International.DOI
19. Yueyue Yang, Qingyue Liu, Tongtong Zhou, Zhengyu Jin, Aiquan Jiao (2026). Effect of temperature-cycled retrogradation on the multiscale structure and digestibility of extruded-debranched starch. Food Hydrocolloids.DOI
20. Kaifan Qiu, Chen Wang, Xingfei Li, Zhengyu Jin, Jie Long (2026). Immobilization of β-Agarase onto Ni-NTA Magnetic Nanoparticles for Efficient Production of Functional Neoagarooligosaccharides. Foods.DOI
21. Junqing Han, Wenbo Miao, Qianzhu Lin, Wei Liu, Keyu Lu, Zhengyu Jin, Zhitao Li, Chao Qiu (2026). Substitution of solid fats in model baked foods using emulsion-templated oleogels: Effects on microstructure, texture, and flavor. Food Bioscience.DOI
22. Wenbo Miao, Junqing Han, Siew Young Quek, David Julian McClements, Keyu Lu, Zhengyu Jin, Chao Qiu (2026). Emulsion-templated oleogel based on an OSA starch-gelatin-tannic acid ternary complex for algal oil delivery. Food Chemistry.DOI
23. Kaifan Qiu, Xingfei Li, Yuxiang Bai, Xiaoxiao Li, Zhengyu Jin, Jie Long (2026). Interface-Targeted Rational Design Strategies for Enhancing the Thermostability of d -Allulose 3-Epimerase. Journal of Agricultural and Food Chemistry.DOI
24. Peihua Yuan, Qianzhu Lin, Haoran Fan, Zhengyu Jin, Hangyan Ji, Chao Qiu (2026). Formation of digestive enzyme coronas in inulin-hydroxypropyl-β-cyclodextrin nanoparticles: Size-dependent modulation of protease activity and curcumin release. Food Bioscience.DOI
25. Zhiyuan Xia, Yuehua Chen, Enbo Xu, Zhengyu Jin, Haibo Zhao, Chao Yuan, Meng Zhao, Li J, Guanghua Li, Yang Liu, Zhengzong Wu, Pengfei Liu, Bo Cui (2026). Citric Acid‐Modified Sweet Potato Residue Insoluble Dietary Fiber as a Stabilizer for Pickering Emulsions. Journal of Food Science.DOI
26. Xing Zhou, Yue Meng, Xiaoli Liang, Jiahui Wang, Ren Wang, Yu Zhou, Zhengyu Jin (2026). Preparation of V‐Type Porous Starch With High Oil‐Adsorption Capacity via Ethanolic Hydrochloric Acid Hydrolysis of V‐Type Granular Starch. Starch - Stärke.DOI
27. Jingyi Zheng, F J Wang, Zhengyu Jin, Tao Zhang, Ming Miao (2026). Developing an enzyme-assembled phytoglycogen-based carrier for intestinal-targeted delivery of metformin. International Journal of Biological Macromolecules.DOI
28. Wenyan Bu, David Julian McClements, Jianwei Zhao, Jie Long, Chao Qiu, Hangyan Ji, Zhengyu Jin, Long Chen (2026). Construction of dual-stage starch release microcapsules in the oral and intestinal regions. Food Bioscience.DOI
29. Xing Zhou, Yue Meng, Ren Wang, Jong‐Yea Kim, Zhengyu Jin (2026). One-pot acid ethanol hydrothermal synergistic modification of starch: Sequential mechanism and structural tailoring toward enhanced oil adsorption. International Journal of Biological Macromolecules.DOI
30. Jingyi Zheng, Fangjun Wang, Zhengyu Jin, Tao Zhang, Ming Miao (2026). Synthesis, characterization and antibacterial activity of sulfate-modified β-glucan. Food Chemistry.DOI
31. M Y Li, Guifang Huang, Hao Cheng, David Julian McClements, Jianwei Zhao, Qing Hong, Zhenmin Liu, Zhengyu Jin, Long Chen (2026). The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages. Food Hydrocolloids.DOI
32. Yehui Zhou, Jie Long, Enduo Ma, Xia Zheng, Xingfei Li, Zhengyu Jin (2026). Enzyme-Assisted Extraction and Preparation of Saponin Microcapsules and Gelatin Gummies: Characterization and In Vitro Digestion. Foods.DOI
33. Qianqian Diao, Xingfei Li, Yuxiang Bai, Xiaoxiao Li, Zhengyu Jin, Jie Long (2026). Engineering of β-Agarase with Enhanced Thermostability via Multitool Consensus Prediction and Structure-Guided Screening. Journal of Agricultural and Food Chemistry.DOI
34. Zijin Sun, Jingxian Niu, Baicun Chen, Hangyan Ji, Chao Qiu, Qianzhu Lin, Zhengyu Jin (2026). Electrostatic bridging of glycyrrhizic acid to enhance the properties of Pickering emulsion gel stabilized by cinnamaldehyde-tannic acid-chitosan particles. Food Bioscience.DOI
35. Jingyi Zheng, Bo Pan, Jingya Guo, Tao Zhang, Yujie Lao, Tao Tong, Bruce R. Hamaker, Zhengyu Jin, Wei Ma, Ming Miao (2026). Multi-functional phytoglycogen-derived hydrogel dressings promote the fast closure of diabetic wound in vitro and in vivo. Advanced Composites and Hybrid Materials.DOI
36. Hongbo Yu, Long Chen, Zhengyu Jin (2026). Comparative Analysis of Quality Attributes in Restructured Steam-Cooked Chicken, Pork, and Beef System as Affected by Freeze-Drying Duration. Foods.DOI
37. Jiaqi Ding, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yuxiang Bai (2026). Advances in enzymatic O-glycosylation of flavonoids: Strategies for control of regioselectivity and enhancement of efficiency. Biotechnology Advances.DOI
38. Zihao Tu, David Julian McClements, Guifang Huang, Hao Cheng, Zhengyu Jin, Long Chen (2026). Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations. Food Chemistry.DOI
39. Jiaqi Zhong, Hao Cheng, David Julian McClements, Zipei Zhang, Ruojie Zhang, Jianwei Zhao, Zhengyu Jin, Long Chen (2026). Effect of various natural cross-linking agents on the properties of pea starch/polyvinyl alcohol composite films. Journal of Food Measurement & Characterization.DOI
40. Jingyi Zheng, Huixuan Wang, Zhengyu Jin, Tao Zhang, Ming Miao (2026). Revealing the structure and functional properties of cationic phytoglycogen. Food Chemistry.DOI
41. Wenjuan Feng, Dan Wu, Yaning Shi, Tao Zhang, Zhengyu Jin, Ming Yue Miao (2026). Unraveling the inhibition mechanism of avenanthramides on amyloglucosidase: Probing by multi-spectroscopic techniques, enzyme kinetics, and molecular docking simulations. Food Chemistry.DOI
42. Zhiheng Zhang, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu (2026). Pepsin and trypsin coronas on starch nanoparticles: size-dependent modulation of curcumin release and bioactivity. Food Chemistry.DOI
43. Xirong Xue, Xing Zhou, Zhenye Sun, Farman Ali, Yue Cheng Meng, Ren Wang, Zhengyu Jin (2026). Enhancing the esterification efficiency and functional properties of octenyl succinic anhydride-modified starch via aqueous-ethanol extrusion pretreatment. Carbohydrate Polymers.DOI
44. Wenqi Yin, David Julian McClements, Zhiheng Zhang, Hangyan Ji, Zhengyu Jin, Chao Qiu (2026). Modification of physicochemical, antioxidant, and antibacterial properties of chitosan films with cinnamaldehyde-tannic acid-metal particles. Food Bioscience.DOI
45. Xinyan Guo, Mengjia Chao, Alberta Osei Barimah, Shengmei Tai, Wei Ma, Zhouping Wang, Zhengyu Jin, Lunjie Huang, Chifang Peng (2026). Nanozyme-based “Detection-Plus” technology: integrated detection and decontamination for food safety. Coordination Chemistry Reviews.DOI
46. Mengjia Chao, Hang Gao, Alberta Osei Barimah, Wei Ma, Zhengyu Jin, Xinlin Wei, Chifang Peng (2026). Drying-induced photoluminescence enhancement of gold nanoclusters for ultrafast and highly sensitive lateral flow assay detection of food contaminants. Journal of Colloid and Interface Science.DOI
47. Mengjia Chao, Alberta Osei Barimah, Xinyan Guo, Xinlin Wei, Zhengyu Jin, Wei Ma, Chifang Peng (2026). “Two Birds One Stone” Strategy for Efficient Preparation of Gold Nanoclusters-Labeled Immunoprobes and Sensitivity Boosting of Lateral Flow Immunoassays. Journal of Future Foods.DOI
48. 程安玮，李脉泉，肖茜，田耀旗，金征宇，万发春（2025）. 基于CiteSpace可视化分析对食品类专业型学位硕士研究生培养模式的研究. 《食品与发酵工业》.DOI
49. 施嘉妮，张碟，杨月月，焦爱权，金征宇（2025）. 茶多酚/羧基化纤维素纳米纤维/淀粉复合膜的制备及性能研究. 《食品与发酵工业》.
50. 董慧，董晶晶，金征宇，李晓晓，柏玉香（2025）. 糖原状聚合物的酶法合成及产物精细结构分析. 《食品与发酵工业》.DOI
51. 黄婷，赵建伟，李大伟，陈龙，金征宇（2025）. 芳樟醇的抑菌作用及负载于纳米纤维的性能. 《食品科学》.
52. 解巧玲，龙杰，陈龙，邱超，周星，金征宇（2025）. 磁性纳米颗粒定向固定化突变型β-琼胶酶Aga50D及其热稳定性研究. 《食品与生物技术学报》.
53. 廖海超，龙杰，高怡，陈龙，邱超，金征宇（2025）. 糖原分支酶改性不同晶型淀粉的结构与消化性. 《中国食品学报》.DOI
54. 刘文梦，陈龙，金征宇（2025）. 3D打印技术在淀粉基吞咽障碍食品中的应用. 《中国食品学报》.DOI
55. 黄桂芳，李梦月，范方舒，陈龙，金征宇（2025）. 挤压重组米品质评价及品质劣变机理研究进展. 《延边大学农学学报》.DOI
56. Yue-Yue Yang, Qi Zhang, Yexun Weng, Ai-Quan Jiao, Zhengyu Jin (2025). Effects of xanthan gum and hydroxypropyl methylcellulose on the structure and physicochemical properties of triticale gluten during fermentation. International Journal of Biological Macromolecules.DOI
57. Chen Wang, Xing-Fei Li, Yu-Xiang Bai, Xiaoxiao Li, Zhengyu Jin, Jie Long (2025). Multienzyme Cascade Coimmobilization on ZIF-8-Coated Magnetic Nanoparticles for Efficient d-Allulose Synthesis. Journal of Agricultural and Food Chemistry.DOI
58. Qianling Zhang, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yu-Xiang Bai (2025). Enzymatic-chemical modification of cassava starch as a sauce thickener to regulate the balance between processing and edible quality. Carbohydrate Polymers.DOI
59. Yu Wang, Yuhong Tian, M. S. Møller, Zhengyu Jin, Xiaoxiao Li, Birte Svensson (2025). Exploring the enzymatic landscape of 4-α-glucosyltransferases in carbohydrate bioprocessing. Biotechnology Advances.DOI
60. Jiaqi Ding, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yu-Xiang Bai (2025). Regulating the rate-limiting step of cyclodextrin glycosyltransferase glycosylation reaction for efficient production of glycosylated polyphenols. Bioresource Technology.DOI
61. Bo Zhang, Yu-Xiang Bai, Xiaoxiao Li, Jing Dong, Yan-Li Wang, Zhengyu Jin (2025). Mechanism analysis for the differences in multi-level structure, enzyme accessibility and pasting properties of starch granules caused by different hydrolysis pathways of maltogenic α-amylase. Food Chemistry.DOI
62. Bo Zhang, Xiaoxiao Li, Jing Dong, Yan-Li Wang, Zhengyu Jin, Yu-Xiang Bai (2025). Deciphering the role of starch outer shell in the swelling behavior of waxy maize starch granules and mechanism analysis. Food Hydrocolloids.DOI
63. Xiaoxia Li, Yu Wang, Zhengyu Jin, Yuxiang Bai (2025). Starch derivatives with cyclic structures have unique application potential in foods. Trends in Food Science & Technology.DOI
64. Yaru Zhao, Zhendong Chen, Yueyue Yang, Pei Lin, Aiquan Jiao, Zhengyu Jin (2025). The stability of different free polyphenols during multi-stage simulated digestion and their inhibitory properties on starch digestion enzymes and cellular inflammation. International Journal of Food Science & Technology.DOI
65. Tongtong Zhou, Yucong Zhang, Shiming Zhou, Qing Jie Liu, Qianzhu Lin, Yihui Wang, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin (2025). The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor. Food Chemistry.DOI
66. Liping Wang, Yaqi Ren, Tao Zhang, Zhengyu Jin, Ming Miao (2025). From farm to table: Enhancing lychee preservation with spatial electric field in smart cold chain systems. Food Chemistry.DOI
67. L.-Y. Wu, David Julian McClements, Hangyan Ji, Chao Qiu, Zhengyu Jin (2025). The construction and design of easily-swallowed WPI microgels rely on enzymatic hydrolysis of octenyl succinic anhydride starch short chains. Food Bioscience.DOI
68. Hao Cheng, David Julian McClements, Hao Xu, Hangxin Zhu, Ruojie Zhang, Zipei Zhang, Zhengyu Jin, Long Chen (2025). Corn starch-soy protein isolate films reinforced by metal-phenolic networks: Properties and application for strawberry preservation. Food Chemistry.DOI
69. Zhiheng Zhang, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu (2025). Digestive enzyme coronas on quercetin-loaded starch nanoparticles: Effects on enzyme activity and bioactive compound release. Food Chemistry.DOI
70. Baicun Chen, Qianzhu Lin, Xiaojing Li, Hangyan Ji, Zhengyu Jin, Chao Qiu (2025). Synthesis of amino acid-grafted cyclodextrins based on dry heat esterification and characterization of their properties. Food Chemistry.DOI
71. Liping Wang, Dexiang Li, Lei Ye, Chaohui Zhi, Tao Zhang, Zhengyu Jin, Ming Miao (2025). Fabrication and structure–function relationship of PLA/PBAT-based biodegradable food-grade films. Food Bioscience.DOI
72. Hao Cheng, David Julian McClements, Hao Xu, Hangxin Zhu, Ruojie Zhang, Zipei Zhang, Zhengyu Jin, Long Chen (2025). Oxidized corn starch-soy protein isolate films reinforced by Schiff base-metal phenolic networks: Properties and application for blueberry preservation. Food Packaging and Shelf Life.DOI
73. Wenbo Miao, David Julian McClements, Junqing Han, Hangyan Ji, Zhengyu Jin, Chao Qiu (2025). Enhancement of rheological properties and oxidative stability of OSA starch oleogels by chitosan-EGCG conjugates: Influence of chitosan viscosity. Food Hydrocolloids.DOI
74. Wenjuan Feng, Zhihao Huang, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao (2025). Native versus processed oat endosperm microstructures: mechanisms driving starch digestibility and gelatinization behavior. Food Bioscience.DOI
75. Aiquan Jiao, Shiming Zhou, Qingyue Liu, Qing Liu, Yueyue Yang, Zhengyu Jin (2025). Synergistic effects of pullulanase and α-amylase on starch-glyceryl monostearate interactions and digestibility in extruded rice flour. Carbohydrate Polymers.DOI
76. Jingyi Zheng, Rong Zhou, Zhengyu Jin, Tao Zhang, Ming Miao (2025). Structural characterizations and potential delivery platform of glucan dendrimer-derived hydrogel. Carbohydrate Polymers.DOI
77. Wenqi Yin, Zijin Sun, David Julian McClements, Zhengyu Jin, Chao Qiu (2025). Advances in 3D scaffold materials and fabrication techniques for cultured meat production: A review. Food Bioscience.DOI
78. Zijin Sun, Wenqi Yin, David Julian McClements, Baicun Chen, Hangyan Ji, Zhengyu Jin, Chao Qiu (2025). Insight into cultured meat: The effect of anisotropy and the use of polysaccharides and proteins from non-animal origins for scaffold design. Carbohydrate Polymers.DOI
79. Mengyue Li, Guifang Huang, Hao Cheng, David Julian McClements, Jianwei Zhao, Yun Ma, Zhengyu Jin, Long Chen (2025). Effects of wheat starch and gluten protein interaction on fried flour products during processing. Food Hydrocolloids.DOI
80. Wenjuan Feng, Zhihao Huang, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao (2025). Development of oat-derived biomimetic macrocapsules via hierarchically crosslinked polysaccharide matrix. International Journal of Biological Macromolecules.DOI
81. Wenjuan Feng, Zhihao Huang, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao (2025). Insight into conformation and foaming properties of RuBisCO-enriched Edible dock leaf protein concentrates. International Journal of Biological Macromolecules.DOI
82. Yueyue Yang, Shiming Zhou, Qingyue Liu, Qing Liu, Aiquan Jiao, Zhengyu Jin (2025). Effect of glycerol monostearate on the structure and digestibility of extruded debranched rice flour under extrusion. Food Chemistry.DOI
83. Han Hu, Zijin Sun, Baicun Chen, Huang Zhang, Wenqi Yin, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu (2025). Comparative study on digestive properties of waxy and common wheat recrystallized starches and mechanisms of digestive enzyme corona formation. Food Research International.DOI
84. Hao Xu, David Julian McClements, Yao Hui Hu, Hao Cheng, Jinyi Wu, Xuan Wang, Zhengyu Jin, Long Chen (2025). Polydopamine-functionalized graphene for stabilizing starch-based 3D networks and synergistically enhancing film properties. Carbohydrate Polymers.DOI
85. Han Hu, Baicun Chen, Huang Zhang, Wenqi Yin, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu (2025). Recrystallization of optimized debranched starch: Effects of concentration on resistant starch formation and structural properties. Food Chemistry.DOI
86. Jing Zhu, Yi Feng Gao, Xingfei Li, Cheng Lü, Xing Hua Zhou, Long Chen, Chao Qiu, Zhengyu Jin, Jie Long (2025). Preparation of branched starch by α-amylase and thermophilic glycogen branching enzyme modification. Food Chemistry.DOI
87. Jingyi Zheng, Ziqi Wang, Zhengyu Jin, Tao Zhang, Ming Miao (2025). Structural characterizations and antimicrobial potentials of carboxymethyl phytoglycogen/ε-polylysine complexes with high physical stability. Food Hydrocolloids.DOI
88. Tongtong Zhou, Yucong Zhang, Yueyue Yang, Qing Liu, Qingyue Liu, Zhengyu Jin, Aiquan Jiao (2025). Exploring the effect of Curdlan and xanthan on physicochemical properties and multiscale structure of rice starch during extrusion. Food Research International.DOI
89. Wenjuan Feng, Xiao Zhou, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao (2025). Insights into cell wall integrity-mediated modulation of starch digestion in processed oat endosperm: From structural barriers to enzymatic accessibility. Journal of Cereal Science.DOI
90. Haowei Lv, Deyun He, Enbo Xu, Zhengyu Jin, Haibo Zhao, Chao Yuan, Meng Zhao, Wei Gao, Jianpeng Li, Yang Liu, Zhengzong Wu, Pengfei Liu, Bo Cui (2025). Starch-based biodegradable active intelligent packaging with color superimposition via emulsion electrospinning nanofiber for meat freshness monitoring and shelf-life extension. Carbohydrate Polymers.DOI
91. Tongtong Zhou, Yueyue Yang, Qing Jie Liu, Chao Qiu, Aiquan Jiao, Zhengyu Jin (2025). Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs. Food Hydrocolloids.DOI
92. Hao Cheng, David Julian McClements, Hao Xu, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Long Chen (2025). Effect of various natural cross-linking agents on the properties of corn starch/soy protein isolate composite films. Carbohydrate Polymers.DOI
93. Yongchao Cai, Huimin Zhou, Nan Zheng, Yao Wang, DU Shuan, Yu Deng, Zhi Lu, Zhengyu Jin, Xiaole Xia (2025). Rational engineering design with computer-aided surface charge modulation of highly alkali-stable xylanase for sustainable green degumming applications in the textile industry. International Journal of Biological Macromolecules.DOI
94. Jie Long, Xingfei Li, Yi Qin Gao, Ziying Ye, Long Chen, Chao Qiu, Xing Zhou, Zhengyu Jin, Cheng Lu (2025). Re-Engineered β-Agarase for Efficient Agarose Oligosaccharide Preparation with Enhanced Thermostability. Journal of Agricultural and Food Chemistry.DOI
95. Shiming Zhou, Yueyue Yang, Qingyue Liu, Qing Liu, Aiquan Jiao, Zhengyu Jin (2025). Effect of different monoglycerides on starch digestibility in indica rice flour under extrusion. Food Chemistry.DOI
96. Jing Zhu, Yi Feng Gao, Xingfei Li, Cheng Lü, Xing Hua Zhou, Long Chen, Chao Qiu, Zhengyu Jin, Jie Long (2025). Progress on glycogen branching enzymes and their application in the preparation of highly branched starch: a review. Food Research International.DOI
97. Wenjuan Feng, Zhihao Huang, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao (2025). The physicochemical and functional attributes of edible dock proteins concentrates. International Journal of Biological Macromolecules.DOI
98. Wenjuan Feng, Zhihao Huang, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao (2025). Regulation of naked oat starch structure and thermal properties: the key role of phosphorus. Food Bioscience.DOI
99. Miaomiao Fu, Xing Hua Zhou, Hong Sabrina Tian, Yanxin Chen, Zhengyu Jin (2025). Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production. Foods.DOI
100. Yongchao Cai, Zhi Lü, Xue Dong, Yao Wang, Yunlong Wu, Lu Chen, Zhengyu Jin, Xiaole Xia (2025). Anti-obesity effects of Monascus-fermented hawthorn and millet mixture on high-fat diet mice and its regulatory function on intestnal microbiota. Food Bioscience.DOI
101. Tian Ren, Xingfei Li, Xuan Sun, Kai Zhu, Xing Hua Zhou, Long Chen, Chao Qiu, Zhengyu Jin, Jie Long (2025). Rational Design Strategy to Improve the Thermal Stability of Alginate Lyase Pedsa0632. Journal of Agricultural and Food Chemistry.DOI
102. Gui‐Fang Huang, David Julian McClements, Jianwei Zhao, Zhengyu Jin, Long Chen (2025). Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour. Food Chemistry.DOI
103. Wen Xu, Cuicui Li, David Julian McClements, Zhenlin Xu, Zipei Zhang, Ruojie Zhang, Chao Qiu, Jianwei Zhao, Zhengyu Jin, Long Chen (2025). Construction, characterization and application of rutin loaded zein - Carboxymethyl starch sodium nanoparticles. International Journal of Biological Macromolecules.DOI
104. Jiaqi Zhong, David Julian McClements, Kuang He, Zipei Zhang, Ruojie Zhang, Chao Qiu, Jie Long, Xing Hua Zhou, Jianwei Zhao, Zhengyu Jin, Long Chen (2025). Innovative applications of bio-inspired technology in bio-based food packaging. Critical Reviews in Food Science and Nutrition.DOI
105. Wang Chen, Jie Long, Xingfei Li, Xing Hua Zhou, Long Chen, Chao Qiu, Zhengyu Jin (2025). Preparation of agar polysaccharides and biological activities and relationships of agar-derived oligosaccharides and monosaccharides: A review. International Journal of Biological Macromolecules.DOI
106. Chao Qiu, Yaxu Meng, Zhiheng Zhang, Xiaojing Li, David Julian McClements, Guanghua Li, Liming Jiang, Jinsheng Wen, Zhengyu Jin, Hangyan Ji (2025). Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review. Comprehensive Reviews in Food Science and Food Safety.DOI
107. 周钦浩，周星，赵建伟，龙杰，陈龙，邱超，金征宇（2024）. 基于蒸煮和高速循环热风膨化技术的速食方便泡饭制备研究. 《食品科学技术学报》.
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109. 丁俭，李玉鹏，钱明继，金征宇，林亲录，崔波，赖夏荣，韦锦福，方勇（2024）. 营养米制品加工新技术研究进展及产业现状. 《食品与机械》.
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112. 汪辰晨，赵建伟，陈龙，金征宇（2024）. 温度波动对冷鲜鸡贮藏品质的影响. 《食品与生物技术学报》.
