Physicochemical, flavor, and metabolic characteristics of fermented goat, mare, and camel milk beverages - Jiayang Li; Xingxing Deng; Junnan Hu; Hui Li; Rulan Xiao; Zixin Dai; Lianchao Zhang; Songyi Lin; Zhiqiang Lu (International Dairy Journal, 2026)

Integrated volatilomics, lipidomics, and precursor validation provide insights into the superior flavor of Gaoyou salted duck egg yolks - Jingyi Guo; Songyi Lin; Huan Liu; Yafei Zhang; Zhijie Bao (Food Research International, 2026)

Analysis of the deterioration rule and perception mechanism of egg yolk powder odor based on volatile omics, molecular docking and molecular dynamics simulation - Jiahui Song; Enhui Ma; Renrui Zheng; Zhuohang Huang; Jun Jiang; Zhijie Bao; Songyi Lin (Food Research International, 2026)

Whole wheat steaming bun matrix enhances folic acid bioavailability: protein drives systemic uptake, soluble fiber directs brain delivery - Yan Qi; Chuwen Mao; Meina Zhang; Yue Tang; Songyi Lin (Food Research International, 2026)

Retraction notice to “Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidation” [Food Chem. 481 (2025) 144112] - Jiyu Zhang; Songyi Lin; Sichen Lu; Xunze Yuan; Yue Tang; Zhijie Bao (Food Chemistry, 2026)

Acidic environment-mediated interactions between Antarctic krill protein amyloid fibrils and catechins: Structural modulation and functional response - Xueqing He; Jinhui Hu; Lei Chen; Yihan Huang; Chenxi Fan; Songyi Lin; Na Sun (Food Hydrocolloids, 2026)

Characterization and intrinsic correlations of xylose-cysteine Maillard reaction products across different reaction processes: Insights into reaction degree, functional group variations, antioxidant potential and aroma formation - Hongli Wang; Songyi Lin; Kaiyang Jia; Na Sun; Ruixue Wang; Dong Chen (Food Chemistry, 2026)

Identification of novel neuroprotective peptides from almond (Amygdalus communis L.) protein and their modulation of apoptosis in HT22 cells - Zhiqiang Lu; Yansong Gao; Meiqi Wei; Shengjie Ding; Rongyang Liu; Xingxing Deng; Songyi Lin; Lingming Kong (Food Bioscience, 2026)

Seasonal response patterns of plant-derived residue carbon to long-term supplementation of phosphorus and nitrogen in tropical forest soils - Min Wang; Lianghuan Huang; Zhouxinnan Xu; Xintong Lin; Songyi Huang; Jing Zhang; Zhanfeng Liu (Plant and Soil, 2026)

Polysaccharide-based ROS-responsive micro/nanomotors loaded with β-Carotene: Characterization, encapsulation, and enhanced antioxidant application - Fanghan Li; Linghui Li; Songyi Lin; Minghao Zeng; Hongyan Wang; Jiaxin Qiang; Yue Tang; Simin Zhang (Food Bioscience, 2026)

Evaluation of the effects of pulsed electric field and pasteurization on the quality of whole egg liquid: A comparative analysis of microbial safety and flavor characteristics - Liu Dong; Xinqing Lu; Zhijie Bao; Songyi Lin (Food Research International, 2026)

A novel compound nutrition powder ameliorates scopolamine-induced cognitive impairment via activating the PKA/CREB/BDNF signaling pathway and restoring cholinergic function - Xiaomeng Xu; Zihan Yuan; Enhui Ma; Limin Zhong; Dong Chen; Songyi Lin (Food Bioscience, 2026)

Quercetin-loaded polysaccharide micro/nanomotors: enzyme-driven propulsion mechanism and targeted uric acid reduction performance - Zhiyu Yan; Hongyan Wang; Songyi Lin; Jiayi Qiao; Xiuping Dong; Fanghan Li; Xiaomeng Ren; Mingxian Zhang; Yifei Dong; Simin Zhang (Chemical Engineering Journal, 2026)

Pulsed electric field technology as a strategy for achieving the synergistic effect of enhancing the safety and flavor quality of egg yolk liquid - Liu Dong; Enhui Ma; Xinqing Lu; Zhijie Bao; Songyi Lin (Food Chemistry, 2026)

Effects of low-temperature vacuum frying on scallops quality and development of a machine learning-based quality prediction model - Haiyou Dong; Songyi Lin; Xiuping Dong; Bo Liu; Hongyan Wang; Simin Zhang (Food Control, 2026)

