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NARA Subscribed Scholarly Literature Discovery
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NARA Subscribed23
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Elsevier22
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Critical Reviews in Food Science and Nutrition1
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Food Hydrocolloids11
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Exploring the polymorphism of foxtail millet proteins and the mechanisms of activity variations driven by varietal differencesNARA Subscribed
Food Research International · 2026 · Vol. 237 · Elsevier
Zeyu Peng; Jia Cao; Hongyue Zhao; Bowen Yang; Jianjun Cheng; Qingfeng Ban
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Insight into the quality and structural mechanism of wheat noodle fortified with broken rice flourNARA Subscribed
Food Research International · 2026 · Vol. 233 · Elsevier
Yaxing Xie; Weijie Qi; Ruobing Jia; Shuang Xu; Jinghan Zhang; Jianjun Cheng; Qingfeng Ban
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Improvement of probiotic tolerance to hyperosmotic environments by whey protein-citrus pectin conjugate: effect on the physicochemical, structural, survival of probiotic microencapsulationNARA Subscribed
Food Research International · 2026 · Vol. 233 · Elsevier
Xuan Lu; Ning Zhang; Jingru Chen; Xinyi Li; Suo Zheng; Fei Liu; Qingfeng Ban; Xiangchen Meng
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Effects of protein structure and proteomics on the moisture migration in rice with milling degreesNARA Subscribed
Food Research International · 2026 · Vol. 231 · Elsevier
Jia Cao; Zeyu Peng; Lina Sun; Ruobing Jia; Bowen Yang; Jianjun Cheng; Qingfeng Ban; Huan Wang
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Stabilization mechanisms, cell density, and survival of probiotic encapsulation prepared with thiolated hyaluronic acid-whey protein complex: For potential colon targeting probiotic delivery systemNARA Subscribed
Food Research International · 2026 · Vol. 228 · Elsevier
Ning Zhang; Xuan Lu; Jingru Chen; Xinyi Li; Suo Zheng; Fei Liu; Qingfeng Ban; Xiangchen Meng
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Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitolNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 172 · Elsevier
Yahui Du; Zengwang Guo; Chunfang Ma; Bolatkhan K. Zayadan; Qingfeng Ban; Hong Yang; Zhongjiang Wang; Hongbo Sun
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The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structureNARA Subscribed
Food Chemistry · 2025 · Vol. 493 · Elsevier
Weijie Qi; Yaxing Xie; Hongyue Zhao; Jianjun Cheng; Qingfeng Ban; Mingruo Guo
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Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foodsNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 167 · Elsevier
Yujie Lin; Haoyuan Geng; Zengwang Guo; Zhongjiang Wang; Qingfeng Ban; Ningzhe Wang
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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]NARA Subscribed
Food Hydrocolloids · 2025 · Vol. 166 · Elsevier
Weijie Qi; Yaxing Xie; Lina Sun; Zhimo Jiang; Jianjun Cheng; Qingfeng Ban
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Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysisNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 165 · Elsevier
Weijie Qi; Yaxing Xie; Lina Sun; Zhimo Jiang; Jianjun Cheng; Qingfeng Ban
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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 gelNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 163 · Elsevier
Yingdi Wang; Kun Sun; Yutong Hu; Yujie Lin; Jiaxuan Li; Qingfeng Ban; Fei Liu
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Green development strategy for efficient quercetin- loaded whey protein complex: Focus on quercetin loading characteristics, component interactions, stability, antioxidant, and in vitro digestive propertiesNARA Subscribed
Food Chemistry · 2025 · Vol. 472 · Elsevier
Qingguan Liu; Puying Liu; Qingfeng Ban
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Effects of mono- and divalent-ions and their strength on foaming properties of infant formula protein model systemNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 160 · Elsevier
Siyu Zhang; Qinggang Xie; Fei Wang; Yaxing Xie; Jianjun Cheng; Qingfeng Ban
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Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniquesNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 160 · Elsevier
Feifei Chen; Yao Meng; Yujie Lin; Qingfeng Ban; Fei Liu
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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 propertiesNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 160 · Elsevier
Zhishuang Xing; Jiayu Zhang; Fangxiao Lou; Zengwang Guo; Lianzhou Jiang; Qingfeng Ban; Zhongjiang Wang
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Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristicsNARA Subscribed
Food Chemistry · 2023 · Vol. 429 · Elsevier
Ningzhe Wang; Kaida Zhang; Yurou Chen; Jie Hu; Yunqing Jiang; Xibo Wang; Qingfeng Ban
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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 techniquesNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 144 · Elsevier
Qingfeng Ban; Zonghao Liu; Xuan Zhang; Bo Song; Yunqing Jiang; Jianjun Cheng
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Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stabilityNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 144 · Elsevier
Ningzhe Wang; Zihan Ma; Longtu Ma; Ye Zhang; Kaida Zhang; Qingfeng Ban; Xibo Wang
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Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a reviewNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2023 · Vol. 63 · Issue 20 · Taylor & Francis
Yangyue Ding; Qingfeng Ban; Yue Wu; Yuxue Sun; Zhihao Zhou; Qi Wang; Jianjun Cheng; Hang Xiao
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Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printingNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 140 · Elsevier
Ningzhe Wang; Jie Hu; Kaida Zhang; Ye Zhang; Yunqing Jiang; Xibo Wang; Qingfeng Ban
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Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugatesNARA Subscribed
Food Chemistry · 2023 · Vol. 405 · Elsevier
Yao Meng; Xiao Zhao; Yunqing Jiang; Qingfeng Ban; Xibo Wang
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Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolateNARA Subscribed
Food Chemistry · 2023 · Vol. 405 · Elsevier
Xiaowen Pi; Jiafei Liu; Yuxue Sun; Qingfeng Ban; Jianjun Cheng; Mingruo Guo
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Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenolsNARA Subscribed
Food Chemistry · 2023 · Vol. 405 · Elsevier
Xiaowen Pi; Jiafei Liu; Yuxue Sun; Qingfeng Ban; Jianjun Cheng; Mingruo Guo
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