113. Hao Xu, Yihao Huang, Kuang He, Ziqiang Lin, D. Mcclements, Yao Hu, Hao Cheng, Xinwen Peng, Zhengyu Jin, Long Chen (2024). An effective preserving strategy for strawberries by constructing pectin/starch coatings reinforced with functionalized eggshell fillers. Food Chemistry.DOI
114. Haowei Lv, Chenxi Wang, En-Bo Xu, Zhengyu Jin, Haibo Zhao, Chao Yuan, Meng Zhao, Bin Yu, Zhengzong Wu, Deyun He, Bo Cui (2024). Preparation of starch-based oral fast-disintegrating nanofiber mats for astaxanthin encapsulation and delivery via emulsion electrospinning. International Journal of Biological Macromolecules.DOI
115. Haowei Lv, Huiling Xu, En-Bo Xu, Zhengyu Jin, Haibo Zhao, Chao Yuan, Meng Zhao, Zhengzong Wu, Deyun He, Bo Cui (2024). Improving structural and functional properties of starch-catechin-based green nanofiber mats for active food packaging by electrospinning and crosslinking techniques. International Journal of Biological Macromolecules.DOI
116. Yue-Yue Yang, Liangyun Xu, Qi Zhang, Yihui Wang, Ai-Quan Jiao, Zhengyu Jin (2024). Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability. International Journal of Biological Macromolecules.DOI
117. Yu-Fei Wang, Haowei Lv, Chenxi Wang, Deyun He, Haibo Zhao, En-Bo Xu, Zhengyu Jin, Zhengzong Wu, Pengfei Liu, Bo Cui (2024). Preparation of starch-based green nanofiber mats for probiotic encapsulation by electrospinning. Journal of Food Science.DOI
118. Yun Wang, D. Mcclements, Zipei Zhang, Ruojie Zhang, Kuang He, Ziqiang Lin, Xinwen Peng, Zhenlin Xu, Man Meng, Hang-Yan Ji, Jian-Wei Zhao, Zhengyu Jin, Long Chen (2024). High water resistance starch based intelligent label for the freshness monitoring of beverages. Food Chemistry.DOI
119. Jing Dong, Yan-Li Wang, Xiaoxiao Li, Ying Chen, Rui Fan, Nana Wang, Zhengyu Jin, Yu-Xiang Bai (2024). Comparison of a novel GtfB-type 4,6-α-glucanotransferase from Fructilactobacillus sanfranciscensis Gs2 for converting starch in the gelatinized and granular systems. Food Bioscience.DOI
120. Nana Wang, Jing Dong, Xiaoxiao Li, Birte Svensson, Zhengyu Jin, Yu-Xiang Bai (2024). N1019D Mutant of Limosilactobacillus reuteri 121 4,6-α-Glucanotransferase GtfB Significantly Improved Catalytic Activity. Journal of Agricultural and Food Chemistry.DOI
121. Anning Xie, Xiaoxiao Li, Dong-Xing Zhou, Yu-Xiang Bai, Zhengyu Jin (2024). Research on the quantitative relationship of the viscosity reduction effect of large-ring cyclodextrin on potato starch during gelatinization process and mechanism analysis. Carbohydrate Polymers.DOI
122. Jing Dong, Yan-Li Wang, Ying Chen, Qin Wang, Bo Zhang, Xiaoxiao Li, Zhengyu Jin, Yu-Xiang Bai (2024). Structural elucidation and functional characteristics of novel potential prebiotics produced from Limosilactobacillus reuteri N1 GtfB-treated maize starches. Carbohydrate Polymers.DOI
123. Jing Dong, Yu-Xiang Bai, Rui Fan, Xiaoxiao Li, Yanli Wang, Ying Chen, Qin Wang, Zhengyu Jin (2024). Exploring a GtfB-Type 4,6-α-Glucanotransferase to Synthesize the (α1 → 6) Linkages in Linear Chain and Branching Points from Amylose and Enhance the Functional Property of Granular Corn Starches. Journal of Agricultural and Food Chemistry.DOI
124. Jiaqi Ding, Xiaoxiao Li, Zhengyu Jin, M. A. Hachem, Yu-Xiang Bai (2024). Efficient glycosylation of polyphenols via dynamic complexation of cyclodextrin and synchronous coupling reaction with cyclodextrin glycosyltransferase in water. International Journal of Biological Macromolecules.DOI
125. Bo Zhang, Yu-Xiang Bai, Xiaoxiao Li, Yanli Wang, Jing Dong, Zhengyu Jin (2024). Enhancing the anti-thixotropic properties of waxy maize starch modified by different α-amylases and its underlying molecular mechanism. International Journal of Biological Macromolecules.DOI
126. Jing Dong, Yu-Xiang Bai, Qin Wang, Qiu-Ming Chen, Xiaoxiao Li, Yanli Wang, Hang-Yan Ji, Xiangfeng Meng, T. Pijning, Birte Svensson, L. Dijkhuizen, M. Abou Hachem, Zhengyu Jin (2024). Insights into the Structure-Function Relationship of GH70 GtfB α-Glucanotransferases from the Crystal Structure and Molecular Dynamic Simulation of a Newly Characterized Limosilactobacillus reuteri N1 GtfB Enzyme. Journal of Agricultural and Food Chemistry.DOI
127. Ying Chen, Jing Dong, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yu-Xiang Bai (2024). Acceptor Subsite Mutants of Limosilactobacillus fermentum NCC 2970 GtfB 4,3-α-Glucanotransferase Regulate the Ratio of (α1 → 3)/(α1 → 6) Linkages in Biosynthesized α-Glucans. Journal of Agricultural and Food Chemistry.DOI
128. Rui Fan, Jing Dong, Xiaoxiao Li, Ying Chen, Zhengyu Jin, Yu-Xiang Bai (2024). Investigating the Core Structure of Reuteran with High-Content Linear (α1 → 6) Linkages Synthesized by Limosilactobacillus mucosae L24-B GtfB-Type Glucanotransferase. Journal of Agricultural and Food Chemistry.DOI
129. Jing Dong, Yan-Li Wang, Rui Fan, Bo Zhang, Xiaoxiao Li, Zhengyu Jin, Yu-Xiang Bai (2024). Structural and property characterization of low-molecular-weight novel reuterans synthesized from pea starch by Limosilactobacillus reuteri N1 GtfB with 4,6-α-glucanotransferase II activity. International Journal of Biological Macromolecules.DOI
130. Bo Zhang, Yu-Xiang Bai, Xiaoxiao Li, Yan-Li Wang, Jing Dong, Zhengyu Jin (2024). Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties. Food Hydrocolloids.DOI
131. Jing Dong, Yu-Xiang Bai, Ying Chen, Xiaoxiao Li, Yanli Wang, Rui Fan, Nana Wang, Zhengyu Jin (2024). Identification of a novel starch-converting GtfB enzyme from the Fructilactobacillus sanfranciscensis TMW11304 to reduce the viscoelasticity and retrogradation of tapioca starch. International Journal of Biological Macromolecules.DOI
132. Wenxiu Li, Anning Xie, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yu-Xiang Bai (2024). Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches. Food Hydrocolloids.DOI
133. Jing Dong, M. Abou Hachem, Yan-Li Wang, Xiaoxiao Li, Bo Zhang, T. Pijning, Birte Svensson, L. Dijkhuizen, Zhengyu Jin, Yu-Xiang Bai (2024). Tailor-Made α-Glucans by Engineering the Processivity of α-Glucanotransferases via Tunnel-Cleft Active Center Interconversions. Journal of Agricultural and Food Chemistry.DOI
134. Yuqiang Dai, Xiaoxiao Li, Zhengyu Jin, Yu-Xiang Bai (2024). Improving cyclodextrin yield via retarding retrogradation of debranched starches during the preparation of cyclodextrin with cyclodextrin glycosyltransferase and pullulanase. Food Bioscience.DOI
135. Xiaoxiao Li, Zhengyu Jin, Yu-Xiang Bai, Birte Svensson (2024). Progress in cyclodextrins as important molecules regulating catalytic processes of glycoside hydrolases. Biotechnology Advances.DOI
136. Yueyue Yang, Qi Zhang, Yexun Weng, Aiquan Jiao, Zhengyu Jin (2024). Effects of hydrocolloids on the structure and physicochemical properties of triticale starch during fermentation. International Journal of Biological Macromolecules.DOI
137. Jilong Wang, Qianzhu Lin, Chao Qiu, David Julian McClements, Hangyan Ji, Zhengyu Jin (2024). Composite biopolymer foams fabricated from natural aldehyde functionalized chitosan-whey protein amyloid fibrils: Application for removal of phthalate esters from water. Carbohydrate Polymers.DOI
138. Wenmeng Liu, Kunfeng Liu, Han Hu, David Julian McClements, Zipei Zhang, Ruojie Zhang, Chao Qiu, Jie Long, Guanxiong Chen, Yidong Zou, Zhengyu Jin, Long Chen (2024). Modification of pea starch using ternary mixtures of natural crosslinking agents: Vanillin-chitosan-betaine and vanillin-gelatin-betaine. International Journal of Biological Macromolecules.DOI
139. Wenmeng Liu, David Julian McClements, Zhengyu Jin, Long Chen (2024). Design of colloid structure to realize gel salt reduction: a review. Critical Reviews in Food Science and Nutrition.DOI
140. Chen Chen, Xingfei Li, Cheng Lü, Xing Zhou, Long Chen, Chao Qiu, Zhengjun Xie, Xueming Xu, Zhengyu Jin, Jie Long (2024). Significantly improving the thermal stability of alginate lyase AlyC3 from Psychromonas sp. C-3 by computational redesign. Food Bioscience.DOI
141. Zhiheng Zhang, Han Jiang, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin, Chao Qiu (2024). Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols. Trends in Food Science & Technology.DOI
142. Wei Feng Guo, Xingfei Li, Xing Hua Zhou, Long Chen, Chao Qiu, Cheng Lü, Zhengyu Jin, Zhengjun Xie, Jie Long (2024). Expression of an endo-type β-agarase AgaDcat in Pichia pastoris and its biochemical characterization. Food Bioscience.DOI
143. Yexun Weng, Yueyue Yang, Zhengyu Jin, Ruirui Yu, Aiquan Jiao (2024). The mechanisms of various hydrocolloids regulating the quality and starch digestibility of whole rye bread. International Journal of Food Science & Technology.DOI
144. Qianzhu Lin, Han Jiang, Xiaojing Li, David Julian McClements, Shangyuan Sang, Jinpeng Wang, Aiquan Jiao, Zhengyu Jin, Chao Qiu (2024). Encapsulation and protection of β-carotene in Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin nanoparticles. Food Bioscience.DOI
145. Long Chen, Guifang Huang, Zipei Zhang, Ruojie Zhang, David Julian McClements, Yi Wang, Zhenlin Xu, Jie Long, Zhengyu Jin (2024). Effects of frying on the surface oil absorption of wheat, potato, and pea starches. International Journal of Biological Macromolecules.DOI
146. Yaxu Meng, Han Jiang, Hangyan Ji, Xiaojing Li, McClements David Julian, Shangyuan Sang, Zhengyu Jin, Jinpeng Wang, Chao Qiu (2024). Co-encapsulation of curcumin and piperine in whey protein isolate fibrils improves their water dispersibility and antioxidant activity. Food Bioscience.DOI
147. Wenbo Miao, David Julian McClements, Zhiheng Zhang, Qianzhu Lin, Hangyan Ji, Jinpeng Wang, Zhengyu Jin, Guanghua Li, Liming Jiang, Jinsheng Wen, Shangyuan Sang, Chao Qiu (2024). Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes. Food Hydrocolloids.DOI
148. Ziqiang Lin, Hao Cheng, Kuang He, David Julian McClements, Zhengyu Jin, Zhenlin Xu, Man Meng, Xinwen Peng, Long Chen (2024). Recent progress in the hydrophobic modification of starch-based films. Food Hydrocolloids.DOI
149. Yun Wang, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chaohui Zhi, Lei Ye, Jianwei Zhao, Zhengyu Jin, Long Chen (2024). Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection. International Journal of Biological Macromolecules.DOI
150. Xuewu Liu, Xingfei Li, Zhengjun Xie, Xing Hua Zhou, Long Chen, Chao Qiu, Cheng Lü, Zhengyu Jin, Jie Long (2024). Comparative study on different immobilization sites of immobilized β-agarase based on the biotin/streptavidin system. International Journal of Biological Macromolecules.DOI
151. Wen Xu, David Julian McClements, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen (2024). Optimization of emulsion properties of chickpea protein and its application in food. Journal of the American Oil Chemists Society.DOI
152. Chen Chen, Xingfei Li, Lu Cheng, Xing Hua Zhou, Long Chen, Chao Qiu, Zhengyu Jin, Jie Long (2024). Advances in alginate lyases and the potential application of enzymatic prepared alginate oligosaccharides: A mini review. International Journal of Biological Macromolecules.DOI
153. Yueyue Yang, Yihui Wang, Ruixin Zhang, Aiquan Jiao, Zhengyu Jin (2024). The impact of different soluble endogenous proteins and their combinations with β-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch. International Journal of Biological Macromolecules.DOI
154. Yueyue Yang, Yihui Wang, Aiquan Jiao, Zhengyu Jin (2024). Understanding the mechanisms of β-glucan regulating the in vitro starch digestibility of highland barley starch under spray drying: Structure and physicochemical properties. Food Chemistry.DOI
155. Yuanhui Chen, Yuanhui Chen, David Julian McClements, Kuang He, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Jianwei Zhao, Zhengyu Jin, Long Chen (2024). Effect of phytic acid on the structure, properties and oil absorption of wheat flour. Food Hydrocolloids.DOI
156. Hao Cheng, David Julian McClements, Hao Xu, Zipei Zhang, Ruojie Zhang, Jianwei Zhao, Hui Ling Zhou, Wu Wang, Zhengyu Jin, Long Chen (2024). Development, characterization, and biological activity of composite films: Eugenol-zein nanoparticles in pea starch/soy protein isolate films. International Journal of Biological Macromolecules.DOI
157. Lecheng Li, Xiaojing Li, David Julian McClements, Zhengyu Jin, Hangyan Ji, Chao Qiu (2024). Recent progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils. Critical Reviews in Food Science and Nutrition.DOI
158. Zhiheng Zhang, Jilong Wang, Wenbo Miao, Qianzhu Lin, Hangyan Ji, Xiaojing Li, David Julian McClements, Zhengyu Jin, Chao Qiu (2024). Recent advances in bio-based co-delivery systems for food bioactive compounds: A review. Food Bioscience.DOI
159. Zhiheng Zhang, Baicun Chen, Qianzhu Lin, Xiaojing Li, Huang Zhang, David Julian McClements, Zhengyu Jin, Chao Qiu (2024). Cyclodextrin regulates the binding of quercetin to plasma proteins: Potentially enhancing bioavailability and efficacy. Food Bioscience.DOI
160. Yun Wang, Jiaqi Zhong, David Julian McClements, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Long Chen (2024). Stability enhancement methods for natural pigments in intelligent packaging: a review. Critical Reviews in Food Science and Nutrition.DOI
161. Jilong Wang, Xiaojing Li, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu (2024). Preparation of protein-based aerogels and regulation and application of their absorption properties: a review. Critical Reviews in Food Science and Nutrition.DOI
162. Chao Qiu, Han Hu, Baicun Chen, Qianzhu Lin, Hangyan Ji, Zhengyu Jin (2024). Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing. Foods.DOI
163. Jilong Wang, Jingxian Niu, Hangyan Ji, Xiaojing Li, David Julian McClements, Zhengyu Jin, Liming Jiang, Jinsheng Wen, Chao Qiu (2024). Regulation of Adsorption Properties of Whey Protein Isolate Fibril–Calcium Alginate Aerogels by Controlling Protein Fibrillation Time. Langmuir.DOI
164. Jinghua Qu, Jie Long, Xingfei Li, Xing Zhou, Long Chen, Chao Qiu, Zhengyu Jin (2024). Purification and Characterization of β-Mannanase Derived from Rhizopus microsporus var. rhizopodiformis Expressed in Komagataella phaffii. Foods.DOI
165. Xuewu Liu, Xingfei Li, Qiaoling Xie, Cheng Lü, Zhengjun Xie, Xing Hua Zhou, Long Chen, Chao Qiu, Zhengyu Jin, Jie Long (2024). Precise Immobilization Strategy Combined with Rational Design to Improve β-Agarase Stability. Journal of Agricultural and Food Chemistry.DOI
166. Aiquan Jiao, Shiming Zhou, Yueyue Yang, Zhengyu Jin (2024). The role of non-starch constituents in the extrusion processing of slow-digesting starch diets: A review. International Journal of Biological Macromolecules.DOI
167. Wen Xu, David Julian McClements, Zipei Zhang, Ruojie Zhang, Chao Qiu, Jianwei Zhao, Zhengyu Jin, Long Chen (2024). Effect of tannic acid modification on antioxidant activity, antibacterial activity, environmental stability and release characteristics of quercetin loaded zein-carboxymethyl chitosan nanoparticles. International Journal of Biological Macromolecules.DOI
168. Xiuping Liang, Linlang Zhou, Yetong Zhang, Bohan Yang, David Julian McClements, Zhengyu Jin, Long Chen (2024). Enhancing the water dispersibility and intestinal targeting of pterostilbene using tannic acid-whey protein conjugates. Food Research International.DOI
169. Qingyue Liu, Qing Liu, Yueyue Yang, Aiquan Jiao, Zhengyu Jin (2024). Isothermal retrogradation preparation of type III resistant starch from extruded-debranched starch: Structure and in vitro digestibility. International Journal of Biological Macromolecules.DOI
170. Yuanhui Chen, David Julian McClements, Kuang He, Zipei Zhang, Ruojie Zhang, Jianwei Zhao, Zhengyu Jin, Long Chen (2024). Effect of transglutaminase on the structure, properties and oil absorption of wheat flour. Food Chemistry.DOI
171. Zhiheng Zhang, Jingxian Niu, Jilong Wang, Qiaoxin Zheng, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Zhengyu Jin, Chao Qiu, Shangyuan Sang, Hangyan Ji (2024). Advances in the preparation and application of cyclodextrin derivatives in food and the related fields. Food Research International.DOI
172. Long Chen, Wen Xu, Zhongyu Yang, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin (2024). Co-encapsulation of quercetin and resveratrol: Comparison in different layers of zein-carboxymethyl cellulose nanoparticles. International Journal of Biological Macromolecules.DOI
173. Tongtong Zhou, Yucong Zhang, Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin (2024). Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough. International Journal of Biological Macromolecules.DOI
174. Wenbo Miao, Zhiheng Zhang, Qianzhu Lin, David Julian McClements, Hangyan Ji, Liming Jiang, Jinsheng Wen, Zhengyu Jin, Chao Qiu (2024). Preparation of emulsion-template oleogels: Tuning properties by controlling initial water content and evaporation method. Food Hydrocolloids.DOI
175. Yueyue Yang, Yihui Wang, Qi Zhang, Aiquan Jiao, Zhengyu Jin (2024). Study on the structure, physicochemical properties and in vitro digestibility of cage-like complexes formed by different proteins and starch under spray drying. Food Hydrocolloids.DOI
176. Zhiheng Zhang, Wenbo Miao, Hangyan Ji, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Zhengyu Jin, Chao Qiu (2024). Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability. Food Chemistry.DOI
177. Hao Xu, Qianhan Ma, Chao Qiu, Jinpeng Wang, Zhengyu Jin, Yao Hui Hu (2024). Encapsulation and controlled delivery of curcumin by self-assembled cyclodextrin succinate/chitosan nanoparticles. Food Hydrocolloids.DOI
178. Han Hu, Qianzhu Lin, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu (2024). Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality. Trends in Food Science & Technology.DOI
179. Xuewu Liu, Xingfei Li, Zhengjun Xie, Xing Hua Zhou, Long Chen, Chao Qiu, Cheng Lü, Zhengyu Jin, Jie Long (2024). Co-immobilization of β-agarase and α-agarase for degradation of agarose to prepare bioactive 3,6-anhydro-L-galactose. International Journal of Biological Macromolecules.DOI
180. Qiaoxin Zheng, Xiaojing Li, David Julian McClements, Zhengyu Jin, Chao Qiu (2024). Effects of cyclodextrin glycosyltransferase on physicochemical, digestion, and gel properties of corn and potato starches. Food Hydrocolloids.DOI
181. Mengyue Li, David Julian McClements, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Long Chen (2024). Influence of key component interactions in flour on the quality of fried flour products. Critical Reviews in Food Science and Nutrition.DOI
182. Jing Zhu, Xingfei Li, Cheng Lü, Xing Hua Zhou, Long Chen, Chao Qiu, Zhengyu Jin, Jie Long (2024). An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification. Food Hydrocolloids.DOI
183. Yao Hui Hu, Nicholas H. Rees, Chao Qiu, Jinpeng Wang, Zhengyu Jin, Ran Wang, Yin-Hua Zhu, Han Chen, Pengjie Wang, Siyuan Liu, Fazheng Ren, Gareth R. Williams (2024). Fabrication of zein/modified cyclodextrin nanofibers for the stability enhancement and delivery of curcumin. Food Hydrocolloids.DOI
184. Yueyue Yang, Qi Zhang, Ruixin Zhang, Aiquan Jiao, Zhengyu Jin (2024). Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion. International Journal of Biological Macromolecules.DOI
185. Fangye Zeng, Zhongbo Hu, Yueyue Yang, Zhengyu Jin, Aiquan Jiao (2024). Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough. Food Bioscience.DOI
186. Wen Xu, Kuang He, Ziqiang Lin, David Julian McClements, Zhengyu Jin, Long Chen (2024). Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems. Critical Reviews in Food Science and Nutrition.DOI
187. Xiuping Liang, David Julian McClements, Zhengyu Jin, Long Chen (2024). Whey protein nanoparticles: Enhancing solubility, environmental resistance, and bio-accessibility of pterostilbene. Food Bioscience.DOI
188. Guifang Huang, David Julian McClements, Kuang He, Ziqiang Lin, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Long Chen (2024). Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Critical Reviews in Food Science and Nutrition.DOI
189. Qianzhu Lin, Chenxi Wang, Zhengyu Jin, Liming Jiang, Jinsheng Wen, David Julian McClements, Chao Qiu (2024). Construction of oleogels based on emulsion gels stabilized by glycyrrhizic acid and chitosan. Food Hydrocolloids.DOI
190. Wenmeng Liu, Kuang He, David Julian McClements, Zhengyu Jin, Long Chen (2024). Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance. Food Hydrocolloids.DOI
191. Guifang Huang, David Julian McClements, Kuang He, Zipei Zhang, Ziqiang Lin, Zhenlin Xu, Yidong Zou, Zhengyu Jin, Long Chen (2024). Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Research International.DOI
192. Jingxian Niu, Qianzhu Lin, Xiaojing Li, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu (2024). Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity. Food Hydrocolloids.DOI
193. Han Hu, Han Jiang, Shangyuan Sang, David Julian McClements, Liming Jiang, Jinsheng Wen, Zhengyu Jin, Chao Qiu (2024). Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products. Trends in Food Science & Technology.DOI
194. Liangyun Xu, Yihui Wang, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin (2024). Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing. International Journal of Biological Macromolecules.DOI
195. Zhiheng Zhang, Han Jiang, Chen Guo, Wenbo Miao, Qianzhu Lin, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin, Jinpeng Wang, Chao Qiu (2024). Fabrication and characterization of polydopamine-mediated zein-based nanoparticle for delivery of bioactive molecules. Food Chemistry.DOI
196. Mengfei Gao, Zhongbo Hu, Yueyue Yang, Zhengyu Jin, Aiquan Jiao (2024). Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread. International Journal of Biological Macromolecules.DOI
197. Qianzhu Lin, Ling Jiang, Xiaojing Li, Shangyuan Sang, Hangyan Ji, Zhengyu Jin, Chao Qiu (2024). Starch based fat replacers in food system: Modification, structured design, and application. Food Bioscience.DOI
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205. Xiaoxiao Li, Tong Jiang, Yu Wang, Jing Dong, Zhengyu Jin, Yu-Xiang Bai (2023). Exploring the roles of amylopectin in starch modification with Limosilactobacillus reuteri 121 4,6-α-glucanotransferase via developed methods. International Journal of Biological Macromolecules.DOI
206. Yi-Xi Liu, Yazhen Wu, Hang-Yan Ji, Xiaoxiao Li, Zhengyu Jin, B. Svensson, Yu-Xiang Bai (2023). Cost-effective and controllable synthesis of isomalto/malto-polysaccharides from β-cyclodextrin by combined action of cyclodextrinase and 4,6-α-glucanotransferase GtfB. Carbohydrate Polymers.DOI
207. Jinxing Zhai, Xiaoxiao Li, B. Svensson, Zhengyu Jin, Yu-Xiang Bai (2023). Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme. Molecules.DOI
208. Xiaoxiao Li, Yitan Zhai, Zhengyu Jin, Yu-Xiang Bai (2023). Regulation of multi-scale structures and retrogradation property of A- and B-type wheat starch granules with maltogenic α-amylase. International Journal of Biological Macromolecules.DOI
209. Yanli Wang, Jing Dong, Zhengyu Jin, Yu-Xiang Bai (2023). Analysis of the action pattern of sequential α-amylases from B. stearothermophilus and B. amyloliquefaciens on highly concentrated soluble starch. Carbohydrate Polymers.DOI
210. Yanli Wang, Yu-Xiang Bai, Jing Dong, Jia-Lin Liu, Zhengyu Jin (2023). Deciphering the structural and functional characteristics of an innovative small cluster branched α-glucan produced by sequential enzymatic synthesis. Carbohydrate Polymers.DOI
211. Can Fan, Xiaoxiao Li, Yanli Wang, Jing Dong, Zhengyu Jin, Yu-Xiang Bai (2023). Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake. Food Research International.DOI
212. Qi Zhang, Yueyue Yang, Zhengyu Jin, Aiquan Jiao (2023). Effects of highland barley protein and β‐glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread. International Journal of Food Science & Technology.DOI
213. Xiuping Liang, Long Chen, Zipei Zhang, Ruojie Zhang, David Julian McClements, Zhenlin Xu, Man Meng, Zhengyu Jin (2023). Pterostilbene binding to whey protein: Multi-spectroscopy and the antioxidant activity. Food Hydrocolloids.DOI
214. Wenmeng Liu, Long Chen, David Julian McClements, Xinwen Peng, Zhenlin Xu, Zhengyu Jin (2023). Development of starch film to realize the value-added utilization of starch in food and biomedicine. Food Bioscience.DOI