Egg yolk lecithin alleviates fatigue in flood-stressed mice by modulating hypothalamic microglial activation and the hepatic AKT/GSK3β pathway to attenuate neuroinflammation and metabolic dysregulation - Zhihong Lu; Songyi Lin; Zulayati Abula; Dongmei Li; Xuedi Zhang; Zhijie Bao (Food Research International, 2026)

Construction of a multilayer perceptron based intelligent platform for dynamic quality monitoring and shelf-life prediction of bivalves - Yi Yuan; Songyi Lin; Xiuping Dong; Bo Liu; Haiyou Dong; Jiaxin Qiang; Junbo Chu; Simin Zhang (Food Chemistry, 2026)

A dual-band parametric method for angular normalization of land surface thermal radiation for single-angle thermal infrared image - Yuanjian Teng; Huazhong Ren; Songyi Lin; Fengguang Li; Yunzhu Tao; Xue Zhong; Qiming Qin (Remote Sensing of Environment, 2026)

The regulatory mechanism of soybean peptides on flavor and quality of infant formula nutrition powder during storage:Novel insights into lipid and protein oxidation - Liu Dong; Yuanhong Gao; Limin Zhong; Songyi Lin (Food Bioscience, 2026)

Comparative analysis of the quality of pan-fried Lentinula edodes with different edible oils: physical, chemical and flavor profiles combined with multivariate statistical analysis - Hongli Wang; Songyi Lin; Xinqian Li; Qinglong Kong; Yuping Tian; Dong Chen (Food Research International, 2025)

Analysis of the odor profile and metabolome of traditional sea cucumber dishes: Multi-omics combined screening for molecular regulatory targets of process - Jiahui Song; Qiang Geng; Huihui Wang; Xu Zhang; Jian Jiao; Songyi Lin (Food Chemistry, 2025)

Exploration of the multi-dimensional quality deterioration patterns and mechanism analysis of sea urchin gonads during storage at ambient temperature - Jiahui Song; Qiang Geng; Yue Tang; Dong Chen; Songyi Lin (Food Chemistry, 2025)

Analysis of the mechanism of quality deterioration of egg yolk powder during storage from a multi-dimensional perspective - Yiding Yu; Jiahui Song; Jun Jiang; Songyi Lin (Food Chemistry, 2025)

Gastrointestinal dynamics and glycemic modulation of benzyl isothiocyanate-loaded fish skin gelatin-pectin emulsions: A comprehensive in vitro and in vivo analysis - Wenwen Liu; Miao Li; Songyi Lin; Tongtong Shi; Yoshimasa Nakamura; Liang Song; Yue Tang (Food Research International, 2025)

Quality enhancement of batter-coated oysters via low temperature vacuum frying technique and machine learning-based prediction models for shelf life and quality dynamics - Junbo Chu; Songyi Lin; Xiuping Dong; Bo Liu; Haiyou Dong; Simin Zhang (Food Chemistry, 2025)

Elucidation of the memory-improving mechanism of Antarctic krill peptide FPF targeting the hippocampus and protein regulation based on proteomics technology - Jingqi Yang; Limin Zhong; Dong Chen; Beiwei Zhu; Songyi Lin (Food Bioscience, 2025)

Investigation of dietary supplementation with Tricholoma matsutake on immunoregulation: The underlying direct mechanism - Renzhi Lv; Yifei Wang; Qunyan Fan; Zhijie Bao; Songyi Lin (Food Bioscience, 2025)

GC-IMS and chemometrics identify critical flavor control points in egg yolk powder processing - Jiahui Song; Yaru Li; Fujun Guo; Songyi Lin; Zhijie Bao (Food Control, 2025)

Recent advances in natural peptide-based cryoprotectants in food industry: from source to application - Lei Chen; Songyi Lin; Na Sun (Critical Reviews in Food Science and Nutrition, 2025)

Research on Carbon-Derived Fluorescent Probes for Selective Detection of Oxytetracycline in Shellfish Products - Ming Jiang; Songyi Lin; Xiaoliang Zheng; Xiujuan Huang; Hui Xu (Journal of Fluorescence, 2025)

Origin-dependent quality traits of Stropharia rugosoannulata: A comprehensive analysis of nutritional, aroma, and taste biomarkers - Yue Geng; Songyi Lin; Ruixue Wang; Liren Zhao; Shuo Xu; Dong Chen (Food Bioscience, 2025)

Deciphering the mechanism underlying allergenicity reduction in egg white powder by pulsed electric field treatment - Luyue Huang; Shiyi Zhao; Xinqing Lu; Zhijie Bao; Songyi Lin (Food Bioscience, 2025)

Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes - Xinran Li; Jiahui Song; Jian Jiao; Qiang Geng; Songyi Lin (Food Chemistry, 2025)

