Assessment of oligosaccharide addition on in vitro digestion, hydrolysate absorption, and in vivo digestive enzyme activity of milk/soy proteins - Qiaoya Mo; Tao Lin; Yihan Lin; Chang Xu; Xin Rui; Wei Li (Food Chemistry, 2026)

CHAPS-involved chitooligosaccharide glycosylation of ferritin cage for encapsulation of bioactive molecule by a mild process - Junrui Ma; Runxuan Chen; Chang Liu; Shiyu Lin; Chunkai Gu; Lingling Zhang; Ruge Cao; Fang Wang; Demei Meng; Shihao Sun; Yuyu Zhang; Rui Yang (Food Chemistry, 2025)

Biotemplated fabrication of N/O co-doped porous carbon confined spinel NiFe2O4 heterostructured mimetics for triple-mode sensing of antioxidants and ameliorating packaging properties - Yuan Gao; Juan Wang; Lin-Lan Zhao; Bo-Yi Yuan; Ya-Nan Kong; Jing-Jing Luo; Shu-Chang Zhao; Wei-Ming Yang; Rui-Lin Liu (Food Chemistry, 2024)

Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact - Xue-Chen Yao; Hua-Lin Zhang; Xin-Rui Ma; Nong-Yu Xia; Chang-Qing Duan; Wei-Ming Yang; Qiu-Hong Pan (Food Chemistry, 2024)