215. Yihui Wang, Yueyue Yang, Liangyun Xu, Chao Qiu, Aiquan Jiao, Zhengyu Jin (2023). Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch. Food Chemistry.DOI
216. Wenbo Miao, Yijie Fu, Zhiheng Zhang, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Han Jiang, Hangyan Ji, Chao Qiu, Zhengyu Jin (2023). Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing. Food Hydrocolloids.DOI
217. Hao Cheng, Long Chen, Zipei Zhang, Ruojie Zhang, David Julian McClements, Hao Xu, Zhenlin Xu, Man Meng, Zhengyu Jin (2023). Effect of addition of pullulan on the properties of native/waxy corn starch‐based films. Food Bioengineering.DOI
218. Haowei Lv, Chenxi Wang, Deyun He, Haibo Zhao, Meng Zhao, Enbo Xu, Zhengyu Jin, Chao Yuan, Li Guo, Zhengzong Wu, Pengfei Liu, Bo Cui (2023). Intelligent food tag: A starch-anthocyanin-based pH-sensitive electrospun nanofiber mat for real-time food freshness monitoring. International Journal of Biological Macromolecules.DOI
219. Jing Zhu, Jie Long, Xingfei Li, Cheng Lü, Xing Hua Zhou, Long Chen, Chao Qiu, Zhengyu Jin (2023). Improving the thermal stability and branching efficiency of Pyrococcus horikoshii OT3 glycogen branching enzyme. International Journal of Biological Macromolecules.DOI
220. Fangye Zeng, Zhongbo Hu, Yueyue Yang, Zhengyu Jin, Aiquan Jiao (2023). Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough. International Journal of Biological Macromolecules.DOI
221. Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin (2023). Preparation and characterization of zein-based core-shell nanoparticles for encapsulation and delivery of hydrophobic nutrient molecules: Enhancing environmental stress resistance and antioxidant activity. Food Hydrocolloids.DOI
222. Wenmeng Liu, Long Chen, David Julian McClements, Yidong Zou, Guanxiong Chen, Zhengyu Jin (2023). Vanillin-assisted preparation of chitosan-betaine stabilized corn starch gel: Gel properties and microstructure characteristics. Food Hydrocolloids.DOI
223. Qing Liu, Huanan Guan, Yuanxin Guo, Dongxu Wang, Yueyue Yang, Hangyan Ji, Aiquan Jiao, Zhengyu Jin (2023). Structure and in vitro digestibility of amylose–lipid complexes formed by an extrusion-debranching-complexing strategy. Food Chemistry.DOI
224. Wenmeng Liu, David Julian McClements, Xinwen Peng, Zhengyu Jin, Long Chen (2023). Recent progress in regulating starch digestibility using natural additives and sustainable processing operations. Critical Reviews in Food Science and Nutrition.DOI
225. Yaxu Meng, Mengshan Shang, Hangyan Ji, Xiaojing Li, Shangyuan Sang, Aiquan Jiao, Zhengyu Jin, Chao Qiu (2023). The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release. Food Hydrocolloids.DOI
226. Yueyue Yang, Huiyi Bao, Yihui Wang, Aiquan Jiao, Zhengyu Jin (2023). Mechanisms of rice protein hydrolysate regulating the in vitro digestibility of rice starch under extrusion treatment in terms of structure, physicochemical properties and interactions. International Journal of Biological Macromolecules.DOI
227. Qianzhu Lin, Mengshan Shang, Xiaojing Li, Shangyuan Sang, Long Chen, Jie Long, Aiquan Jiao, Hangyan Ji, Chao Qiu, Zhengyu Jin (2023). Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks. Food Hydrocolloids.DOI
228. Jilong Wang, Mengshan Shang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Hangyan Ji, Zhengyu Jin, Chao Qiu (2023). Polysaccharide-based colloids as fat replacers in reduced-fat foods. Trends in Food Science & Technology.DOI
229. Hao Xu, Jiaxu Li, David Julian McClements, Hao Cheng, Jie Long, Xinwen Peng, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen (2023). Eggshell waste act as multifunctional fillers overcoming the restrictions of starch-based films. International Journal of Biological Macromolecules.DOI
230. Wen Xu, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen (2023). Optimization of food-grade colloidal delivery systems for thermal processing applications: a review. Critical Reviews in Food Science and Nutrition.DOI
231. Wenbo Miao, Han Jiang, Xiaojing Li, Shangyuan Sang, Liming Jiang, Qianzhu Lin, Zhiheng Zhang, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu (2023). Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels. Critical Reviews in Food Science and Nutrition.DOI
232. Xing Hua Zhou, Shan He, Zhengyu Jin (2023). Impact of amylose content on the formation of V-type granular starch. Food Hydrocolloids.DOI
233. Jingxian Niu, Mengshan Shang, Xiaojing Li, Shangyuan Sang, Long Chen, Jie Long, Aiquan Jiao, Hangyan Ji, Zhengyu Jin, Chao Qiu (2023). Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review. Critical Reviews in Food Science and Nutrition.DOI
234. Qiaoxin Zheng, Mengshan Shang, Xiaojing Li, Liming Jiang, Long Chen, Jie Long, Aiquan Jiao, Hangyan Ji, Zhengyu Jin, Chao Qiu (2023). Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications. Food Hydrocolloids.DOI
235. Xiuping Liang, Long Chen, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Zhengyu Jin (2023). Bioactive delivery systems based on starch and its derivatives: Assembly and application at different structural levels. Food Chemistry.DOI
236. Wenqi Yin, Mengshan Shang, Xiaojing Li, Shangyuan Sang, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu (2023). Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants. Food Bioscience.DOI
237. Ranran Chang, KunJie Xu, Rao Zhang, Zhengyu Jin, Ma Aiguo (2023). A combined recrystallization and acetylation strategy for resistant starch with enhanced thermal stability and excellent short-chain fatty acid production. Food Chemistry.DOI
238. Ranran Chang, Fan Wang, Jiating Huang, Zhengyu Jin, Yaoqi Tian (2023). Recrystallized Resistant Starch: Structural Changes in the Stomach, Duodenum, and Ileum and the Impact on Blood Glucose and Intestinal Microbiome in Mice. Journal of Agricultural and Food Chemistry.DOI
239. Cuicui Li, Long Chen, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chao Qiu, Jie Long, Zhengyu Jin (2023). Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications. Critical Reviews in Food Science and Nutrition.DOI
240. Yun Wang, David Julian McClements, Long Chen, Xinwen Peng, Zhenlin Xu, Man Meng, Hangyan Ji, Chaohui Zhi, Lei Ye, Jianwei Zhao, Zhengyu Jin (2023). Progress on molecular modification and functional applications of anthocyanins. Critical Reviews in Food Science and Nutrition.DOI
241. Xiaoru Ren, Yueyue Yang, Qing Liu, Yihui Wang, Zhengyu Jin, Aiquan Jiao (2023). Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production. International Journal of Food Science & Technology.DOI
242. Chao Qiu, Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Zhengyu Jin (2023). Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity. npj Science of Food.DOI
243. Fan Liu, Na Yang, Lingtao Zhang, Yamei Jin, Zhengyu Jin, Xueming Xu (2023). Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage. Food Bioscience.DOI
244. Yao Hui Hu, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Chao Qiu (2023). Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions. npj Science of Food.DOI
245. Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin (2023). Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing. Food Research International.DOI
246. Yao Hui Hu, Liming Jiang, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Mengshan Shang, Chao Qiu (2023). Cyclodextrins promoting the analysis and application of food-grade protein/peptides. Trends in Food Science & Technology.DOI
247. Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin (2023). Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing. Food Hydrocolloids.DOI
248. Wenmeng Liu, Long Chen, David Julian McClements, Xinwen Peng, Zhengyu Jin (2023). Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. Critical Reviews in Food Science and Nutrition.DOI
249. Xuepeng Yu, Yueyue Yang, Qing Huo Liu, Zhengyu Jin, Aiquan Jiao (2023). A hydroxypropyl methylcellulose/hydroxypropyl starch nanocomposite film reinforced with chitosan nanoparticles encapsulating cinnamon essential oil: Preparation and characterization. International Journal of Biological Macromolecules.DOI
250. Ruixin Zhang, Yueyue Yang, Qing Huo Liu, Liangyun Xu, Huiyi Bao, Xiaoru Ren, Zhengyu Jin, Aiquan Jiao (2023). Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. Foods.DOI
251. Ranran Chang, Zhengyu Jin, Yaoqi Tian (2023). Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch. Food Hydrocolloids.DOI
252. Xiaoxiao Li, Yu Wang, Jing Wu, Zhengyu Jin, Lubbert Dijkhuizen, Birte Svensson, Yuxiang Bai (2023). Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases. Critical Reviews in Food Science and Nutrition.DOI
253. Fangye Zeng, Yexun Weng, Yueyue Yang, Qing Liu, Jiahua Yang, Aiquan Jiao, Zhengyu Jin (2023). Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread. International Journal of Food Science & Technology.DOI
254. Cuicui Li, Long Chen, David Julian McClements, Wenmeng Liu, Jie Long, Chao Qiu, Yi Wang, Zhongyu Yang, Zhenlin Xu, Man Meng, Zhengyu Jin (2023). Utilization of plant extracts to control the safety and quality of fried foods—A review. Comprehensive Reviews in Food Science and Food Safety.DOI
255. Wenqi Yin, Ruyu Yan, Xiaoyi Zhou, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu (2023). Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde–tannin acid-zinc acetate nanoparticles. Food Chemistry.DOI
256. Fangye Zeng, Yueyue Yang, Qing Liu, Jiahua Yang, Zhengyu Jin, Aiquan Jiao (2023). Effect of fermentation methods on properties of dough and whole wheat bread. Journal of the Science of Food and Agriculture.DOI
257. Xiuping Liang, Long Chen, David Julian McClements, Jianwei Zhao, Xing Hua Zhou, Chao Qiu, Jie Long, Hangyan Ji, Zhenlin Xu, Man Meng, Licheng Gao, Zhengyu Jin (2023). Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality. Critical Reviews in Food Science and Nutrition.DOI
258. Xuepeng Yu, Qing Jie Liu, Zhengyu Jin, Aiquan Jiao (2023). Preparation and characterization of hydroxypropyl methylcellulose/hydroxypropyl starch composite films reinforced by chitosan nanoparticles of different sizes. Materials Today Communications.DOI
259. Zhiheng Zhang, Yao Hui Hu, Hangyan Ji, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Zhengyu Jin, Chao Qiu (2023). Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides. Food Chemistry.DOI
260. Wenbo Miao, Mengyun Yue, Chao Qiu, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin (2023). Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues. Critical Reviews in Food Science and Nutrition.DOI
261. Fan Liu, Na Yang, Lingtao Zhang, Bo Cui, Yamei Jin, Zhengyu Jin, Xueming Xu (2023). Magnetic field delays the senescence of strawberries by maintaining energy state and regulating respiratory metabolism. Postharvest Biology and Technology.DOI
262. Zhen Du, Haowei Lv, Chenxi Wang, Deyun He, Enbo Xu, Zhengyu Jin, Chao Yuan, Li Guo, Zhengzong Wu, Pengfei Liu, Bo Cui (2023). Organic solvent-free starch-based green electrospun nanofiber mats for curcumin encapsulation and delivery. International Journal of Biological Macromolecules.DOI
263. Zihan Zhang, Yueyue Yang, Xiang Huang, Zhengyu Jin, Aiquan Jiao (2023). Stabilization of a collagen peptide-cranberry juice by three functional polysaccharides with different charge characteristics. Food Hydrocolloids.DOI
264. Huiyi Bao, Qing Liu, Yueyue Yang, Lulian Xu, Kunfu Zhu, Zhengyu Jin, Aiquan Jiao (2023). Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch. Journal of Food Science.DOI
265. Chenxi Wang, Ruyu Yan, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Chao Qiu, Zhengyu Jin (2023). Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels. Food Hydrocolloids.DOI
266. Yazhen Wu, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yuxiang Bai (2023). A practical approach to producing the single-arm linear dextrin, a chimeric glucosaccharide containing an (α-1 → 4) linked portion at the nonreducing end of an (α-1 → 6) glucochain. Carbohydrate Polymers.DOI
267. 姜倩倩，秦红玉，王晓君，冯木香，金海珠，金征宇（2022）. 食品专业中“目标牵引+融合”教学模式的创新探索. 《食品工业》.
268. Yuan-Wei Chen, D. Mcclements, Xinwen Peng, Long Chen, Zhen Xu, Man Meng, Xing Zhou, Jian-Wei Zhao, Zhengyu Jin (2022). Starch as edible ink in 3D printing for food applications: a review. Critical reviews in food science and nutrition.DOI
269. Yao Hu, Chao Guo, Qian-Zhu Lin, Jia-Li Hu, Xiao-Jing Li, Shang-Yuan Sang, D. Mcclements, Jie Long, Zhengyu Jin, Jin-Peng Wang, Chao Qiu (2022). Complexation of curcumin with cyclodextrins adjusts its binding to plasma proteins. Food & Function.DOI
270. Xiao-Xue Lu, Rong-Rong Ma, Jin-Ling Zhan, Zhengyu Jin, Yao-Qi Tian (2022). Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment. npj Science of Food.DOI
271. Jia-Lin Liu, Yanli Wang, Xiaoxiao Li, Zhengyu Jin, B. Svensson, Yu-Xiang Bai (2022). Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan. Journal of Agricultural and Food Chemistry.DOI
272. Xiaoxiao Li, Dan-Ni Zheng, Jing Wu, Zhengyu Jin, B. Svensson, Yu-Xiang Bai (2022). Increasing γ-CD conversion rates by improving thermostability of Bacillus sp. FJAT-44876 γ-CGTase. Food Bioscience.DOI
273. Xuyao Fan, Yanli Wang, Yu-Xiang Bai, Zhengyu Jin, B. Svensson (2022). Enhancing gel strength of Thermoproteus uzoniensis 4-α-glucanotransferase modified starch by amylosucrase treatment. International Journal of Biological Macromolecules.DOI
274. Aye Myo Han, Xueming Xu, Na Yang, Yamei Jin, Zhengyu Jin, Zhengjun Xie (2022). Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds. International Journal of Food Science & Technology.DOI
275. Hao Xu, Long Chen, David Julian McClements, Hao Cheng, Jie Long, Zhengyu Jin (2022). Development and characterization of active starch-based films incorporating graphene/polydopamine/Cu2+ nanocomposite fillers. Carbohydrate Polymers.DOI
276. Jie Long, Ziying Ye, Xingfei Li, Yaoqi Tian, Yuxiang Bai, Long Chen, Chao Qiu, Zhengjun Xie, Zhengyu Jin, Birte Svensson (2022). Enzymatic preparation and potential applications of agar oligosaccharides: a review. Critical Reviews in Food Science and Nutrition.DOI
277. Xuewu Liu, Xingfei Li, Yuxiang Bai, Xing Hua Zhou, Long Chen, Chao Qiu, Cheng Lü, Zhengyu Jin, Jie Long, Zhengjun Xie (2022). Enhanced Stability of β-Agarase Immobilized on Streptavidin-Coated Fe 3 O 4 Nanoparticles: Effect of Biotin Linker Length. Industrial & Engineering Chemistry Research.DOI
278. Shilin Wu, Xueming Xu, Na Yang, Yamei Jin, Zhengyu Jin, Zhengjun Xie (2022). Non-Conventional Induction Heat Treatment: Effect of Design and Electrical Parameters on Apple Juice Safety and Quality. Foods.DOI
279. Yuanhui Chen, David Julian McClements, Xinwen Peng, Long Chen, Zhenlin Xu, Man Meng, Hangyan Ji, Jie Long, Chao Qiu, Jianwei Zhao, Zhengyu Jin (2022). Research progresses on enzymatic modification of starch with 4-α-glucanotransferase. Trends in Food Science & Technology.DOI
280. Yihui Wang, Qing Liu, Yueyue Yang, Ruixin Zhang, Aiquan Jiao, Zhengyu Jin (2022). Construction of transglutaminase covalently cross‐linked hydrogel and high internal phase emulsion gel from pea protein modified by high‐intensity ultrasound. Journal of the Science of Food and Agriculture.DOI
281. Qianzhu Lin, Yao Guang Hu, Chao Qiu, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Xueming Xu, Jinpeng Wang, Zhengyu Jin (2022). Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing. Food Hydrocolloids.DOI
282. Xuewu Liu, Xingfei Li, Yuxiang Bai, Xing Hua Zhou, Long Chen, Chao Qiu, Cheng Lü, Zhengyu Jin, Jie Long, Zhengjun Xie (2022). Natural antimicrobial oligosaccharides in the food industry. International Journal of Food Microbiology.DOI
283. Qing Liu, Jiani Shi, Zhengyu Jin, Aiquan Jiao (2022). Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration. Food Hydrocolloids.DOI
284. Jie Long, Xingfei Li, Lin Xue, Zhengjun Xie, Aiquan Jiao, Yuxiang Bai, Xing Hua Zhou, Long Chen, Chao Qiu, Xueming Xu, Zhengyu Jin (2022). Continuous hydrolysis of mango peel pectin for the production of antibacterial pectic oligosaccharides in packed-bed reactor using immobilized polygalacturonase. Food Bioscience.DOI
285. Qing Liu, Yihui Wang, Yueyue Yang, Xuepeng Yu, Lulian Xu, Aiquan Jiao, Zhengyu Jin (2022). Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents. Food Hydrocolloids.DOI
286. Hangyan Ji, Jialin Liu, David Julian McClements, Yuxiang Bai, Zhitao Li, Long Chen, Chao Qiu, Xiaobei Zhan, Zhengyu Jin (2022). Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications. Critical Reviews in Food Science and Nutrition.DOI
287. Zhongyu Yang, David Julian McClements, Xinwen Peng, Zhenlin Xu, Man Meng, Long Chen, Zhengyu Jin (2022). Fabrication of zein–carboxymethyl cellulose nanoparticles for co-delivery of quercetin and resveratrol. Journal of Food Engineering.DOI
288. Yuwan Liu, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Xueming Xu, Zhengyu Jin, Chao Qiu (2022). Construction of functional soybean peptide–cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase. Food Research International.DOI
289. Hao Cheng, Long Chen, David Julian McClements, Hao Xu, Jie Long, Jianwei Zhao, Zhenlin Xu, Man Meng, Zhengyu Jin (2022). Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Critical Reviews in Food Science and Nutrition.DOI
290. Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin, Chao Qiu (2022). Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation. Food Chemistry.DOI
291. Hao Xu, Long Chen, Zhenlin Xu, David Julian McClements, Hao Cheng, Chao Qiu, Jie Long, Hangyan Ji, Man Meng, Zhengyu Jin (2022). Structure and properties of flexible starch-based double network composite films induced by dopamine self-polymerization. Carbohydrate Polymers.DOI
292. Chao Qiu, Chenxi Wang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin (2022). Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance. Food Hydrocolloids.DOI
293. Cuicui Li, Long Chen, David Julian McClements, Xinwen Peng, Chao Qiu, Jie Long, Hangyan Ji, Jianwei Zhao, Xing Hua Zhou, Zhengyu Jin (2022). Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles. Foods.DOI
294. Zhongyu Yang, David Julian McClements, Cuicui Li, Shangyuan Sang, Long Chen, Jie Long, Chao Qiu, Zhengyu Jin (2022). Targeted delivery of hydrogels in human gastrointestinal tract: A review. Food Hydrocolloids.DOI
295. Yaxu Meng, Chao Qiu, Xiaojing Li, David Julian McClements, Shangyuan Sang, Aiquan Jiao, Zhengyu Jin (2022). Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients. Critical Reviews in Food Science and Nutrition.DOI
296. Xiaoxiao Li, Yu Wang, Jing Wu, Zhengyu Jin, Lubbert Dijkhuizen, Maher Abou Hachem, Yuxiang Bai (2022). Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability. Food Hydrocolloids.DOI
297. Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin, Chao Qiu (2022). Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application. Foods.DOI
298. Qianzhu Lin, Chao Qiu, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Yaoqi Tian, Zhengyu Jin (2022). The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors. Critical Reviews in Food Science and Nutrition.DOI
299. Chenxi Wang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu (2022). Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate. Food Research International.DOI
300. Hao Xu, Hao Cheng, David Julian McClements, Long Chen, Jie Long, Zhengyu Jin (2022). Enhancing the physicochemical properties and functional performance of starch-based films using inorganic carbon materials: A review. Carbohydrate Polymers.DOI
301. Yanli Wang, Yuxiang Bai, Jingjing Dong, Hangyan Ji, Jialin Liu, Zhengyu Jin (2022). Partial hydrolysis of waxy rice starch by maltogenic α‐amylase to regulate its structures, rheological properties and digestibility. International Journal of Food Science & Technology.DOI
302. Tongwei Guan, Zhiheng Zhang, Xiaojing Li, Shaoning Cui, David Julian McClements, Xiaotian Wu, Long Chen, Jie Long, Aiquan Jiao, Chao Qiu, Zhengyu Jin (2022). Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems. Foods.DOI
303. Yihui Wang, Aiquan Jiao, Chao Qiu, Qing Liu, Yueyue Yang, Shichao Bian, Fangye Zeng, Zhengyu Jin (2022). A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability. Food Hydrocolloids.DOI
304. Yi Wang, David Julian McClements, Jie Long, Chao Qiu, Shangyuan Sang, Long Chen, Zhenlin Xu, Zhengyu Jin (2022). Structural transformation and oil absorption of starches with different crystal types during frying. Food Chemistry.DOI
305. Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu (2022). A review of nanostructured delivery systems for the encapsulation, protection, and delivery of silymarin: An emerging nutraceutical. Food Research International.DOI
306. Zhongyu Yang, David Julian McClements, Zhenlin Xu, Man Meng, Cuicui Li, Long Chen, Chao Qiu, Jie Long, Zhengyu Jin (2022). Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocolloids.DOI
307. Zhongjing Guan, Xiaoru Ren, Shichao Bian, Enbo Xu, Zhengyu Jin, Aiquan Jiao (2022). Study on the relationship between the degradation degrees of enzymatically extruded glutinous rice and the qualities of fermented Chinese rice wine. Journal of Cereal Science.DOI
308. Qing Liu, Yihui Wang, Yueyue Yang, Shichao Bian, Xing Hua Zhou, Kunfu Zhu, Lulian Xu, Zhengyu Jin, Aiquan Jiao (2022). Effects of extrusion and enzymatic debranching on the structural characteristics and digestibility of corn and potato starches. Food Bioscience.DOI
309. Zhongjing Guan, Zhuoyi Zhang, Xiaoru Ren, Shichao Bian, Enbo Xu, Zhengyu Jin, Aiquan Jiao (2022). Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine. International Journal of Food Science & Technology.DOI
310. Yongshuai Ma, Tingting Hong, Yisheng Chen, Fengfeng Wu, Xueming Xu, Zhengyu Jin (2022). The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment. Food Control.DOI
311. Yao Hui Hu, David Julian McClements, Xiaojing Li, Long Chen, Jie Long, Aiquan Jiao, Fei Xie, Jinpeng Wang, Zhengyu Jin, Chao Qiu (2022). Improved art bioactivity by encapsulation within cyclodextrin carboxylate. Food Chemistry.DOI
312. Jiaxin Lü, Xiaojing Li, Chao Qiu, David Julian McClements, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin (2022). Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles. Foods.DOI
313. Ran Yang, Zhen Du, Deyun He, Mingshuang Zhang, Zhengyu Jin, Enbo Xu, Zhengzong Wu, Bo Cui (2022). Equipment-Free Quantitative Detection of Salmonella typhimurium with a Liposome and Enzyme Reaction-Based Lateral Flow Assay. Food Analytical Methods.DOI
314. Hangyan Ji, Yuxiang Bai, Yixi Liu, Yanli Wang, Xiaobei Zhan, Jie Long, Long Chen, Chao Qiu, Zhengyu Jin (2022). Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferase. Carbohydrate Polymers.DOI
315. Yuwan Liu, Chao Qiu, Xiaojing Li, David Julian McClements, Chenxi Wang, Zhiheng Zhang, Aiquan Jiao, Jie Long, Kunfu Zhu, Jinpeng Wang, Zhengyu Jin (2022). Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a review. Critical Reviews in Food Science and Nutrition.DOI
316. Deyun He, Zhen Du, Yufei Wang, Enbo Xu, Zhengyu Jin, Zhengzong Wu (2022). Quantitative detection of Campylobacter jejuni with a core-satellite assemblies-based dual-modular aptasensor. Food Control.DOI
317. Yingyu Wang, Chenhao Zhang, Fengsong Liu, Zhengyu Jin, Xiaole Xia (2022). Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods. Critical Reviews in Food Science and Nutrition.DOI
318. Dan Xu, Wenyuan Guan, Fengfeng Wu, Yamei Jin, Na Yang, Zhengyu Jin, Xueming Xu (2022). Improvement of baked wheat chips quality by protease-mediated enzymatic hydrolysis of wheat flour. LWT.DOI
319. Ting Wang, Yamei Jin, Na Yang, Dan Xu, Zixuan Yang, Yinying Tan, Xueming Xu, Zhengyu Jin, Bo Cui (2022). Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage. International Journal of Food Science & Technology.DOI
320. Zhongyu Yang, David Julian McClements, Xinwen Peng, Chao Qiu, Jie Long, Jianwei Zhao, Zhenlin Xu, Man Meng, Long Chen, Zhengyu Jin (2022). Co-encapsulation of quercetin and resveratrol in zein/carboxymethyl cellulose nanoparticles: characterization, stability and in vitro digestion. Food & Function.DOI
321. 金征宇，李佳欣，周星（2021）. 冷水可溶淀粉的物理法制备及应用研究进展. 《食品科学技术学报》.