Lipid molecule profiling in Lentinula edodes during hot air drying via untargeted lipidomics: Composition, dynamic variations and contribution to characteristic flavor - Ruixue Wang; Songyi Lin; Lei Qin; Silu Wang; Yue Geng; Dong Chen (Food Bioscience, 2025)

RETRACTED: Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidation - Jiyu Zhang; Songyi Lin; Sichen Lu; Xunze Yuan; Yue Tang; Zhijie Bao (Food Chemistry, 2025)

Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products - Chenqi Li; Songyi Lin; Tingjia Chen; Shuo Wang; Xixin Qian; Dong Chen; Ruming Wang; Na Sun (Food Chemistry, 2025)

Dynamic changes of volatile compounds during the processing of egg white powder based on GC-IMS investigation - Aini Sun; Yaru Li; Fujun Guo; Songyi Lin; Zhijie Bao (Food Chemistry, 2025)

GC-IMS combined with multivariate statistical analysis: An efficient strategy for characterizing flavor components and assessing storage stability of egg yolk powder - Jiahui Song; Shuyun Chen; Songyi Lin; Fujun Guo; Zhijie Bao (Food Chemistry, 2025)

The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs - Yue Geng; Songyi Lin; Hongli Wang; Yantong Li; Menglong Sheng; Dong Chen (International Journal of Gastronomy and Food Science, 2025)

Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi - Xixin Qian; Songyi Lin; Shuang Li; Shuo Wang; Chenqi Li; Dong Chen; Na Sun (Innovative Food Science & Emerging Technologies, 2025)

Regulatory effect of Antarctic krill protein-pectin calcium-loaded complex on calcium absorption - Lei Chen; Songyi Lin; Xueqing He; Jiaqi Ye; Yihan Huang; Na Sun (Food Bioscience, 2025)

Investigation of the efficacy of fish scale collagen peptide on wound healing through various administration routes - Siqi Shen; Songyi Lin; Deyou Gao; Jianlan Hu; Zhijie Bao (Food Bioscience, 2025)

Changes in quality, endogenous enzyme activities, and their relationships during post-harvest storage of Phlebopus portentosus- an edible fungus - Qinglong Kong; Songyi Lin; Ruixue Wang; Siqi Chen; Kailun Ge; Dong Chen (Food Chemistry, 2025)

Effects of dietary fiber on the quality of fried oysters and oil Permeation mechanism - Junbo Chu; Songyi Lin; Yuxin Xie; Lin Ma; Simin Zhang (Food Research International, 2025)

Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization - Shuo Wang; Songyi Lin; Shuang Li; Xixin Qian; Chenqi Li; Na Sun (Food Research International, 2025)

Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive - Peizi Sun; Songyi Lin; Xinran Li; Dongmei Li (Food Chemistry, 2025)

Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes - Jie Ding; Yaru Li; Limin Zhong; Xinqing Lu; Zhijie Bao; Songyi Lin (Food Chemistry, 2025)

Screening and molecular interaction machine investigation of fish scale collagen novel auxiliary memory-improving peptides - Siqi Shen; Jie Ding; Shuyu Zhang; Deyou Gao; Zhijie Bao; Songyi Lin (Food Bioscience, 2025)

Food gel-based systems for efficient delivery of bioactive ingredients: design to application - Lei Chen; Songyi Lin; Na Sun (Critical Reviews in Food Science and Nutrition, 2024)

Urban surface-emitted longwave radiation estimation from high spatial resolution thermal infrared images using a hybrid method - Songyi Lin; Huazhong Ren; Rongyuan Liu; Jinxiang Li; Shanshan Chen; Yuanjian Teng; Wenjie Fan; Baozhen Wang; Yu Liu (Remote Sensing of Environment, 2024)

Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics - Junbo Chu; Songyi Lin; Baoshang Fu; Xiangning Meng; Jiaxin Qiang; Simin Zhang (Food Chemistry, 2024)

The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology - Liu Dong; Fujun Guo; Yuan Gao; Zhijie Bao; Songyi Lin (Food Chemistry, 2024)

Mechanism of targeted uric acid reduction by soybean protein peptide SHECN in hyperuricemia mice and improvement of liver injury - Yifei Dong; Dongmei Li; Zhijie Bao; Yiru Chen; Songyi Lin (Food Bioscience, 2024)

Enhancing oral tolerance of Penaeus vannamei by covalent modification of fucoidan: Insights from intestinal microecology - Qiaozhen Liu; Songyi Lin; Kexin Liu; Shuqi Jia; Shuya Wang; Na Sun (Food Bioscience, 2024)

