Exploring the polymorphism of foxtail millet proteins and the mechanisms of activity variations driven by varietal differences - Zeyu Peng; Jia Cao; Hongyue Zhao; Bowen Yang; Jianjun Cheng; Qingfeng Ban (Food Research International, 2026)

Insight into the quality and structural mechanism of wheat noodle fortified with broken rice flour - Yaxing Xie; Weijie Qi; Ruobing Jia; Shuang Xu; Jinghan Zhang; Jianjun Cheng; Qingfeng Ban (Food Research International, 2026)

Improvement of probiotic tolerance to hyperosmotic environments by whey protein-citrus pectin conjugate: effect on the physicochemical, structural, survival of probiotic microencapsulation - Xuan Lu; Ning Zhang; Jingru Chen; Xinyi Li; Suo Zheng; Fei Liu; Qingfeng Ban; Xiangchen Meng (Food Research International, 2026)

Effects of protein structure and proteomics on the moisture migration in rice with milling degrees - Jia Cao; Zeyu Peng; Lina Sun; Ruobing Jia; Bowen Yang; Jianjun Cheng; Qingfeng Ban; Huan Wang (Food Research International, 2026)

Stabilization mechanisms, cell density, and survival of probiotic encapsulation prepared with thiolated hyaluronic acid-whey protein complex: For potential colon targeting probiotic delivery system - Ning Zhang; Xuan Lu; Jingru Chen; Xinyi Li; Suo Zheng; Fei Liu; Qingfeng Ban; Xiangchen Meng (Food Research International, 2026)

Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol - Yahui Du; Zengwang Guo; Chunfang Ma; Bolatkhan K. Zayadan; Qingfeng Ban; Hong Yang; Zhongjiang Wang; Hongbo Sun (Food Hydrocolloids, 2026)

The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure - Weijie Qi; Yaxing Xie; Hongyue Zhao; Jianjun Cheng; Qingfeng Ban; Mingruo Guo (Food Chemistry, 2025)

Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods - Yujie Lin; Haoyuan Geng; Zengwang Guo; Zhongjiang Wang; Qingfeng Ban; Ningzhe Wang (Food Hydrocolloids, 2025)

Corrigendum to “Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysis” [Food Hydrocolloids 165 2025 111265] - Weijie Qi; Yaxing Xie; Lina Sun; Zhimo Jiang; Jianjun Cheng; Qingfeng Ban (Food Hydrocolloids, 2025)

Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysis - Weijie Qi; Yaxing Xie; Lina Sun; Zhimo Jiang; Jianjun Cheng; Qingfeng Ban (Food Hydrocolloids, 2025)

Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel - Yingdi Wang; Kun Sun; Yutong Hu; Yujie Lin; Jiaxuan Li; Qingfeng Ban; Fei Liu (Food Hydrocolloids, 2025)

Green development strategy for efficient quercetin- loaded whey protein complex: Focus on quercetin loading characteristics, component interactions, stability, antioxidant, and in vitro digestive properties - Qingguan Liu; Puying Liu; Qingfeng Ban (Food Chemistry, 2025)

Effects of mono- and divalent-ions and their strength on foaming properties of infant formula protein model system - Siyu Zhang; Qinggang Xie; Fei Wang; Yaxing Xie; Jianjun Cheng; Qingfeng Ban (Food Hydrocolloids, 2025)

Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques - Feifei Chen; Yao Meng; Yujie Lin; Qingfeng Ban; Fei Liu (Food Hydrocolloids, 2025)

Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties - Zhishuang Xing; Jiayu Zhang; Fangxiao Lou; Zengwang Guo; Lianzhou Jiang; Qingfeng Ban; Zhongjiang Wang (Food Hydrocolloids, 2025)

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics - Ningzhe Wang; Kaida Zhang; Yurou Chen; Jie Hu; Yunqing Jiang; Xibo Wang; Qingfeng Ban (Food Chemistry, 2023)

Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques - Qingfeng Ban; Zonghao Liu; Xuan Zhang; Bo Song; Yunqing Jiang; Jianjun Cheng (Food Hydrocolloids, 2023)

Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability - Ningzhe Wang; Zihan Ma; Longtu Ma; Ye Zhang; Kaida Zhang; Qingfeng Ban; Xibo Wang (Food Hydrocolloids, 2023)

Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review - Yangyue Ding; Qingfeng Ban; Yue Wu; Yuxue Sun; Zhihao Zhou; Qi Wang; Jianjun Cheng; Hang Xiao (Critical Reviews in Food Science and Nutrition, 2023)

Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing - Ningzhe Wang; Jie Hu; Kaida Zhang; Ye Zhang; Yunqing Jiang; Xibo Wang; Qingfeng Ban (Food Hydrocolloids, 2023)

Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates - Yao Meng; Xiao Zhao; Yunqing Jiang; Qingfeng Ban; Xibo Wang (Food Chemistry, 2023)

Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate - Xiaowen Pi; Jiafei Liu; Yuxue Sun; Qingfeng Ban; Jianjun Cheng; Mingruo Guo (Food Chemistry, 2023)

Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols - Xiaowen Pi; Jiafei Liu; Yuxue Sun; Qingfeng Ban; Jianjun Cheng; Mingruo Guo (Food Chemistry, 2023)