322. 赵淑娜，焦爱权，杨月月，吴文琪，金征宇（2021）. 加酶挤压对大麦粉理化性质及全大麦啤酒酿造特性的影响. 《食品与发酵工业》.DOI
323. Yu-Xiang Bai, Xu-Yao Fan, Yu Wang, Zhengyu Jin, Bo-Qun Liu（2021）. GH77家族4-α-糖基转移酶在淀粉改性中应用的研究进展.DOI
324. Jia-Lin Liu, Yu-Xiang Bai, Hang-Yan Ji, Yanli Wang, Zhengyu Jin, Birte Svensson (2021). Controlling the Fine Structure of Glycogen-like Glucan by Rational Enzymatic Synthesis. Journal of Agricultural and Food Chemistry.DOI
325. Yawen Cao, Jianwei Zhao, Zhengyu Jin, Yaoqi Tian, Xing Hua Zhou, Jie Long (2021). Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake. Journal of Cereal Science.DOI
326. Hao Xu, Long Chen, David Julian McClements, Yao Hui Hu, Hao Cheng, Chao Qiu, Hangyan Ji, Chunrui Sun, Yaoqi Tian, Ming Miao, Zhengyu Jin (2021). Progress in the development of photoactivated materials for smart and active food packaging: Photoluminescence and photocatalysis approaches. Chemical Engineering Journal.DOI
327. Yueyue Yang, Aiquan Jiao, Qing Liu, Xiaoru Ren, Kunfu Zhu, Zhengyu Jin (2021). The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour. Food Hydrocolloids.DOI
328. Yao Hui Hu, Chao Qiu, David Julian McClements, Yang Qin, Jie Long, Aiquan Jiao, Xiaojing Li, Jinpeng Wang, Zhengyu Jin (2021). Encapsulation, protection, and delivery of curcumin using succinylated-cyclodextrin systems with strong resistance to environmental and physiological stimuli. Food Chemistry.DOI
329. Yingyu Wang, Jian-Zhong Xu, Zhengyu Jin, Xiaole Xia, Weiguo Zhang (2021). Improvement of acetyl‐CoA supply and glucose utilization increases l ‐leucine production in Corynebacterium glutamicum. Biotechnology Journal.DOI
330. Chenxi Wang, Chao Qiu, Zhan Chen, David Julian McClements, Yang Qin, Aiquan Jiao, Zhengyu Jin, Jinpeng Wang (2021). Green Preparation of Robust Hydrophobic β-Cyclodextrin/Chitosan Sponges for Efficient Removal of Oil from Water. Langmuir.DOI
331. Hangyan Ji, Xiaoxiao Li, Tong Jiang, Qi Fang, Yuxiang Bai, Jie Long, Long Chen, Zhengyu Jin (2021). A novel amylolytic enzyme from Palaeococcus ferrophilus with malto-oligosaccharide forming ability belonging to subfamily GH13_20. Food Bioscience.DOI
332. Shumeng Wu, Yulu Peng, Jinzhong Xi, Qiyan Zhao, Dan Xu, Zhengyu Jin, Xueming Xu (2021). Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor. LWT.DOI
333. Hao Cheng, Hao Xu, David Julian McClements, Long Chen, Aiquan Jiao, Yaoqi Tian, Ming Miao, Zhengyu Jin (2021). Recent advances in intelligent food packaging materials: Principles, preparation and applications. Food Chemistry.DOI
334. Chenxi Wang, David Julian McClements, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu (2021). Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems. Trends in Food Science & Technology.DOI
335. Shichao Bian, Ruixin Zhang, Qing Liu, Zhongjing Guan, Zhengyu Jin, Kunfu Zhu, Aiquan Jiao (2021). Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation. LWT.DOI
336. Canxin Cai, Yaoqi Tian, Chunrui Sun, Zhengyu Jin (2021). Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation. Food Chemistry.DOI
337. Jiasong Liu, Qing Jie Liu, Yueyue Yang, Shuna Zhao, Zhengyu Jin, Kunfu Zhu, Lulian Xu, Aiquan Jiao (2021). Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch. International Journal of Biological Macromolecules.DOI
338. Qianzhu Lin, Shengju Ge, David Julian McClements, Xiaojing Li, Zhengyu Jin, Aiquan Jiao, Jinpeng Wang, Jie Long, Xueming Xu, Chao Qiu (2021). Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems. Critical Reviews in Food Science and Nutrition.DOI
339. Shilin Wu, Xueming Xu, Na Yang, Yamei Jin, Zhengyu Jin, Zhengjun Xie (2021). Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism. Food Microbiology.DOI
340. Zhongjing Guan, Xiaoru Ren, Shichao Bian, Enbo Xu, Aiquan Jiao, Zhengyu Jin (2021). Study on the evaluation standard of extruded glutinous rice starch with thermostable α‐ amylase for making Chinese rice wine. International Journal of Food Science & Technology.DOI
341. Hongling Zhou, Yamei Jin, Tingting Hong, Na Yang, Bo Cui, Xueming Xu, Zhengyu Jin (2021). Effect of static magnetic field on the quality of frozen bread dough. LWT.DOI
342. Dan Xu, Jie Ren, Barkat Ali, Yamei Jin, Zhengyu Jin, Xueming Xu (2021). Water-in-oil soybean concentrated phospholipids hydrolysis based on the model of enzymatic deactivation and its application in bread. Food Bioscience.DOI
343. Yanli Wang, Yuxiang Bai, Hangyan Ji, Jingjing Dong, Xiaoxiao Li, Jialin Liu, Zhengyu Jin (2021). Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties. Food Hydrocolloids.DOI
344. Yitan Zhai, Xiaoxiao Li, Yuxiang Bai, Zhengyu Jin, Birte Svensson (2021). Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation. Food Hydrocolloids.DOI
345. Zhongyu Yang, Long Chen, David Julian McClements, Chao Qiu, Cuicui Li, Zipei Zhang, Ming Miao, Yaoqi Tian, Kunfu Zhu, Zhengyu Jin (2021). Stimulus-responsive hydrogels in food science: A review. Food Hydrocolloids.DOI
346. Xi Fu, Qing Liu, Enbo Xu, Yueyue Yang, Kunfu Zhu, Zhengyu Jin, Aiquan Jiao (2021). The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates. Journal of Food Science.DOI
347. Xiaoxiao Li, Yuxiang Bai, Zhengyu Jin, Birte Svensson (2021). Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes. LWT.DOI
348. Jiaxin Li, Xing Hua Zhou, Zhengyu Jin (2021). V-type granular starch prepared using aqueous-ethanol heat treatment at different ethanol concentrations. Food Hydrocolloids.DOI
349. Yao Hui Hu, Chao Qiu, David Julian McClements, Yang Qin, Liuping Fan, Xueming Xu, Jinpeng Wang, Zhengyu Jin (2021). Simple Strategy Preparing Cyclodextrin Carboxylate as a Highly Effective Carrier for Bioactive Compounds. Journal of Agricultural and Food Chemistry.DOI
350. Haoran Fan, Jing Wang, Xueming Xu, Zhengyu Jin, Jinpeng Wang (2021). A comparative study of photoresponsive molecularly imprinted polymers with different shell thicknesses: Effects on 6‐ O ‐α‐maltosyl‐β‐cyclodextrin separation. Journal of Food Science.DOI
351. Zhiheng Zhang, Chao Qiu, Xiaojing Li, David Julian McClements, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin (2021). Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols. Trends in Food Science & Technology.DOI
352. Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao, Zhengyu Jin (2021). Effect of New Frying Technology on Starchy Food Quality. Foods.DOI
353. Qing Liu, Aiquan Jiao, Yueyue Yang, Yihui Wang, Jingpeng Li, Enbo Xu, Guohua Yang, Zhengyu Jin (2021). The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch. LWT.DOI
354. Chenxi Wang, Chen Gong, Yang Qin, Yao Hui Hu, Aiquan Jiao, Zhengyu Jin, Chao Qiu, Jinpeng Wang (2021). Bioactive and functional biodegradable packaging films reinforced with nanoparticles. Journal of Food Engineering.DOI
355. Yawen Cao, Jianwei Zhao, Yaoqi Tian, Zhengyu Jin, Xueming Xu, Xing Hua Zhou, Jinpeng Wang (2021). Physicochemical properties of rice bran after ball milling. Journal of Food Processing and Preservation.DOI
356. Yue Xu, Yamei Jin, Jiajia Su, Na Yang, Xueming Xu, Zhengyu Jin, Bo Cui, Fengfeng Wu (2021). Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation. Food Bioscience.DOI
357. Shu‐Na Zhao, Aiquan Jiao, Yueyue Yang, Qing Liu, Wenqi Wu, Zhengyu Jin (2021). Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion. Food Bioscience.DOI
358. Xing Hua Zhou, Yaru Xing, Tingting Meng, Jiaxin Li, Qing Chang, Jianwei Zhao, Zhengyu Jin (2021). Preparation of V-type cold water-swelling starch by ethanolic extrusion. Carbohydrate Polymers.DOI
359. Rongrong Ma, Zhengyu Jin, Fan Wang, Yaoqi Tian (2021). Contribution of starch to the flavor of rice-based instant foods. Critical Reviews in Food Science and Nutrition.DOI
360. Hao Cheng, Long Chen, David Julian McClements, Tianyi Yang, Zipei Zhang, Fei Ren, Ming Miao, Yaoqi Tian, Zhengyu Jin (2021). Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry. Trends in Food Science & Technology.DOI
361. Xing Hua Zhou, Qing Hua Chang, Jiaxin Li, Lu Jiang, Yaru Xing, Zhengyu Jin (2021). Preparation of V-type porous starch by amylase hydrolysis of V-type granular starch in aqueous ethanol solution. International Journal of Biological Macromolecules.DOI
362. Xinying Zheng, Chao Qiu, Jie Long, Aiquan Jiao, Xueming Xu, Zhengyu Jin, Jinpeng Wang (2021). Preparation and characterization of porous starch/β-cyclodextrin microsphere for loading curcumin: Equilibrium, kinetics and mechanism of adsorption. Food Bioscience.DOI
363. Shichao Bian, Enbo Xu, Xi Fu, Zhengyu Jin, Aiquan Jiao (2021). Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation. LWT.DOI
364. Xuepeng Yu, Long Chen, Zhengyu Jin, Aiquan Jiao (2021). Research progress of starch-based biodegradable materials: a review. Journal of Materials Science.DOI
365. Jingpeng Li, Aiquan Jiao, Shuo Chen, Zhengzong Wu, Enbo Xu, Zhengyu Jin (2021). Retraction notice to: Corrigendum to Application of the small-angle X-ray scattering technique for structural analysis studies: A review [Journal of Molecular Structure 1211 (2020) 128093]. Journal of Molecular Structure.DOI
366. Chenghao He, Na Yang, Yamei Jin, Shilin Wu, Yongjiang Pan, Xueming Xu, Zhengyu Jin (2021). Application of induced electric field for inner heating of kiwifruit juice and its analysis. Journal of Food Engineering.DOI
367. Jingpeng Li, Aiquan Jiao, Shuo Chen, Zhengzong Wu, Enbo Xu, Zhengyu Jin (2021). Retraction notice to Application of the small-angle X-ray scattering technique for structural analysis studies: A review. Journal of Molecular Structure 1165 (2018) 391-400. Journal of Molecular Structure.DOI
368. Long Chen, David Julian McClements, Tianyi Yang, Yun Ma, Fei Ren, Yaoqi Tian, Zhengyu Jin (2021). Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying. Food Chemistry.DOI
369. Hangyan Ji, Xiaoxiao Li, Yuxiang Bai, Yu Shen, Zhengyu Jin (2021). Synergetic modification of waxy maize starch by dual-enzyme to lower the in vitro digestibility through modulating molecular structure and malto-oligosaccharide content. International Journal of Biological Macromolecules.DOI
370. Xiaoxiao Li, Hangyan Ji, Yitan Zhai, Yuxiang Bai, Zhengyu Jin (2021). Characterizing a thermostable amylopullulanase from Caldisericum exile with wide pH adaptation and broad substrate specificity. Food Bioscience.DOI
371. Yueyue Yang, Aiquan Jiao, Shu‐Na Zhao, Qing Liu, Xi Fu, Zhengyu Jin (2021). Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch. Food Hydrocolloids.DOI
372. Ranran Chang, Zhengyu Jin, Hao Lü, Lizhong Qiu, Chunrui Sun, Yaoqi Tian (2021). Type III Resistant Starch Prepared from Debranched Starch: Structural Changes under Simulated Saliva, Gastric, and Intestinal Conditions and the Impact on Short-Chain Fatty Acid Production. Journal of Agricultural and Food Chemistry.DOI
373. Jiaxin Li, Xing Hua Zhou, Zhengyu Jin (2021). Effect of high-temperatures and aqueous ethanol treatment on the formation process and properties of V-type Granular Starch (VGS). Carbohydrate Polymers.DOI
374. Jie Long, Xingfei Li, Xiaoxiao Liu, Zhengyu Jin, Zhengjun Xie, Xueming Xu, Cheng Lü (2021). Preparation of Streptavidin-Coated Magnetic Nanoparticles for Specific Immobilization of Enzymes with High Activity and Enhanced Stability. Industrial & Engineering Chemistry Research.DOI
375. Xinying Zheng, Yang Qin, Xiaobing Meng, Zhengyu Jin, Liuping Fan, Jinpeng Wang (2021). Synthesis of polyethylene glycol functional bonded silica gel for selective recognition and separation of α-cyclodextrin. Journal of Chromatography A.DOI
376. Long Chen, David Julian McClements, Yun Ma, Tianyi Yang, Fei Ren, Yaoqi Tian, Zhengyu Jin (2021). Analysis of porous structure of potato starch granules by low-field NMR cryoporometry and AFM. International Journal of Biological Macromolecules.DOI
377. Yao Hui Hu, Chao Qiu, Yang Qin, Xueming Xu, Liuping Fan, Jinpeng Wang, Zhengyu Jin (2021). Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality. Trends in Food Science & Technology.DOI
378. Jinzhong Xi, Qiyan Zhao, Dan Xu, Yamei Jin, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2021). Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time. LWT.DOI
379. 王乐，包娜莎，金征宇，赵建伟，周星，田耀旗（2020）. 添加谷氨酰胺转氨酶对糙米蛋糕品质的影响. 《食品与发酵工业》.DOI
380. 郑丹妮，柏玉香，纪杭燕，李晓晓，王禹，蔣彤，金征宇（2020）. γ-CGTase酶学性质及产物特异性影响因素. 《食品与发酵工业》.DOI
381. 吴文琪，焦爱权，杨月月，赵淑娜，金征宇（2020）. 反应挤出与酶法联合制备多孔淀粉工艺的优化. 《食品工业科技》.DOI
382. Yuxiang Bai, Xiaoxiao Li, Hangyan Ji, Yu Wang, Danni Zheng, Yanli Wang, Zhengyu Jin (2020). A Review of the Design and Architecture of Starch-Based Dietary Foods. Engineering.DOI
383. Yi Wang, Long Chen, Tianyi Yang, Yun Ma, David Julian McClements, Fei Ren, Yaoqi Tian, Zhengyu Jin (2020). A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocolloids.DOI
384. Lin Xue, Jie Long, Cheng Lü, Xingfei Li, Xueming Xu, Zhengyu Jin (2020). Immobilization of polygalacturonase for the preparation of pectic oligosaccharides from mango peel wastes and assessment of their antibacterial activities. Food Bioscience.DOI
385. Xiaoxiao Li, Hangyan Ji, Yuxiang Bai, Zhengyu Jin (2020). Development of pullulanase mutants to enhance starch substrate utilization for efficient production of β-CD. International Journal of Biological Macromolecules.DOI
386. Ling Gao, Xiaodan Wu, Xiaole Xia, Zhengyu Jin (2020). Fine‐tuning ethanol oxidation pathway enzymes and cofactor PQQ coordinates the conflict between fitness and acetic acid production by Acetobacter pasteurianus. Microbial Biotechnology.DOI
387. Lunan Guo, Dan Xu, Fang Fang, Zhengyu Jin, Xueming Xu (2020). Effect of glutathione on wheat dough properties and bread quality. Journal of Cereal Science.DOI
388. Yang Qin, Chao Qiu, Yao Hui Hu, Shengju Ge, Jinpeng Wang, Zhengyu Jin (2020). In Situ Self-Assembly of Nanoparticles into Waxberry-Like Starch Microspheres Enhanced the Mechanical Strength, Fatigue Resistance, and Adhesiveness of Hydrogels. ACS Applied Materials & Interfaces.DOI
389. Jinzhong Xi, Dan Xu, Fengfeng Wu, Zhengyu Jin, Yun Yin, Xueming Xu (2020). The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast. Food Bioscience.DOI
390. Lunan Guo, Fang Fang, Yao Zhang, Dan Xu, Zhengyu Jin, Xueming Xu (2020). Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation. International Journal of Food Science & Technology.DOI
391. Zhengzong Wu, Deyun He, Bo Cui, Zhengyu Jin, Enbo Xu, Chao Yuan, Pengfei Liu, Yishan Fang, Qingqing Chai (2020). Trimer-based aptasensor for simultaneous determination of multiple mycotoxins using SERS and fluorimetry. Microchimica Acta.DOI
392. Lunan Guo, Fang Fang, Yao Zhang, Dan Xu, Xueming Xu, Zhengyu Jin (2020). Effect of glutathione on gelatinization and retrogradation of wheat flour and starch. Journal of Cereal Science.DOI
393. Dan Xu, Huang Zhang, Jinzhong Xi, Yamei Jin, Yisheng Chen, Lunan Guo, Zhengyu Jin, Xueming Xu (2020). Improving bread aroma using low-temperature sourdough fermentation. Food Bioscience.DOI
394. Ranran Chang, Hao Lü, Xiliang Bian, Yaoqi Tian, Zhengyu Jin (2020). Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility. Food Hydrocolloids.DOI
395. Yao Zhang, Tingting Hong, Wenjie Yu, Na Yang, Zhengyu Jin, Xueming Xu (2020). Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination. Food Chemistry.DOI
396. Yanhong Bi, Zhaoyu Wang, Yaoqi Tian, Haoran Fan, Shuo Huang, Yihui Lu, Zhengyu Jin (2020). Highly Efficient Regioselective Decanoylation of Hyperoside Using Nanobiocatalyst of Fe3O4@PDA-Thermomyces lanuginosus Lipase: Insights of Kinetics and Stability Evaluation. Frontiers in Bioengineering and Biotechnology.DOI
397. Yanhong Bi, Zhaoyu Wang, Rui Zhang, Yihan Diao, Yaoqi Tian, Zhengyu Jin (2020). Improved Catalytic Properties of Thermomyces lanuginosus Lipase Immobilized onto Newly Fabricated Polydopamine-Functionalized Magnetic Fe3O4 Nanoparticles. Processes.DOI
398. Yao Hui Hu, Yang Qin, Chao Qiu, Xueming Xu, Zhengyu Jin, Jinpeng Wang (2020). Ultrasound-assisted self-assembly of β-cyclodextrin/debranched starch nanoparticles as promising carriers of tangeretin. Food Hydrocolloids.DOI
399. Yu Wang, Xiaoxiao Li, Hangyan Ji, Danni Zheng, Zhengyu Jin, Yuxiang Bai, Birte Svensson (2020). Thermophilic 4-α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch. Journal of Agricultural and Food Chemistry.DOI
400. Shilin Wu, Na Yang, Yamei Jin, Xueming Xu, Zhengyu Jin, Zhengjun Xie (2020). Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juice. Food Chemistry.DOI
401. Jie Long, Ting Shuang Pan, Zhengjun Xie, Xueming Xu, Zhengyu Jin (2020). Co-immobilization of β-fructofuranosidase and glucose oxidase improves the stability of Bi-enzymes and the production of lactosucrose. LWT.DOI
402. Jinzhong Xi, Dan Xu, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2020). Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough. Food Chemistry.DOI
403. Xiaoxiao Li, Yuxiang Bai, Hangyan Ji, Zhengyu Jin (2020). The binding mechanism between cyclodextrins and pullulanase: A molecular docking, isothermal titration calorimetry, circular dichroism and fluorescence study. Food Chemistry.DOI
404. Deyun He, Zhengzong Wu, Bo Cui, Zhengyu Jin, Enbo Xu (2020). A fluorometric method for aptamer-based simultaneous determination of two kinds of the fusarium mycotoxins zearalenone and fumonisin B1 making use of gold nanorods and upconversion nanoparticles. Microchimica Acta.DOI
405. Xiaoxiao Li, Yuxiang Bai, Hangyan Ji, Yu Wang, Zhengyu Jin (2020). Phenylalanine476 mutation of pullulanase from Bacillus subtilis str. 168 improves the starch substrate utilization by weakening the product β-cyclodextrin inhibition. International Journal of Biological Macromolecules.DOI
406. Ling Gao, Xiaodan Wu, Cailin Zhu, Zhengyu Jin, Wu Wang, Xiaole Xia (2020). Metabolic engineering to improve the biomanufacturing efficiency of acetic acid bacteria: advances and prospects. Critical Reviews in Biotechnology.DOI
407. Jingpeng Li, Aiquan Jiao, Shuo Chen, Zhengzong Wu, Enbo Xu, Zhengyu Jin (2020). RETRACTED: Corrigendum to “Application of the small-angle X-ray scattering technique for structural analysis studies: A review” [J. Mol. Struct. 5 (2018) 391–400]. Journal of Molecular Structure.DOI
408. Yang Qin, Lin Xue, Yao Hui Hu, Chao Qiu, Zhengyu Jin, Xueming Xu, Jinpeng Wang (2020). Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization. Ultrasonics Sonochemistry.DOI
409. Rongrong Ma, Yaoqi Tian, Long Chen, Zhengyu Jin (2020). Impact of cooling rates on the flavor of cooked rice during storage. Food Bioscience.DOI
410. Hangyan Ji, Yuxiang Bai, Xiaoxiao Li, Danni Zheng, Yu Shen, Zhengyu Jin (2020). Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase. Carbohydrate Polymers.DOI
411. Danni Zheng, Liuxi Xia, Hangyan Ji, Zhengyu Jin, Yuxiang Bai (2020). A Cyclodextrin-Based Controlled Release System in the Simulation of In Vitro Small Intestine. Molecules.DOI
412. Mengke Zhang, Xinlin Wei, Xueming Xu, Zhengyu Jin, Jinpeng Wang (2020). Synthesis and characterization of water-soluble β-cyclodextrin polymers via thiol-maleimide ‘click’ chemistry. European Polymer Journal.DOI
413. Enbo Xu, Osvaldo H. Campanella, Xingqian Ye, Zhengyu Jin, Donghong Liu, James N. BeMiller (2020). Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing. Trends in Food Science & Technology.DOI
414. Chao Qiu, David Julian McClements, Zhengyu Jin, Yang Qin, Yao Hui Hu, Xueming Xu, Jinpeng Wang (2020). Resveratrol-loaded core-shell nanostructured delivery systems: Cyclodextrin-based metal-organic nanocapsules prepared by ionic gelation. Food Chemistry.DOI
415. Chao Qiu, Chenxi Wang, Chen Gong, David Julian McClements, Zhengyu Jin, Jinpeng Wang (2020). Advances in research on preparation, characterization, interaction with proteins, digestion and delivery systems of starch-based nanoparticles. International Journal of Biological Macromolecules.DOI
416. Xing Hua Zhou, Xiaojia Ye, Jian He, Ren Wang, Zhengyu Jin (2020). Effects of electron beam irradiation on the properties of waxy maize starch and its films. International Journal of Biological Macromolecules.DOI
417. Yao Liu, Keyu Lu, Xiuting Hu, Zhengyu Jin, Ming Miao (2020). Structure, properties and potential applications of phytoglycogen and waxy starch subjected to carboxymethylation. Carbohydrate Polymers.DOI
418. Wenqi Wu, Aiquan Jiao, Enbo Xu, Yuan Chen, Zhengyu Jin (2020). Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch. Food and Bioprocess Technology.DOI
419. Xiaoxue Lu, Rui Fang Xu, Jinling Zhan, Long Chen, Zhengyu Jin, Yaoqi Tian (2020). Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking. International Journal of Biological Macromolecules.DOI
420. Aiquan Jiao, Yueyue Yang, Yan Li, Chen Yuan, Xueming Xu, Zhengyu Jin (2020). Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles. International Journal of Food Properties.DOI
421. Yueyue Yang, Aiquan Jiao, Qing Liu, Enbo Xu, Yu-An Chen, Zhengyu Jin (2020). Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature. International Journal of Food Properties.DOI
422. Xiuting Hu, Liping Song, Yuqi Yang, Zhengyu Jin, Ming Miao (2020). Synthesis of potential prebiotic α-glucooligosaccharides using microbial glucansucrase and their in vitro fecal fermentation. Food & Function.DOI
423. Yamei Jin, Na Yang, Dan Xu, Chenghao He, Yue Xu, Xueming Xu, Zhengyu Jin (2020). Innovative induction heating of grapefruit juice via induced electric field and its application in Escherichia coli O157:H7 inactivation. RSC Advances.DOI
424. 金征宇，蔡灿欣，田耀旗，陆振猷（2019）. 黑芝麻功能成分的构效关系. 《食品科学技术学报》.
425. 金征宇，麻荣荣，田耀旗（2019）. 方便米食中淀粉组分对风味形成的贡献. 《食品科学技术学报》.