Unveiling the impact of dietary components on tropomyosin-induced anaphylaxis: Analysis from the perspective of intestinal barrier - Shuqi Jia; Songyi Lin; Qiaozhen Liu; Shuya Wang; Xiuhan Chen; Na Sun (Food Bioscience, 2024)

Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA - Peizi Sun; Songyi Lin; Xinran Li; Dongmei Li (Food Chemistry, 2024)

Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak - Jiahui Song; Xinran Li; Pengfei Jiang; Songyi Lin (Food Chemistry, 2024)

Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts - Xixin Qian; Songyi Lin; Tingjia Chen; Shuang Li; Shuo Wang; Chenqi Li; Ruming Wang; Na Sun (Food Chemistry, 2024)

In vivo determination of the bioavailability of folic acid through the utilization of the PBPK model in conjunction with UPLC - Yan Qi; Chuwen Mao; Yanru Zhou; Zuohua Xie; Chao Wu; Songyi Lin (Food Chemistry, 2024)

An Intelligent Indicator Film Based on Food Derived Materials for Real-Time Visual Monitoring of Salmon Freshness - Zhiyu Yan; Siqi Zhang; Songyi Lin; Ni Ding; Jiaxin Qiang; Tongtong Xie; Simin Zhang (Journal of Aquatic Food Product Technology, 2024)

Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall - Jiahui Song; Xinran Li; Dong Chen; Songyi Lin (Food Chemistry, 2024)

Potential mechanism of sea cucumber gut peptides in protecting ethanol-induced gastric mucosal injury - Zhihong Zheng; Siqi Shen; Aini Sun; Songyi Lin (Food Bioscience, 2024)

A novel neuroprotective peptide against cognitive disorder in mice by regulating hippocampal oxidative stress and synaptic plasticity - Zhiqiang Lu; Yuan Gao; Zhijie Bao; Songyi Lin (Food Bioscience, 2024)

κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions - Shuang Li; Songyi Lin; Pengfei Jiang; Xixin Qian; Shuo Wang; Na Sun (Food Hydrocolloids, 2024)

Prevention and potential repair of colitis: Beneficial effects and regulatory mechanisms of food-derived anti-inflammatory peptides - Renzhi Lv; Na Sun; Chuwen Mao; Zhihong Zheng; Songyi Lin (Critical Reviews in Food Science and Nutrition, 2024)

Effects of growth space limitation on allometry of Ficus spp. In urban habitats - Weixin Lin; Wei Guo; Songyi Huang; Jingyi Wei; Yikai Wei; Jiameng Zhou; Can Lai (Journal of Cleaner Production, 2024)

Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences - Lei Chen; Songyi Lin; Xueqing He; Jiaqi Ye; Yihan Huang; Na Sun (Food Research International, 2024)

Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity - Shuo Wang; Songyi Lin; Shuang Li; Xixin Qian; Chenqi Li; Na Sun (Food Chemistry, 2024)

Investigation of the Antarctic krill tripeptide Phe-Pro-Phe (FPF) for its antioxidant properties and mechanism - Jingqi Yang; Beiwei Zhu; Songyi Lin (Food Bioscience, 2024)

Folic acid ameliorated the scopolamine-induced memory impairment in mice and the neuroprotective mechanisms - Xiaomeng Xu; Jingqi Yang; Zhiqiang Lu; Jie Ding; Songyi Lin (Food Bioscience, 2024)

Insight into the allergenicity of digestion-resistant epitopes in Antarctic krill (Euphausia superba) tropomyosin - Kexin Liu; Shan Wang; Songyi Lin; Yao Liu; Qiaozhen Liu; Na Sun (Food Bioscience, 2024)

The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics - Menglong Sheng; Songyi Lin; Tingting Ma; Lei Qin; Yixin Chang; Dong Chen (Food Chemistry, 2024)

Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis - Ruichun Wang; Songyi Lin; Junbo Chu; Yi Yuan; Simin Zhang (Food Bioscience, 2024)

Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex - Zhong Han; Ze-Ling Chen; Xin-Dong Xu; Songyi Lin; Yan Wang; Lang-Hong Wang; De-Bao Niu; Xin-An Zeng; Meng-Wai Woo; Ruo-Yong Wang (Food Hydrocolloids, 2024)

Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise - Guangshun Jiang; Songyi Lin; Junzhang Li; Kun Liu; Fujun Guo; Zhijie Bao (Food Bioscience, 2024)

Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysis - Junbo Chu; Songyi Lin; Yi Yuan; Siqi Zhang; Simin Zhang (Food Chemistry, 2024)

