Improved properties of potato starch/myristic acid composite films via high hydrostatic pressure: The role of pressure-induced intermolecular interaction - Yingxian Liu; Yining Jin; Zejun Chu; Pamela Owusu Osei; Yongtao Wang; Xiaomeng Wu; Xiaojun Liao (Food Hydrocolloids, 2024)

Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin - Zejun Chu; Xinqi Li; Runzhi Han; Qi Yang; Peng Fei; Hao Zhang; Yuzhu Wu; Xiuying Xu; Chengbin Zhao; Jingsheng Liu (Food Hydrocolloids, 2024)

Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates - Chengbin Zhao; Zejun Chu; Yuxuan Mao; Yunfeng Xu; Peng Fei; Hao Zhang; Xiuying Xu; Yuzhu Wu; Mingzhu Zheng; Jingsheng Liu (Food Hydrocolloids, 2023)