426. Long Chen, David Julian McClements, Zipei Zhang, Ruojie Zhang, Xiliang Bian, Zhengyu Jin, Yaoqi Tian (2019). Effect of pullulan on oil absorption and structural organization of native maize starch during frying. Food Chemistry.DOI
427. Ranran Chang, Hao Lü, Yaoqi Tian, Hongyan Li, Jing Wang, Zhengyu Jin (2019). Structural modification and functional improvement of starch nanoparticles using vacuum cold plasma. International Journal of Biological Macromolecules.DOI
428. Canxin Cai, Yaoqi Tian, Zhiwei Yu, Chunrui Sun, Zhengyu Jin (2019). In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One‐Step Reactive Extrusion. Starch - Stärke.DOI
429. Ranran Chang, Yaoqi Tian, Hao Lü, Chunrui Sun, Zhengyu Jin (2019). Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch. Food Hydrocolloids.DOI
430. Enbo Xu, Zhengzong Wu, Jianle Chen, Jinhu Tian, Huan Cheng, Dandan Li, Aiquan Jiao, Xingqian Ye, Donghong Liu, Zhengyu Jin (2019). Calcium—lactate-induced enzymatic hydrolysis of extruded broken rice starch to improve Chinese rice wine fermentation and antioxidant capacity. LWT.DOI
431. Dandan Li, Na Yang, Yang Tao, Enbo Xu, Zhengyu Jin, Yongbin Han, Xueming Xu (2019). Induced electric field intensification of acid hydrolysis of polysaccharides: Roles of thermal and non-thermal effects. Food Hydrocolloids.DOI
432. Shilin Wu, Na Yang, Yamei Jin, Dandan Li, Yue Xu, Xueming Xu, Zhengyu Jin (2019). Development of an innovative induction heating technique for the treatment of liquid food: Principle, experimental validation and application. Journal of Food Engineering.DOI
433. Enbo Xu, Zhengzong Wu, Tian Ding, Xingqian Ye, Zhengyu Jin, Donghong Liu (2019). Magnetic (Zn-St) 10 Fe 0 n ( n = 1, 2, 3, 4) Framework of Macro–Mesoporous Biomaterial Prepared via Green Enzymatic Reactive Extrusion for Dye Pollutants Removal. ACS Applied Materials & Interfaces.DOI
434. Yisheng Chen, Caihong Huang, Bernhard Hellmann, Zhengyu Jin, Xueming Xu, Guosheng Xiao (2019). A new HPTLC platformed luminescent biosensor system for facile screening of captan residue in fruits. Food Chemistry.DOI
435. Yao Hui Hu, Chao Qiu, Zhengyu Jin, Yang Qin, Zhan Chen, Xueming Xu, Jinpeng Wang (2019). Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers. Carbohydrate Polymers.DOI
436. Hangyan Ji, Yu Wang, Yuxiang Bai, Xiaoxiao Li, Lizhong Qiu, Zhengyu Jin (2019). Application of cyclodextrinase in non‐complexant production of γ‐cyclodextrin. Biotechnology Progress.DOI
437. Ranran Chang, Yaoqi Tian, Zhiwei Yu, Chunrui Sun, Zhengyu Jin (2019). Preparation and characterization of zwitterionic functionalized starch nanoparticles. International Journal of Biological Macromolecules.DOI
438. Yang Qin, Jinpeng Wang, Chao Qiu, Yao Hui Hu, Xueming Xu, Zhengyu Jin (2019). Self-Assembly of Metal–Phenolic Networks as Functional Coatings for Preparation of Antioxidant, Antimicrobial, and pH-Sensitive-Modified Starch Nanoparticles. ACS Sustainable Chemistry & Engineering.DOI
439. Jie Long, Ting Shuang Pan, Zhengjun Xie, Xueming Xu, Zhengyu Jin (2019). Effective production of lactosucrose using β‐fructofuranosidase and glucose oxidase co‐immobilized by sol–gel encapsulation. Food Science & Nutrition.DOI
440. Yi Pan, Zhengzong Wu, Qiutao Xie, Xiaomin Li, Ran Meng, Bao Zhang, Zhengyu Jin (2019). Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization. Food Hydrocolloids.DOI
441. Chao Qiu, Yao Hui Hu, Zhengyu Jin, David Julian McClements, Yang Qin, Xueming Xu, Jinpeng Wang (2019). A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems. Trends in Food Science & Technology.DOI
442. Long Chen, Rongrong Ma, Zipei Zhang, David Julian McClements, Lizhong Qiu, Zhengyu Jin, Yaoqi Tian (2019). Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch. Food Hydrocolloids.DOI
443. Chao Qiu, David Julian McClements, Zhengyu Jin, Chenxi Wang, Yang Qin, Xueming Xu, Jinpeng Wang (2019). Development of nanoscale bioactive delivery systems using sonication: Glycyrrhizic acid-loaded cyclodextrin metal-organic frameworks. Journal of Colloid and Interface Science.DOI
444. Yuxiang Bai, Yun Wu, Hangyan Ji, Zhengyu Jin (2019). Synthesis, separation, and purification of glucosyl‐β‐cyclodextrin by one‐pot method. Journal of Food Biochemistry.DOI
445. Yi Pan, Zhengzong Wu, Bao Zhang, Xiaomin Li, Ran Meng, Han-Qing Chen, Zhengyu Jin (2019). Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation. Food Chemistry.DOI
446. Rongrong Ma, Yaoqi Tian, Long Chen, Canxin Cai, Zhengyu Jin (2019). Effects of cooling rate on retrograded nucleation of different rice starch-aromatic molecule complexes. Food Chemistry.DOI
447. Jingpeng Li, Marwan M. A. Rashed, Li Deng, Zhengyu Jin, Aiquan Jiao (2019). Thermostable and mesophilic α-amylase: Effects on wheat starch physicochemical properties and their applications in extruded noodles. Journal of Cereal Science.DOI
448. Xiaoxiao Li, Yuxiang Bai, Hangyan Ji, Jinpeng Wang, Yinglu Cui, Zhengyu Jin (2019). Functional characterization of tryptophan437 at subsite +2 in pullulanase from Bacillus subtilis str. 168. International Journal of Biological Macromolecules.DOI
449. Long Chen, Rongrong Ma, David Julian McClements, Zipei Zhang, Zhengyu Jin, Yaoqi Tian (2019). Impact of granule size on microstructural changes and oil absorption of potato starch during frying. Food Hydrocolloids.DOI
450. Yang Qin, Jinpeng Wang, Chao Qiu, Yao Hui Hu, Xueming Xu, Zhengyu Jin (2019). Effects of Degree of Polymerization on Size, Crystal Structure, and Digestibility of Debranched Starch Nanoparticles and Their Enhanced Antioxidant and Antibacterial Activities of Curcumin. ACS Sustainable Chemistry & Engineering.DOI
451. Rongrong Ma, Yaoqi Tian, Haihua Zhang, Canxin Cai, Long Chen, Zhengyu Jin (2019). Interactions between rice amylose and aroma compounds and their effect on rice fragrance release. Food Chemistry.DOI
452. Yang Qin, Jinpeng Wang, Chao Qiu, Xueming Xu, Zhengyu Jin (2019). A Dual Cross-Linked Strategy to Construct Moldable Hydrogels with High Stretchability, Good Self-Recovery, and Self-Healing Capability. Journal of Agricultural and Food Chemistry.DOI
453. Long Chen, Haihua Zhang, David Julian McClements, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Yaoqi Tian (2019). Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin. Carbohydrate Polymers.DOI
454. Canxin Cai, Benxi Wei, Yaoqi Tian, Rongrong Ma, Long Chen, Lizhong Qiu, Zhengyu Jin (2019). Structural changes of chemically modified rice starch by one-step reactive extrusion. Food Chemistry.DOI
455. Long Chen, David Julian McClements, Yaoqi Tian, Zipei Zhang, Haihua Zhang, Zhengyu Jin (2019). Pasting and Rheological Properties of Non‐Crystalline Granular Starch. Starch - Stärke.DOI
456. Long Chen, David Julian McClements, Haihua Zhang, Zipei Zhang, Zhengyu Jin, Yaoqi Tian (2019). Impact of amylose content on structural changes and oil absorption of fried maize starches. Food Chemistry.DOI
457. Xiuting Hu, Xue Jia, Chaohui Zhi, Zhengyu Jin, Ming Miao (2019). Improving properties of normal maize starch films using dual-modification: Combination treatment of debranching and hydroxypropylation. International Journal of Biological Macromolecules.DOI
458. Yi Pan, Qiutao Xie, Jie Zhu, Xiaomin Li, Ran Meng, Bao Zhang, Han-Qing Chen, Zhengyu Jin (2019). Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates. Food Chemistry.DOI
459. Xiaomin Li, Qiutao Xie, Jie Zhu, Yi Pan, Ran Meng, Bao Zhang, Han-Qing Chen, Zhengyu Jin (2019). Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties. Food Hydrocolloids.DOI
460. Yao Zhang, Lunan Guo, Dandan Li, Zhengyu Jin, Xueming Xu (2019). Roles of dextran, weak acidification and their combination in the quality of wheat bread. Food Chemistry.DOI
461. Yan Li, Aiquan Jiao, Jingpeng Li, Enbo Xu, Yan Ping Sun, Wenqi Wu, Xueming Xu, Zhengyu Jin (2019). Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparation. Food Chemistry.DOI
462. Shangyuan Sang, Yuting Chen, Xiao Zhu, Ganesan Narsimhan, Qiuhui Hu, Zhengyu Jin, Xueming Xu (2019). Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread. Journal of Cereal Science.DOI
463. Zhengzong Wu, Deyun He, Bo Cui, Zhengyu Jin (2019). Ultrasensitive detection of microcystin-LR with gold immunochromatographic assay assisted by a molecular imprinting technique. Food Chemistry.DOI
464. Xiuting Hu, Xue Jia, Chaohui Zhi, Zhengyu Jin, Ming Miao (2019). Improving the properties of starch-based antimicrobial composite films using ZnO-chitosan nanoparticles. Carbohydrate Polymers.DOI
465. Hangyan Ji, Yuxiang Bai, Xiaoxiao Li, Jinpeng Wang, Xueming Xu, Zhengyu Jin (2019). Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus. Carbohydrate Polymers.DOI
466. Haoran Fan, Jinpeng Wang, Qingran Meng, Zhengyu Jin (2019). Extraction optimization, preliminary characterization, and bioactivities of polysaccharides from Silybum marianum meal. Journal of Food Measurement & Characterization.DOI
467. Yinying Tan, Yamei Jin, Na Yang, Zhe Wang, Zhengjun Xie, Xueming Xu, Zhengyu Jin, Xiaojun Liao, Han Sun (2019). Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree. RSC Advances.DOI
468. 顾子玄，金征宇，孙冰华，田耀旗（2018）. 超支化淀粉-抗坏血酸包合物的制备及其光热稳定性. 《食品与发酵工业》.
469. Zhengyu Jin (2018). BACK MATTER.DOI
470. Haoran Fan, Jinpeng Wang, Qingran Meng, Zhengyu Jin (2018). Monodisperse hollow-shell structured molecularly imprinted polymers for photocontrolled extraction α-cyclodextrin from complex samples. Food Chemistry.DOI
471. Chao Qiu, Jinpeng Wang, Yang Qin, Xueming Xu, Zhengyu Jin (2018). Characterization and Mechanisms of Novel Emulsions and Nanoemulsion Gels Stabilized by Edible Cyclodextrin-Based Metal–Organic Frameworks and Glycyrrhizic Acid. Journal of Agricultural and Food Chemistry.DOI
472. Deyun He, Zhengzong Wu, Bo Cui, Zhengyu Jin (2018). A novel SERS-based aptasensor for ultrasensitive sensing of microcystin-LR. Food Chemistry.DOI
473. Jinpeng Wang, Yao Hui Hu, Chao Qiu, Haoran Fan, Yue Yan, Aiquan Jiao, Xueming Xu, Zhengyu Jin (2018). Immobilized Cells of Bacillus circulans ATCC 21783 on Palm Curtain for Fermentation in 5 L Fermentation Tanks. Molecules.DOI
474. Xueqian Su, Fengfeng Wu, Yuqing Zhang, Na Yang, Feng Chen, Zhengyu Jin, Xueming Xu (2018). Effect of organic acids on bread quality improvement. Food Chemistry.DOI
475. Long Chen, Rongrong Ma, Zipei Zhang, Meigui Huang, Canxin Cai, Ruojie Zhang, David Julian McClements, Yaoqi Tian, Zhengyu Jin (2018). Comprehensive investigation and comparison of surface microstructure of fractionated potato starches. Food Hydrocolloids.DOI
476. Ping Wang, Yisheng Chen, Xueming Xu, Bernhard Hellmann, Caihong Huang, Yuxiang Bai, Zhengyu Jin (2018). HPTLC Screening of Folic Acid in Food: In Situ Derivatization with Ozone-Induced Fluorescence. Food Analytical Methods.DOI
477. Jie Long, Fang Wang, Aiquan Jiao, Xueming Xu, Zhengjun Xie, Zhengyu Jin (2018). Preparation, characterization and physicochemical properties of novel low‐phosphorus egg yolk protein. Journal of the Science of Food and Agriculture.DOI
478. Long Chen, Yaoqi Tian, David Julian McClements, Meigui Huang, Bihua Zhu, Lingling Wang, Binghua Sun, Rongrong Ma, Canxin Cai, Zhengyu Jin (2018). A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization. Food Chemistry.DOI
479. Mengke Zhang, Jinpeng Wang, Yuan Lyu, Maya Fitriyanti, Hu Hou, Zhengyu Jin, Xiao Zhu, Ganesan Narsimhan (2018). Understanding the antimicrobial activity of water soluble γ-cyclodextrin/alamethicin complex. Colloids and Surfaces B Biointerfaces.DOI
480. Chao Qiu, Jinpeng Wang, Huang Zhang, Yang Qin, Xueming Xu, Zhengyu Jin (2018). Novel Approach with Controlled Nucleation and Growth for Green Synthesis of Size-Controlled Cyclodextrin-Based Metal–Organic Frameworks Based on Short-Chain Starch Nanoparticles. Journal of Agricultural and Food Chemistry.DOI
481. Yao Zhang, Dandan Li, Na Yang, Zhengyu Jin, Xueming Xu (2018). Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation. LWT.DOI
482. Ming Miao, Bo Jiang, Zhengyu Jin, James N. BeMiller (2018). Microbial Starch‐Converting Enzymes: Recent Insights and Perspectives. Comprehensive Reviews in Food Science and Food Safety.DOI
483. Enbo Xu, Zhengzong Wu, Jie Long, Aiquan Jiao, Zhengyu Jin (2018). Porous Starch-Based Material Prepared by Bioextrusion in the Presence of Zinc and Amylase–Magnesium Complex. ACS Sustainable Chemistry & Engineering.DOI
484. Jing Li, Chao Qiu, Haoran Fan, Yuxiang Bai, Zhengyu Jin, Jinpeng Wang (2018). A Novel Cyclodextrin-Functionalized Hybrid Silicon Wastewater Nano-Adsorbent Material and Its Adsorption Properties. Molecules.DOI
485. Liao Wang, Yisheng Chen, Zhiyang Ye, Bernhard Hellmann, Xueming Xu, Zhengyu Jin, Qinqin Ma, Na Yang, Fengfeng Wu, Yamei Jin (2018). Screening of Phenolic Antioxidants in Edible Oils by HPTLC-DPPH Assay and MS Confirmation. Food Analytical Methods.DOI
486. Jingpeng Li, Aiquan Jiao, Li Deng, Marwan M. A. Rashed, Zhengyu Jin (2018). Porous‐structured extruded instant noodles induced by the medium temperature α‐amylase and its effect on selected cooking properties and sensory characteristics. International Journal of Food Science & Technology.DOI
487. Mengyue Zhang, Na Yang, Lunan Guo, Dandan Li, Shilin Wu, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2018). Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment. Journal of Food Engineering.DOI
488. Chao Qiu, Jinpeng Wang, Yang Qin, Haoran Fan, Xueming Xu, Zhengyu Jin (2018). Green Synthesis of Cyclodextrin-Based Metal–Organic Frameworks through the Seed-Mediated Method for the Encapsulation of Hydrophobic Molecules. Journal of Agricultural and Food Chemistry.DOI
489. Mengke Zhang, Jinpeng Wang, Zhengyu Jin (2018). Supramolecular hydrogel formation between chitosan and hydroxypropyl β-cyclodextrin via Diels-Alder reaction and its drug delivery. International Journal of Biological Macromolecules.DOI
490. Dandan Li, Yao Zhang, Na Yang, Zhengyu Jin, Xueming Xu (2018). Impact of electrical conductivity on acid hydrolysis of guar gum under induced electric field. Food Chemistry.DOI
491. Yao Zhang, Lunan Guo, Dan Xu, Dandan Li, Na Yang, Feng Chen, Zhengyu Jin, Xueming Xu (2018). Effects of dextran with different molecular weights on the quality of wheat sourdough breads. Food Chemistry.DOI
492. Xiuting Hu, Yu Wang, Chengmei Liu, Zhengyu Jin, Yaoqi Tian (2018). 1‐Butanol‐Hydrochloric Acid Hydrolysis of High‐Amylose Maize Starch. Starch - Stärke.DOI
493. Shangyuan Sang, Huang Zhang, Lei Xu, Yisheng Chen, Xueming Xu, Zhengyu Jin, Na Yang, Fengfeng Wu, Dandan Li (2018). Functionality of ovalbumin during Chinese steamed bread-making processing. Food Chemistry.DOI
494. Jingpeng Li, Aiquan Jiao, Marwan M. A. Rashed, Li Deng, Xueming Xu, Zhengyu Jin (2018). Effect of Thermostable α‐Amylase Addition on Producing the Porous‐Structured Noodles Using Extrusion Treatment. Journal of Food Science.DOI
495. Fengfeng Wu, Ping Lv, Na Yang, Yamei Jin, Zhengyu Jin, Xueming Xu (2018). Preparation of Maillard reaction flavor additive from germinated wheat and its effect on bread quality. Cereal Chemistry.DOI
496. 孙言，焦爱权，李燕，徐学明，金征宇（2017）. 挤压膨化对白汤酱油成曲糖化酶活力的影响. 《食品与发酵工业》.
497. 陈海龙，田耀旗，李丹，金征宇（2017）. 脂肪酶交联聚集体的制备及其催化合成月桂酸淀粉酯的研究. 《食品与发酵工业》.
498. 周星，金征宇（2017）. 魔芋质量安全及研究进展. 《食品科学技术学报》.
499. Binghua Sun, Yaoqi Tian, Benxi Wei, Long Chen, Yanhong Bi, Zhengyu Jin (2017). Effect of reaction solvents on the multi-scale structure of potato starch during acid treatment. International Journal of Biological Macromolecules.DOI
500. Enbo Xu, Zhengzong Wu, Aiquan Jiao, Jie Long, Jingpeng Li, Zhengyu Jin (2017). Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation. RSC Advances.DOI
501. Dandan Li, Lunan Guo, Na Yang, Yao Zhang, Zhengyu Jin, Xueming Xu (2017). Evaluation of the degree of chitosan deacetylation via induced-electrical properties. RSC Advances.DOI
502. Xiuting Hu, Yu Wang, Chengmei Liu, Zhengyu Jin, Yaoqi Tian (2017). Dextrin-uricase conjugate: Preparation, characterization, and enzymatic properties. International Journal of Biological Macromolecules.DOI
503. Binghua Sun, Yaoqi Tian, Long Chen, Zhengyu Jin (2017). Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin. Food Hydrocolloids.DOI
504. Zhengjun Xie, Jingjing Guan, Long Chen, Zhengyu Jin, Yaoqi Tian (2017). Effect of Drying Processes on the Fine Structure of A‐, B‐, and C‐Type Starches. Starch - Stärke.DOI
505. Enbo Xu, Zhengzong Wu, Zhengyu Jin, Osvaldo H. Campanella (2017). Bioextrusion of Broken Rice in the Presence of Divalent Metal Salts: Effects on Starch Microstructure and Phenolics Compounds. ACS Sustainable Chemistry & Engineering.DOI
506. Xiuting Hu, Yu Wang, Chengmei Liu, Zhengyu Jin, Yaoqi Tian (2017). Preparative fractionation of dextrin by polyethylene glycol: Effects of initial dextrin concentration and pH. Journal of Chromatography A.DOI
507. Chao Qiu, Jinpeng Wang, Haoran Fan, Yuxiang Bai, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2017). High-efficiency production of γ-cyclodextrin using β-cyclodextrin as the donor raw material by cyclodextrin opening reactions using recombinant cyclodextrin glycosyltransferase. Carbohydrate Polymers.DOI
508. Jinpeng Wang, Xiaobing Meng, Yuan Zheng, Yaoqi Tian, Yuxiang Bai, Zhengyu Jin (2017). Acrylated Composite Hydrogel Preparation and Adsorption Kinetics of Methylene Blue. Molecules.DOI
509. Lei Xu, Na Yang, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2017). Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay ( Coix lachryma‐jobi L.). Journal of Food Processing and Preservation.DOI
510. Lei Xu, Na Yang, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2017). Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma‐jobi L.) water extract. International Journal of Food Science & Technology.DOI
511. Jinpeng Wang, Chao Qiu, Ganesan Narsimhan, Zhengyu Jin (2017). Preparation and Characterization of Ternary Antimicrobial Films of β-Cyclodextrin/Allyl Isothiocyanate/Polylactic Acid for the Enhancement of Long-Term Controlled Release. Materials.DOI
512. Haoran Fan, Jinpeng Wang, Qingran Meng, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2017). Photoirradiation surface molecularly imprinted polymers for the separation of 6‐O‐α‐ d ‐maltosyl‐β‐cyclodextrin. Journal of Separation Science.DOI
513. Long Chen, Yaoqi Tian, Yuxiang Bai, Jinpeng Wang, Aiquan Jiao, Zhengyu Jin (2017). Effect of frying on the pasting and rheological properties of normal maize starch. Food Hydrocolloids.DOI
514. Dandan Li, Na Yang, Yao Zhang, Lunan Guo, Shangyuan Sang, Zhengyu Jin, Xueming Xu (2017). Structural and physicochemical changes in guar gum by alcohol–acid treatment. Carbohydrate Polymers.DOI
515. Long Chen, Yaoqi Tian, Binghua Sun, Canxin Cai, Rongrong Ma, Zhengyu Jin (2017). Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD. Food Chemistry.DOI
516. Xiuting Hu, Chengmei Liu, Zhengyu Jin, Yaoqi Tian (2017). Preparative fractionation of dextrin by gradient alcohol precipitation. Separation Science and Technology.DOI
517. Xiang Lin Duan, Mei Li, Jing Shao, Haiying Chen, Xueming Xu, Zhengyu Jin, Xuebo Liu (2017). Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocolloids.DOI
518. Enbo Xu, Zhengzong Wu, Aiquan Jiao, Zhengyu Jin (2017). Effect of exogenous metal ions and mechanical stress on rice processed in thermal-solid enzymatic reaction system related to further alcoholic fermentation efficiency. Food Chemistry.DOI
519. Benxi Wei, Canxin Cai, Baoguo Xu, Zhengyu Jin, Yaoqi Tian (2017). Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process. Food Chemistry.DOI
520. Liuxi Xia, Yuxiang Bai, Wanmeng Mu, Jinpeng Wang, Xueming Xu, Zhengyu Jin (2017). Efficient Synthesis of Glucosyl-β-Cyclodextrin from Maltodextrins by Combined Action of Cyclodextrin Glucosyltransferase and Amyloglucosidase. Journal of Agricultural and Food Chemistry.DOI
521. Jie Long, Bao Zhang, Xingfei Li, Xiaobei Zhan, Xueming Xu, Zhengjun Xie, Zhengyu Jin (2017). Effective production of resistant starch using pullulanase immobilized onto magnetic chitosan/Fe3O4 nanoparticles. Food Chemistry.DOI
522. Dandan Li, Na Yang, Xing Hua Zhou, Yamei Jin, Lunan Guo, Zhengjun Xie, Zhengyu Jin, Xueming Xu (2017). Characterization of acid hydrolysis of granular potato starch under induced electric field. Food Hydrocolloids.DOI
523. Fan Ye, Ming Miao, Steve W. Cui, Bo Jiang, Zhengyu Jin, Xingfeng Li (2017). Characterisations of oil-in-water Pickering emulsion stabilized hydrophobic phytoglycogen nanoparticles. Food Hydrocolloids.DOI
524. Long Chen, Yaoqi Tian, Binghua Sun, Jinpeng Wang, Qunyi Tong, Zhengyu Jin (2017). Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR. Food Chemistry.DOI
525. Xiaopei Hu, Bao Zhang, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2017). Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. Food Chemistry.DOI
526. Canxin Cai, Benxi Wei, Zhengyu Jin, Yaoqi Tian (2017). Facile Method for Fluorescent Labeling of Starch Nanocrystal. ACS Sustainable Chemistry & Engineering.DOI
527. Pei Wang, Runqiang Yang, Zhenxin Gu, Xueming Xu, Zhengyu Jin (2017). Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition. Food Chemistry.DOI
528. Jie Long, Xingfei Li, Xiaobei Zhan, Xueming Xu, Yaoqi Tian, Zhengjun Xie, Zhengyu Jin (2017). Sol–gel encapsulation of pullulanase in the presence of hybrid magnetic (Fe3O4–chitosan) nanoparticles improves thermal and operational stability. Bioprocess and Biosystems Engineering.DOI
529. Fan Ye, Ming Miao, Bo Jiang, Bruce R. Hamaker, Zhengyu Jin, Tao Zhang (2017). Characterizations of oil-in-water emulsion stabilized by different hydrophobic maize starches. Carbohydrate Polymers.DOI
530. Lei Xu, Long Chen, Barkat Ali, Na Yang, Yisheng Chen, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2017). Impact of germination on nutritional and physicochemical properties of adlay seed (Coixlachryma-jobi L.). Food Chemistry.DOI
531. Haoran Fan, Jinpeng Wang, Qingran Meng, Xueming Xu, Tianming Fan, Zhengyu Jin (2017). Preparation of Photoirradiation Molecular Imprinting Polymer for Selective Separation of Branched Cyclodextrins. Molecules.DOI
532. Fan Ye, Ming Miao, Bo Jiang, Osvaldo H. Campanella, Zhengyu Jin, Tao Zhang (2017). Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles. Food Chemistry.DOI
533. Binghua Sun, Yaoqi Tian, Long Chen, Zhengyu Jin (2017). Effect of acid-ethanol treatment and debranching on the structural characteristics and digestible properties of maize starches with different amylose contents. Food Hydrocolloids.DOI
534. Dandan Li, Na Yang, Yamei Jin, Lunan Guo, Yuyi Zhou, Zhengjun Xie, Zhengyu Jin, Xueming Xu (2017). Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology. Food Chemistry.DOI
535. Enbo Xu, Zhengzong Wu, Jingpeng Li, Xiaowei Pan, Yan Ping Sun, Jie Long, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2017). Residence Time Distribution for Evaluating Flow Patterns and Mixing Actions of Rice Extruded with Thermostable α-Amylase. Food and Bioprocess Technology.DOI
536. 钟晨滑，贠婷婷，綦文涛，李爱科，金征宇（2016）. 基于解淀粉芽胞杆菌的发酵谷朊粉制备工艺. 《食品与发酵工业》.
537. 缪铭，江波，金征宇（2016）. 食品学科本科教育国际化的探索与实践. 《农产品加工》.