Exploration of digestion-resistant immunodominant epitopes in shrimp (Penaeus vannamei) allergens - Yao Liu; Songyi Lin; Kexin Liu; Shan Wang; Qiaozhen Liu; Na Sun (Food Chemistry, 2024)

Pulsed electric field (PEF) activates immune activity in RAW 264.7 macrophages by altering pine nut peptide-TLR4 binding sites - Shuyu Zhang; Chuwen Mao; Ruowen Liu; Xin-an Zeng; Songyi Lin (Food Bioscience, 2024)

Unlocking stability and efficiency in benzyl isothiocyanate-loaded emulsions: Unveiling synergistic interactions of fish skin gelatin and pectin - Liu Wenwen; Lin Songyi; Song Liang; Wang Siyu; Nakamura Yoshimasa; Tang Yue (Food Bioscience, 2024)

Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi - Qinglong Kong; Songyi Lin; Menglong Sheng; Yue Geng; Zike Zhang; Dong Chen (Food Bioscience, 2024)

Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization - Shuo Wang; Songyi Lin; Rui Liang; Kexin Liu; Xiuhan Chen; Lei Chen; Shuang Li; Na Sun (Food Chemistry, 2024)

The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis - Xinran Li; Pengfei Jiang; Jiahui Song; Songyi Lin (Food Chemistry, 2024)

Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS - Jiahui Song; Xinran Li; Dong Chen; Songyi Lin (Food Bioscience, 2024)

“Cocktail” of environmental chemicals and early reproductive outcomes of IVF: The insight from paternal and maternal exposure - Pan Yang; Jinying Xie; Songyi Huang; Xiaojie Li; Langjing Deng; Jinglei Zhang; Lin Chen; Nanxin Wu; Guangtong Huang; Canquan Zhou; Li Xiao; Xiaoting Shen (Journal of Environmental Management, 2023)

Nutritional intervention with acidic Stigma Maydis polysaccharide (ASMP-1) in membranous nephropathy: Targeting the PI3K/AKT/mTOR pathway - Xizhu Wang; LuYue Huang; Yan Qi; Tie cheng Ma; Songyi Lin (Food Bioscience, 2023)

Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability - Shengjie Hu; Songyi Lin; Xueqing He; Na Sun (Critical Reviews in Food Science and Nutrition, 2023)

A simultaneous facility location and vehicle routing problem with recyclable express packaging consideration for sustainable city logistics - Yuhe Shi; Yun Lin; Songyi Wang; Haolin Wen; Ming K. Lim; Yan Li (Sustainable Cities and Society, 2023)

Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying - Dong Chen; Menglong Sheng; Silu Wang; Xiuhan Chen; Aoxue Leng; Songyi Lin (Food Chemistry, 2023)

Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel - Simin Zhang; Ruichun Wang; Junbo Chu; Chenyang Sun; Songyi Lin (Food Chemistry, 2023)

The potential mechanisms of skin wound healing mediated by tetrapeptides from sea cucumber - Zhihong Zheng; Na Sun; Zhiqiang Lu; Jingru Zheng; Simin Zhang; Songyi Lin (Food Bioscience, 2023)

Stigma maydis polysaccharides protect podocyte injury by reducing oxidative stress and apoptosis - Xizhu Wang; LuYue Huang; Yan Qi; Tie cheng Ma; Songyi Lin (Food Bioscience, 2023)

Resource saving and carbon footprint reduction potential of urban symbiosis strategy in express packaging waste recycling network - Yuhe Shi; Yun Lin; Songyi Wang; Haolin Wen; Ming K. Lim; Ming-Lang Tseng (Waste Management, 2023)

Antioxidant soy peptide can inhibit xanthine oxidase activity and improve LO2 cell damage - Yifei Dong; Na Sun; Qi Ge; Renzhi Lv; Songyi Lin (Food Bioscience, 2023)

Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein - Yang Tian; Songyi Lin; Pengfei Jiang; Guangshun Jiang; Zhijie Bao (Food Bioscience, 2023)

Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: Insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes - Kexin Liu; Songyi Lin; Yao Liu; Shan Wang; Qiaozhen Liu; Keyan Sun; Na Sun (Food Chemistry, 2023)

Impact of synoptic condition on urban microclimate variation: A measurement study in a humid subtropical city during summer season - Shi Yin; Junyi Hua; Chao Ren; Sheng Liu; Hankun Lin; Songyi Huang; Kun Wang; Jiaxing Ma; Yiqiang Xiao (Urban Climate, 2023)

Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase - Jie Ding; Liu Dong; Pengfei Jiang; Yue Tang; Songyi Lin (Food Chemistry, 2023)