538. Na Yang, Yamei Jin, Dandan Li, Yuyi Zhou, Zhengyu Jin, Xueming Xu (2016). Development of a series-parallel reaction system for rapid aqueous extraction of seed oil from yellow horn at mild condition. Food and Bioproducts Processing.DOI
539. Na Yang, Yamei Jin, Dandan Li, Zhengyu Jin, Xueming Xu (2016). A reconfigurable fluidic reactor for intensification of hydrolysis at mild conditions. Chemical Engineering Journal.DOI
540. Chunsen Wu, Xing Hua Zhou, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2016). Hydrolytic mechanism of α -maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates. Food Hydrocolloids.DOI
541. Ming Miao, Ma Yajun, Bo Jiang, Steve W. Cui, Zhengyu Jin, Tao Zhang (2016). Characterisations of Lactobacillus reuteri SK24.003 glucansucrase: Implications for α-gluco-poly- and oligosaccharides biosynthesis. Food Chemistry.DOI
542. Jingpeng Li, Li Deng, Zhengyu Jin, Yong Gang Yan (2016). Modelling the cooking doneness via integrating sensory evaluation and kinetics. Food Research International.DOI
543. Pei Wang, Runqiang Yang, Zhenxin Gu, Xueming Xu, Zhengyu Jin (2016). Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough. Food Chemistry.DOI
544. Yang Qi, Ming Miao, Xing Hu, Bo Jiang, Zhengyu Jin, Tao Zhang (2016). Impact of glucansucrase treatment on structure and properties of maize starch. Starch - Stärke.DOI
545. Long Chen, Yaoqi Tian, Zipei Zhang, Qunyi Tong, Binghua Sun, Marwan M. A. Rashed, Zhengyu Jin (2016). Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch. Food Hydrocolloids.DOI
546. Shixiu Wang, Jinling Zhan, Zhengyu Jin, Yaoqi Tian (2016). Enhanced fluorescence of starch-fluorescence guest complexes enables evaluation of the encapsulation properties of maize starches. Food Hydrocolloids.DOI
547. Zhengzong Wu, Enbo Xu, Jingpeng Li, Jie Long, Aiquan Jiao, Zhengyu Jin, Xueming Xu (2016). Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Methods. Food Analytical Methods.DOI
548. Na Yang, Nannan Zhang, Yamei Jin, Zhengyu Jin, Xueming Xu (2016). Development of a fluidic system for efficient extraction of mulberry leaves polysaccharide using induced electric fields. Separation and Purification Technology.DOI
549. Yamei Jin, Na Yang, Qunyi Tong, Zhengyu Jin, Xueming Xu (2016). Intensification of sodium hydroxide pretreatment of corn stalk using magnetic field in a fluidic system. Bioresource Technology.DOI
550. Aiquan Jiao, Xueming Xu, Zhengyu Jin (2016). Research progress on the brewing techniques of new-type rice wine. Food Chemistry.DOI
551. Dandan Li, Na Yang, Yamei Jin, Yuyi Zhou, Zhengjun Xie, Zhengyu Jin, Xueming Xu (2016). Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field. Carbohydrate Polymers.DOI
552. Long Chen, Yaoqi Tian, Qunyi Tong, Zipei Zhang, Zhengyu Jin (2016). Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage. Food Chemistry.DOI
553. Jingjing Chen, Ming Miao, Osvaldo H. Campanella, Bo Jiang, Zhengyu Jin (2016). Biological macromolecule delivery system for improving functional performance of hydrophobic nutraceuticals. Current Opinion in Food Science.DOI
554. Enbo Xu, Xiaowei Pan, Zhengzong Wu, Jie Long, Jingpeng Li, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2016). Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion. Food Chemistry.DOI
555. Na Yang, Yamei Jin, Yaoqi Tian, Zhengyu Jin, Xueming Xu (2016). An experimental system for extraction of pectin from orange peel waste based on the o-core transformer structure. Biosystems Engineering.DOI
556. Yu-Lu Han, Jie Gao, Yanyan Yin, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2016). Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical properties. Carbohydrate Polymers.DOI
557. Na Yang, Yamei Jin, Zhengyu Jin, Xueming Xu (2016). Electric-Field-Assisted Extraction of Garlic Polysaccharides via Experimental Transformer Device. Food and Bioprocess Technology.DOI
558. Chunsen Wu, Xing Hua Zhou, Benxi Wei, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2016). Effects of α‐maltotriohydrolase hydrolysis prior to debranching on the structure and digestibility of normal maize starch. Starch - Stärke.DOI
559. Pei Wang, Tung-Ching Lee, Xueming Xu, Zhengyu Jin (2016). The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality. Food Chemistry.DOI
560. Chao Yuan, Lei Du, Guangjie Zhang, Zhengyu Jin, Hui Liu (2016). Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel. Food Chemistry.DOI
561. Yamei Jin, Na Yang, Qunyi Tong, Zhengyu Jin, Xueming Xu (2016). Rotary magnetic field combined with pipe fluid technique for efficient extraction of pumpkin polysaccharides. Innovative Food Science & Emerging Technologies.DOI
562. Mohanad Bashari, Zhengyu Jin, Jinpeng Wang, Xiaobei Zhan (2016). A novel technique to improve the biodegradation efficiency of dextranase enzyme using the synergistic effects of ultrasound combined with microwave shock. Innovative Food Science & Emerging Technologies.DOI
563. Na Yang, Lijuan Zhu, Yamei Jin, Zhengyu Jin, Xueming Xu (2016). Effect of electric field on calcium content of fresh-cut apples by inductive methodology. Journal of Food Engineering.DOI
564. Xiang Lin Duan, Mei Li, Huijie Ma, Xueming Xu, Zhengyu Jin, Xuebo Liu (2016). Physicochemical properties and antioxidant potential of phosvitin–resveratrol complexes in emulsion system. Food Chemistry.DOI
565. Jinpeng Wang, Lian Zhang, Zhengyu Jin (2016). Separation and purification of low-molecular-weight chondroitin sulfates and their anti-oxidant properties. Bangladesh Journal of Pharmacology.DOI
566. Han Tao, Bao Zhang, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2016). Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system. Journal of Cereal Science.DOI
567. Han Tao, Pei Wang, Bao Zhang, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2016). A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption. Carbohydrate Polymers.DOI
568. Lihua Wang, Baocai Xu, Linlin Li, Mengke Zhang, Tao Feng, Jinpeng Wang, Zhengyu Jin (2016). Enhancement of umami taste of hydrolyzed protein from wheat gluten by β‐cyclodextrin. Journal of the Science of Food and Agriculture.DOI
569. Yaoqi Tian, Huangli Chen, Xiwen Zhang, Jinling Zhan, Zhengyu Jin, Jinpeng Wang (2016). Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE). Food Chemistry.DOI
570. Jie Long, Enbo Xu, Xingfei Li, Zhengzong Wu, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao, Xiaobei Zhan (2016). Effect of chitosan molecular weight on the formation of chitosan–pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4–κ-carrageenan nanoparticles. Food Chemistry.DOI
571. Benxi Wei, Canxin Cai, Zhengyu Jin, Yaoqi Tian (2016). High‐pressure homogenization induced degradation of amylopectin in a gelatinized state. Starch - Stärke.DOI
572. Xiuting Hu, Chengmei Liu, Zhengyu Jin, Yaoqi Tian (2016). Fractionation of dextrin by gradient polyethylene glycol precipitation. Journal of Chromatography A.DOI
573. Pei Wang, Han Tao, Zhengyu Jin, Xueming Xu (2016). Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality. Food Chemistry.DOI
574. Han Tao, Pei Wang, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2016). Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch. RSC Advances.DOI
575. Zhengzong Wu, Enbo Xu, Jingpeng Li, Jie Long, Aiquan Jiao, Zhengyu Jin (2016). Highly sensitive determination of ethyl carbamate in alcoholic beverages by surface-enhanced Raman spectroscopy combined with a molecular imprinting polymer. RSC Advances.DOI
576. Enbo Xu, Zhengzong Wu, Fang Wang, Jie Long, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment. Journal of the Institute of Brewing.DOI
577. Enbo Xu, Zhengzong Wu, Xiaowei Pan, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour. Food Chemistry.DOI
578. Tingting Huang, Da-Nian Zhou, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2015). Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocolloids.DOI
579. Han Tao, Pei Wang, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2015). Particle size distribution of wheat starch granules in relation to baking properties of frozen dough. Carbohydrate Polymers.DOI
580. Pei Wang, Zhengyu Jin, Xueming Xu (2015). Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives. Trends in Food Science & Technology.DOI
581. Zhengzong Wu, Jie Long, Enbo Xu, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). A Feasibility Study on the Evaluation of Quality Properties of Chinese Rice Wine Using Raman Spectroscopy. Food Analytical Methods.DOI
582. Bao Zhang, Jie Long, Qiutao Xie, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2015). Rheological characterization of pH‐responsive carboxymethyl starch/β‐cyclodextrin microgels. Starch - Stärke.DOI
583. Zhengzong Wu, Enbo Xu, Jie Long, Xiaowei Pan, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine. Food Chemistry.DOI
584. Yuxiang Bai, Rachel Maria van der Kaaij, Hans Leemhuis, Tjaard Pijning, Sander Sebastiaan van Leeuwen, Zhengyu Jin, Lubbert Dijkhuizen (2015). Biochemical Characterization of the Lactobacillus reuteri Glycoside Hydrolase Family 70 GTFB Type of 4,6-α-Glucanotransferase Enzymes That Synthesize Soluble Dietary Starch Fibers. Applied and Environmental Microbiology.DOI
585. Xiuting Hu, Chengmei Liu, Zhengyu Jin, Yaoqi Tian (2015). Fractionation of starch hydrolysate into dextrin fractions with low dispersity by gradient alcohol precipitation. Separation and Purification Technology.DOI
586. Hongyang Pan, Xueming Xu, Bo Jiang, Jie Chen, Zhengyu Jin (2015). Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate. Food Hydrocolloids.DOI
587. Yaoqi Tian, Xiwen Zhang, Binhua Sun, Zhengyu Jin, Shengjun Wu (2015). Starch sodium dodecenyl succinate prepared by one-step extrusion and its properties. Carbohydrate Polymers.DOI
588. Jianwei Zhao, Henk Arie Schols, Zhenghong Chen, Zhengyu Jin, Piet L. Buwalda, Harry Gruppen (2015). Distribution of phosphorus and hydroxypropyl groups within granules of modified sweet potato starches as determined after chemical peeling. Carbohydrate Polymers.DOI
589. Zhengzong Wu, Enbo Xu, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Use of Attenuated Total Reflectance Mid‐Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine. Journal of Food Science.DOI
590. Enbo Xu, Zhengzong Wu, Jie Long, Fang Wang, Xiaowei Pan, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice. Food and Bioprocess Technology.DOI
591. Benxi Wei, Bao Zhang, Binghua Sun, Zhengyu Jin, Xueming Xu, Yaoqi Tian (2015). Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation. Food Hydrocolloids.DOI
592. Enbo Xu, Jie Long, Zhengzong Wu, Hongyan Li, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. Journal of Food Science.DOI
593. Enbo Xu, Zhengzong Wu, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis. Journal of Functional Foods.DOI
594. Jianwei Zhao, Zhenghong Chen, Zhengyu Jin, Pieter de Waard, Piet L. Buwalda, Harry Gruppen, Henk Arie Schols (2015). Level and position of substituents in cross-linked and hydroxypropylated sweet potato starches using nuclear magnetic resonance spectroscopy. Carbohydrate Polymers.DOI
595. Yuxiang Bai, Rachel Maria van der Kaaij, Albert Jan Jacob Woortman, Zhengyu Jin, Lubbert Dijkhuizen (2015). Characterization of the 4,6-α-glucanotransferase GTFB enzyme of Lactobacillus reuteri 121 isolated from inclusion bodies. BMC Biotechnology.DOI
596. Jie Long, Xiaoqin Yu, Enbo Xu, Zhengzong Wu, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications. Carbohydrate Polymers.DOI
597. Han Tao, Pei Wang, Barkat Ali, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2015). Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough. Food Chemistry.DOI
598. Han Tao, Juan Yan, Jianwei Zhao, Yaoqi Tian, Zhengyu Jin, Xueming Xu (2015). Effect of Multiple Freezing/Thawing Cycles on the Structural and Functional Properties of Waxy Rice Starch. PLoS ONE.DOI
599. Zhang Bao, Binghua Sun, Xiaoxiao Li, Yun Yu, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2015). Synthesis of pH- and ionic strength-responsive microgels and their interactions with lysozyme. International Journal of Biological Macromolecules.DOI
600. Han Tao, Pei Wang, Barkat Ali, Fengfeng Wu, Zhengyu Jin, Xueming Xu (2015). Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles. Starch - Stärke.DOI
601. Ji-Qiang Mei, Da-Nian Zhou, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2015). Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch. Food Chemistry.DOI
602. Jianwei Zhao, Zhenghong Chen, Zhengyu Jin, Piet L. Buwalda, Harry Gruppen, Henk Arie Schols (2015). Effects of Granule Size of Cross-Linked and Hydroxypropylated Sweet Potato Starches on Their Physicochemical Properties. Journal of Agricultural and Food Chemistry.DOI
603. Tingting Huang, Da-Nian Zhou, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2015). Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch. Food Chemistry.DOI
604. Pei Wang, Han Tao, Zhengyu Jin, Xueming Xu (2015). The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness. Journal of Cereal Science.DOI
605. Zhengzong Wu, Enbo Xu, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Measurement of fermentation parameters of Chinese rice wine using Raman spectroscopy combined with linear and non-linear regression methods. Food Control.DOI
606. Qingqing Chang, Xing Hua Zhou, Chunsen Wu, Xueming Xu, Zhengyu Jin (2015). Preparation, characterization, water solubility, and targeted delivery of linear dextrin‐conjugated linoleic acid inclusion complex. Starch - Stärke.DOI
607. Jie Long, Zhengzong Wu, Xingfei Li, Enbo Xu, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). New Method for the Immobilization of Pullulanase onto Hybrid Magnetic (Fe3O4–κ-Carrageenan) Nanoparticles by Electrostatic Coupling with Pullulanase/Chitosan Complex. Journal of Agricultural and Food Chemistry.DOI
608. Bao Zhang, Chunsen Wu, Hongyan Li, Xiuting Hu, Zhengyu Jin, Yaoqi Tian, Xueming Xu (2015). Long-term annealing of C-type kudzu starch: Effect on crystalline type and other physicochemical properties. Starch - Stärke.DOI
609. Zhengzong Wu, Enbo Xu, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Rapid Measurement of Antioxidant Activity and γ-Aminobutyric Acid Content of Chinese Rice Wine by Fourier-Transform Near Infrared Spectroscopy. Food Analytical Methods.DOI
610. Hongyang Pan, Xueming Xu, Yaoqi Tian, Aiquan Jiao, Bo Jiang, Jie Chen, Zhengyu Jin (2015). Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties. Carbohydrate Polymers.DOI
611. Pei Wang, Fengfeng Wu, Noeline Rasoamandrary, Zhengyu Jin, Xueming Xu (2015). Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content. Journal of Cereal Science.DOI
612. Jie Gao, Yu-Lu Han, Zhengyu Jin, Xueming Xu, Xue‐Qiang Zha, Han-Qing Chen, Yanyan Yin (2015). Protective effect of polysaccharides from Opuntia dillenii Haw. fruits on streptozotocin-induced diabetic rats. Carbohydrate Polymers.DOI
613. Bao Zhang, Benxi Wei, Xiuting Hu, Zhengyu Jin, Xueming Xu, Yaoqi Tian (2015). Preparation and characterization of carboxymethyl starch microgel with different crosslinking densities. Carbohydrate Polymers.DOI
614. Benxi Wei, Hongyan Li, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2015). Thermal degradation behavior of hypochlorite-oxidized starch nanocrystals under different oxidized levels. Carbohydrate Polymers.DOI
615. Qian Ma, Na Yang, Yamei Jin, Zhao JuanJuan, Zhengyu Jin, Xueming Xu (2015). Evaluating Quality Indices of Pickled Garlic Based on Electrical Properties. Journal of Food Process Engineering.DOI
616. Na Yang, Yamei Jin, Haoyue Wang, Xiang Lin Duan, Baocai Xu, Zhengyu Jin, Xueming Xu (2015). Evaluation of conductivity and moisture content of eggs during storage by using transformer method. Journal of Food Engineering.DOI
617. Zhengzong Wu, Hongyan Li, Jie Long, Enbo Xu, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Discrimination of Chinese rice wines of different geographical origins by UV-vis spectroscopy and chemometrics. Journal of the Institute of Brewing.DOI
618. Jinpeng Wang, Ren Wei, Yaoqi Tian, Na Yang, Xueming Xu, Wolfgang Zimmermann, Zhengyu Jin (2015). Multi-wavelength colorimetric determination of large-ring cyclodextrin content for the cyclization activity of 4-α-glucanotransferase. Carbohydrate Polymers.DOI
619. Bao Zhang, Hongyan Li, Xiaoxiao Li, Cheng Chen, Zhengyu Jin, Xueming Xu, Yaoqi Tian (2015). Preparation, characterization, and in vitro release of carboxymethyl starch/β-cyclodextrin microgel–ascorbic acid inclusion complexes. RSC Advances.DOI
620. Zhengzong Wu, Jie Long, Enbo Xu, Chunsen Wu, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2015). Application of FT-NIR spectroscopy and FT-IR spectroscopy to Chinese rice wine for rapid determination of fermentation process parameters. Analytical Methods.DOI
621. 王丽华，王金鹏，金征宇，徐学明，谢正军（2014）. 呈味肽的风味及调控. 《食品与发酵工业》.
622. 金征宇（2014）. 食品加工安全控制.
623. Chunsen Wu, Xing Zhou, Benxi Wei, Hongyan Li, Yaoqi Tian, Barkat Ali, Xueming Xu, Zhengyu Jin (2014). Molecular characterization and in vitro digestibility of normal maize starch hydrolyzed by maltotriohydrolase. International Journal of Biological Macromolecules.DOI
624. Enbo Xu, Hongyan Li, Zhengzong Wu, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2014). Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice. Journal of Food Science.DOI
625. Bao Zhang, Han Tao, Benxi Wei, Zhengyu Jin, Xueming Xu, Yaoqi Tian (2014). Characterization of Different Substituted Carboxymethyl Starch Microgels and Their Interactions with Lysozyme. PLoS ONE.DOI
626. Xiaopei Hu, Tingting Huang, Ji-Qiang Mei, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2014). Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch. Food Chemistry.DOI
627. Zhengzong Wu, Enbo Xu, Fang Wang, Jie Long, Xueming Xu Aiquan Jiao, Zhengyu Jin (2014). Rapid Determination of Process Variables of Chinese Rice Wine Using FT-NIR Spectroscopy and Efficient Wavelengths Selection Methods. Food Analytical Methods.DOI
628. Enbo Xu, Zhengzong Wu, Fang Wang, Hongyan Li, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2014). Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation. Food and Bioprocess Technology.DOI
629. Zhengzong Wu, Enbo Xu, Jie Long, Yujing Zhang, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao (2014). Monitoring of fermentation process parameters of Chinese rice wine using attenuated total reflectance mid-infrared spectroscopy. Food Control.DOI
630. Jie Long, Aiquan Jiao, Benxi Wei, Zhengzong Wu, Yujing Zhang, Xueming Xu, Zhengyu Jin (2014). A novel method for pullulanase immobilized onto magnetic chitosan/Fe3O4 composite nanoparticles by in situ preparation and evaluation of the enzyme stability. Journal of Molecular Catalysis B Enzymatic.DOI
631. Jie Gao, Ting Zhang, Zhengyu Jin, Xueming Xu, Junhui Wang, Xue‐Qiang Zha, Han-Qing Chen (2014). Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb. Food Chemistry.DOI
632. Xiang Lin Duan, Fengfeng Wu, Mei Li, Na Yang, Chunsen Wu, Yamei Jin, Jingjing Yang, Zhengyu Jin, Xueming Xu (2014). Naturally Occurring Angiotensin I-Converting Enzyme Inhibitory Peptide from a Fertilized Egg and Its Inhibitory Mechanism. Journal of Agricultural and Food Chemistry.DOI
633. Hongyang Pan, Bo Jiang, Jie Chen, Zhengyu Jin (2014). Assessment of the physical, mechanical, and moisture-retention properties of pullulan-based ternary co-blended films. Carbohydrate Polymers.DOI
634. Pei Wang, Han Tao, Fengfeng Wu, Na Yang, Feng Chen, Zhengyu Jin, Xueming Xu (2014). Effect of frozen storage on the foaming properties of wheat gliadin. Food Chemistry.DOI
635. Yao-Yu Xie, Xiaopei Hu, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2014). Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch. Food Chemistry.DOI
636. Tianyi Yang, Yuxiang Bai, Fengfeng Wu, Na Yang, Yanjie Zhang, Mohanad Bashari, Zhengyu Jin, Xueming Xu (2014). Combined effects of glucose oxidase, papain and xylanase on browning inhibition and characteristics of fresh whole wheat dough. Journal of Cereal Science.DOI
637. Xiuting Hu, Hongyan Li, Benxi Wei, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2014). Hydrolysis process of normal rice starch by 1-butanol–hydrochloric acid. Food Hydrocolloids.DOI
638. Bo Yu, Yuxiang Bai, Yuechun Wu, Zhengyu Jin (2014). Preparation and Identification of 62−α-Maltotriosyl-Maltotriose Using a Commercial Pullulanase. International Journal of Food Properties.DOI
639. Yao-Yu Xie, Xiaopei Hu, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2014). Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch. International Journal of Biological Macromolecules.DOI
640. Tao Feng, Qiang Su, Haining Zhuang, Ran Ye, Zhengbiao Gu, Zhengyu Jin (2014). Ghost Structures, Pasting, Rheological and Textural Properties between M esona Blumes Gum and Various Starches. Journal of Food Quality.DOI
641. Benxi Wei, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2014). Surface Chemical Compositions and Dispersity of Starch Nanocrystals Formed by Sulfuric and Hydrochloric Acid Hydrolysis. PLoS ONE.DOI
642. Xiaopei Hu, Yao-Yu Xie, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2014). Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch. Food Chemistry.DOI
643. Mohanad Bashari, Shabbar Abbas, Xueming Xu, Zhengyu Jin (2014). Combined of ultrasound irradiation with high hydrostatic pressure (US/HHP) as a new method to improve immobilization of dextranase onto alginate gel. Ultrasonics Sonochemistry.DOI
644. Ting Zhang, Jie Gao, Zhengyu Jin, Xueming Xu, Han-Qing Chen (2014). Protective effects of polysaccharides from Lilium lancifolium on streptozotocin-induced diabetic mice. International Journal of Biological Macromolecules.DOI
645. Pei Wang, Haiying Chen, Bashari Mohanad, Lei Xu, Yawei Ning, Jin Xu, Fengfeng Wu, Na Yang, Zhengyu Jin, Xueming Xu (2014). Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocolloids.DOI
646. 魏本喜，张晓红，管小宇，金征宇，田耀旗（2013）. 辛烯基琥珀酸白糊精酯的制备与乳化性质. 《食品与发酵工业》.DOI
647. 于博，柏玉香，金征宇，吴月纯，汤尚文，吴进菊（2013）. 麦芽三糖基-β-环糊精的结构. 《食品与发酵工业》.DOI
648. 岳艳，王金鹏，周星，柏玉香，王亚敏，金征宇（2013）. 棕帘固定化环状芽孢杆菌ATCC21783制备CGTase. 《食品与发酵工业》.
649. 王田田，周星，柏玉香，王金鹏，谢正军，金征宇（2013）. 超高压对α-CGTase产物专一性的影响. 《食品与发酵工业》.
650. 刘莉，赵建伟，焦爱权，田耀旗，周星，徐学明，金征宇（2013）. 超高压协同β-环糊精渗入对米饭回生的抑制. 《食品与发酵工业》.
651. 许燕，周星，金征宇（2013）. 淀粉脱支后环化制备大环糊精. 《食品与发酵工业》.
652. 王金鹏，焦爱权，周星，赵建伟，田耀旗，金征宇（2013）. 大环糊精包埋制霉菌素的研究. 《食品工业科技》.
653. 姜倩倩，田耀旗，金征宇（2013）. 超声-微波加热对储存中米饭性质影响的研究. 《食品工业》.
654. 姜倩倩，田耀旗，金征宇（2013）. 超声-微波处理对米饭品质的影响. 《食品工业科技》.
655. Yaoqi Tian, Dandan Li, Jianwei Zhao, Xueming Xu, Zhengyu Jin (2013). Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches. Food Chemistry.DOI
656. Chunsen Wu, Xing Hua Zhou, Yan S. Xu, Hongyan Li, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2013). Characterization and mechanism of action of Microbacterium imperiale glucan 1,4-α-maltotriohydrolase. Carbohydrate Research.DOI
657. Zhengyu Jin (2013). BACK MATTER.DOI
658. Zhengyu Jin (2013). FRONT MATTER.DOI
659. Chao Yuan, Zhifang Lu, Zhengyu Jin (2013). Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin. Food Chemistry.DOI
660. Hongyang Pan, Bo Jiang, Jie Chen, Zhengyu Jin (2013). Blend-modification of soy protein/lauric acid edible films using polysaccharides. Food Chemistry.DOI
661. Yan S. Xu, Xing Hua Zhou, Yuxiang Bai, Jinpeng Wang, Chunsen Wu, Xueming Xu, Zhengyu Jin (2013). Cycloamylose production from amylomaize by isoamylase and Thermus aquaticus 4-α-glucanotransferase. Carbohydrate Polymers.DOI
662. Ming Miao, Rong Li, Bo Jiang, Steve W. Cui, Tao Zhang, Zhengyu Jin (2013). Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch. Food Chemistry.DOI
663. Xiang Lin Duan, Mei Li, Fengfeng Wu, Na Yang, Mehdi Nikoo, Zhengyu Jin, Xueming Xu (2013). Postfertilization Changes in Nutritional Composition and Protein Conformation of Hen Egg. Journal of Agricultural and Food Chemistry.DOI
664. Ming Miao, Bo Jiang, Steve W. Cui, Tao Zhang, Zhengyu Jin (2013). Slowly Digestible Starch—A Review. Critical Reviews in Food Science and Nutrition.DOI
665. Benxi Wei, Xiuting Hu, Bao Zhang, Hongyan Li, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2013). Effect of defatting on acid hydrolysis rate of maize starch with different amylose contents. International Journal of Biological Macromolecules.DOI
666. Zhixuan Sheng, Yaoqi Tian, Xiuting Hu, Zhengyu Jin, Xueming Xu, Anwei Cheng (2013). Identification and releasing characteristics of β-cyclodextrin–phenylethanoid glycosides inclusion complex. Journal of Inclusion Phenomena and Macrocyclic Chemistry.DOI
667. Yaoqi Tian, Jianwei Zhao, Zhengjun Xie, Jinpeng Wang, Xueming Xu, Zhengyu Jin (2013). Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice. LWT.DOI
668. Ming Miao, Huan Jiang, Bo Jiang, Yungao Li, Steve W. Cui, Zhengyu Jin (2013). Elucidation of structural difference in theaflavins for modulation of starch digestion. Journal of Functional Foods.DOI
669. Ming Miao, Huan Jiang, Bo Jiang, Tao Zhang, Steve W. Cui, Zhengyu Jin (2013). Phytonutrients for controlling starch digestion: Evaluation of grape skin extract. Food Chemistry.DOI
670. Benxi Wei, Xiuting Hu, Hongyan Li, Chunsen Wu, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2013). Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium. Food Hydrocolloids.DOI
671. Aiquan Jiao, Xueming Xu, Zhengyu Jin (2013). Modelling of dehydration–rehydration of instant rice in combined microwave-hot air drying. Food and Bioproducts Processing.DOI
672. Xiuting Hu, Benxi Wei, Bao Zhang, Hongyan Li, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2013). Interaction between amylose and 1-butanol during 1-butanol-hydrochloric acid hydrolysis of normal rice starch. International Journal of Biological Macromolecules.DOI
673. Fayin Ye, Ruijin Yang, Xiao Hua, Wei Zhao, Wenbin Zhang, Zhengyu Jin (2013). Adsorption characteristics of stevioside and rebaudioside A from aqueous solutions on 3-aminophenylboronic acid-modified poly(divinylbenzene-co-acrylic acid). Separation and Purification Technology.DOI
674. Fengfeng Wu, Haiying Chen, Na Yang, Jinpeng Wang, Xiang Lin Duan, Zhengyu Jin, Xueming Xu (2013). Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars. Journal of Cereal Science.DOI
675. Hongyan Li, Aiquan Jiao, Benxi Wei, Yong Wang, Chunsen Wu, Zhengyu Jin, Yaoqi Tian (2013). Porous starch extracted from Chinese rice wine vinasse: Characterization and adsorption properties. International Journal of Biological Macromolecules.DOI
676. Fengfeng Wu, Haiying Chen, Na Yang, Xiang Lin Duan, Zhengyu Jin, Xueming Xu (2013). Germinated Brown Rice Enhances Antioxidant Activities and Immune Functions in Aged Mice. Cereal Chemistry.DOI
677. Pei Wang, Lei Xu, Mehdi Nikoo, Denis Ocen, Fengfeng Wu, Na Yang, Zhengyu Jin, Xueming Xu (2013). Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocolloids.DOI
678. Yong Wang, Hongyan Li, WU Xu-li, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2013). Acid-thermal dextrin prepared from rice starch: Structure and encapsulation properties. International Journal of Biological Macromolecules.DOI
679. Mohanad Bashari, Mandour H. Abdelhai, Shabbar Abbas, Ahmed Eibaid, Xueming Xu, Zhengyu Jin (2013). Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase. Ultrasonics Sonochemistry.DOI
680. Xiuting Hu, Benxi Wei, Bao Zhang, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2013). Synthesis and characterization of dextrin monosuccinate. Carbohydrate Polymers.DOI
681. Mohanad Bashari, Camel Lagnika, Denis Ocen, Haiying Chen, Jinpeng Wang, Xueming Xu, Zhengyu Jin (2013). Separation and characterization of dextran extracted from deteriorated sugarcane. International Journal of Biological Macromolecules.DOI
682. Jin Xu, Xuerong Fan, Yawei Ning, Pei Wang, Zhengyu Jin, Huanhuan Lv, Baocai Xu, Xueming Xu (2013). Effect of spring dextrin on retrogradation of wheat and corn starch gels. Food Hydrocolloids.DOI
683. Hongyan Li, Zhengyu Jin, Xueming Xu (2013). Design and optimization of an efficient enzymatic extrusion pretreatment for Chinese rice wine fermentation. Food Control.DOI
684. Hongyan Li, Yanqiao Zhu, Aiquan Jiao, Jianwei Zhao, Xiaoming Chen, Benxi Wei, Xiuting Hu, Chunsen Wu, Zhengyu Jin, Yaoqi Tian (2013). Impact of α-amylase combined with hydrochloric acid hydrolysis on structure and digestion of waxy rice starch. International Journal of Biological Macromolecules.DOI
685. Fengfeng Wu, Na Yang, Alhassane Touré, Zhengyu Jin, Xueming Xu (2013). Germinated Brown Rice and Its Role in Human Health. Critical Reviews in Food Science and Nutrition.DOI
686. 李恬，周星，徐进，徐学明，金征宇（2012）. 以蔗糖为底物双酶法合成直链糊精. 《食品与发酵工业》.
687. 刘莉，赵建伟，焦爱权，田耀旗，周星，徐学明，金征宇（2012）. 超高压促进β-环糊精向大米颗粒内部的有效渗入. 《食品与发酵工业》.DOI
688. 袁盛楠，王金鹏，马世龙，金征宇，徐学明（2012）. 葡萄糖基β-环糊精对面包品质影响的研究. 《食品工业科技》.
689. 陈寒青，金征宇，徐学明，王静（2012）. Aspergillus ficuum菊粉酶的分离纯化及性质研究. 《中国食品科学技术学会第九届年会论文摘要集》.
690. 金征宇，田耀旗（2012）. 农产品高值化挤压加工利用技术. 《食品科学技术学报》.
691. Jinpeng Wang, Zhengyu Jin, Xueming Xu (2012). Gamma-cyclodextrin on enhancement of water solubility and store stability of nystatin. Journal of Inclusion Phenomena and Macrocyclic Chemistry.DOI
692. Aiquan Jiao, Na Yang, Xueming Xu, Zhengyu Jin (2012). Study on the intermediate ions formed by glutathione peroxidase mimic 2,2'‐ditellurobis(2‐deoxy‐β‐cyclodextrin) by electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry.DOI
693. Jin Xu, Wenxiu Zhao, Yawei Ning, Mohanad Bashari, Zhengyu Jin, Baocai Xu, Lixia Zhang, Xiang Lin Duan, Haiying Chen, Fengfeng Wu, Xueming Xu (2012). Can helical spring dextrin be composed of higher eight glucose units per turn? Journal of Molecular Structure.DOI
694. Hongyan Li, Aiquan Jiao, Xueming Xu, Chunsen Wu, Benxi Wei, Xiuting Hu, Zhengyu Jin, Yaoqi Tian (2012). Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production. Bioprocess and Biosystems Engineering.DOI
695. Mohanad Bashari, Pei Wang, Ahmed Eibaid, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2012). Ultrasound-assisted dextranase entrapment onto Ca-alginate gel beads. Ultrasonics Sonochemistry.DOI
696. Mohanad Bashari, Fatonmata Tounkara, Mandour H. Abdelhai, Camel Lagnika, Xueming Xu, Zhengyu Jin (2012). Impact of Dextranase on Sugar Manufacturing and its Kinetic on the Molecular Weights of Remaining Dextran. Sugar Tech.DOI
697. Xiao-Ming Chen, Xueming Xu, Zhengyu Jin, Han-Qing Chen (2012). Expression of an exoinulinase gene from Aspergillus ficuum in Escherichia coli and its characterization. Carbohydrate Polymers.DOI
698. Jin Xu, Wenxiu Zhao, Yawei Ning, Mohanad Bashari, Fengfeng Wu, Haiying Chen, Na Yang, Zhengyu Jin, Baocai Xu, Lixia Zhang, Xueming Xu (2012). Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation. Carbohydrate Polymers.DOI
699. Tao Feng, Ran Ye, Haining Zhuang, Zhiwei Rong, Zhongxiang Fang, Yifei Wang, Zhengbiao Gu, Zhengyu Jin (2012). Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage. Food Research International.DOI
700. Huanxin Zhang, Yaoqi Tian, Yuxiang Bai, Xueming Xu, Zhengyu Jin (2012). Structure and properties of maize starch processed with a combination of α-amylase and pullulanase. International Journal of Biological Macromolecules.DOI
701. Yaoqi Tian, Jinling Zhan, Jianwei Zhao, Zhengjun Xie, Xueming Xu, Zhengyu Jin (2012). Preparation of products rich in slowly digestible starch (SDS) from rice starch by a dual-retrogradation treatment. Food Hydrocolloids.DOI
702. Yaoqi Tian, Yanqiao Zhu, Mohanad Bashari, Xiuting Hu, Xueming Xu, Zhengyu Jin (2012). Identification and releasing characteristics of high-amylose corn starch–cinnamaldehyde inclusion complex prepared using ultrasound treatment. Carbohydrate Polymers.DOI
703. Huanxin Zhang, Xueming Xu, Zhengyu Jin (2012). Fermentation characteristics of resistant starch from maize prepared by the enzymatic method in vitro. International Journal of Biological Macromolecules.DOI
704. Yaoqi Tian, Lulu Zhang, Xueming Xu, Zhengjun Xie, Jianwei Zhao, Zhengyu Jin (2012). Effect of temperature-cycled retrogradation on slow digestibility of waxy rice starch. International Journal of Biological Macromolecules.DOI
705. Chao Yuan, Lei Du, Zhengyu Jin, Xueming Xu (2012). Storage stability and antioxidant activity of complex of astaxanthin with hydroxypropyl-β-cyclodextrin. Carbohydrate Polymers.DOI
706. Jin Xu, Wenxiu Zhao, Yawei Ning, Mohanad Bashari, Yisheng Chen, Zhengyu Jin, Na Yang, Xueming Xu (2012). Enantiomer separation of phenyllactic acid by HPLC with Hp-β-cyclodextrin as chiral mobile phase additive. Journal of Inclusion Phenomena and Macrocyclic Chemistry.DOI
707. Ming Miao, Huan Jiang, Bo Jiang, Steve W. Cui, Zhengyu Jin, Tao Zhang (2012). Structure and functional properties of starches from Chinese ginkgo (Ginkgo biloba L.) nuts. Food Research International.DOI
708. Mohanad Bashari, Ahmed Eibaid, Jinpeng Wang, Yaoqi Tian, Xueming Xu, Zhengyu Jin (2012). Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase. Ultrasonics Sonochemistry.DOI
709. Yixuan Li, Jinpeng Wang, Aiquan Jiao, Xueming Xu, Zhengyu Jin (2012). A study on the potential interaction between cyclodextrin and lipoxygenase. Journal of Inclusion Phenomena and Macrocyclic Chemistry.DOI
710. Xiuting Hu, Benxi Wei, Hongyan Li, Chunsen Wu, Yuxiang Bai, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2012). Preparation of the β-cyclodextrin-vitamin C (β-CD-Vc) inclusion complex under high hydrostatic pressure (HHP). Carbohydrate Polymers.DOI
711. Haiying Chen, Fengfeng Wu, Xiang Lin Duan, Na Yang, Ying Xu, Baocai Xu, Zhengyu Jin, Xueming Xu (2012). Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose. Food Hydrocolloids.DOI
712. Aiquan Jiao, Na Yang, Jinpeng Wang, Xueming Xu, Zhengyu Jin (2012). Cyclodextrin-derived chalcogenides as glutathione peroxidase mimics and their protection of mitochondria against oxidative damage. Journal of Inclusion Phenomena and Macrocyclic Chemistry.DOI
713. Yuxiang Bai, Jinpeng Wang, Mohanad Bashari, Xiuting Hu, Tao Feng, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2012). A thermogravimetric analysis (TGA) method developed for estimating the stoichiometric ratio of solid-state α-cyclodextrin-based inclusion complexes. Thermochimica Acta.DOI
714. Jin Xu, Wenxiu Zhao, Yawei Ning, Zhengyu Jin, Baocai Xu, Xueming Xu (2012). Comparative Study of Spring Dextrin Impact on Amylose Retrogradation. Journal of Agricultural and Food Chemistry.DOI
715. Aiquan Jiao, Na Yang, Jinpeng Wang, Alhassane Touré, Xueming Xu, Zhengyu Jin (2012). Organotellurium-bridged cyclodextrin dimers as artificial glutathione peroxidase models. Journal of Inclusion Phenomena and Macrocyclic Chemistry.DOI
716. Jianwei Zhao, Henk Arie Schols, Zhenghong Chen, Zhengyu Jin, Piet L. Buwalda, Harry Gruppen (2012). Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch. Food Chemistry.DOI
717. Mohanad Bashari, Mehdi Nikoo, Zhengyu Jin, Yuxiang Bai, Xueming Xu, Na Yang (2012). Thermal and rheological properties of the supersaturated sucrose solution in the presence of different molecular weight fractions and concentrations of dextran. European Food Research and Technology.DOI
718. Xiao-Ming Chen, Xueming Xu, Zhengyu Jin, Han-Qing Chen (2012). Expression of an endoinulinase from Aspergillus ficuum JNSP5-06 in Escherichia coli and its characterization. Carbohydrate Polymers.DOI
719. Ming Miao, Huan Jiang, Bo Jiang, Steve W. Cui, Zhengyu Jin, Tao Zhang (2012). Functional characteristics of starches from the root of Cynanchum auriculatum Royle ex Wight grown in China. Carbohydrate Polymers.DOI
720. Zhengyu Jin (2012). Preparation of the starch-cinnamaldehyde inclusion complex by the ultrasound technology. Science and Technology of Food Industry.
721. Zhengyu Jin (2012). Optimization on enzymatic reaction conditions of γ-cyclomaltodextrin by CGTase. Food and Machinery.
722. Qingling Wang, Cuicui Li, Tian Yaoqi, Yanqiao Zhu, Zhengyu Jin (2012). Study on the capability of cinnamaldehyde polylactic acid film. Science and Technology of Food Industry.
723. 郭光辉，王金鹏，唐涛，徐学明，金征宇（2011）. 大环糊精制备条件的优化. 《食品与发酵工业》.
724. 袁超，金征宇，徐学明（2011）. 羟丙基-β-环糊精对虾青素稳定性的影响. 《食品工业科技》.
725. 姜倩倩，田耀旗，徐学明，金征宇（2011）. 微波及超声-微波协同加热对大米淀粉回生特性的影响. 《食品与发酵工业》.DOI
726. 于博，张焕新，金征宇，徐学明，谢正军（2011）. 环糊精及其衍生物对普鲁兰酶抑制机理的研究. 《食品工业科技》.
727. Yawei Ning, Qiang Li, Feng Chen, Na Yang, Zhengyu Jin, Xueming Xu (2011). Low-cost production of 6G-fructofuranosidase with high value-added astaxanthin by Xanthophyllomyces dendrorhous. Bioresource Technology.DOI
728. Tao Feng, Haining Zhuang, Ran Ye, Zhengyu Jin, Xueming Xu, Zhengjun Xie (2011). Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose. Sensors and Actuators B Chemical.DOI
729. Fengfeng Wu, Na Yang, Haiying Chen, Zhengyu Jin, Xueming Xu (2011). Effect of Germination on Flavor Volatiles of Cooked Brown Rice. Cereal Chemistry.DOI
730. Qianqian Jiang, Xueming Xu, Zhengyu Jin, Yaoqi Tian, Xiuting Hu, Yuxiang Bai (2011). Physico-chemical properties of rice starch gels: Effect of different heat treatments. Journal of Food Engineering.DOI
731. Huanxin Zhang, Zhengyu Jin (2011). Preparation of products rich in resistant starch from maize starch by an enzymatic method. Carbohydrate Polymers.DOI
732. Xiuting Hu, Xueming Xu, Zhengyu Jin, Yaoqi Tian, Yuxiang Bai, Zhengjun Xie (2011). Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP). Journal of Food Engineering.DOI
733. Han-Qing Chen, Xiao-Ming Chen, Tian-Xiang Chen, Xueming Xu, Zhengyu Jin (2011). Optimization of solid-state medium for the production of inulinase by Aspergillus ficuum JNSP5-06 using response surface methodology. Carbohydrate Polymers.DOI
734. Bo Yu, Jinpeng Wang, Huanxin Zhang, Zhengyu Jin (2011). Investigation of the Interactions between the Hydrophobic Cavities of Cyclodextrins and Pullulanase. Molecules.DOI
735. Han-Qing Chen, Xiao-Ming Chen, Tian-Xiang Chen, Xueming Xu, Zhengyu Jin (2011). Extraction optimization of inulinase obtained by solid state fermentation of Aspergillus ficuum JNSP5-06. Carbohydrate Polymers.DOI
736. Yaoqi Tian, Xueming Xu, Zhengjun Xie, Jianwei Zhao, Zhengyu Jin (2011). Starch retrogradation determined by differential thermal analysis (DTA). Food Hydrocolloids.DOI
737. Yaoqi Tian, Yin Li, Xueming Xu, Zhengyu Jin (2011). Starch retrogradation studied by thermogravimetric analysis (TGA). Carbohydrate Polymers.DOI
738. Zhengyu Jin (2011). Effect of 4-α-Glucanotransferase Modification on the Digestibility of Rice Starch. Journal of Food Science and Biotechnology.
739. Zhengyu Jin (2011). Degradation of chondroitin sulfate and antioxidation of its degraded products. Science and Technology of Food Industry.
740. Zhengyu Jin (2011). Enzymatic Synthesis and Identification of Galactosyl-β-cyclodextrin. Food Science.
741. Zhengyu Jin (2011). Chemical modification of α-galactosidase from germinating coffee beans. Journal of Wuhan Polytechnic University.
742. 缪铭，江波，金征宇，张涛（2010）. 食品制造方法对膳食淀粉消化性能的影响(Ⅱ)——热加工. 《食品与发酵工业》.
743. 金征宇（2010）. 我国方便食品产业现状与发展趋势. 《2010年中国农业工程学会农产品加工及贮藏工程分会学术年会暨华南地区农产品加工产学研研讨会》.
744. 李彬，王金鹏，谢正军，徐学明，田耀旗，金征宇，夏洁人（2010）. 挤压法制备交联木薯淀粉. 《食品与发酵工业》.DOI
745. 陈光耀，田耀旗，焦爱权，徐宝才，徐学明，金征宇（2010）. 方便米饭前期生产条件确定及蒸汽蒸煮动力学研究. 《食品与发酵工业》.
746. 缪铭，沐万孟，张涛，江波，金征宇（2010）. 温和酸解马铃薯淀粉的分子结构与消化性能研究. 《食品与发酵工业》.DOI
747. 陈光耀，焦爱权，田耀旗，冯枭，徐宝才，徐学明，金征宇（2010）. 浸泡对米饭风味的影响. 《食品与发酵工业》.
748. 李学红，晁文，金征宇，徐学明（2010）. α-和β-环糊精对异硫氰酸烯丙酯的包合及其热稳定性研究. 《食品工业科技》.
749. Lulu Zhang, Xiuting Hu, Xueming Xu, Zhengyu Jin, Yaoqi Tian (2010). Slowly digestible starch prepared from rice starches by temperature-cycled retrogradation. Carbohydrate Polymers.DOI
750. Jinpeng Wang, Aiquan Jiao, Yaoqi Tian, Xueming Xu, Zhengyu Jin, Yin Li (2010). Isolation of cycloamylose by iodine affinity capillary electrophoresis. Journal of Chromatography A.DOI
751. Ming Miao, Bo Jiang, Tao Zhang, Zhengyu Jin, Wanmeng Mu (2010). Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch. Food Chemistry.DOI
752. Haining Zhuang, Tao Feng, Zhengjun Xie, Alhassane Touré, Xueming Xu, Zhengyu Jin, Qiang Su (2010). Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates. International Journal of Food Science & Technology.DOI
753. Bo Yu, Yaoqi Tian, Na Yang, Xueming Xu, Zhengyu Jin (2010). A study on the inhibition mechanism of β-cyclodextrin on pullulanase. Journal of Inclusion Phenomena and Macrocyclic Chemistry.DOI
754. Yaoqi Tian, Yuxiang Bai, Yin Li, Xueming Xu, Zhengjun Xie, Zhengyu Jin (2010). Use of the resistance effect between retrograded starch and iodine for evaluating retrogradation properties of rice starch. Food Chemistry.DOI
755. Jinpeng Wang, Yin Li, Yaoqi Tian, Xueming Xu, XueXia Ji, Cao Xu, Zhengyu Jin (2010). A novel triple‐wavelength colorimetric method for measuring amylose and amylopectin contents. Starch - Stärke.DOI
756. Zhengyu Jin, Yaoqi Tian, Jinpeng Wang (2010). Chemistry and Thermodynamic Properties of Lactic Acid and Lactide and Solvent Miscibility.DOI
757. Huanxin Zhang, Zhengyu Jin (2010). Preparation of resistant starch by hydrolysis of maize starch with pullulanase. Carbohydrate Polymers.DOI
758. Meng Zhao, Wanmeng Mu, Bo Jiang, Leon Zhou, Tao Zhang, Zhengrong Lu, Zhengyu Jin, Ruijin Yang (2010). Purification and characterization of inulin fructotransferase (DFA III-forming) from Arthrobacter aurescens SK 8.001. Bioresource Technology.DOI
759. Chifang Peng, Zhi-Feng Qin, Zhouxi Ruan, Chuanlai Xu, Zhengyu Jin (2010). Rapid Determination of Clenbuterol in Urine by a Competitive Bead Immunoassay Based on Luminex Technology. Immunological Investigations.DOI
760. Haining Zhuang, Hongzhou An, Han-Qing Chen, Zhengjun Xie, Jianwei Zhao, Xueming Xu, Zhengyu Jin (2010). EFFECT OF EXTRUSION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF HYBRID INDICA RICE (TYPE 9718) EXTRUDATES. Journal of Food Processing and Preservation.DOI
761. Jing Chen, Xiaoming Chen, Xueming Xu, Yawei Ning, Zhengyu Jin, Yaoqi Tian (2010). Biochemical characterization of an intracellular 6G-fructofuranosidase from Xanthophyllomyces dendrorhous and its use in production of neo-fructooligosaccharides (neo-FOSs). Bioresource Technology.DOI
762. Tao Feng, Zhengbiao Gu, Zhengyu Jin, Haining Zhuang (2010). Rheological properties of cereal starch gels and Mesona Blumes gum mixtures. Starch - Stärke.DOI
763. Tao Feng, Zhengbiao Gu, Zhengyu Jin, Haining Zhuang (2010). RHEOLOGICAL PROPERTIES OF RICE STARCH-MESONA BLUMES GUM MIXTURES. Journal of Texture Studies.DOI
764. Yuxiang Bai, Bo Yu, Xueming Xu, Zhengyu Jin, Yaoqi Tian, Lu Lu (2010). Comparison of encapsulation properties of major garlic oil components by hydroxypropyl β-cyclodextrin. European Food Research and Technology.DOI
765. Yawei Ning, Jinpeng Wang, Jing Chen, Na Yang, Zhengyu Jin, Xueming Xu (2010). Production of neo-fructooligosaccharides using free-whole-cell biotransformation by Xanthophyllomyces dendrorhous. Bioresource Technology.DOI
766. Yisheng Chen, Kangying Yang, Zhengyu Jin, Na Yang, Xueming Xu (2010). HPTLC Determination of Food Emulsifiers by Iodine Staining and Densitometry. Chromatographia.DOI
767. Shengjun Wu, Jin-Moon Kim, Chao Zhou, Zhengyu Jin, Qunyi Tong (2010). Estimation of pullulan by hydrolysis with pullulanase. Biotechnology Letters.DOI
768. Bo Yu, Zhengyu Jin, Li Deng, Xueming Xu, Lifeng He, Jinpeng Wang, Yaoqi Tian, Han-Qing Chen (2010). Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing. Journal of Food Science and Technology.DOI
769. Zhengyu Jin (2010). Relationship between Fine Structure of Amylopectin and Digestibility from Cereal Starch. Food Science.
770. Haining Zhuang, Xia Zhi, LI Jun-de, Zhengyu Jin (2010). Studies of relationship between radial expansion ratio and rehydration ratio/gelatinization degree of extruded instant rice. Xiandai shipin keji.
771. Zhengyu Jin (2010). Purification and Properties of 4-α-Glucanotransferase Producing Large-Ring Cyclodextrin. Journal of Food Science and Biotechnology.
772. Jinpeng Wang, Zhou YaLiang, Zhengyu Jin (2010). Effect of Rotary Sterilization on Quality of Green Been. Xiandai shipin keji.
773. Zhengyu Jin (2010). Extraction Technology of Inulinase from Aspergillus ficuum by Solid State Fermentation. Journal of Food Science and Biotechnology.
774. 张永伟，徐学明，赵建伟，王金鹏，金征宇（2009）. 普鲁兰酶逆向合成麦芽糖基-α-环糊精. 《食品与发酵工业》.
775. 王元凤，金征宇，彭永华，魏新林（2009）. 硫酸酯化茶多糖的制备及清除羟自由基活性的研究. 《食品工业》.
776. 陈天祥，陈寒青，陈晓明，于阳，徐学明，金征宇（2009）. 无花果曲霉固态发酵产菊粉酶的工艺条件优化. 《食品与发酵工业》.
777. Yuanfeng Wang, Yonghua Peng, Xinlin Wei, Zhiwei Yang, Jianbo Xiao, Zhengyu Jin (2009). Sulfation of tea polysaccharides: Synthesis, characterization and hypoglycemic activity. International Journal of Biological Macromolecules.DOI
778. Yaoqi Tian, Na Yang, Yin Li, Xueming Xu, Jinling Zhan, Zhengyu Jin (2009). Potential interaction between β-cyclodextrin and amylose–lipid complex in retrograded rice starch. Carbohydrate Polymers.DOI
779. Shengjun Wu, Han-Qing Chen, Zhengyu Jin, Qunyi Tong (2009). Effect of two-stage temperature on pullulan production by Aureobasidium pullulans. World Journal of Microbiology and Biotechnology.DOI
780. Yaoqi Tian, Yin Li, Zhengyu Jin, Xueming Xu (2009). Comparison tests of hydroxylpropyl β-cyclodextrin (HPβ-CD) and β-cyclodextrin (β-CD) on retrogradation of rice amylose. LWT.DOI
781. Yaoqi Tian, Yin Li, Zhengyu Jin, Xueming Xu (2009). A novel molecular simulation method for evaluating the endothermic transition of amylose recrystallite. European Food Research and Technology.DOI
782. Shengjun Wu, Han-Qing Chen, Qunyi Tong, Xueming Xu, Zhengyu Jin (2009). Preparation of maltotriose by hydrolyzing of pullulan with pullulanase. European Food Research and Technology.DOI
783. Xueming Xu, QINGLIN PU, He Liu, Na Yang, Fengfeng Wu, Zhengyu Jin (2009). RHEOLOGICAL AND SEM STUDIES ON THE INTERACTION BETWEEN SPENT BREWER'S YEAST β‐GLUCANS AND κ‐CARRAGEENAN. Journal of Texture Studies.DOI
784. Wei Ma, Wei Chen, Ruirui Qiao, Chunyan Liu, Chunhui Yang, Zhuokun Li, Dinghua Xu, Chifang Peng, Zhengyu Jin, Chuanlai Xu, Shuifang Zhu, Libing Wang (2009). Rapid and sensitive detection of microcystin by immunosensor based on nuclear magnetic resonance. Biosensors and Bioelectronics.DOI
785. Yaoqi Tian, Yin Li, Xueming Xu, Zhengyu Jin, Aiquan Jiao, Jinpeng Wang, Bo Yu (2009). A novel size-exclusion high performance liquid chromatography (SE-HPLC) method for measuring degree of amylose retrogradation in rice starch. Food Chemistry.DOI
786. Yuanfeng Wang, Xinlin Wei, Zhengyu Jin (2009). Structure analysis of an acidic polysaccharide isolated from green tea. Natural Product Research.DOI
787. Yuanfeng Wang, Xinlin Wei, Zhengyu Jin (2009). Structure analysis of a neutral polysaccharide isolated from green tea. Food Research International.DOI
788. Shengjun Wu, Zhengyu Jin, Jin Moon Kim, Qunyi Tong, Han-Qing Chen (2009). Downstream processing of pullulan from fermentation broth. Carbohydrate Polymers.DOI
789. Wei Chen, Yuan Jiang, Baoqing Ji, Changqin Zhu, Liqiang Liu, Chifang Peng, Min Jin, Ruirui Qiao, Zhengyu Jin, Libing Wang, Shuifang Zhu, Chuanlai Xu (2009). Automated and ultrasensitive detection of methyl-3-quinoxaline-2-carboxylic acid by using gold nanoparticles probes SIA-rt-PCR. Biosensors and Bioelectronics.DOI
790. Yaoqi Tian, Yin Li, Frank A. Manthey, Xueming Xu, Zhengyu Jin, Li Deng (2009). Influence of β-cyclodextrin on the short-term retrogradation of rice starch. Food Chemistry.DOI
791. Yaoqi Tian, Yu-Ning Li, Zhengyu Jin, Xingfeng Xu, J.P. Wang, Aiquan Jiao, Bo Yu, T. Talba (2009). β-Cyclodextrin (β-CD): A new approach in bread staling. Thermochimica Acta.DOI
792. Wangyang Shen, Yin Li, Han-Qing Chen, Zhengyu Jin, Xueming Xu, Jianwei Zhao, Zhengjun Xie (2009). Purification and application of α-galactosidase from germinating coffee beans (Coffea arabica). European Food Research and Technology.DOI
793. Han-Qing Chen, Xiao-Ming Chen, Yin Li, Jing Wang, Zhengyu Jin, Xueming Xu, Jianwei Zhao, Tian-Xiang Chen, Zhengjun Xie (2009). Purification and characterisation of exo- and endo-inulinase from Aspergillus ficuum JNSP5-06. Food Chemistry.DOI
794. Shengjun Wu, Zhengyu Jin, Qunyi Tong (2009). WITHDRAWN: Effects of different nitrogen sources on pullulan production by Aureobasidium pullulans. Carbohydrate Polymers.DOI
795. Zhengyu Jin (2009). Optimization of Preparation Process of Fat Substitute through Complex Coacervation between Gelatin and Gum Arabic. Food Science.
796. 焦爱权，翟秀超，金征宇，邓力（2008）. 挤压方便米饭预处理关键工艺参数的优化. 《食品与发酵工业》.
797. 钱亮亮，金征宇，邓力，李学红（2008）. β-环糊精在纤维素上的固载及其对肉桂醛的包埋与释放. 《食品与发酵工业》.
798. 郑茂强，金征宇，朱小兵（2008）. 木薯交联酯化麦芽糊精的抗酶解性能及生理功能. 《食品与发酵工业》.
799. 王静，金征宇，孙宝国，曹雁平（2008）. Aspergillus ficuum菊粉酶酶学性质的研究. 《食品科学》.
800. Shengjun Wu, Zhengyu Jin, Qunyi Tong, Han-Qing Chen (2008). Sweet potato: A novel substrate for pullulan production by Aureobasidium pullulans. Carbohydrate Polymers.DOI
801. Yaoqi Tian, Xueming Xu, Yin Li, Zhengyu Jin, Han-Qing Chen, He Wang (2008). Effect of β-cyclodextrin on the long-term retrogradation of rice starch. European Food Research and Technology.DOI
802. Han-Qing Chen, Zhengyu Jin, Xijin Wang, Xueming Xu, Li Deng, Jian-Wei Zhao (2008). Luteolin protects dopaminergic neurons from inflammation-induced injury through inhibition of microglial activation. Neuroscience Letters.DOI
803. Shengjun Wu, Zhengyu Jin, Jin Moon Kim, Qunyi Tong, Han-Qing Chen (2008). Graft copolymerization of methyl acrylate onto pullulan using ceric ammonium nitrate as initiator. Carbohydrate Polymers.DOI
804. Yuan Yuan, Chuanlai Xu, Chifang Peng, Zhengyu Jin, Wei Chen, Liqiang Liu (2008). Analytical Methods for the Detection of Corticosteroids-Residues in Animal-Derived Foodstuffs. Critical Reviews in Analytical Chemistry.DOI
805. Han-Qing Chen, Xijin Wang, Zhengyu Jin, Xueming Xu, Jian-Wei Zhao, Zhengjun Xie (2008). Protective effect of isoflavones from Trifolium pratense on dopaminergic neurons. Neuroscience Research.DOI
806. Tao Feng, Zhengbiao Gu, Zhengyu Jin, Haining Zhuang (2008). Physical Changes of Mesona Blumes Gum/Starch Mixed Gel with Sugars. Cereal Chemistry.DOI
807. Jia Aiquan, Haining Zhuang, Zhengyu Jin, Deng Li (2008). Technology for twice extrusion of instant rice with twin-screw extruder. Nongye gongcheng xuebao.DOI
808. Chifang Peng, Y.-W. Chen, Han-Qing Chen, Ch. Xu, Zhengyu Jin (2008). A rapid and sensitive enzyme-linked immunosorbent assay (ELISA) method and validation for progestogen multi-residues in feed. Journal of Animal and Feed Sciences.DOI
809. Li-xian Zhu, Xin Luo, Zhengyu Jin (2008). Effect of Resveratrol on Serum and Liver Lipid Profile and Antioxidant Activity in Hyperlipidemia Rats. Asian-Australasian Journal of Animal Sciences.DOI
810. Anwei Cheng, Fachun Wan, Zhengyu Jin, Jiaqi Wang, Xueming Xu (2008). Nitrite oxide and inducible nitric oxide synthase were regulated by polysaccharides isolated from Glycyrrhiza uralensis Fisch. Journal of Ethnopharmacology.DOI
811. Wangyang Shen, Zhengyu Jin, Xueming Xu, Jianwei Zhao, Li Deng, Han-Qing Chen, Chao Yuan, Dandan Li, Xuehong Li (2008). New source of α-d-galactosidase: Germinating coffee beans. Food Chemistry.DOI
812. Chifang Peng, Yongwei Chen, Wei Chen, Chuanlai Xu, Jin-Moon Kim, Zhengyu Jin (2008). Development of a sensitive heterologous ELISA method for analysis of acetylgestagen residues in animal fat. Food Chemistry.DOI
813. Zhengyu Jin (2008). Properties of in vitro Superoxide Free Radical-scavenging Mechanism of Chondroitin Sulfate from Pig Laryngeal Cartilage. Food Science.
814. Zhengyu Jin (2008). Review of Resistant Starch 3 and Its Application in Probiotic Bacteria Microcapsule. Journal of Food Science and Biotechnology.
815. Zhengyu Jin (2008). Effects of Glycyrrhiza Polysaccharid on Tumor Necrosis Factor-α and mRNA in Peritoneal Macrophages. Journal of Food Science and Biotechnology.
816. Zhengyu Jin (2008). Research Prospect of Enzymatic Synthesis of Oligosaccharides and Neoglycoconjugates. Journal of Food Science and Biotechnology.
817. Zhengyu Jin (2008). Effect of Inulin on Rheology of Whipped Cream. Journal of Food Science and Biotechnology.
818. Zhengyu Jin (2008). Effect of plant polyphenols on extraction of α-D-galactosidase. Science and Technology of Food Industry.
819. Zhengyu Jin (2008). CHEMICAL MODIFICATION OF TRYPTOPHAN RESIDUES IN CYCLODEXTRIN GLYCOSTRANSFERASE. Journal of Henan University of Technology.
820. Zhengyu Jin (2008). Dynamic and Fractal Analysis of Gelation Properties of Low-methoxyl Pectin Gels. Food Science.
821. 王静，金征宇，江波，徐学明（2007）. Aspergillus ficuum菊粉酶的分离纯化及其酶解菊粉制备低聚果糖的研究. 《中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛》.
822. 田耀旗，金征宇，邓力，徐学明，赵建伟（2007）. VD3-β-环糊精包合物在挤压营养米中的应用研究. 《食品与发酵工业》.
823. 钱亮亮，金征宇，邓力（2007）. 密封控温法制备控释材料肉桂醛-β-环糊精包合物. 《食品与发酵工业》.
824. 冯涛，顾正彪，金征宇（2007）. 凉粉草胶的稳剪切流变学性质. 《食品与发酵工业》.
825. Tao Feng, Zhengbiao Gu, Zhengyu Jin (2007). Structural studies of an acidic polysaccharide of Mesona blumes gum. Journal of the Science of Food and Agriculture.DOI
826. Chao Yuan, Zhengyu Jin, Xueming Xu, Haining Zhuang, Wangyang Shen (2007). Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin. Food Chemistry.DOI
827. Shuangli Xiong, Anlin Li, Zhengyu Jin, Ming Chen (2007). EFFECTS OF ORAL CHONDROITIN SULFATE ON LIPID AND ANTIOXIDANT METABOLISMS IN RATS FED A HIGH-FAT DIET. Journal of Food Biochemistry.DOI
828. Chao Yuan, Zhengyu Jin, Xuehong Li (2007). Evaluation of complex forming ability of hydroxypropyl-β-cyclodextrins. Food Chemistry.DOI
829. Liqiang Liu, Chifang Peng, Zhengyu Jin, Chuanlai Xu (2007). Development and evaluation of a rapid lateral flow immunochromatographic strip assay for screening 19‐nortestosterone. Biomedical Chromatography.DOI
830. Tao Feng, Zhengbiao Gu, Zhengyu Jin (2007). Chemical Composition and Some Rheological Properties of Mesona Blumes Gum. Food Science and Technology International.DOI
831. Shuangli Xiong, Zhengyu Jin (2007). THE FREE RADICAL-SCAVENGING PROPERTY OF CHONDROITIN SULFATE FROM PIG LARYNGEAL CARTILAGE IN VITRO. Journal of Food Biochemistry.DOI
832. Chao Yuan, Zhengyu Jin (2007). Aerobic biodegradability of hydroxypropyl-β-cyclodextrins in soil. Journal of Inclusion Phenomena and Macrocyclic Chemistry.DOI
833. Zhengyu Jin (2007). Progress on Determination of Benzodiazepines in Animal Product Foods. Food Science.
834. Zhengyu Jin (2007). Interfacial Properties of Modified Inulin and Its Stabilisation. Journal of Food Science and Biotechnology.
835. Zhengyu Jin (2007). Structure Elucidation of Chondroitin Sulfate from Pig Larngeal Cartilage. Food Science.
836. Zhengyu Jin (2007). Determination of Major Isoflavones in Trifolium pratense Grown in Different Places of China. Tianran chanwu yanjiu yu kaifa.
837. Zhengyu Jin (2007). Analysis of Medroxyprogeterone Acetate in Animal Tissues by ELISA and GC-MS. Food Science.
838. Zhengyu Jin (2007). Study on Gelatinization and Texture Properties of MBG (Mesona Blumes Gum) and Different Starches Mixed System. Food Science.
839. Jing Wang, Xiaoping Yuan, Zhengyu Jin, Yuan Tian, Huanlu Song (2007). Free radical and reactive oxygen species scavenging activities of peanut skins extract. Food Chemistry.DOI
840. Anwei Cheng, Fachun Wan, Jiaqi Wang, Zhengyu Jin, Xueming Xu (2007). Macrophage immunomodulatory activity of polysaccharides isolated from Glycyrrhiza uralensis fish. International Immunopharmacology.DOI
841. Dandan Li, Jin M. Kim, Zhengyu Jin, Jie Zhou (2007). Prebiotic effectiveness of inulin extracted from edible burdock. Anaerobe.DOI
842. 李学红，金征宇（2006）. 环糊精-异硫氰酸烯丙酯包合物的定量分析研究. 《食品与发酵工业》.
843. 崔波，金征宇，周万里，毕春元，曹新志（2006）. 葡萄糖基(α-1→6)-β-环糊精的热分解动力学研究. 《食品工业科技》.
844. 郑茂强，金征宇，张燕萍（2006）. 微胶囊化VE油制备、表征及其释放规律的研究. 《食品与发酵工业》.DOI
845. 安红周，赵琳，金征宇（2006）. 工程重组方便米复配机理的研究. 《食品科学》.
846. 郑茂强，金征宇，张燕萍（2006）. 交联酯化麦芽糊精制备乳状液的稳定性能研究. 《食品与发酵工业》.
847. Junrong Huang, Henk Arie Schols, Zhengyu Jin, E SULMANN, Alphons G. J. Voragen (2006). Pasting properties and (chemical) fine structure of acetylated yellow pea starch is affected by acetylation reagent type and granule size. Carbohydrate Polymers.DOI
848. Maoqiang Zheng, Zhengyu Jin, Yanping Zhang (2006). Effect of cross-linking and esterification on hygroscopicity and surface activity of cassava maltodextrins. Food Chemistry.DOI
849. Xuehong Li, Zhengyu Jin, Jing Wang (2006). Complexation of allyl isothiocyanate by α- and β-cyclodextrin and its controlled release characteristics. Food Chemistry.DOI
850. Shuangli Xiong, Zhengyu Jin, Anlin Li (2006). Bioactive Composition of Pig Laryngeal Cartilage Extracts and Their Free Radical-scavenging Activity. Food Science and Technology International.DOI
851. Junrong Huang, Henk Arie Schols, Rianne Klaver, Zhengyu Jin, Alphons G. J. Voragen (2006). Acetyl substitution patterns of amylose and amylopectin populations in cowpea starch modified with acetic anhydride and vinyl acetate. Carbohydrate Polymers.DOI
852. Xueming Xu, Zhengyu Jin, Hongtao Wang, Xiaoming Chen, Caiqing Wang, Shuai Yu (2006). Effect of Astaxanthin from Xanthophyllomyces dendrorhous on the Pigmentation of Goldfish, Carassius auratus. Journal of the World Aquaculture Society.DOI
853. Chuanlai Xu, Chi-fang Pen, Kai Hao, Zhengyu Jin, Xiaogang Chu (2006). Determination of 19-nortestosterone residues in aquaculture tissues by enzyme-linked immunosorbent assay and comparison with liquid chromatography and tandem mass spectrometry. International Journal of Environmental & Analytical Chemistry.DOI
854. Chuanlai Xu, Xiaogang Chu, Chifang Peng, Liqiang Liu, Liying Wang, Zhengyu Jin (2006). Comparison of enzyme‐linked immunosorbent assay with liquid chromatography–tandem mass spectrometry for the determination of diethylstilbesterol residues in chicken and liver tissues. Biomedical Chromatography.DOI
855. Jing Wang, Zhengyu Jin, Xiaoping Yuan (2006). Preparation of resistant starch from starch–guar gum extrudates and their properties. Food Chemistry.DOI
856. Chuanlai Xu, Chifang Peng, Liqiang Liu, Liying Wang, Zhengyu Jin, Xiaogang Chu (2006). Determination of hexoestrol residues in animal tissues based on enzyme-linked immunosorbent assay and comparison with liquid chromatography–tandem mass spectrometry. Journal of Pharmaceutical and Biomedical Analysis.DOI
857. Chuanlai Xu, Chifang Peng, Liying Wang, Kai Hao, Zhengyu Jin (2006). Separation and identification of synthetic antigens of hexoestrol residue in animal derived food by HPLC-MS. Food and Agricultural Immunology.DOI
858. Zhengyu Jin (2006). Technology of Inulinase Immobilization on Tosylated Cotton Cloth. Food Science.
859. Zhengyu Jin (2006). Synthesis and Identification of Immunogen 19-nortestosterone Residues in Foods. Food Science.
860. Zhengyu Jin (2006). Study on Isolation, Purification and Identification of Chondroitin Sulfate-peptide. Food Science.
861. Zhengyu Jin (2006). Study on extracting protein techniques from compacted alfalfa. Food and Machinery.
862. Zhengyu Jin (2006). Preparation of chondroitin sulfate with different molecular weight and antioxitation capacity. Zhongchengyao.
863. Zhengyu Jin (2006). Preparation of Chondroitin Sulfate from Pig Laryngeal Cartilage and Free Radicals-Scavenging Activities. Journal of Food Science and Biotechnology.
864. Zhengyu Jin (2006). Study of Solution Properties of Mesona blumes Gum's Dilute Domain. Journal of Food Science and Biotechnology.
865. Zhengyu Jin (2006). Primary Study on Degradable Starch Microspheres Adsorbing Peppermint Oil. Journal of Food Science and Biotechnology.
866. 彭英云，江波，金征宇（2005）. 曲霉SK004产菊粉酶发酵条件的确定及酶学性质研究. 《食品与发酵工业》.
867. 李学红，金征宇（2005）. 环糊精包埋强化异硫氰酸烯丙酯抑菌效果的研究. 《中国食品科学技术学会第四届年会暨第六届国际食品科学技术大会》.
868. 李静茹，金征宇（2005）. 可降解淀粉微球吸附薄荷油的初步研究. 《中国食品科学技术学会第四届年会暨第六届国际食品科学技术大会》.
869. 崔波，金征宇（2005）. 普鲁蓝酶逆向合成麦芽糖基β-环状糊精. 《中国食品科学技术学会第四届年会论文摘要集》.
870. Hyun‐Jin Kim, Feng Chen, Xi Wang, Hau Yin Chung, Zhengyu Jin (2005). Evaluation of Antioxidant Activity of Vetiver (Vetiveria zizanioides L.) Oil and Identification of Its Antioxidant Constituents. Journal of Agricultural and Food Chemistry.DOI
871. Chuanlai Xu, Zhengyu Jin, Shouqing Yang (2005). Polyamines induced by heat treatment before cold-storage reduce mealiness and decay in peach fruit. The Journal of Horticultural Science and Biotechnology.DOI
872. Kai Hao, Chifang Peng, Weihui Cai, Zhengyu Jin, Chuanlai Xu (2005). Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi. Hrčak Portal of scientific journals of Croatia (University Computing Centre).
873. Zhengyu Jin (2005). The research advances of the mesona blume gum. China Food Additives.
874. Zhengyu Jin (2005). Study on Extraction Technology of Trifolium pratense Isoflavones. Food Science.
875. Zhengyu Jin (2005). Optimization Study on Cyclodextrin Glycosyltransferase Production by Bacillus alkalophilus. Food Science.
876. Zhengyu Jin (2005). Separation and Identification of Synthetic Antigen of Diethylstilbestrol. Food Science.
877. Zhengyu Jin (2005). Optimization of preparation technology of degradable starch microspheres. Food Science and Technology International.
878. Zhengyu Jin (2005). Synthesis of Maltosyl(α-1→6)β-cyclodextrin through the Reverse Reaction of Pullulanase. Food Science.
879. Zhengyu Jin (2005). Application、Research Status and Developing Trend of Modified Starches in China. Journal of Cereals & Oils.
880. 周艳红，金征宇（2004）. 大豆皮果胶多糖的提取工艺研究. 《食品工业科技》.
881. 王元凤，金征宇（2004）. 茶多糖脱色的研究. 《食品与发酵工业》.DOI
882. Xinzhi Cao, Zhengyu Jin, Feng Chen, Xi Wang (2004). PURIFICATION AND PROPERTIES OF CYCLODEXTRIN GLUCANOTRANSFERASE FROM AN ALKALOPHILIC BACILLUS sp. 7-12. Journal of Food Biochemistry.DOI
883. Hyun‐Jin Kim, Feng Chen, Changqing Wu, Xi Wang, Hau Yin Chung, Zhengyu Jin (2004). Evaluation of Antioxidant Activity of Australian Tea Tree (Melaleuca alternifolia) Oil and Its Components. Journal of Agricultural and Food Chemistry.DOI
884. Zhengyu Jin (2004). Development of Branched Cyclodextrin. Journal of Cereals & Oils.
885. Zhengyu Jin (2004). Study on Effects of Protein Modification Reagents on CGTase. Food Science.
886. Zhengyu Jin (2004). Reverse synthesis of highly soluble maltosyl(α-1→6) β-cyclodextrin by pullulanase. Food Science and Technology International.
887. Zhengyu Jin (2004). Reversed phase high performance liquid chromatograph for the determination of maltosyl-β-cyclodextrin. Science and Technology of Cereals,oils and Foods.
888. Zhengyu Jin (2004). APPLICATION OF RESPONSE SURFACE METHODOLOGY IN ENZYMETIC REACTION USING CYCLODEXTRIN GLYCOSTRANSFERASE. Journal of Zhengzhou Institute of Technology.
889. Zhengyu Jin (2004). Preparation and application of clenbuterol antibody. Zhongguo shouyi ke-ji.
890. 曹新志，金征宇（2003）. 环糊精包合物的制备方法. 《食品工业科技》.
891. Hongtao Wang, XU Xue-ming, Zhengyu Jin (2003). Influence of different fed-batch culture methods on the produce of astaxanthin with Phaffia rhodozyma. Biotechnology(Faisalabad).
892. Zhengyu Jin (2003). Study on pigment extraction methods of phaffia rhodozyma. Food Science and Technology International.
893. Zhengyu Jin (2003). Biological source and physiological function of astaxanthin. Food Science and Technology International.
894. 沈宇，金征宇（2002）. 挤压方便米饭及其生产工艺. 《食品工业科技》.
895. Yu-Xiang Bai, R. M. van der Kaaij, Albert Jan, Jacob Woortman, Zhengyu Jin, L. Dijkhuizen. Characterization of 4,6-α-glucanotransferase enzymes and their functional role in Lactobacillus reuteri.

预印本

1. Wenmeng Liu, Kunfeng Liu, David Julian McClements, Long Chen, Zhengyu Jin (2026). Starch-based bigels stabilized by monoglyceride or insect wax as promising cream analogs for low-saturated-fat foods. Research Square.DOI
2. Rong Zhou, Shengbao Cai, Zhengyu Jin, Tao Zhang, Ming Miao (2026). Impact of heat-moisture treatment on cooking characteristics, structural features, and low digestion of japonica rice. SSRN Electronic Journal.DOI
3. Farman Ali, Xing Zhou, Tizazu Yirga Bereka, Zhenye Sun, Eun Young Park, Ren Wang, Zhengyu Jin (2026). Structure–Function Relationships in Extruded Spicy Wheat Gluten Strips Modified by Whole Grain Incorporation: Effects on Texture, Oil Absorption Capacity, and Starch Digestibility. SSRN Electronic Journal.DOI
4. Shengbao Cai, Huixuan Wang, Zhengyu Jin, Tao Zhang, Ming Miao (2025). Revealing the Graft Mechanism of Cationic Phytoglycogen: In Vitro Approaches And In Silico Calculation. SSRN Electronic Journal.DOI
5. Hao Xu, Jiaxu Li, David Julian McClements, Hao Cheng, Jie Long, Xinwen Peng, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen (2023). Reasonable Preparation of Active Starch-Based Films by Reutilizing Eggshell Waste. SSRN Electronic Journal.DOI
6. Haowei Lv, Chenxi Wang, Deyun He, Haibo Zhao, Meng Zhao, Enbo Xu, Zhengyu Jin, Chao Yuan, Li Guo, Zhengzong Wu, Pengfei Liu, Bo Cui (2023). Smart Food Label: A Starch-Based Ph-Responsive Electrospun Nanofiber Mat for Real-Time Nondestructive Food Freshness Monitoring. SSRN Electronic Journal.DOI
7. Zhengyu Jin, Chao Qiu, Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu (2022). Co-encapsulation of curcumin and quercetin using zein/beta-cyclodextrin composite nanoparticles: Enhancing the environmental resistance and synergistic antioxidant activity. Research Square.DOI

书籍章节

1. Long Chen, Dexiang Li, Yuanhui Chen, Zhongyu Yang, David Julian McClements, Zhengyu Jin, Yaoqi Tian, Ming Miao (2023). Starch-based bionanocomposites: Synthesis, properties, and applications. Elsevier eBooks.DOI
2. Long Chen, Zhongyu Yang, David Julian McClements, Zipei Zhang, Zhenlin Xu, Man Meng, Xinwen Peng, Zhengyu Jin (2023). Hydrogel-based Systems. Royal Society of Chemistry eBooks.DOI
3. Xiuping Liang, Long Chen, David Julian McClements, Zhengyu Jin, Ming Miao (2023). Polysaccharide-based hydrogels. Elsevier eBooks.DOI
4. Long Chen, Zhongyu Yang, David Julian McClements, Zhengyu Jin, Ming Miao (2021). Biological macromolecules for nutrients delivery. Elsevier eBooks.DOI
5. Junrong Huang, Haining Zhuang, Zhengyu Jin (2013). INTRODUCTION. WORLD SCIENTIFIC / CHEMICAL INDUSTRY PRESS, CHINA eBooks.DOI
6. Chao Yuan, Yuxiang Bai, Zhengyu Jin (2013). PREPARATION AND ANALYSIS OF CYCLODEXTRIN DERIVATIVES. WORLD SCIENTIFIC / CHEMICAL INDUSTRY PRESS, CHINA eBooks.DOI
7. Anwei Cheng, Jinpeng Wang, Zhengyu Jin (2013). PREPARATION AND ANALYSIS OF CYCLODEXTRIN. WORLD SCIENTIFIC / CHEMICAL INDUSTRY PRESS, CHINA eBooks.DOI
8. Yaoqi Tian, Xing Hua Zhou, Zhengyu Jin (2013). USE OF CYCLODEXTRINS IN FOOD, PHARMACEUTICAL AND COSMETIC INDUSTRIES. WORLD SCIENTIFIC / CHEMICAL INDUSTRY PRESS, CHINA eBooks.DOI
9. Xing Zhou, Yaoqi Tian, Zhengyu Jin (2013). PREPARATION OF BRANCHED-CYCLODEXTRINS. WORLD SCIENTIFIC / CHEMICAL INDUSTRY PRESS, CHINA eBooks.DOI
10. Tao Feng, Aiquan Jiao, Zhengyu Jin (2013). BASIC APPLICATION OF CYCLODEXTRINS IN SUPERMOLECULE CHEMISTRY. WORLD SCIENTIFIC / CHEMICAL INDUSTRY PRESS, CHINA eBooks.DOI

书籍

1. Zhengyu Jin (2017). Cyclodextrins. WORLD SCIENTIFIC eBooks.DOI
2. Zhengyu Jin (2012). Cyclodextrin Chemistry. WORLD SCIENTIFIC / CHEMICAL INDUSTRY PRESS, CHINA eBooks.DOI